Here in town (Charleston) and it was just adding a kitchen on to a local watering hole. Don't get me wrong...the place does a hell of a lot of business (did 2900 last night in bar business...not sure the kitchen totals yet) and was just begging for a kitchen to be added but the owner didn't have the time to deal with it.
Enter me...
It was just an investment so to speak but it's really beginning to take off. The fortunate thing is the location...in the middle of what you would call an "auto mall/strip" among a ton of other businesses as well.
Bama1966 here is in culinary school now in Memphis fwiw.
As to whether I like it or not? I'll get my money back (plus) so I'm happy on that end. However, the main cook is a bit of a temperamental fella...but one hell of a cook!!!
It's not a "bar food" establishment but it's also not a fine dining kind of thing either. I guess the easiest way to describe it is along the lines of an Applebees type menu but more cook to order...if that makes sense.
Yeah I know what you mean.
Thats actually kinda what I was wanting to open one day. Sports Pub/bar, with a bistro attached that closes for bar food only after 10. Still working on alot of the ideas and designs. But when you have a good bar to lean or fall back on, your chances of success are alot greater.
