Host Brad Johnson catches up with long-time friend and business associate, Michael Weinstein, Chairman and CEO of publicly-traded Ark Restaurants [NASDAQ]. Michael, now 77 years-old, is a distinguished trailblazer in the hospitality industry. Ark operates 22 full- service restaurants plus various food-court and catering operations, in New York City, Las Vegas, Washington, D.C., Atlantic City, Alabama, and Florida.

Brad's relationship with Michael dates back to New York City in the 1970's where they met under unusual circumstances. Beginning in early 2000 and continuing for a 15-year run, Michael and Brad along with partners Will Regan and David Rabin, owned and operated VBar in the Venetian Hotel and Casino, Las Vegas. 

Hear fond memories and the story of how Michael launched Barbara Smith's restaurant career that paved the way for her to become the much loved "B. Smith". Michael also discusses how he got into the hospitality industry, secrets to success in the restaurant business, the unexpected spontaneous moments when you own a restaurant, how his restaurant group is dealing with COVID, and more. 

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Instagram Corner Table Talk  and Post and Beam Hospitality

LinkedIn Brad Johnson

Medium Corner Table Media

E.Mail  brad@postandbeamhospitality.com

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

Corner Table™ is a trademark of Post & Beam Hospitality LLC

© Post & Beam Hospitality LLC

Host Brad Johnson catches up with long-time friend and business associate, Michael Weinstein, Chairman and CEO of publicly-traded Ark Restaurants [NASDAQ]. Michael, now 77 years-old, is a distinguished trailblazer in the hospitality industry. Ark operates 22 full- service restaurants plus various food-court and catering operations, in New York City, Las Vegas, Washington, D.C., Atlantic City, Alabama, and Florida. Brad's relationship with Michael dates back to New York City in the 1970's where they met under unusual circumstances. Beginning in early 2000 and continuing for a 15-year run, Michael and Brad along with partners&nbsp;Will Regan&nbsp;and&nbsp;David Rabin, owned and operated VBar in the&nbsp;Venetian Hotel and Casino, Las Vegas.&nbsp; Hear fond memories and the story of how Michael launched&nbsp;Barbara Smith's&nbsp;restaurant career that paved the way for her to become the much loved "B. Smith". Michael also discusses how he got into the hospitality industry, secrets to success in the restaurant business, the unexpected spontaneous moments when you own a restaurant,&nbsp;how his restaurant group is dealing with COVID, and more.&nbsp;
* * *&nbsp;
* * *
Instagram <a href="https://www.instagram.com/cornertabletalk/?hl=en">Corner Table Talk</a> &nbsp;and <a href="https://www.instagram.com/postandbeamhospitality/?hl=en">Post and Beam Hospitality</a>
LinkedIn <a href="https://www.linkedin.com/in/brad-johnson-hospitality/">Brad Johnson</a>
Medium <a href="https://medium.com/@cornertablemedia">Corner Table Media</a>
E.Mail &nbsp;<a href="mailto:brad@postandbeamhospitality.com">brad@postandbeamhospitality.com</a>
For more information on host Brad Johnson or to join our mailing list, please visit: <a href="https://postandbeamhospitality.com/">https://postandbeamhospitality.com/</a>
Corner Table&trade; is a trademark of Post &amp; Beam Hospitality LLC
&copy; Post &amp; Beam Hospitality LLC

After years of lowering the velvet rope and pulling out chairs on both coasts for countless guests, Brad Johnson puts his warm, present and welcoming hospitality skills to use as the host of Corner Table Talk, covering topics spanning FOOD + DRINK + CULTURE. Following the guest conversation, international speaker, writer, and diplomat Ambassador Shabazz (eldest daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and lets us in on some of the interesting people, places, and things that have her attention in HOW WE MOVE.

Brad Johnson’s career in hospitality began in the early 70s in the dish pit of his father’s renowned NYC restaurant, The Cellar, followed by his subsequent storied road creating high profile establishments, from the lavish LA nightclub The Roxbury (yes, that Roxbury) to the Melrose Avenue soulful hotspot, Georgia, and the James Beard Award-nominated Post & Beam.

Instagram: cornertabletalk and postandbeamhospitality

LinkedIn: Brad Johnson Hospitality

E.Mail:  brad@postandbeamhospitality.com

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

Theme Music: Bryce Vine

Corner Table™ is a trademark of Post & Beam Hospitality LLC

After years of lowering the velvet rope and pulling out chairs on both coasts for countless guests, Brad Johnson puts his warm, present and welcoming hospitality skills to use as the host of Corner Table Talk, covering topics spanning FOOD + DRINK + CULTURE. Following the guest conversation, international speaker, writer, and diplomat Ambassador Shabazz (eldest daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and lets us in on some of the interesting people, places, and things that have her attention in HOW WE MOVE.
<hr>
Brad Johnson’s career in hospitality began in the early 70s in the dish pit of his father’s renowned NYC restaurant, The Cellar, followed by his subsequent storied road creating high profile establishments, from the lavish LA nightclub The Roxbury (yes, that Roxbury) to the Melrose Avenue soulful hotspot, Georgia, and the James Beard Award-nominated Post &amp; Beam.
<hr>
Instagram: <a href="https://www.instagram.com/cornertabletalk/?hl=en">cornertabletalk</a> and <a href="https://www.instagram.com/postandbeamhospitality/?hl=en">postandbeamhospitality</a>
LinkedIn: <a href="https://www.linkedin.com/in/brad-johnson-hospitality/">Brad Johnson Hospitality</a>      <a href="https://www.linkedin.com/in/brad-johnson-hospitality/"></a>
E.Mail:  <a href="mailto:brad@postandbeamhospitality.com">brad@postandbeamhospitality.com</a>
For more information on host Brad Johnson or to join our mailing list, please visit: <a href="https://postandbeamhospitality.com/">https://postandbeamhospitality.com/</a>
Theme Music: <a href="https://www.instagram.com/brycevine/?hl=en">Bryce Vine</a>
Corner Table™ is a trademark of Post &amp; Beam Hospitality LLC

Corner Table Talk

After years of lowering the velvet rope and pulling out chairs on both coasts for countless guests, Brad Johnson puts his warm, present and welcoming hospitality skills to use as the host of Corner Table Talk, covering topics spanning FOOD + DRINK + CULTURE. Following the guest conversation, international speaker, writer, and diplomat Ambassador Shabazz (eldest daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and lets us in on some of the interesting people, places, and things that have her attention in HOW WE MOVE.

Brad Johnson’s career in hospitality began in the early 70s in the dish pit of his father’s renowned NYC restaurant, The Cellar, followed by his subsequent storied road creating high profile establishments, from the lavish LA nightclub The Roxbury (yes, that Roxbury) to the Melrose Avenue soulful hotspot, Georgia, and the James Beard Award-nominated Post & Beam.

Instagram: cornertabletalk and postandbeamhospitality

LinkedIn: Brad Johnson

E.Mail:  brad@postandbeamhospitality.com

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

Theme Music: Bryce Vine

Corner Table™ is a trademark of Post & Beam Hospitality LLC

After years of lowering the velvet rope and pulling out chairs on both coasts for countless guests, Brad Johnson puts his warm, present and welcoming hospitality skills to use as the host of Corner Table Talk, covering topics spanning FOOD + DRINK + CULTURE. Following the guest conversation, international speaker, writer, and diplomat Ambassador Shabazz (eldest daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and lets us in on some of the interesting people, places, and things that have her attention in HOW WE MOVE.
<hr>
Brad Johnson’s career in hospitality began in the early 70s in the dish pit of his father’s renowned NYC restaurant, The Cellar, followed by his subsequent storied road creating high profile establishments, from the lavish LA nightclub The Roxbury (yes, that Roxbury) to the Melrose Avenue soulful hotspot, Georgia, and the James Beard Award-nominated Post &amp; Beam.
<hr>
Instagram: <a href="https://www.instagram.com/cornertabletalk/?hl=en">cornertabletalk</a> and <a href="https://www.instagram.com/postandbeamhospitality/?hl=en">postandbeamhospitality</a>
LinkedIn: <a href="https://www.linkedin.com/in/brad-johnson-hospitality/">Brad Johnson</a>      <a href="https://www.linkedin.com/in/brad-johnson-hospitality/"></a>
E.Mail:  <a href="mailto:brad@postandbeamhospitality.com">brad@postandbeamhospitality.com</a>
For more information on host Brad Johnson or to join our mailing list, please visit: <a href="https://postandbeamhospitality.com/">https://postandbeamhospitality.com/</a>
Theme Music: <a href="https://www.instagram.com/brycevine/?hl=en">Bryce Vine</a>
Corner Table™ is a trademark of Post &amp; Beam Hospitality LLC

S1:E8 Michael Weinstein I A Disruptive Force

"We wanted to explore the ways that food can be a muse.”  Jamila Robinson

Looking through the pages of Bon Appétit’s inaugural Art & Design issue (May 2025), I realized that I wasn’t just reading. Each spread and story resonated with me, reminding me why the hospitality industry initially appealed to me. Yes, great food is essential, but equally important is the way a place makes people feel: the atmosphere, the intention, and the story that lives in the walls and on the plate when it all comes together.

With every place I've been involved with, as the final touches and tastings were prepared for friends and family before the first day of serving the public, I would sit in nearly every seat just to feel and observe the room from each vantage point. That same care and design philosophy was baked into every inch of this issue. Whether it was a story about Marcus Samuelsson’s return to Ethiopia, with his restaurant atop the tallest building in East Africa—or the role of color psychology—I felt a visceral connection.

Exploring the intersection of food, design, and cultural storytelling with Jamila Robinson, Editor-in-Chief of Bon Appétit and Epicurious, offers a masterclass on how food media can be both visually stunning and meaningful. She and her team made print feel luxurious again, bringing culture closer and reminding us that food isn't just sustenance, it's connection, it’s memory, it's music, it's art.

This special issue is a collector's item.

HOW WE MOVE
Stay tuned to the end of the guest interview when international speaker, writer and diplomat Ambassador Shabazz (daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and highlights some of the interesting people, places, and things that have her attention.  

Instagram: @Corner Table Talk  and @Post and Beam Hospitality

LinkedIn: Brad Johnson Hospitality

E.Mail:  brad@postandbeamhospitality.com

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

Theme Music: Bryce Vine

Produced by: Corner Table Media, a division of Brad Johnson Ventures LLC

Corner Table™ is a trademark of Brad Johnson Ventures LLC

<blockquote>
"We wanted to explore the ways that food can be a muse.&rdquo;&nbsp; Jamila Robinson
</blockquote>
Looking through the pages of <a href="https://www.instagram.com/bonappetitmag/">Bon App&eacute;tit</a>&rsquo;s inaugural Art &amp; Design issue (May 2025), I realized that I wasn&rsquo;t just reading. Each spread and story resonated with me, reminding me why the hospitality industry initially appealed to me. Yes, great food is essential, but equally important is the way a place makes people feel: the atmosphere, the intention, and the story that lives in the walls and on the plate when it all comes together. With every place I've been involved with, as the final touches and tastings were prepared for friends and family before the first day of serving the public, I would sit in nearly every seat just to feel and observe the room from each vantage point. That same care and design philosophy was baked into every inch of this issue. Whether it was a story about <a href="https://www.instagram.com/marcuscooks/">Marcus Samuelsson</a>&rsquo;s return to Ethiopia, with his restaurant atop the tallest building in East Africa&mdash;or the role of color psychology&mdash;I felt a visceral connection. Exploring the intersection of food, design, and cultural storytelling with <a href="https://www.instagram.com/jamilarobinson/">Jamila Robinson</a>, Editor-in-Chief of Bon App&eacute;tit and <a href="https://www.instagram.com/epicurious/">Epicurious</a>, offers a masterclass on how food media can be both visually stunning and meaningful. She and her team made print feel luxurious again, bringing culture closer and reminding us that food isn't just sustenance, it's connection, it&rsquo;s memory, it's music, it's art.
This special issue is a collector's item.
<hr>
HOW WE MOVE Stay tuned to the end of the guest interview when international speaker, writer and diplomat&nbsp;<a href="https://ambassador.shabazz-official.com/">Ambassador Shabazz</a> (daughter of Malcolm X and Dr. Betty Shabazz) spends a few moments unpacking the discussion and highlights some of the interesting people, places, and things that have her attention.&nbsp;&nbsp;
<hr>
Instagram: @<a href="https://www.instagram.com/cornertabletalk/?hl=en">Corner Table Talk</a> &nbsp;and @<a href="https://www.instagram.com/postandbeamhospitality/?hl=en">Post and Beam Hospitality</a>
LinkedIn: <a href="https://www.linkedin.com/in/brad-johnson-hospitality/">Brad Johnson Hospitality</a>
E.Mail:&nbsp; <a href="mailto:brad@postandbeamhospitality.com">brad@postandbeamhospitality.com</a>
For more information on host Brad Johnson or to join our mailing list, please visit: <a href="https://postandbeamhospitality.com/">https://postandbeamhospitality.com/</a>
Theme Music: <a href="https://www.instagram.com/brycevine/?hl=en">Bryce Vine</a>
Produced by: Corner Table Media, a division of Brad Johnson Ventures LLC
Corner Table&trade; is a trademark of Brad Johnson Ventures LLC

S5:E3 Jamila Robinson I Play the Notes That Aren't There

"You can't take a photo of hospitality."  Chip Wade

When my long-time friend, Eric Williams of Stone Williams Group, offered to connect me with Chip Wade, I immediately said yes. I was curious to learn more about the CEO of legendary New York City restaurateur Danny Meyer's Union Square Hospitality Group (USHG) whose reputation for operating a portfolio of high-level restaurants is tops in the industry. Their slate of restaurants include: Grammercy Tavern, The View, Ci Siamo, Daily Provisions, The Modern, and Union Square Café, to name a few.

Chip is a 30-year veteran of hospitality. From his beginnings at TGI Fridays to his leadership roles at Darden Restaurants and Legal Sea Foods, culminating in his current role at USHG, Chip shares insights on leadership qualities he admires including the importance of empathy and feedback. Our conversation also explores the industry's appeal to young Black professionals, and USHG's commitment to diversity and inclusion despite recent political pushbacks. Chip talks about the importance of maintaining high standards and culture within the organization including passionately advocating for understanding and celebrating diverse histories. By doing so, Chip believes we build a more empathetic society.

Finally, we learned the term “antiquarian” as we dove into Chip’s passion for Black American history through his rare book collection. Fueled by curiosity, Chip aims to unearth stories celebrating prominent Black figures and share these narratives with broader audiences, honoring those whose shoulders we stand upon.

Thank you for joining us on this enlightening journey with Chip Wade. We hope his story inspires you as much as it did us. For more discussions like these, stay tuned to Corner Table Talk.

Instagram: @Corner Table Talk  and @Post and Beam Hospitality

LinkedIn: Brad Johnson Hospitality

E.Mail:  brad@postandbeamhospitality.com

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

Editing: Journey Media LLC

Theme Music: Bryce Vine

Produced by: Corner Table Media, a division of Brad Johnson Ventures LLC

Corner Table™ is a trademark of Brad Johnson Ventures LLC

<blockquote>
"You can't take a photo of hospitality."&nbsp; Chip Wade
<hr>
When my long-time friend, Eric Williams of Stone Williams Group, offered to connect me with Chip Wade, I immediately said yes. I was curious to learn more about the CEO of legendary New York City restaurateur Danny Meyer's Union Square Hospitality Group (USHG) whose reputation for operating a portfolio of high-level restaurants is tops in the industry. Their slate of restaurants include: Grammercy Tavern, The View, Ci Siamo, Daily Provisions, The Modern, and Union Square Caf&eacute;, to name a few.
Chip is a 30-year veteran of hospitality. From his beginnings at TGI Fridays to his leadership roles at Darden Restaurants and Legal Sea Foods, culminating in his current role at USHG, Chip shares insights on leadership qualities he admires including the importance of empathy and feedback. Our conversation also explores the industry's appeal to young Black professionals, and USHG's commitment to diversity and inclusion despite recent political pushbacks. Chip talks about the importance of maintaining high standards and culture within the organization including passionately advocating for understanding and celebrating diverse histories. By doing so, Chip believes we build a more empathetic society.
Finally, we learned the term &ldquo;antiquarian&rdquo; as we dove into Chip&rsquo;s passion for Black American history through his rare book collection. Fueled by curiosity, Chip aims to unearth stories celebrating prominent Black figures and share these narratives with broader audiences, honoring those whose shoulders we stand upon.
Thank you for joining us on this enlightening journey with Chip Wade. We hope his story inspires you as much as it did us. For more discussions like these, stay tuned to Corner Table Talk.
<hr>
Instagram: @<a href="https://www.instagram.com/cornertabletalk/?hl=en">Corner Table Talk</a> &nbsp;and @<a href="https://www.instagram.com/postandbeamhospitality/?hl=en">Post and Beam Hospitality</a>
LinkedIn: <a href="https://www.linkedin.com/in/brad-johnson-hospitality/">Brad Johnson Hospitality</a>
E.Mail:&nbsp; <a href="mailto:brad@postandbeamhospitality.com">brad@postandbeamhospitality.com</a>
For more information on host Brad Johnson or to join our mailing list, please visit: <a href="https://postandbeamhospitality.com/">https://postandbeamhospitality.com/</a>
Editing: Journey Media LLC
Theme Music: <a href="https://www.instagram.com/brycevine/?hl=en">Bryce Vine</a>
Produced by: Corner Table Media, a division of Brad Johnson Ventures LLC
Corner Table&trade; is a trademark of Brad Johnson Ventures LLC
</blockquote>

S5:E2 Chip Wade I Centering the Salt Shaker

"When I got burglarized, it really didn't faze me... I went back to that day as a teenager, looking at my father's face, seeing the determination as he swept up that glass." Greg Dulan

I met Greg Dulan almost 40 years ago while he and his father, renowned restaurateur Adolf Dulan, were visiting black-owned restaurants in New York City. When I moved to Los Angeles a few years later, Adolf’s beloved Southern-style restaurant, Aunt Kizzy’s Back Porch in Marina Del Rey, with its home-cooked soul food and warm, welcoming atmosphere, was my home away from home. I've enjoyed a close bond with both Adolf and Greg over the years and attended the memorial service for Adolf when he passed away in 2017. Given the Dulan legacy and my long relationship with both father and son, I am especially honored to have my friend and colleague Greg on this episode of Corner Table Talk.

Greg, a second-generation restaurateur, shares heartfelt stories of working alongside his late father, a pioneer in Los Angeles’ soul food scene. From the early days of Aunt Kizzy’s Back Porch to the evolution of Dulan’s on Crenshaw, Greg reflects on his lessons, including his father’s philosophy of giving back—whether through ample portions or community support.

The conversation also explores Greg’s recent restaurant renovation, his experience as a James Beard Award finalist, and the challenges of maintaining a thriving business amid rising costs and gentrification. Through it all, Greg remains an optimist, fueled by the love of his community and the enduring spirit of his father.

Listen now for an inspiring story of resilience, family, and the power of soul food.

Instagram: @Corner Table Talk  and @Post and Beam Hospitality

LinkedIn: Brad Johnson Hospitality

E.Mail:  brad@postandbeamhospitality.com

For more information on host Brad Johnson or to join our mailing list, please visit: https://postandbeamhospitality.com/

Editing: Glenn Cooper

Theme Music: Bryce Vine

Produced by: Corner Table Media, a division of Post & Beam Hospitality

Corner Table™ is a trademark of Post & Beam Hospitality LLC

<blockquote>
"When I got burglarized, it really didn't faze me... I went back to that day as a teenager, looking at my father's face, seeing the determination as he swept up that glass." Greg Dulan
</blockquote>
<hr>
I met Greg Dulan almost 40 years ago while he and his father, renowned restaurateur Adolf Dulan, were visiting black-owned restaurants in New York City. When I moved to Los Angeles a few years later, Adolf&rsquo;s beloved Southern-style restaurant, Aunt Kizzy&rsquo;s Back Porch in Marina Del Rey, with its home-cooked soul food and warm, welcoming atmosphere, was my home away from home. I've enjoyed a close bond with both Adolf and Greg over the years and attended the memorial service for Adolf when he passed away in 2017. Given the Dulan legacy and my long relationship with both father and son, I am especially honored to have my friend and colleague Greg on this episode of Corner Table Talk.
Greg, a second-generation restaurateur, shares heartfelt stories of working alongside his late father, a pioneer in Los Angeles&rsquo; soul food scene. From the early days of&nbsp;Aunt Kizzy&rsquo;s Back Porch&nbsp;to the evolution of&nbsp;Dulan&rsquo;s on Crenshaw, Greg reflects on his lessons, including his father&rsquo;s philosophy of giving back&mdash;whether through ample portions or community support.
The conversation also explores Greg&rsquo;s recent restaurant renovation, his experience as a&nbsp;James Beard Award&nbsp;finalist, and the challenges of maintaining a thriving business amid rising costs and gentrification. Through it all, Greg remains an optimist, fueled by the love of his community and the enduring spirit of his father.
Listen now for an inspiring story of resilience, family, and the power of soul food.
<hr>
Instagram: @<a href="https://www.instagram.com/cornertabletalk/?hl=en">Corner Table Talk</a> &nbsp;and @<a href="https://www.instagram.com/postandbeamhospitality/?hl=en">Post and Beam Hospitality</a>
LinkedIn:&nbsp;<a href="https://www.linkedin.com/in/brad-johnson-hospitality/">Brad Johnson Hospitality</a>
E.Mail:&nbsp; <a href="mailto:brad@postandbeamhospitality.com">brad@postandbeamhospitality.com</a>
For more information on host Brad Johnson or to join our mailing list, please visit:&nbsp;<a href="https://postandbeamhospitality.com/">https://postandbeamhospitality.com/</a>
Editing: Glenn Cooper
Theme Music:&nbsp;<a href="https://www.instagram.com/brycevine/?hl=en">Bryce Vine</a>
Produced by: Corner Table Media, a division of Post &amp; Beam Hospitality
Corner Table&trade; is a trademark of Post &amp; Beam Hospitality LLC

S1:E8 Michael Weinstein I A Disruptive Force

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