November Venue Spotlight: 1583


At its core, 1583 is an event space that reflects the creativity of the city around it.


We host private dinners for one group a night, treating our guests to an eleven-course tasting menu prepared by Chef and co-owner Kaylee Fishman using local ingredients purchased from the farmer's markets. Guests are hosted in our "punk-chic" bar area designed by co-owner Lauren Kastner and serviced by bartender Izabelle Fishman. After tasting one or many of our house cocktails made from local spirits, they are then welcomed into our beautiful dining area to sit around the ten-foot handmade wooden table to enjoy the rest of their experience.


What inspired you to start a business? What inspired this business was our love for art and food. We both come from families where everything happens around a dinner table and we love that! The constant banter, the food, the wine, the gossip, everything. We wanted to give people that experience in a space that reflected our style and the streets around it.


How did you come up with your business name? When choosing our business name, despite our business being centered around creativity, we decided to use something non-descriptive and simple, the address.


What is your favorite thing that you make and why? Our favorite thing about our business is being able to work together. We couldn't ask for anything more, supporting each other and watching the other and our business growth has been so exciting for us.


Tell us about the progress you've made since you first started We turned 1583 from an empty room into an artistic playground. There is so much to take in when you look in the space and as you look closer more details reveal themselves. The space was designed by Lauren and built by us and our team of family/friends. We are proud of every inch of it.


Describe your creative process When it comes to food, Kaylee's creative process begins at the market, looking at what's available and what is in season. There is no better inspiration than talking to the farmers and learning about each product. From there she thinks about flavors that make her happy from her childhood and experiences in the culinary world and then after that it's easy, the ingredients practically cook themselves.


What is the best part of being an entrepreneur? The best part about being an entrepreneur is seeing everything come together and observing others enjoying what we have created.


What is the hardest part of running your own business? The hardest part about running your own business is that it never stops, there is no end to the work day, there is quite literally always something to do.


What are your business goals for the future?

Our future goals for the business are to have our own separate building to host our events in and continue to support local businesses and artists as much as we can.

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