Adrienne Reynolds: Place de Fêtes
Clinton Hill, Brooklyn
Though there are endless establishments and countless opportunities to try something new in NYC, we always end up gathering at the same bars for happy hour and coffee shops for our AM lattes. Dinner is where we have historically mixed it up, but we have fallen deeply and unequivocally in love with the new kid on the block, Place De Fêtes. We’ve already been here enough times to count on both hands, wild for a restaurant that hasn’t been open that long. We were introduced to PDF by an old acquaintance-turned-friend and now Place de Fêtes team member, Adrienne Reynolds who insisted we come try out the menu. We came for the food, but stayed for the company and the warm, fuzzy feelings that this an extension of our home, albeit a fancier one. Her late mothers' candelabras illuminate the restaurant and she uses her mom's vintage wine key - not because it works particularly well but because she is instilling her love into this neighborhood gem. This is a place that is worth the travel to, even if you don’t live close by.
Full name, age, where are you from?
Adrienne Santos Reynolds, 30, Lodi, California (However, the staff has deemed me with the nickname “ADSR").
Was food a big part of your upbringing?
As far back as I can remember, both my parents were in love with food. My father mostly cooked, and would get me involved in the kitchen at a young age, while my mother truly loved dining out. They would take me out to restaurants even as a toddler - my mom used to love to tell the story of a time when I ordered chocolate milk to pair along with quail! But my fondest food memories are when my mother introduced me to the food from her native Chamorro upbringing from the island of Guam. I feel most connected to my far-away family every time I share Chamorro food with those I love.
What are your earliest memories of dining out?
We often went out to eat when I was a kid, since it was so special to my parents. My mother's first time out to a restaurant was when she was 16 years old, and she fell in love immediately. Whenever we would go out, she would invite anyone and everyone! Some of my earliest memories would be driving to San Francisco for the weekend and just eat, eat, eat. But some of my most favorites were when I first moved to New York City, and we would go out to eat giant dinners with lots of friends with my mom holding court!
If you could give a piece of advice to someone who wanted to pursue your career, what would it be?
My first piece of advice is to work your way up throughout the different positions in restaurants. It’s the best way to not only understand all the positions of the space, but to also understand what everyone else needs. My favorite part of working in the Dining Room is anticipating needs, whether it be for our guests, our chefs, or our teammates standing right next to us.
Most importantly, be kind and be patient. This can be a high stress industry, so to keep your demeanor and patience with those around you is incredibly crucial. We are in an industry that can forget about the human aspect of our industry, so leading by example with kindness and respect is what will bring longevity and peace.
What do you think working in this industry has taught you?
I have to jump off of Steve for part of my answer - how to connect with most everyone! People are incredible. Everyone brings a different story and energy to the table, and it’s truly so special to get to know people from all walks of life. They can walk in after having a difficult day, and to be able to connect with them and turn it all around is a powerful thing.
It’s also taught me how to stay calm within the storm. Opening a busy restaurant brings a lot of unforeseen challenges, but half the fun is figuring out how to problem solve with your team! Keeping your composure and problem solving in the moment is what makes “being in the weeds” so much fun.
What's your favorite dish/drink on the menu?
The Winter Flounder with a tomato dashi gelée, celtuce, mustard flowers, and finished with the most perfect olive oil you can imagine. There’s so much depth and complexity to this dish, you want to make it last all meal. For dessert, I’m ordering the Green Mandarin sorbet, finished with that same unbelievable olive oil.
What is your favorite place to go out and eat at and what are you ordering?
As anyone in the NYC restaurant industry will say, it depends on my mood. When I want a perfect burger and 50/50 martini, take me to Long Island Bar. However, you can mostly find me anywhere with a glass of wine with high acidity and texture.
You’re on a desert island, what are the 5 kitchen items you need to run your business?
While not all of these are kitchen items, I would bring a barbecue, a blended drink machine (for piña coladas - it’s a desert island, after all!), a wine key, a case of manzanilla sherry, and a reservation iPad.
