Great Things with Adrian Williams

Where did wine come from? The answer is Georgia, home to a winemaking tradition that goes back 8,000 years and is still alive today. In Part Two of this episode of Great Things, Adrian sits down with Lasha Tsatava, beverage director at Chama Mama, to explore Georgian wine. Lasha explains the difference between amber and orange wine and introduces the qvevri, a handcrafted clay vessel buried underg...

Georgian cuisine sits at the crossroads of Europe and the Middle East, one of the oldest culinary traditions in the world. Most people in NYC have never tried it. In Part One of this episode of Great Things, Adrian visits Chama Mama to sit down with Head Chef Nino Chiokadze, who has been with the restaurant since the beginning. They talk about a dining culture built entirely around the table, why...

Why do so many high-achievers feel guilty for resting, even when they know they need it? Therapist Gianna LaLota says it’s because productivity quietly became the way we measure our worth. In “Recalibrate Your Standards,” Adrian sits down with Gianna — licensed therapist, author, and founder of Mindful Mental Health Counseling — to talk about the guilt cycle, the difference between compassion and...

Most people come back from a break and try to do everything at once. Dr. Jen Hartstein says that’s not momentum — that’s guilt in disguise. In “Recalibrate Your Routine,” Adrian sits down with Dr. Jen to talk about the psychology of re-entry, the overcorrection trap, and what healthy self-talk actually looks like when you’re trying to rebuild your rhythm. Follow Great Things on Spotify or subscrib...

What does it mean to have a beautiful life but still grieve the path to motherhood you imagined? This episode of Great Things explores infertility, IVF, redefining what motherhood looks like, and how to support those who need it. A recent newsletter surrounding Adrian's own journey with the idea of fatherhood invited some unexpected but welcome conversations surrounding the path to motherhood. One...

Bread so good it caused a career pivot. Meet Nick Heavican, a photographer who walked into an Icelandic bakery and tasted some sourdough at Braud & Co. that was so good, he went back to ask for an apprenticeship to learn the tricks of the trade. Now, he owns Brooklyn's most beloved bakery: Nick + Sons. A location so good there are always lines out the door. In this episode of Great Things...

NYC's most unique chopped cheese comes when you say YES to everything. This Pakistani twist on NYC's classic chopped cheese at Nishaan wouldn't have existed if Zeeshan Bakhrani had not been laid off in 2024 from his project manager role. After 5 months of unemployment, Bakhrani decided to focus on his side hustle of food content creation. What started as a passion went from a 9-week po...

Wayan means "firstborn" in Indonesian — and it's the perfect name for Chef Cédric Vongerichten's first restaurant. Step through the doors of Wayan and leave the chaos of New York City behind. Inspired by the lush landscapes and vibrant flavors of Bali, Wayan is the first culinary collaboration between Chef Cédric Vongerichten and his wife, Ochi Vongerichten. Drawing from Ochi&#39...

What happens when life doesn't go according to plan? Do you take the risk, or stay where it's safe? In this episode of Great Things, Adrian speaks with lifestyle creator Angel Edme in an honest conversation about expectations, comparison, pressure, failure, and learning to trust your own timeline. Spring Cleaning isn't just about our spaces; it's also about cleaning up what doesn&#...

Chef José never set out to create one of New York City's most recognizable food brands. What started with two food trucks serving authentic birria tacos has grown into Birria-Landia—a viral NYC sensation serving up to 1,500 pounds of birria daily across multiple boroughs. In this episode of Great Things, José takes us behind the scenes of the operation, sharing the realities of building a busi...

NYC BMX Athlete Billy Perry on the Power of Never Having a Backup Plan Billy Perry grew up riding BMX with friends on Long Island, but instead of following the traditional competition circuit, he picked up a camera, hit the streets of New York City, and started documenting the culture he loved. That decision turned into one of the biggest BMX channels on YouTube and a globally recognized brand: Fo...

NYC's Hidden Omakase & The Mystery of Mr. Moto Behind an unmarked speakeasy entrance in New York City sits one of the city's most unique omakase experiences: The Office of Mr. Moto. With just 12 seats, fish flown in daily from Japan, and a concept centered around a mysterious secret agent traveling the world in 1983, the restaurant is unlike anything else in NYC. In this episode of Great Thing...

Why do you keep entering into the same relationship patterns when you know better? We talk a lot about personal growth, but rarely about where our patterns actually come from. In this episode of Great Things, Adrian sits down with Vienna Pharaon, licensed Marriage & Family Therapist, relationship expert, and author of The Origins of You, for an honest conversation about self-awareness, relatio...

Feeling mentally exhausted, burnt out, or constantly overwhelmed? You're not alone. To get us prepped for summer, Adrian sits down with psychologist Dr. Jen Hartstein to explore why so many people feel mentally overloaded and what they can do to reclaim clarity, balance, and emotional well-being. Essentially, how to Spring Clean Your Mind. Dr. Jen breaks down what's really happening when y...

In this episode of Great Things with Adrian Williams, Adrian visits Golden HOF in New York City to cook Spicy Rice Cake Carbonara with Chef Sam Yoo. A Korean-American chef trained in Italian kitchens, Sam shares how he blends Korean flavors with classical technique, the inspiration behind Golden HOF, and his mission to bring Korean hof culture to NYC. Hofs are casual Korean pubs where great food,...

Step inside Queen Anne Ravioli and Macaroni in Brooklyn, a legendary Italian pasta shop making handmade ravioli and tortellini the old-school way. In this episode, Adrian tours the pasta factory with owner George Joseph Switzer III, who’s been in the business since 1982. George shares his philosophy on Why he refuses to fully automate pasta production How staying traditional and handmade keeps the...