Paul Weinstein, Wölffer's Director of Hospitality, is shepherding a new wave of front-of-the-house experiences. Here, his daily East End itinerary.
Weinstein tastes a cocktail at Wölffer Kitchen Amagansett
9AM: One nice thing is that all of Wölffer’s spaces—the vineyard, Wölffer Kitchen Amagansett and Wölffer Kitchen Sag Harbor—take advantage of nature, so I don’t have to wake up super early and race outside to get my daily dose first thing. I can work out at Truth Training or Barry’s Bootcamp. I was a competitive swimmer in college. Working out is key.
Thriving grapevines at the Wölffer Estate Vineyard
10AM: My favorite is breakfast at Estia’s. I get a non-breakfast quesadilla or A’s Pop if I’m feeling healthy (chicken, quinoa, egg whites, avocado) and plenty of their housemade hot sauce. So good!
12PM: I have a beautiful desk under the skylight at the vineyard, but I’m never sitting. I check in with the team and answer emails. It’s an exciting season. On May 1, we debuted on Resy, so book your spot in advance; every afternoon we’re offering rosé flights at all the restaurants; and in the green space outside Wölffer Kitchen Amagansett, we’re setting up a rosé cart, which will be the perfect après-beach spot (think rattan mats, no shoes, kids playing, grownups sipping). Often, I check in with Joey [Wölffer] about staff attire—usually something floral—or with Max [Rohn] about new initiatives, owner feedback and the overall pulse of things before I head out.
2PM: I’m usually at our Amagansett location all afternoon, meeting the farmers when the tomatoes or radishes roll in (tasting the best the East End has to offer is such a perk!) or doing cocktail testing with bartenders or a group wine tasting.
The quinoa avocado salad at Wölffer Kitchen
3PM: In the daylight, I’ll make sure everyone and everything looks sharp and polished—everything!—from glassware to uniforms. Soup to nuts!
7PM: Sag Harbor is busier later and has an amazing veteran staff, so I’m usually there at the end of my workday, checking on music, lighting, ambience. One part of what I do is reinventing how you experience food. I’m always trying to get something beautiful, cleaner, better on the table. This season, we love the basketweave votive holders on the tables.
10PM: Some nights, I’ll make a late reservation for dinner, but usually I end up at my friend Lidey’s (of the famous Lidey’s Table) house, where she saves me a plate of something summery, delish (she gets so creative with her Amber Waves CSA!) and best served with a glass of light and dry Finca Wölffer Rosé—because what else?