Industry Insiders: Sandra Ardito, Giving the OK to KO

Sandra Ardito heads sales, marketing and special events for KO Hospitality Management (Cooper Square Hotel, Empire Hotel, Hotel on Rivington, and Chelsea Hotel in Atlantic City). We met the hospitality connoisseur at the Cooper Square Hotel to get the scoop on the Hamptons Memorial Day hotspot, the Reform Club Inn (suites and private cottages in Amagansett), working for Ian Schrager, and why we should stay at Cooper Square (besides the fact that it’s the location of the Bjork’s afterparty tonight).

Is this the first hotel KO has developed? No, we did the Empire Hotel on 63rd Street, and we did the Chelsea Hotel in Atlantic City for Paul Sevigny and Matt Abramcyk. For those hotels, I would describe us as the hired guns.

Who are the other members of the KO team? Klaus Ortlieb, Yana Yevinson, Meg Burnie, Manuela Kolb, and Annie Ohayon.

How’d you get here? I was the director of special events at Chanterelle. Budgets were $250,000 to a million back then. And while there, I moonlighted by helping people open their restaurants. I opened the Harrison with owner Jimmy Bradley. I met some amazing people, like Joey Campanaro from Little Owl. I was Jason and Jen’s investor at ‘ino on Bedford street. Eventually, Meg Burnie brought me into meet Klaus at the Hotel on Rivington. That’s when I left Chanterelle. My first event at the Rivington was Timothy Greenfield Sander’s XXX Book. Bill Dye called me to be part of Gramercy Park Hotel with Ian Schrager. We opened with the Marc Jacobs party on September 11, 2006, after working for months nonstop. I shadowed Ian for the two nights before we opened the hotel. He had receptions for all of his friends and was surprised at how I knew them. He said, “You are the girl, you are going to do this.” It was like a love letter. And he trained me and nurtured me into this role. Finally, Klaus started KO Hospitality Management about a year and a half ago and asked me if I wanted to be a partner. It was very hard to leave Ian. At KO, we work with owners and developers from ground-up construction. We attaché the restaurant, the architect, the interior designer, and conceptualize the entire project.

Something unique about Cooper Square Hotel? Every book in the Cooper Square hotel was picked through Housing Works, which is a charity for AIDS victims. People can purchase the books and the money will go to the charity. Klaus is a seasoned professional who only takes on projects he believes in. He worked with Andre Balazs and Ian Schrager for years. He wanted the experience at Cooper Square to be completely different, that’s why there’s no reception desk. There’s a lobby host who shows you to your room. It’s about personal attention. Klaus sat on 575 chairs until he choose what he felt was the right one. We’re also building a screening room on the second floor. There’s an indoor/outdoor bar on the second floor as well, and a 3,000-square-foot terrace.

What is your specific contribution? The total experience here. I hand-picked the staff. What Ian and Klaus have given me, I hope to give to someone else.

What’s the next project? We are helicoptering to the Reform Club Inn in Amagansett to get ready to open for Memorial Day weekend.

What music do you listen to? Rock ‘n roll — Iggy Pop, The Raconteurs, Jane’s Addiction.

Favorite artist? Radek Szczesny.

Favorite restaurants? ‘inoteca, Little Owl, and James in Brooklyn

Favorite bar? Royal Oak in Williamsburg, Madame Geneva in the Double Crown and Bowery Electric.

Favorite hotel? East Deck in Montauk for a retro motel and The Crillion in Paris for high-end.

Who do you admire in the business? I grew up reading about Ian Schrager and then had the pleasure of working for him. He hired me to be his director of special events. The man who started the party is looking at me and letting me see his vision. It’s an honor and the best compliment. I also admire Klaus Ortlieb for his loyalty, compassion, and integrity, and Nur Khan for the incredible way he takes care of people

Who do you feel does it right? Joe and Jason Denton of ‘inoteca and Lupa

What’s something people don’t know about you? I’m an avid gardener and spend all my money on plants for my roof deck that I made totally grassroots style with my boyfriend.

What are you doing tonight? Going to Bjork’s concert at Housing Works and then to her after party at Cooper Square Hotel.

Photo: Mike Mabes

Jason Denton on Bar Milano’s ‘Teca-Support

imageA little over a week after Joe and Jason Denton’s eight month-old baby Bar Milano closed its doors in light of the bad economy (or rather, not pulling the crowds in), it reopened as an additional branch of resto hit ‘inoteca, the popular and affordable panini-pressing factory downtown. Jason recently sat down to talk to us about a rough past month, the exciting changes he’s made, and what the future holds in moving forward with the reanimated version of Milano.

How have things been? Much better. It was a rough January.

Really? Well, you know, I’m just not used to not being open. We just kind of felt like — with the timing of everything, and the restaurant –that we needed to make a change. And it was a good change. We closed January 31 — that was our last night — and then we closed for the month of January and the first two weeks of February. We took out the carpets and laid hardwood floors, and farm tables, and a chandelier, and just kind of ‘inoteca-fied it.

How has the new place been? We’re having a lot of fun with it. We feel really good about some great responses, and you know, it’s the same menu as downtown — a lot of the signature dishes — and then plus, we’ve added a few new sections on the menu. We have a little section for pasta, which is just really, really simple pastas, like, spaghetti al olio. There’s a little panette, with pesto, and potatoes and beans. And then, we also have another little section called “Spiedini,” which are Italian skewers. So we have things like scallops with Jerusalem artichokes, or octopus and potatoes, or sausage with broccoli rabe and peppers. And yeah, we’re trying to keep it cheap. I think the price ranges for bruschettas are $3, and then it goes up to the average main course around $12 to $13. So it’s much more price-effective than Bar Milano was.

What’s the customer feedback been so far? I think so far people are really, really happy. I work the door every night, so I can greet everyone and see the reactions, and I feel like it was a good move. People always seem excited.

Any more changes to come? Well, right now, we’re just open for dinner, from 5 p.m. to 3 a.m. every night — we serve food ‘til 3. And then in about a week and a half, we start delivering. And then we start lunch on April 1.

Is Bar Milano being missed? I don’t think so.

No? I don’t even remember it anymore [laughing]. I blocked it out.

What can we expect at the new ‘inoteca? We have a lot of fun things going on with the cocktails. We basically have some of the drinks that we had before, but now we’ve created a pretty cool little cocktail book that has around 40 cocktails. Classics and everything. And where on the old menu, we had drinks that were from $13 to $17, all our specialty cocktails and everything are $10. I think you can expect a lot of fun — it’s a new location — and you can mix great cocktails with a great selection of wines by the glass, and some new dishes from ‘inoteca. Also the ‘inoteca downtown is only for parties of six or more, but uptown, due to its size, we are talking about 20% of the restaurant we reserve out. So we still have tons of walk-ins, but if someone wants to guarantee a reservation, they should go online to OpenTable, or make a regular reservation.

Industry Insiders: Jason Denton, Italian Stallion

Italian Stallion: Jason Denton, co-owner of Italian eateries ‘ino, Lupa Osteria Romana, Otto Enoteca Pizzeria, ‘inoteca and Bar Milano, speaks on still being giddy after 20 years in the game, getting deported to New York, living off canned fish, growing up in a culinary wasteland, and being Italian at heart.

Are you Italian? At heart I am.

Really? Nobody in your family? You co-own five Italian restaurants. No. Actually my family really didn’t cook that much Italian where I grew up in Idaho. Just the staple Ragu and overcooked steaks. It was OK growing up because we always had a meal in front of us, but it was never in pursuit of gourmet. Monday was the same dinner for like 20 years, really.

How did your restaurant business start? When I was 18, my parents and I moved to Seattle where I started college. I was also washing dishes at this little steak and rib house called Billy McAl’s, and I kind of fell in love with the restaurant business the first time I stepped into the place. I loved everything about it. Whenever I walked, in people were always happy and energetic. It seemed like a real camaraderie, and it was something I really enjoyed. And I enjoyed it enough to drop out of college to become a dishwasher. I knew at 18 that I wanted to be in the restaurant business.

You knew at 18? You don’t understand. I still get goose bumps when people come into my restaurants and have smiles on their faces. I think probably the spark before that was because of my uncle, who was in the restaurant and nightclub business in San Francisco. He always had these crazy parties. When I was 14, we were going to Disneyland, and we drove up through San Francisco to see him and he was this flamboyant, crazy entertainer who everyone loved. He took us straight to his bar, which was one of the hottest spots in San Francisco. And there were gorgeous women all over the place, and they’re like, “Oh Mr. Denton, right this way,” and I was like, “Oooooh.” When I turned 21, my uncle was getting ready to open up a new place in San Francisco called Harry Denton’s, and he asked me to come and help. It was so grand, people in tuxedos, lines around the block; it was the hottest place in San Francisco.

For my first job, he put me at the door, so I was 21, at the door in a tux, and people would be doling out cash, and then some night the mayor would be coming, or some other socialite — there was all this excitement. I kept working with him for a while, and one day he just pulled me aside and asked me what I wanted to do with my life, and I told him I wanted to open my own restaurant. He said the only way to do that was to learn how to cook. From 6 a.m. the next morning I started working in the kitchen, making sauces, washing vegetables and fruits. It was all bottom-rung, entry-level work. I did that for about three years and kind of hit a point where I felt I needed to grow a little more before I packed my stuff up and went to Europe for around seven months just traveling.

What did that bring to your restaurateur experience? Did you have great food and get inspired? No, actually we were on a really super-tight budget, so we just ate cans of sardines and drank cheap bottles of wine every day, all day long.

When did you come back? I ran out of money, so I decided to work in London and got a job as a chef at this place for a bit. I had a girlfriend in Paris, who I kind of met along the way on the trip, and I would make money during the week and use it up on the weekends to visit her. Eventually I had too many trips back and forth from London to Paris, and then I got deported back here.

So when did you move to New York? Well actually when they were deporting me they said it was either San Francisco, Seattle or New York and I had lived in San Francisco and my parents lived in Seattle so I told them to send me to New York, and I arrived here with ten bucks in my pocket 15 years ago.

When did you finally start working on your new restaurant idea? I got a job waiting tables at this place called Po. One of the owners there used to work at my uncle’s restaurant as a waiter, and he was partners with Mario Batali. He had a couple of shifts available so I was worked there as a waiter for some years. Then at some point I realized that I can never work for anyone else again, because I had worked for the best bosses, like Mario, who is a tireless worker and a really good guy. That was when I had the idea about opening up ‘ino with my wife, and then we opened the little bruscheterria which has been around for ten years. It was before anyone here really knew about paninis. It’s like my baby.

The idea of Bar Milano just came about over the course of the last few years, wanting to do something a little different. I wanted to step it up a little bit, and try to find a new neighborhood. We also loved the combination of Milan to New York. I think they’re very parallel. They’re very sexy and very financial, and there’s a good mix of a lot of different foods around. We wanted to stay focused on northern Italian food and style wise make it very Milanese. We felt like this could be a New York restaurant as well as a restaurant in Milan.

Do you ever want to start something on your own? I love having partners because it allows me to do a lot of things that I really love to do. I have two kids, I don’t work on the weekends, and it’s very important that I hang out with my family. Also, I just finished my second cookbook. So it’s important for me to get time to do that kind of stuff. I’m not that guy who’s going to be here every night till two in the morning and come home late. I always try to get home at 5 o’clock to have dinner with the family and then leave after the kids go to sleep. It’s a good balance to have great partners because it allows you to have some sort of normalcy.

What’s a regular day for you? I get up every morning at 6 a.m., hang out with the kids in the morning, make breakfast, take them to school with my wife. Then my day starts at one of the restaurants. I’m at ‘ino by 8:45-9 o’clock every day, and I’m there for a couple of hours. And I’ll go check out some of the other restaurants for lunch, maybe Lupa or ‘inoteca to see if they need anything. The hardest part is when I open up new restaurants; they take so much of my time that sometimes I have to neglect the others for a little while.

I love the way you talk about your restaurants like your children. Other than my family, I live and breathe the restaurants, and like I said before, there’s nothing that makes me happier then seeing a smile on a person’s face, because I know that they’re going to come back. That’s probably why I moved out of the kitchen. I love to cook, and I’m probably pretty good, but if I did the same dishes a hundred times over in one night and wouldn’t be able to see the reaction on someone’s face, I wouldn’t get the same satisfaction as I now get by shaking hands and working the tables. We always kind of joke and call it spreading our fairy dust.

How is the current economic state affecting everything? It’s a new challenge that we haven’t really had in the last ten years, and probably Bar Milano is feeling it more than the other places that aren’t as expensive and very established.

Which restaurant is your favorite? Well, my baby is ‘ino. It was kind of where we started the whole panini craze. That was the first one we came up with. It’s kind of magic for us. I love all of them. It’s like my children. They all have such a special spot for so many different reasons, I don’t think I can necessarily love one more than the other. But if I had to pick one it would be ‘ino because it’s my menu, and a lot of my boys have been there for years. It’s like a family.