GIỚI THIỆU VỀ TẬP NÀY
For a long time, David Neinstein didn’t think he’d end up in a restaurant.
After building a career in marketing and completing his MBA, he found himself asking a simple question: if you won the lottery, what would you do? The answer came quickly - he’d open a restaurant. So at 30, he did exactly that.
It wasn’t the expected move. Surrounded by a network of professionals in more traditional careers, David was the outlier stepping into a world he had no formal training in. But instead of following a passion for a specific cuisine, he approached it analytically. He looked at gaps in the Toronto market, and barbecue stood out.
What followed was an immersive education. David moved to Oklahoma, worked in BBQ kitchens starting at 6 a.m., competed on weekends, and spent months eating his way through over 100 restaurants across the U.S. Along the way, he began to question the category itself - why did barbecue have to be so heavy? Why couldn’t it be refined?
Barque BBQ became his answer. A place that pairs traditional smoking techniques with fresh, seasonal vegetables, full-service hospitality, and a dining experience that feels intentional rather than indulgent. Even the name reflects that thinking, a nod to both the “bark” of barbecue and the craft behind it.
In this episode, David shares how competition BBQ shaped his attention to detail, why he made the controversial move to eliminate tipping, and how he’s tried to create a restaurant where both guests and staff feel respected. He also reflects on his time advocating for small businesses in Roncesvalles, and why showing up for others in the industry matters more than ever.
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