When looking for a place to have lunch during the workweek, it can be tough to find an ideal spot in Manhattan. Maybe the food is great at a spot near your office, but maybe you don’t have an hour to spare. Añejo Tribeca attempts to solve that common dilemma with its Express Lunch Menu, keeping timing, quality and cost in mind for diners. Part of the Añejo Restaurant Group, Añejo Tribeca has a sister location in Hell’s Kitchen, and the menus of both restaurants can be found here.
For more information on the Express Lunch Menu and other information about what it’s like to run fine restaurants, I spoke with James Horn on behalf of Downtown. As the Director Of Operations for the Añejo Restaurant Group, James previously opened all of Mike Isabella’s restaurants in Washington D.C., and before that managed and opened restaurants for successful New York chefs and restaurateurs including Scott Conant, Michael Psilakis, and Donatella Arpaia. As it turns out, hospitality is in James’ family tree, which he discussed via our Q&A, preceding his studies at Johnson & Wales University in Providence. James can be followed on Twitter.
Where did the idea for the Express Lunch Menu come from?
James Horn: We wanted to offer a fast, value-for-money lunch option that differed from our competition. We wanted to offer an extremely affordable price that’s true to the quality of the rest of our menus and go over the top with the variety of options.
If a person were ordering from the Express Lunch Menu, any idea of the time range for the diner being in and out of the restaurant?
J: The goal is 30 minutes, in and out.
What’s your favorite item on the menu at Añejo Tribeca?
J: I eat our Ceviche Mixto every day. Shrimp, scallops, sea bass all marinated in a spicy cucumber broth. Healthy and delicious with a lot of different textures.
How does Añejo Tribeca compare to other restaurants within the hospitality group?
J: Our Tribeca location has a bit more finesse than our other location. Quality of product and service is the same, but Tribeca has more of a traditional restaurant feel.
Where was the first place you ever worked in the hospitality industry?
J: My family’s restaurant in New Jersey. [Editor’s Note: That is the 80-year old Pals Cabin.]
Was there a particular person, movie or book that inspired you to enter the hospitality world?
J: I grew up in my family’s restaurant business. I would say being around my father and uncles working in the restaurant is what inspired me most.
In your opinion, for a person to manage a restaurant, do they need prior experience as a server? Or have you experienced people from other fields who had experience without waiting tables?
J: I would say no, particularly because I myself was never a server. Cook, bartender, dishwasher, butcher, yes, but never a server. Managing a restaurant is no different from managing any other business. If you’re organized, detail-oriented and care about other people, you can manage a restaurant.
What about schooling? How did your studies at Johnson & Wales University affect the work you do today?
J: My education fine-tuned my practical experience of working in restaurants. It also laid a great foundation of basic operational principals, from baking to accounting, J&W taught me how to approach every aspect of the food and beverage business.
What’s the most challenging part of your job?
J: Managing and organizing many different people and personalities.
What is your favorite part of your job?
J: Seeing direct results of my hard work.
I understand that you live in the East Village. What do you like most about living downtown?
J: The variety of life. People, restaurants, parks, nature, and the ease of access to anything in the city.
Have you always lived downtown since living in New York?
J: I’ve only lived in the East Village and Gramercy area.
Aside from Anejo establishments, do you have a favorite restaurant?
J: That’s a tough question. If I didn’t have a budget and could only patronize one restaurant in Manhattan, it would be the NoMad.
When you’re not busy with restaurants or food, how do you ideally like to spend your free time?
J: I run and cycle a lot, and enjoy spending time with my wife Grace and my dog Piggy.
Finally, James, any last words for the kids?
J: Go to law school.
