GREETER PUPPY (AKA OWNER)
Mike's introduction into the arts was in theater, receiving accolades for his portrayal of Doody in Lake Braddock High School's production of Grease. Upon graduating, Mike went on to pursue an arts degree in New York City. Serving tables at night for Eleven Madison Park to eek out a living, his genuine desire to relate to and make people happy came alive along with his fascination for food.
During college Mike pursued his creative interests in graphic design, film, photography and law, but always ended up back in a restaurant, working with people and food, so he decided to go to culinary school.
After living in New York, San Francisco and Hawaii, Mike forfeited his dream of selling shave ice in paradise and moved to Chicago in 2010 to open his own restaurant.
Now, Mike's not a savvy businessman, nor has he ever pretended to be. In fact, financially, he doesn't know exactly what he's doing. His father knew that, but he invested in Mike's restaurant anyway, knowing that his son's love of food, people, and dedication to create a positive dining experience for guests is what matters most, after all.
So, with his creative talents, professional experience and the lessons he learned in hospitality from Danny Meyer, Mario Batali and Wolfgang Puck, Mike opened Vincent, a New American neighborhood Bistro.
Along with the dedicated staff that share his vision, Mike's commitment and enthusiasm for what he's creating is what makes Vincent warm and welcoming.
Come see Mike at Vincent. There's nothing else he'd rather be doing.
A TALL DRINK OF SOMETHING WOOZY (AKA BAR MANAGER)
After surviving a tornado, a career in advertising, and a stint working in an auto factory (we won't go into that), Brian "Who's Your Daddy" Riester landed at Vincent in 2012, relatively unscathed.
Dashing, stalwart and raised to 6'4 in Fenton, Michigan (we don't know where that is either), Brian brings his creative license into play in a 3'x 4' foot space, producing over 180 cocktails between 7-10pm. That's about a drink a minute folks. In addition, Brian's scandalous first place finish, including wig changes, in the official Saber Olympics makes him the best champagne saberer in the world.
Passionate about food, Brian honed his bar tending skills with the same approach he takes to cooking: find the best ingredients and test it by tasting. (wink. wink.)
Making classic cocktails with a contemporary twist, Brian's method is simple, “Hey this is a great idea, let's make it and drink it.”
His enthusiasm for libations is evident in Vincent's cocktail menu with seasonal changes, daily specials and an unparalleled selection of gin. After careful research and sourcing of our wines and beers, Brian's happy to recommend pairings.
You can chart his wit and drink specials dad.dad.dad@instagram and check out his big hairy man hands on the drinks page, but really, you should come meet him. Who else can launch a cork 47 feet by saber?