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“I’m more oriented to the business side and running a successful organized program.” “We do 90% of the gritty hard work behind the scenes-customers see the 10% part,” says Fuerth. He oversees the beverage operation at both venues with strict attention to detail. Fuerth works with 106 different sake vendors, with the restaurants bestsellers coming from Japan’s Niigata region.Ī Manhattan native, Fuerth is based at the restaurant’s West Village location and visits the D.C. Pre-Covid, Sushi Nakazawa attracted a mix of Wall Street types, tourists, and fans of chef Daisuke Nakazawa, as well as NYU students who order off the a la carte menu in the lounge and have one glass of wine.Īt Sushi Nakazawa in New York City, Dean Fuerth artfully pairs various sakes (pictured) with chef Daisuke Nakazawa’s 7-course meal. The Michelin-starred restaurant, which offers omakase dining, features a $150 menu at the counter and a $120 menu in the dining room. Among his stops were prestigious New York City restaurants like Commerce, Bouley Tribeca, Bar Boulud, and Betony, where he served as wine director. Starting in 2008 at Bella Blu Ristorante, Fuerth has worked his way up in the industry, from bus boy to sommelier to wine director. “Many of our regulars have come in to dine multiple times already, and the energy feels very positive,” Fuerth notes.Īs a veteran of the restaurant trade for a dozen years, Fuerth’s resilience has helped his venues weather the pandemic.
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The venue, which typically did 115-120 covers a night pre-pandemic, had sellout reservations a day after reopening. Once the city eased regulations, the restaurant re-opened on September 30 for indoor dining at 25% capacity, installing glass dividers to socially distance parties at the sushi counter. “We’re on a quiet West Village street a few outside tables wouldn’t have worked,” said Fuerth, explaining the decision not to offer outdoor dining when it became an option last July. In New York City, regulations forced Sushi Nakazawa to close on March 13 of last year. Business has been steady ever since, helping to sustain Bedford’s operations. was able to open last summer on July 1 for indoor dining at 50% capacity, and in August the location had a record month. But restaurants and wine are his passions-which he pursues daily as beverage director at Bedford Street Hospitality, which operates Sushi Nakazawa in New York City and Washington, D.C.Ĭovid-19 forced the permanent closure of the group’s historic Chumley’s restaurant in New York City, famed for its speakeasy origins and literary patrons, and uneven restaurant regulations have made for a very tough 2020. Dean Fuerth of Sushi Nakazawa searches the world for the best pairings.Īs beverage director at Bedford Street Hospitality, Dean Fuerth runs its drinks programs in both New York City and Washington, D.C.Īt 33 years old, Dean Fuerth has survived more ups and downs in the restaurant business than a retired prizefighter.