Steve Kämmerer & Vincent Iborra

Steve Kämmerer and Vincent Iborra own and operate Bar Americano. A neighborhood cocktail destination in Greenpoint, Brooklyn, inspired by the famed aperitif bars of Spain and Northern Italy, with a particular focus on fortified wines complimented by small/share plates from the same region.

Steve Kämmerer was born in Caracas, Venezuela. He has spent the last 20 years in the hospitality industry, having worked in several countries including Spain, France, Scotland, Switzerland, Czech Republic, Australia, Sweden and Germany.

“I have been in NYC for the last 10 years, I love the bar scene here, it’s competitive, it pushes everyone to become better, to use the best ingredients, to provide the best service and to deliver the best experiences. New York makes you work harder, and I am all up for the challenge, both Vicente and I have a crazy work ethic, we care a lot for what we do and we did not come here just to have a good time. We want to excel. Bar Americano is a concept I’ve always wanted to try, to bring the Aperitivo culture as a social event and show people what that means in some parts of Europe. We are offering the biggest selection of Vermouth in the city, along with a wide selection of Spanish influenced small plates to compliment the bar program.”

Vincent Iborra was born and raised in Palma de Mallorca. Vincent attended culinary school in Barcelona, worked as a chef in San Sebastián, Barcelona, Mallorca, Berlin until he landed in NYC. He worked at Sauced for a while and serving at Kiki’s until the city went back to normal. Vincent met his partner Steve through a common friend and here they are now, at Bar Americano.

Selly Sy photographed them at Bar Americano.

Read the full Q&A below.



Morning routine:

Steve: stretch listening to the news on the radio.

Vincent: coffee, stretch, walking Moose (my girlfriend’s dog) and go to Jiu Jitsu.

Drink of choice:

S: Guinness.

V: Americano Clasico

Favorite workout:

S: Muay Thai at Renzo Gracie.

V: BJJ (Brazilian Jiu Jitsu)



Book you’re reading:

S: A Spirited Guide to Vermouth by Jack Adair Bevan.

V: Johnny Cash’s autobiography.

Song or album on repeat:

S: An der schönen blauen Donau, by Johan Strauss.

V: Jazzmatazz Volume 2: The New Reality.

Most-used app:

S: at the moment it must be Resy.



Favorite podcast:

S: BBC Global News Podcast.

V: The Joe Rogan Experience.

TV show you’re watching:

S: I only watch Seinfield with my girlfriend.

V: New Amsterdam, Daisy Jones and The Six.

Last movie you saw:

S: The Banshees of Inisherin.

V: All Quiet on the Western Front. 

Artist who inspires you at the moment:

S: the Ukrainian Army.

V: Miles Davis and Robert Glasper.

Best recent discovery:

S: Why Pastis turns cloudy when it touches water.



Self-care strategies:

S: Exercise.

V: BJJ, resting.

Place where you go to relax:

S: The basement at Bar Americano.

V: Platja de Sa Rapita, Mallorca. 



Off-duty activity or hobby:

S: I should start taking more time off to answer this question.

V: I used to play tennis.

Guilty pleasure to (wonderfully) waste your time:

S: pints with the boys.

V: watching tv and sitting on the couch watching FC Barcelona.



Smartest advice ever received:

S: Ordnung ist die halbe Arbeit.

V: “Prueba el movimiento andando”

Most inspiring trip:

S: Morocco.

V: Copenhagen.

Best gift you ever had:

S: an Essendon Bomber’s jersey I got in Melbourne.

V: A little life, Hanya Yanagihara.

Most memorable meal:

S: recently, grilled Sardines at A Baiuca in Lisbon.

V: Marcos Servera’s mother’s kitchen, baking really bad pizzas with my hometown friends when we were 16 years old.




Three objects you think will stand the test of time:

S: the fork, the knife and the spoon.

V: the wheel, the hammer and the nail.



What are you looking forward to in 2023?

S: I want Bar Americano to be one of the hottest bars in New York, we are getting there.

V: removing the scaffolding and set up the terrace at Bar Americano.



Invention or innovation you most want to see in the future:

S: Common Sense.

V: tipping the the cooks and kitchen staff.


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