Merchant of the Month: August 2026

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Vesper at Pike & Main is a brand-new restaurant on Ellicott City's Main Street. Wine Bin owner, David Carney, teamed up with Michelin Star chef Rachel Bindel, to create a classy yet laid-back food and dining experience. At Vesper they want you to feel as though you're sitting in Midtown Manhattan while you sip your cocktail and enjoy your delicious meal.

 

 

Tell us about your business.

Vesper at Pike and Maine is a cocktail bar restaurant. I teamed up with a Michelin star chef and wanted to do food that was elegant, but not fussy, and really cool cocktails and wine. I want you to feel as if you're sitting in Midtown Manhattan or Washington D.C., not in the suburbs of Maryland or in Howard County.

 

 

What problems does your business solve for customers?

Vesper gives people a much-needed location to come for an elegant dinner that is casual, but the quality level is over the top. All the little details have been met from the proper seating to the proper glassware. It's an overall look and feel that you're not getting in most restaurants.

 

 

What makes your business unique?

The uniqueness of our business is the offering that we do. We have a very cool, very limited menu, but it's very well thought out and hits all the little boxes that needs t to be hit from some vegetarian, some fish, some seafood, gluten free. Even if it's a small menu, it can pretty much hit everyone's tastes and desires.

 

 

Who is your ideal customer?

That's a tough one. We appeal to a wide range of people and audience. When we opened, we didn't really think about that. We weren’t trying to get a certain demographic because I want a customer who appreciates good food, nice wine, and a good cocktail. Our customer is a person who enjoys thoughtful, well-executed food. That's very important. We get all age ranges. I just had a woman in yesterday celebrating her 83rd birthday, so that's amazing. And we had a young couple under 21, so it's we hit all age ranges and people. We definitely cater to someone who appreciates and wants a nice dining experience and really good food.

 

 

What has been your proudest milestone so far?

Opening Vesper was a proud milestone. Just getting to the finish line because it was a difficult year executing this and getting this done. The proudest thing for me is actually attracting Rachel [Bindel], our chef, and getting her here. Because Rachel is phenomenal, and her food is off the charts. And the kitchen did not scare her; the kitchen is the smallest kitchen you have ever seen in your entire life. Really, it is microscopically small, and it's amazing what she's able to produce out of that space. That's amazing to me. The food, the quality food that we're able to present to our customers in the very tight, confined space that we work with. That to me is just such an accomplishment.

 

What challenges have you overcome as a business owner?

Going into business for yourself is very difficult. I don't think people realize there's much more red tape and paperwork than you can ever imagine, and it's going to cost more than you will ever imagine it costing. You are never prepared for what things cost and what you have to go through from zoning and health department requirements. I mean everything, right? It's quite interesting the process from the beginning to the end, what you have to go through. It's an interesting process and it can be very frustrating process if you're not prepared for it.

 

How do you support or engage with your community?

I myself am a very social person, so I'm out and about in the community a lot. I'm very well known. I have been on several different charity boards throughout the years, and I support local organizations between both of my businesses, quite regularly, I think it's very important. I have a children's charity that has become my charity of choice that I financially support through my businesses, and that's our main charity, which is Voices for Children. They're located here in historic Ellicott City. Their office is two doors down from the Wine Bin.

 

 

What products or services are you most excited about right now?

I’m most excited about our menu. We just made a menu change. We do them every couple weeks, we had one a week ago, and the swordfish is off the charts, absolutely delicious. And a new menu item is coming on today, so I get really excited about when we create something new and it’s presented to the community and to see what the reaction is. And so far, the reactions have been amazing.

 

What's next for your business?

Hopefully, staying open. Having a business is a challenge. We’re only five weeks in, so our goal is to get through the next six months and iron out any little, tiny kinks and details and staffing and service issues or food. Just kind of developing where our restaurant's going to go. Because it's really going to go where the customer goes and what they want and feedback and so forth is what's going to happen.

 

The first five weeks have been off the charts. Shocking how amazing our restaurant has been received. Our reviews have been all fabulous. I have had several people that have been here every week since we've opened, and I am shocked. I see them every single week. And it's like they're telling me this is the regular place. They're going to be coming here all the time. This is where they want to dine and hang out and have a drink and have small plates and socialize and gather with friends. And I'm super excited about our patio because I think it's the best outdoor dining in Ellicott City. The best view, hands down!

 

 

What do you want customers to feel when they work with you?

I want them to feel a friendship, and I want them to feel heard and seen and respected, and I want them to enjoy their experience and to walk away happy that they walked in our doors. That's what I want from people.