Industry Insiders: Vinegar Hill House’s Jean Adamson, Sam Buffa, & Brian Leth
Jean Adamson and Sam Buffa met while both were working at Freemans. Their relationship gave way to sharing a love of the food and aesthetic that formed Vinegar Hill House. Sam is also partners with Taavo Somer in the FSC Barbershop. Six months into their Brooklyn venture, the Vinegar Hill House team found Brian Leth, the chef de cuisine since April, formerly of Prune and Allen & Delancey. Leth excites patron with his locally sourced menu with ethnic flairs.
How did you start in the business? Jean Adamson: I started cooking in Salt Lake City, Utah. I had a fascination with cooking and went to the French Culinary Institute. Then I worked for Keith McNally for nine years at Balthazar and Pastis, but it was too easy there for me. I was just expediting the process, so I said, “I have to get out.” I started consulting for Frank Prisinzano of Frank, Supper and Lil’ Frankie’s. I helped him standardize things. I was getting their recipes in order so that in each restaurant everyone was doing the same thing. A friend then called me to say this guy Taavo Somer was looking for a chef at Freeman’s. Their consistency was really poor, and I’m good at producing large amounts of food at once. They were transferring into the first expansion so they needed a day-to-day chef to run everything. So I worked there for three years, and that’s where I met Sam. Sam Buffa: I was helping Taavo with the basic construction of their expansion. At the same time, the space at the front of the alley became available and I proposed the barbershop idea to Taavo. It’s still sort of my day job. Jean and I, from day one, have had similar interests. I always wanted to open a restaurant but had never worked in the field. I always liked the idea of building a restaurant.
How did you come across the space for Vinegar Hill House? JA: When Sam and I met, we were showing off the cool neighborhoods we knew in Brooklyn. I was living in Park Slope at the time, and the next day my landlord came to me and said the carriage house was becoming available in Vinegar Hill. It’s the house behind where the restaurant is now. I told him that I wanted it and I waited a year for it. SB: I told her to ask him about commercial spaces. Once we got the space it was like, “Oh shit now we have to open a restaurant.”
So you did. JA: When we told people about the location they were like, “No way.” When you’re milling around on a bicycle you just end up here. We opened last November after Sam designed the restaurant. We call the downstairs space “the den” and people rent it out for private events. I was the chef but was looking for a way to segue out. Then this gem, Brian, walked in the door. He’s changed the landscape of the restaurant. I always intended on being a local farms and local produce restaurant and he made that happen. He also wanted Brian wanted a Vita-Prep. It’s amazing watching the stuff he makes with it. Brian Leth: I’m a puree guy.
Where have you worked before? BL: I started cooking in New Mexico. A friend of a friend helped steer me towards a job at Prune and I learned a lot there. Then, I worked at Blue Hill and Café des Artistes. I was at Allen & Delancey for about a year. JA: Brian has a broad spectrum of food knowledge from having worked at so many places.
Are you already thinking about the next project? SB: I think its always on our mind. JA: We want to be solid here before the next place.
Something people don’t know about you? JA: That I’m nice. SB: I used to race motorcycles BL: I’m a serious Scrabble player
What are your favorite places? JA, SB, BL: Hotel Delmonico and Rusty Knot.
What’s on your favorite playlist right now? JA, SB: Lady Gaga and talk radio. BL: The Replacements and Steely Dan.