Off the Clock: The QMS Holiday Dinner

When it comes to tradition, QMS is no stranger to doing things the way they used to be done. We pride ourselves in keeping ties to the legacy that built our brand, back to the first cap Joe Kadison made in 1949.

As our team grows and we sink our roots deeper into Greenpoint, we figured we ought to have a few traditions of our own to pass on to future QMS generations — hence, the annual QMS Holiday Dinner. A night of reflections, libations, and more often than not, bowling.

We stay local, becoming regulars at the restaurants and bars around the neighborhood, searching for those few spots we can’t help but go back to. For this year’s festivities, the stars aligned to guide our way to The Snail, a newly opened American Bistro just a stones throw from our headquarters. 

By a stroke of luck, the owner and head chef, Austin Baker, stumbled across our brand while searching for his staff uniforms, not knowing our operations were around the corner from the restaurant he planned to open a few weeks later. We met up, discovered an even more unexpected web of mutual friends, decided on some uniforms, schemed some future collaborations (hush, hush) and waited in anticipation for the opening.

It’s now been a few weeks since they opened their doors, and a few nights of recovery from our holiday dinner, so we met up with Austin to talk about how it’s all been going and to see what he has in store for the future.

Here’s what he had to say…

Owner/Head Chef at The Snail, Austin Baker

Q: You’ve been open a little over a month now, how have those first few weeks been going? No major catastrophes?

A: The team has really made the first few weeks amazing. We have had a few CATASTROPHES! Two Fridays ago at 5:30 the fire alarm went off. It’s the kind that you can't turn off, the FDNY came in with axes. It was nuts. We had a half full dining room, most left. Once we got the alarm off there was still power and heat issues controlled by the same fire system. We got it figured out and ended up having our biggest night. Again, all thanks to this team.

Q: The space you found is amazing, a perfect spot for a neighborhood restaurant. How did you end up choosing Greenpoint and settling on that location?

A: On the park! SO rare! Plus the front outdoor patio! Love that. And the rent was low. 

Q: Why “The Snail”?

A: We believe in slowing down and taking it easy.

Q: We were lucky enough to try the whole menu for our QMS Holiday dinner and there are no skips, how’d you land on those dishes and do you have a favorite?

A: I originally was comfortable opening with oysters, caesar and steak frites, BUT I was able to build a solid team quickly so we added dishes that we want to eat regularly. Things we love, often simple things, but done really well with top notch ingredients.

Q: How did you find out about QMS? What made you want our French Workman’s Jacket for your staff uniform?

A: I saw it on Instagram and honestly thought you were a big international brand. I didn’t know you were local. I took one look and knew it was perfect. The color and the cut.

Q: As you inevitably become a Greenpoint staple and gear up for the Spring/Summer in New York, what’s on the horizon for you and the restaurant?

A: Brunch! Saturday and Sunday starting in late February or early March. Then it's patio season. We have a nice outdoor space I can't wait to utilize. 

Q: Last question… now as a fellow Greenpointer, what would your “Chef’s Night Out” be around the neighborhood? 

A: El Pinguino happy hour is my go to. Followed by a slice at Paulie G’s or a bowl at Di&Dis across from El Pinguino.