Russell Markus

Red Coffee Stand, Dumbo

New York City is full of (and we emphasize this) self-proclaimed multi-hyphenates. Russell Markus, however, is a man who’s earned that title and then some. There’s a difference between being an ideas guy and actually bringing those concepts into reality, something he’s done on multiple projects like his latest: Red Coffee Stand. If you have a chance to stop by Red Coffee Shop in Dumbo, we implore you to get a coffee, put that phone on DND, take a look at the community made wallpaper (it’s out of regulars’ punch cards,) and chat with a stranger. We captured Markus on a regular day where he was doing just that, sipping his favorite order and chatting with some new patrons dropping in on their first visit to NYC.

Full Name, Age, and Where are you from?

Russell Markus, 38. I grew up in Gaithersburg, Maryland, and started interning in NYC when I was 18. It’s where my family is from, going back several generations, and I always knew I wanted to come back.

What is your title and how are you involved with Red Coffee Stand?

I am the co-owner of Red Coffee Stand with Anika Odzelashvili, who also owns Ants Coffee in Williamsburg + Greenpoint. I help oversee the food program, design, and partnerships with the shop.

What inspired you to get into this industry?

Being in hospitality. I loved to cook and wanted to share something with friends and family. As for this little coffee shop, it stems from, deep down, always having the desire to have a physical place for neighbors to drop into. Having a coffee shop came at a time when I was very much focused on forward motion and saying “yes” to projects. I had just accepted a Head Chef position at Rose Bakery, inside Dover Street Market, as well as signed a short-term lease to take over the old Scarr’s Pizza with my friend Ried Webster.

I had shared the street with New York’s #1 coconut ice cream seller, Dustin of Coco Boys, a few months back. He had an opportunity to take over a small space in DUMBO and thought having me do soup in the colder months would be a good fit. Since I was honestly so in the weeds with the new gig and knew my friends Anika, Nia, and Gio were looking to grow, it felt like partnering would be ideal.

You've built multiple businesses over the years, each with its own identity. Do you approach every new concept with the same philosophy, or does each one start from a different question?

Deep down, everything is driven by something that is a bit more hands-on. Over the last 10 years, I’ve become so averse to [digital] fonts and how easy it is to duplicate and copy things in the design world that finding the right pen and paper to create a hand-stroke for a project makes more sense. I had become fascinated with using tape as quick signage over the years from pop-ups, so using it felt as though it fit for Red. A lot of what I’m trying to do with design these days is create on the more simplistic side - I want people to just get it, quickly, without overthinking. The name fits in with that approach in many ways. More abstract and quick design versus drawn-out iterations. We also didn’t have much time or any budget, so those constraints played in nicely. For this project, there was certainly a bit of nostalgia for a past New York. Taking inspiration from the old newsstands, with their chaos and long fluorescent light bulbs hanging overhead.

Looking across your career history, are there common threads that connect all of your businesses and ventures, even if they serve different audiences?

Deep down, and maybe simply, I want human connection. I want to be loved and love those around me. I want others to feel welcome. To bridge something across multiple businesses or spaces. It is really all a continuation of building a robust community in New York.

Red Coffee Stand has become one of those places that feels woven into the fabric of DUMBO. When you first opened, what kind of neighborhood coffee shop were you hoping to create?

We certainly wanted it to be a neighborhood spot, hands down. Where the espresso was quality and reasonably price. It was only when the neighbors, in a way, took over the shop that it started to weave itself into the area. The punch cards, which have since taken over, were only an inkling of an idea that, through a game of telephone, ended up the way they did. Initially, our plan was to put up cards for customers who had completed them. But after those plans were relayed to the barista at the time, I came back three days later and there were about 25 cards up. Some had one stamp, others had three, and only one was completely filled out.

So we ran with it. A month later there were 100 cards up. Three months later the whole side wall was filled, and we had to figure out where they would go next. Essentially, now the whole shop is filled with them. Customers put their daughters’ names down as a fun morning ritual. People put their dogs’ names on them. Some customers have filled out 20 cards. Our tallest customers compete to see how high on the wall they can place them.

Coffee shops have evolved from quick pit stops into genuine community spaces. What do you think makes people return to the same café day after day?

I think people walk into the space and smile. Anika does a great job of making sure our team is really customer-centric. It really is a place where people know your name. And my guess is people genuinely enjoy supporting a small business, which is what we are.

What is the best cup of coffee you've ever had?

I loved being in Ortigia, Sicily, and slowly drinking five small cups of espresso throughout the day. I love the neighborhood shop Café Regular. Brian Zhou, who owns Thoughtful Coffee, is making some of the most interesting coffee I’ve ever had.

If someone visits Red Coffee Stand for the first time, what do you hope they leave remembering besides the coffee?

I really hope they find joy in filling out their punch cards. That they think about it later in the day and it brings them a smile. That they want to visit the shop again to see the card. Maybe tell a friend about it.

I want it to be a reminder of humanity.

Is there a customer interaction or moment at Red Coffee Stand that perfectly captures why you love being in hospitality?

Maybe my favorite story with Red was when our friend Yukari asked us to provide oatmeal and coffee for a runners’ gathering at her partner’s space on Eldridge Street in the days before the marathon—the best day in NYC. Gabriella, my partner, and I were hanging out, dishing out oatmeal, and met Josh Lynott of Notes Running. He was in from Australia to run and document the city. He writes poetry around running and life.

Anyway, we got to talking about soup. We found out we all really love soup. His partner really loves soup too. He said, “Guys, I have a crazy idea.” Long story short, the book of poems he had brought to New York got lost, and he wanted to do a poetry reading at Red. We sat there together, designed a flier, posted it up, and hosted friends from around the world for a little poetry reading the next day. People sat on the steps and on our few seats in the show. All quietly listened. Customers still continued to walk in, stopping to listen for a bit. I think even a recently married couple walked in wearing a full tux and gown It felt like exactly how the space was intended to be used. For those serendipitous gatherings with strangers and friends.

What restaurant, café, or bar do you find yourself frequenting most after work?

We love spending time at Colbo Next Door and Sake Bar Asoko for a drink. Sake Bar Asoko has delicious food! The Odeon is the best bar that feels like New York never changed. Public Records continues to innovate with their cocktail program. PDF, Four Horsemen, and Corima are my favorite places to eat.

How do you relax outside of work?

Recently, we have been going to the new Akari on Orchard and drinking Pocari Sweat :) Riis Beach. Fyra yoga is important to taking a beat from work.

My partner, Gabriella, is a phenomenal cook. So relaxing might just mean her treating me to the most delicious pasta alla norma.