In Greenwich Village, New York City, you will find an inviting Italian restaurant named Suprema. Located on Bleeker Street, this take on an old Italian concept called “Salumeria” combines the idea of an Italian deli and a bar and restaurant to make a unique but enticing dining experience.
he owner, Stephen Werther, a native of New York, opened this restaurant in February of 2016 with the idea that having an open door and a welcoming attitude toward customers would help him stand out among the usual exclusive competitors. When asked what struggles he faced when opening his restaurant, Werther answered, “Consistency is a big challenge. With food, there are a lot of variables and something that came out of the kitchen really good today maybe won’t come out of the kitchen really good tomorrow. So putting out a consistent product in a restaurant is key.”
Since Werther was six years old he has always loved to cook and even though he has worked in mostly retail and business, his dream was opening a restaurant in New York City. Werther said he wanted to open in New York City because “In New York there is always opportunity. You love New York because it is the melting pot of the world, because it’s competitive, because if you are going to be mediocre here you will probably be out of business so it makes you work harder. If you are competitive and if you like that and find that attractive about New York rather than discouraging then you should be here. New York pushes you to be the best.”
When talking more about living in New York, Werther said, “For the business end of it it’s great because you’re pushed and you are pushed to do a great job and if that’s what you want to do then do it in New York City and you will be rewarded. New York City creates an exciting environment to live in when you have such a competitive landscape of offerings whether it be fashion or home or food.”
I was able to talk to Tony, one of Werther’s employees of six months, said, “Suprema is very different from other places I have worked at because the place is more open and inviting and very beautiful. Also Stephen is more hardworking than any of my other bosses.”
Elizabeth, a frequent customer of Suprema, said, “the atmosphere of Suprema is one that is unlike any other. The combination of a storefront with unique Italian cuisine makes this my go to spot for brunch.” Elizabeth’s’ favorite entree is the avocado toast.
Werther describes working in New York City excellently by saying, “People have a lot of choices in New York whether across the street or across town, so you have to deliver a nice atmosphere, great customer service, delicious food, and you have to do it consistently.” Suprema is a living testament of the hard working attitude that Werther has and he is a perfect example to other business owners in New York City on how they should operate.
By Lydia Woods