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Jerry Greenberg
Obsession Served Raw
Tall, trim, and totally composed, Jerry is not what you picture when you hear “restaurateur.” Yes, he once took a tech company public in the ’90s, but don’t mistake him for the money guy. For Jerry, it’s all about the food.
In this conversation, Jerry shares how he and his partners treat each concept like a Rubik’s cube, twisting every detail until it clicks. From menu to lighting to timing, every element serves a singular mission: to deliver that one transcendent bite when a guest says, “Damn, that’s good.”
On this show, I seek out “business artists.” These are artists who build a business to get their creations into the world, and businesspeople who approach company building with the intentionality of an artist. Jerry fits both of these definitions.
Please enjoy my conversation with a restaurateur, business artist, and obsessive entrepreneur.
This is Jerry Greenberg, At Large.
Listen : Spotify | Apple | YouTube
“I call it the Rubik’s cube. We keep twisting this thing over and over until we can figure out ‘What is Sugarfish?’”
Conversation Topics
- 02:02 - The Beginnings of Jerry's Relationship to Restaurants
- 03:58 - Chef Nozawa Asks Jerry To Team Up
- 09:50 - How To Be Better When You Do The Same Thing As Everyone
- 10:50 - The Rubick's Cube of Business
- 14:40 - The Famous Sugarfish Rice
- 19:19 - The Famous Matū Cheesesteak
- 25:55 - Scaling with Quality
- 29:00 - The Famous Uovo Pasta
- 31:51 - Why & How Jerry Keeps Opening Restaurant Concepts
- 34:58 - The Simple Love of Food
- 35:35 - Setting The Sugarfish Culture
- 38:45 - Jerry Cooks
- 41:46 - At Large & Off The Cuff