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Member on the Menu Spotlight: Swati Bose and Kabir Amir

January 28, 2015

Swati Bose and Kabir Amir, husband-and-wife co-owners of Flight Wine Bar which opened last year in Penn Quarter.

After years of planning and research, Swati and Kabir’s dream was realized in January 2014 with the opening of Flight, a neighborhood-friendly wine bar that prides itself in a collection of approachable and unique wines, a seasonal, chef-driven menu, and a staff that is as curious and interested in wine as Swati was when she began her journey, and still is today. Between Bose’s wine knowledge and experience in the hospitality industry, Amir’s years as an entrepreneur, and the couple’s shared passion for wine and food, Flight is truly the realization of a shared vision.

What is the hardest part about owning and opening a restaurant?

(SB) For me the two hardest parts are: (1) The non-stop and high-stress nature of the business.  As a small business with small staff, we don’t really have a day off, and you can never stop thinking about survival – which is stressful.  (2) The other hard part are those instances when we are unable to make a customer happy but not for lack of trying.  We are constantly on the floor making sure guests have the best experience we can provide, but sometimes, it just won’t work out, and those experiences can be tough.

…and the most rewarding part?

(SB) When you see a guest happy. It is rewarding every time we see a regular walk through the door – we know we are closer to reaching our “neighborhood wine bar” vision.

Where do you look for inspiration when putting your menu together?

(KA) Our concept was born from our travels to Europe, and the time we spent at nondescript local wine bars and cafés.  Our vision for food was inspired by the simple and fresh yet delicious fare that we experienced at these places.  We also look to our beverage menu to guide our food menu – food that pairs well with wine.

How is your restaurant influenced by the neighborhood it is located in?

(KA) It took us two years to find what we thought was the right space. We liked what we saw 6th Street was becoming – a collection of a handful of unique concepts without becoming over saturated.  Graffiato and Daikaya were already open, and we knew that two more concepts would open down the road.  Today, we have Denson’s Liquor Bar and Penn Commons on the street. We strive to be a wine bar for those working and living in the neighborhood – and that has taken a little while as people are still finding out about us.  Chinatown doesn’t quite have the neighborhood feel yet despite the vast number of residents in the area – but it’s getting closer and closer.

How did you get started in the business? What was your first job in the industry and what did you learn from it?

(SB) Initially, wine was a serious hobby for us, and when I started formally studying wine, Kabir and I both realized that this was our end goal. Once we decided that, I studied at the French Culinary Institute and then entered the hospitality industry in New York.  My first job was an apprenticeship as Assistant Cellar Master at Balthazar.  It was an amazing opportunity.  I worked under Rebecca Banks, the wine director for many of Keith McNally restaurants including Balthazar, Schillor's, Lucky Strike, and Minetta Tavern – and she was a great boss and mentor.  What I learned on that job about storage and inventory management, is the basis for our system at Flight – on a much smaller scale of course.

Where do you see yourself in five years?

(KA) In five years, we hope that Flight is successful, and possibly see ourselves working on another concept – but truth be told that seems a lifetime away right now. 

What is the best piece of advice you’ve ever been given?

(SB) My former employer – Declan Bracken (owns Ardesia in New York with his wife, Mandy Oser) – had told Kabir and I that when we fight (and we will fight) to do it in an open space and not in the tiny restaurant office.  It wasn’t so much the specific advice the was important as much as the reminder that working with your partner brings a whole new set of challenges to an already difficult environment, and that remembering that has often helped us not take things too seriously.

What profession other than your own would you like to attempt?

(KA) Table tennis pro

(SB) Dancer

What song always makes you happy?

(SB) We both grew up listening to a lot of European bands – among them was Boney M.  We like listening to all of their songs.  My favorite is By The Rivers Of Babylon.

What’s your favorite DC metro spot?

(SB) The Lincoln Memorial at night.

What is your favorite ingredient?

(SB) Garlic, garlic, garlic.

You’re hosting a dream dinner party.  What three people would be at your table?

(KA) We are lucky to have inspiration from those in our daily lives.  When we look at my mother and Swati’s parents – we are often amazed at what they have accomplished and more importantly, how they choose to live their lives.  But, of course, there are numerous people we would want to hear from and learn from including President Obama, Corinne Mentzelopoulos, and Meryl Streep.

It’s the last meal of your life  - what’s on your plate?

(KA) Whole branzino – Greek style.  (SB) A white Burgundy.

What are your pet peeves?

(SB) Gosh, I have a few – mostly, all are related to cleanliness and organization. It drives me crazy to see any part of the restaurant messy or unorganized.

(KA) When people don’t put effort into their work, and try to take short-cuts.

What is your favorite way to give back to the community?

(SB) We hope that as Flight does well, we will have the resources to give back to the community in more ways.  Currently, we donate to social causes and student organizations by giving gift certificates for auctions, raffles, etc for their fundraisers.

What’s your favorite go-to junk food?

(KA) Chocolate.  Swati is weird in that she doesn’t really eat junk food.

(SB) I’ll crave a tres leches cake once in a while.