Name, age, occupation, where do you live and where are you from?
DeDe Lahman, 34, Writer/Restaurateur. Split my time between Manhattan and Ulster County, NY. Originally from Tolland, Connecticut (suburb of Hartford).
How did you come about with the idea for the Clinton Street Baking Company? How has your business evolved since you opened almost four five years ago. Are there any big plans for the 5th birthday? Clinton St. Baking Co. was originally the brainchild of my husband/partner, Chef Neil Kleinberg. He was opening the spot right when we met, with a different partner, but we courted and got married in a whirlwind, and shortly thereafter, I bought out his partner and we started to grow the biz from a bakery and small coffee cafe to a real restaurant with liquor license, open 7 days a week. When we first opened, Neil had a young kid working the front, selling our muffins and coffee, and the rest of the "juice" went into selling our baked goods wholesale. But since Neil was a seasoned and reputable chef, he was encouraged by response in the neighborhood to start doing his savory food. Everytime we took a trip or a drive or had a day off, we were planning menus and concepting out the business and almost overnight, we started to develop a small following. No plans for the 5th anniversary, but now that you mention it, we'll have to think about that.
Since opening at your location in 2001, the Lower East Side has undergone a tremendous change. Would you say that the change was for the better, or has the neighborhood lost a lot of the character that brought you there in the first place?
Usually I think most change is for the better, and the Lower East Side to us--the one that we knew when we first set up shop--still feels the same. We are blessed with a loyal neighborhood clientele and they are still with us today. Because of them, we never "feel" the changes outside much, although we certainly see them when we move to and from work. Many of our employees represent the best of what the Lower East Side epitomizes, and so, again, we feel that in the shop. I guess what I'm saying is that to me, the LES is what it is because of the people, and having lived (and now live) in the West Village, the Upper West, the Upper East, and even Washington Heights, I still feel the flavor of the LES, regardless of the gentrification. There's still a DIY attitude that I admire and find remarkable. The style sense, the food sense, the street sense--it all feels to be way less self-conscious than anywhere else in the city and that, to me, is the character of the Lower East Side. I also think that the large international crowds (mostly Asian) that come in add a lot to the neighborhood. We are specifically toasted often by Japanese media outlets and I have to say that our Japanese fans really add something funky and special to our restaurant, and our neighborhood. Lastly, when both my husband and I think of the LES, we think mostly of the rich Jewish history, and that's still inherent everywhere you go--for instance we are situated right next door to a very old and traditional synagogue.
With the success of your current location, do you have plans for a 2nd restaurant?
We are presently looking for another spot to do a second location, preferably on the Upper West Side, where there are millions of hungry mouths with very little choice. We also have plans in the drawer for a few concepts, namely a Portuguese fish house (Neil's specialty is fish), a pizza place, and a dessert shoppe.
You and your husband Neil obviously share a passion for food (as you met at A Salt and Battery) and are co-owners of Clinton Street Baking. Do you find it easy working so closely with your husband? And as a former advice columnist, what tips would you give to other people in the same situation?
Neil and I have a very open and honest relationship, with no holds barred and I think this helps us work well together. Mind you, we're not without a few knock-down drag outs, but this is illustrative of our passion, not only for our work and business, but each other--and, maybe most importantly--our own beliefs and ideas. Most of the time I find it easy to work together, especially because I am usually right. (insert laugh). I have an office off premises from where I write and also do work on behalf of the business and this distance is helpful. If I were to give advice to others in the same situation I would say that putting your ego aside is the key, as well as having a true love or respect for your partner, which I do have. It's also important to surround yourself with fun, vibrant, intelligent workers who can handle being mixed up in the sometimes boundary-less world of husband-wife teams. A sense of humor is what usually bails us out of the more annoying or trying times.
You previously worked in the publishing world and now you're in the restaurant business, are they as different as we imagine or is there a lot of common ground?
When I worked in magazines I edited and produced many different pages at once, so there was a lot of juggling and detail follow-up. I used to tell people that if I had a phone and a computer, I could do anything, and that's pretty much the same with the work I do for the restaurant. Both are jobs that require you to cater to a very specific audience, and both require working with a large group of people. There's also a lot of boundless idea generation in both jobs. The best difference is that now I am my own boss, and as someone who has a lot of confidence in her opinions and ideas, it's great to see them through, and then earn a living from it, and best of all, see your customers day after day enjoying what you do. It's very cool to meet different people every day from all over the city, the country, and the world.
Your bio says that you're working on a "non-fiction book for young adults" - any clues on what it's about or when it's coming out?
Thank you for asking. It's a memoir about an underdog. That's about all I want to say on that for now.
What place or thing would you declare a landmark?
I would have to say what I have always called "the perfect corner" which is at west 4th and west 11th streets. The way the sunlight hits it at dusk or dawn is part of the effect.
What advice, if any, would you give to Mayor Bloomberg?
To visit us for lunch! I think he'd really love our place. And, to keep pushing ahead with his commitment to education. Lastly, I would say not to let go of his companion, Diana, because from afar, she looks to be his best asset. She's quite an elegant lady.
When you just need to get away from it all, where is your favorite place in NYC to be alone?
I swim at the JCC at 74th street, and being high up in their indoor pool (wearing ear-plugs), especially when it's raining or an F-Spot sunny day...that's a little slice of heaven.
Oh, and is there a secret to your biscuits?
You'd have to ask my husband that. But I'm pretty sure it's all the love......and butter.
Clinton Street Baking Company is located on 4 Clinton Street (btw. East Houston & Stanton) in Manhattan.
Photo by Dyske Suematsu
