Louie And Chan owner David Wiesner talks Grotto, Lower East Side dining, and more

by | Sep 2, 2015 | Dining, Downtown Eats Guides

louie and chan menu

Known as the sister restaurant of acclaimed downtown spot Grotto, Louie and Chan (located at 303 Broome Street) opened to immediate acclaim in late 2013.  An Italian restaurant with Asian-themed cocktails with chef Kevin Chun — formerly an Executive Chef at Yunnan Kitchen and Nino’s 46 — at the helm, Louie And Chan is a distinct establishment in terms of both its concept and its neighborhood. However, when you consider its name and its menu, you realize that Louie And Chan is simultaneously paying homage to the Little Italy and Chinatown neighborhoods.

Co-owner David Wiesner, who was also involved with Grotto, kindly answered some questions for Downtown about the past, present and future of Louie And Chan. Although Louie And Chan is David’s third restaurant – Monterone being the first – he actually only came onto the hospitality circuit about 15 years ago following a successful career as a musician and artist manager.

As implied within our Q&A, David’s success is not only the product of talent but also determination. There were many obstacles in place which nearly prevented Louie And Chan from opening; it opened two years later than anticipated, as he noted. Fortunately, the patience of David and others involved led to the creation of a truly-distinct establishment, which has a private dining area called The Louie and a music-centric, below-ground club called the303 beyond its main dining room. And as noted by David, the music is not overseen by him, but rather his wife Nicole Del​acretaz-Wiesner; performers in the303 have included Bonobo, Jaime XX and Art Department.

Having visited The Louie after conversing with David, I must emphasize that it truly provides an authentic early 20th century dining experience in terms of its décor and atmosphere. Should resources permit, this is an ideal place to rent out for a private event, and David was not overselling the quality of their pizza or pasta dishes. David also was not overselling the sound system of the303, which will begin hosting DJs six nights a week starting in the first week of October. Ultimately, Louie And Chan sets the mark high for Lower East Side establishments.

Louie And Chan owner David Wieser

Louie And Chan owner David Wiesner

How would you describe Louie And Chan to someone who hasn’t yet been there?

David Wiesner: Louie And Chan is like a place that transports you back into what could have happened 100 years ago in the Lower East Side. It’s a place that pays homage to the two individuals whose names are on the marquee and their backgrounds, histories, cultures and influences.  To this day, it’s a place that represents those values. A place where you can have a delicious meal in the restaurant, a sumptuous exclusive dinner in the private dining room, a luscious Asian-inspired cocktail at Chan’s cocktail bar and a boogie in the303 with our world class Void sound system.  It’s a place that tells one story, in different ways and invites and intrigues you to explore. It’s the perfect place to spend a night, from beginning to end.

Would a fan of your acclaimed former establishment Grotto feel right at home at Louie And Chan? Or is it entirely different?

D: A former fan of Grotto would love Louie And Chan. They actually all do. Many of our former Grotto customers followed us to Louie And Chan. It’s kind of the “older brother or sister” of Grotto. We learned our steps, our business and how to run it — with all aspects, including what used to be underground illegal late night parties — at Grotto, and now do it all a bit more mature, refined and experienced at Louie And Chan. A bit more grown up, without losing the soul, and always making sure that our customers who step into Louie And Chan are having the best time, from beginning to end.

What is it about the Lower East Side that made you choose it for Louie And Chan?

D: Running Grotto around the corner for over 12 years, living and loving this neighborhood with its rich diverse past, and knowing many of the people living and operating businesses here, I had set my eye out on staying in the neighborhood. I never wanted to close Grotto or leave the neighborhood. A landlord who doubled rent made the decision for me, so I had to let Grotto go and look for new opportunities. Finding a completely run-down former Chinese import/export beer wholesaler upstairs with an illegal gambling hall downstairs opened the doors to a new chapter in my life as an entrepreneur and restaurateur. Louie And Chan was born.

Louie and Chan, as the story goes, took years to open. What was the biggest challenge of making the idea of the restaurant into a reality?

D: Building and realizing Louie And Chan was pure insanity. The place was a complete dump and simply in shambles. Getting the proper team, all necessary sign-offs and the needed funding ended up being a four-year journey that if I had known all the obstacles that had to be overcome I would have probably passed on. We started as six partners, of which most of them were not around for the most of the time it took to build the place.

Running out of funds many times, since the project took two years longer than anticipated, we were hit by countless hurdles. Not having all necessary documents, sign-offs, losing our liquor license and having to re-apply for it — it expired after 18 months — raising the funds and “selling” the vision to prospective investors, it all gave enough material to write several books.

At the end, the biggest challenge was to having to do it all almost entirely by myself. Funding, legal work, construction, GC, coordinating, licensing and keeping a positive facade at the same time towards all the partners and investors…while going through an insane divorce, having the person that I love being deported, and losing Grotto was — to say it mildly — a nightmare.

Prior to co-owning Louie And Chan with your wife Nicole, you worked in and around the music business. What was it that prompted that change in your professional path?

D: I was a successful musician, producer and music manager prior to opening Grotto and getting involved in the restaurant business. 9/11 took that away from me. Many of my contacts in the business lost their jobs, marketing budgets got slashed, companies did not have access funds to be spend on entertainment, music and talent. In addition, the entire industry changed — digital files, MP3s, budget cuts, consumer behavior in regards to paying for music…so I decided to open a small espresso/panini bar — above Grotto –called Monterone. It’s still alive as Monterone Catering. The rest is history.

What is your favorite item on the menu of Louie And Chan?

D: The Mafioso Pizza and the Kale Salad. Simply delicious. They represent what Louie And Chan stands for in flavor, presentation, look, and their ingredients. Delicious!

louie and chan interior

How does the regular dining area of Louie And Chan compare to that of The Louie?

D: The restaurant is beautiful, lively and inviting. The Louie is out of this world. It transports you into an era 100 years back. Think of it as a private, exclusive, intimate dining room in a mansion. Almost like a “private” club. With a butler serving you, sitting with your friends, family, business partners — it’s the setting for special nights that have no comparison. It’s the crown jewel of Louie And Chan.

Chan’s Lounge is a proper “speakeasy,” Asian-inspired cocktail bar. Beautifully set underneath the restaurant, it’s the perfect spot to have a handcrafted cocktail, sitting in one of the booths while experiencing the space with all of its rich textures and dimly lit curio cabinets.

And how does the downstairs area, the303, compare to the other two areas asked about?

D: the303 might be a small room – an 80-100 capacity — but with its Void sound system and the professionally-setup DJ booth, it qualifies as one of the top rooms in the city to experience amazing world-class artists performing. Many of the most known performers compare it to one of the best rooms they have ever performed in, because of the system, the tuned room, the attention given to detail and the overall atmosphere to create the best possible environment to experience music. It all makes the303 a destination not to be missed if  you enjoy great music in a stunning yet intimate setting.

Do you personally choose any of the music played in The303? Or do the DJs have full reign?

D: Nicole, my wife, handles all the programming and curating of the303. She does an amazing job. I could not compete, neither am I as close to the pulse of what’s going on in the scene as she is on a daily basis.

When not occupied with Louie and Chan, what do you like to do with yourself?

D: I love to play soccer — and do so as much as I can — go surfing, spend time with my daughters, tag along with my wife to be dragged to the next, new underground location — mostly deep in Brooklyn somewhere — and travel, if time permits.

As a restaurateur, do you yourself have a favorite establishment to go to? A place where you know the meal will always be perfect?

D: I love Balthazar, or at least used to. To me, it’s amazing of how [Keith] McNally manages to keep the quality of service, menu and environment consistent for 16 hours a day, 365 days a year, almost for 20 years. Impressive and a big influence. Otherwise, I like smaller places both in the ‘hood as well as the boroughs like Barrio Chino, Forget Me Not, Peasant, Fort Defiance, Moto, Hotel Delmano, and HomeTown.

Finally, David, any last words for the kids?

D: Come down to Louie And Chan. Spend the night with us. Let us show you an amazing time. Be it a meal, a cocktail, a special occasion in the private dining room or listening to invigorating artists and their music on a world-class sound system, let us show you what Louie And Chan has to offer and I guarantee that it will be a night to remember.

 

-by Darren Paltrowitz

 

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