Bold? Brash? Restaurateur Drew Nieporent Is a Lot of Things, But Don’t Call Him Difficult

Drew Nieporent has been a formidable presence in the New York City restaurant scene for decades, opening more than 40 establishments, including iconic spots like Nobu, Montrachet, and Tribeca Grill. Each of these restaurants has been a trendsetter, offering quality both in cuisine and wine, often at the forefront of culinary innovation.

In his new memoir, I’m Not Trying To Be Difficult, co-written with Jamie Feldmar, Nieporent reflects on his career, revealing not just his successes but the challenges and personalities in the hospitality industry that shaped his journey. The title, which humorously echoes a playground retort, captures the essence of his experiences while highlighting his frustrations with others in the business.

Nieporent was immersed in the restaurant world from a young age. His father worked for the State Liquor Authority, introducing him to fine dining and influential figures in the culinary realm. This exposure cultivated his love for food and sparked his ambition. He recalls his teenage years—working at McDonald’s and viewing it as an invaluable training ground for someone aspiring to run restaurants.

After completing his education at Cornell’s prestigious hotel school, Nieporent gained experience through various roles, including working on a cruise ship and in well-known restaurants like Tavern on the Green and Maxwell’s Plum. These experiences equipped him with the skills necessary to navigate the complexities of running a restaurant.

By 1985, he was ready to open his first restaurant, Montrachet, in a then-quiet part of Tribeca. Partnering with chef David Bouley, they created a dining experience that redefined New York’s culinary landscape. Their commitment to high-quality, affordable food resonated with diners and soon earned them critical acclaim, including three stars from the New York Times.

Drew’s connection with actor Robert De Niro added another layer to his career. De Niro’s partnership was instrumental in launching Tribeca Grill, which not only attracted stars but also kept patrons coming back for its award-winning wine list. Over the years, Nieporent cemented his reputation for discovering culinary talent and for his ability to create restaurants that felt both exclusive and welcoming.

Despite his successes, Nieporent faced setbacks, including being pushed out of Nobu amid its rapid expansion. However, his positive outlook reveals his resilience: “I have a great wife, I have great kids. They’re not pissed. So what am I going to do?” He emphasizes that the difficulties he faced were often rooted in the challenges presented by the very industry he loves.

Nieporent’s memoir does not shy away from the complexities of running multiple establishments, often highlighting the personalities of chefs and partners who contributed to his ventures. His stories reveal a blend of admiration and frustration, painting a vivid portrait of the restaurant business.

Reflecting on his career, Nieporent summarizes, “Everything I did stands the test of time.” With his ventures like Crush wine store, along with his standout restaurants, he has left an indelible mark on the dining landscape, proving that his approach and vision hold true even today.

To explore more about Drew Nieporent, you can check out his memoir, I’m Not Trying To Be Difficult, published by Grand Central Publishing.

About the Author: Chris Lehoux

Meet Chris Lehoux, an experienced wine connoisseur and dedicated blogger with a deep passion for all things wine-related. With years of expertise in the industry, Chris shares insightful wine reviews, valuable wine tasting tips, expert pairing advice, and captivating tales of vineyard visits. Join Chris on a journey through the world of wine, where every sip is an adventure waiting to be savored!