Episode 2: David Einhorn | Co-Owner of Papi Steak

A steakhouse used to be about the food, the service, and the room. David “Papi” Einhorn saw something different: in the age of Instagram, TikTok, Snapchat, and FOMO, people are not only going out to eat. They are going out to feel something, film something, and share a moment other people wish they were part of.

In this episode of The Disruptors, Papi shares the story behind Papi Steak, from backyard barbecues and viral Snapchat videos to building one of Miami’s most talked-about restaurants and expanding the brand to the Las Vegas Strip.

David “Papi” Einhorn did not build Papi Steak by following the traditional restaurant playbook.

His story began in a much more personal way: grilling massive steaks in his backyard, hosting friends, creating energy, and turning food into a show. Before there was a restaurant, there was a feeling. People wanted to be around the experience, film the steaks, share the moment, and be part of the atmosphere.

That instinct became the foundation of Papi Steak.

In the episode, Papi explains how the social media era changed hospitality. People still care about food, but they also want something memorable enough to take out their phones. A regular steak may taste great, but it does not necessarily create a moment. A steak brought out in a briefcase, surrounded by music, energy, branding, and performance, becomes something people want to capture and share.

That is where Papi disrupted the traditional steakhouse category.

Instead of treating dinner as a quiet, formal experience, Papi Steak blends luxury dining, nightlife, performance, hospitality, and social media culture. It is not simply a nightclub that serves steak, and it is not simply a steakhouse with louder music. It is a hospitality brand built around emotional energy, spectacle, and making guests feel special.

The origin story started with backyard barbecues and viral attention. Papi was grilling large tomahawk steaks, adding sauces, making them shine on camera, and creating something that looked different from the traditional steakhouse experience. People began asking about the steaks, following the content, and associating him with the idea of “Papi Steak.”

The next major moment came through David Grutman, one of the most influential hospitality figures in Miami. After seeing the energy around Papi’s steak, Grutman put it on the menu at Komodo. The steak became a major success, generating significant sales and proving that the idea had real commercial power.

From there, the brand grew into Papi Steak Miami.

The Miami restaurant was designed as an intimate but high-energy space. It combined luxury, darkness, music, personality, and performance into a room that made guests feel like they were part of something exclusive. Even with only around 100 seats, the restaurant became a major revenue success and a destination within Miami hospitality.

The episode then moves to Las Vegas.

For Papi, opening Papi Steak at Fontainebleau Las Vegas was surreal. He describes the emotional experience of walking through the property before it was finished, wearing hard hats with ownership and leadership teams, and realizing that his name and brand would be front and center on the Las Vegas Strip.

The Las Vegas location took the core Papi Steak identity and amplified it with a bigger Vegas-style production: more glitz, more glamour, more show, more party energy, more dancers, more DJs, and a stronger sense of spectacle.

But across both Miami and Las Vegas, Papi says the real goal is consistency of feeling. He wants guests to feel recognized, welcomed, and treated like family wherever the brand goes. If someone is known in Miami, he wants them to feel known in Las Vegas too. That sense of belonging is central to the culture he is trying to build.

The conversation also explores where Papi Steak could go next. Papi mentions destination markets, vacation cities, party-driven locations, and global hospitality hubs like Dubai, New York, and other major cities. But he is careful not to suggest that every location should feel exactly the same. The brand has to adapt to the heartbeat of each city.

That ability to balance consistency with local energy is part of what makes the brand scalable without losing its soul.

At the heart of the episode is Papi’s personal philosophy. His parents, both teachers for more than 50 years, gave him a foundation of humility, positivity, and staying grounded. That background helps explain why the brand is not just about status or spectacle. It is about making people feel good, seen, welcomed, and part of something.

What makes this episode relevant

This episode shows how disruption can happen inside a traditional sport without disrespecting the sport itself.

Manolo Vega did not change golf by making it more technical. He changed the way people feel when they approach it. His content removes some of the fear, pressure, and overthinking that many players experience, especially beginners or casual golfers who feel intimidated by the game.

That is why his story matters beyond golf. Manolo shows how personality, clarity, humor, and emotional connection can turn education into entertainment without losing the teaching value. He makes instruction memorable because it feels human.

The episode also highlights the power of authenticity in brand building. Manolo’s expansion into wine, cigars, events, and lifestyle does not feel random because it comes from his lived experience. He connects golf with the things he genuinely loves: good wine, good food, travel, conversation, culture, and shared moments.

For creators, entrepreneurs, athletes, and anyone building a personal brand, this conversation is a reminder that the strongest brands are not built by chasing attention. They are built by knowing who you are, what you care about, and how you make people feel.

Watch the full episode to understand how Manolo Vega turned golf instruction into a movement built on confidence, humor, visualization, and connection.