More details about the potential Pigtown bar
From the number of comments under the 'If he builds a bar in Pigtown, will you come?' post, it's clear we touched on a nerve.
Could Pigtown support a new bar? There seem to be a lot of people in favor of it, and a lot of people who think it's lunacy.
Well, I'd like to reveal the potential bar owner.
Here are Jason's ideas for the place, including food, drinks and decor ...
I have to admit, I have been fairly impressed with the amount of posts on this topic. I asked Sam and Mr. Twain about this a few weeks ago as I consider leasing a spot on Washington Blvd.
The location of the spot is 803-807 Washington Blvd at the corner of Scott Street. At the present moment, no deal has been signed as I still don't know what I am going to do.
The concept of the place would be a restaurant with great food at reasonable prices, most entrees under $16 and most apps and sandwiches under $10.
The restaurant would seat up to 100 people and the bar would be a horseshoe-shaped bar in front of the kitchen that sat up to 30 persons. No outdoor seating but the front would possibly be open but would at least be all glass, I wanted garage doors but Pigtown is still historic. The bar would focus on an extensive draft system, hopefully 20 taps with a decent bottle list. The wine list would be nice but nothing too crazy.
The one thing that I wouldn't have, is specials, meaning no 1/2 this, 2 for that, all-u-can-this, $1 that. It would be a place that wouldn't rush to open, but open when it is ready to serve. If I don't have the money to open it, then it won't open. Drinks would be moderately priced and would be the same every day and night.
The draw would of course be the quality of food and (of course) TVs. Nothing too crazy, like an ESPN Zone, but enough to view every game from soccer to football, baseball, to ice hockey and of course basketball for March Madness.
I am not sure if I would open for lunch, but definitely on the weekend for brunch, no mimosa or bloody mary specials, just an extra egg or slice of cheese to make the food that much better.
No, the place doesn't have a liquor license as of yet, but 1) we would have to apply for it and 2) we would have to go in front of SF and ask his permission and hopefully be granted one, of course a 7 day/ 2am license with food restrictions would be what we would be seeking.
I am concerned about the parking -- not at the present moment, but what will happen is, if I come there will be others that follow. We are doing it to make money, which will raise the property values of everybody's house. I just hope that people recognize this when they can't find a parking spot right away when coming home on a Friday or Saturday night for dinner that at least they will have a great place to go eat that they can walk to.
Ryan-feel free to contact me anytime: firstname.lastname@example.org. I actually live less than 100 yards away from this location at the present moment. I am a big fan of sponsoring teams as they can truly help a business.
I have an idea why the coffee shop, Evelyn's, went out of business as I used to frequent there back in the day.
I have read all of the negatives and I understand what I could possibly be getting myself into and this isn't a done deal just yet. I value Mr. Twain's comments as well as everybody else. I have done it twice so far and I think I can do it a third time, hopefully it isn't my ego thinking that I can do it but my knowledge of bars and restaurants. I have asked every bar owner in the area and they all say 'No,' but I do think that once one place goes in, then others will follow. I will be risking a lot.
It is not going to be a "megabar" but it will have a big bar where people feel comfortable going to after work or after school. I will not be catering to the kids as they go to Cross Street Market to hang out with the other kids.
The place is huge but by the time you add the kitchen and storage, it will look a lot smaller. I am hoping to have everything on one floor, to be honest with you, I am not even sure if there is a basement.
Once again, this is just a possibility and I asked Sam what he thought and he wanted to make it a topic. Like I said, I am very surprised about how many postings there are. It's been two years and I am getting that itch again to open something and Mr. Twain, I got to Pier V just a little bit too late, otherwise this would be a non-topic.
I would like to thank everybody who posted on this topic as I have learned a lot and it does seem to me that people do care in Pigtown. Now it just comes down to, if the price is right. Overhead is everything when it comes to the restaurant/bar business.
(Top photo from the AP. Bottom photo of Jason Zink courtesy of Captain Larry's.)