Interview with Managing Partner, Josh Weber
Introducing our Managing Partner, Josh Weber! With the opening of our new Beer Garden & Tap House on the horizon, we caught up with Josh to discuss the exciting future he envisions for our new restaurant.
Have you always been passionate about working in the hospitality industry?
I always loved being around people and being surrounded by the energy that going out with friends and family produces. I think building a staff that encourages people to have a good time at your establishment makes it exciting for everyone in the room. I'm passionate about creating an environment that brings that experience to a group of people whether they are working or a customer coming in to join the party.
Where do you draw your inspiration when crafting a menu or designing a new space?
I draw from restaurants that I've worked at in NYC or places that I myself have been a patron at. I love the flow of places like Hometown BBQ in Brooklyn, NY. It's set up like a fast-casual style restaurant, but has a beer garden feel, creating this infectious energy that makes it seem like everyone there is having the best time of their life.
I also love the community tables at places like Momofuku Noodle Bar in the East Village of NYC. They have a community table there that is more sought after than any other table in the restaurant. People wait for a seat at this specific table because the vibe is always a blast to experience.
Our new space will foster a community vibe that really encourages you to connect with those around you. I've watched lifelong friendships be forged over a simple night out at a restaurant, after enjoying a perfectly cooked meal next to a stranger. My plan is to incorporate these same elements under one roof, so that guests come back to a new and unique experience every time they visit.
How do you plan to incorporate Switchback beers into the menu?
I’m excited to introduce a few cocktails to the menu that will feature our beers. One of my favorite beer-based cocktails is a Spaghett. It's simply Aperol, fresh squeezed lemon juice and our EZ blonde style ale. It's easy, light and refreshing and it makes me feel like I'm hanging at the lake with friends. I also have a cocktail planned that incorporates our new Mansfield IPA, which launched this month. It’s fun to show people that the beer can be infused into not only the food but cocktails as well.
What are the biggest challenges you face when starting a menu or designing a new space from the ground up?
I think the biggest challenge is creating a unique identity within the sea of restaurants in this city. I find this to be an exciting challenge and know we are landing on a vision that will be very different from other places in the area. Our Beer Garden & Tap House will cultivate a unique and welcoming community vibe, creating an experience so enjoyable you'll want to plan your return visit as soon as you leave.