Restaurant sites in New Albany

By the way, Mike Kopp is trying to lease this space. I am only trying to help build downtown New Albany and state what I see from an insiders point of view. For anyone to say that New Albany doesn't deserve such an establishment was not there and didn't see what was going on behind the scene's. I only defend all the loyal customers who went out of there way to help do their part to support downtown buisness.

The difference between making this place succeed or fail was the lack of a FOH manager or partner combined with my own lack of capital. From Dave Clancy!

I agree that the building would best function as it was originally intended to be used -- as an inn, and I've seen it in numerous places being done.

If it were not for the fact that our future plans involve a larger brewing system, then it might make sense to revisit the notion of a building like Chad's family's. As it stands, all this only began to make sense in my mind when I stopped thinking about great downtown historic buildings and started thinking about buildings suited for our goal AND that were still located downtown, which is a place I feel strongly about.

If it were just about a taproom and eatery, absolutely, and with prospects for bunking upstairs. I persist in thinking that there is someone out there who has the vision and the resources to make it work. We need a branch of the family that did McMenamins (sic) in Oregon!

Roger, I'm sure you will succeed greatly in any location. Your brewery has become second to none in this region and I wish you all the best in finding a great site downtown. If there's anything I can do to help don't hesitate to ask.

Chad,

It's bad enough that you did mean to say what I thought but then in your "defense" , you added posts :

If I offended anyone by that statement, I appologize. I can say from my brother being a chef there and my father being the landlord and also a silent partner as well as my sister-in-law being head waitress I do see more than others would. After Dave Himmell (front man) left there where many issues.

which made it even worse....

I have no knowledge of whether what you say is true and it's entirely beside the point. Marketing downtown and the space does not mean bad-mouthing previous businesses and airing your personal grievances: in fact, in my marketing experience, this will rebound on you and New Albany. You could have very easily taken the classy approach and left it at: "New Albany did strongly support this restaurant and as Dave explained, he was undercapitalized . We think there is huge potential in this site and I'd be happy to talk to interested parties about the particulars".

Beside the thoughtlessness to Dave who has lost his dream, keep in mind that a number of the folks reading your posts are chefs themselves: I sure wouldn't want to be represented by an agent who publicly disparages other chefs.

DEb

Sometimes (usually) discretion really is the better part of valour.

Thank you Deb. That was much calmer and classier that the post I intended to make.

I would not use a realtor who bad mouthed other professionals on a public website. Those comments were mean spirited, uncalled for and reflect a complete lack of professionalism.

And yes, I am currently looking for commercial space to buy/lease.

Leah

What about the old Heintzman property at Burnett and Hickory? The previous owner did a nice remodel on the first floor and everything is now up to code, I've been told. Beside the fact that it would be nice to have a bakery back in the 'burg.

Paul

Chad can quote Dave Clancy all he wants but he is truly out of line. Until you walk in the person’s shoes you have no idea what went on there. Dave is a good friend and former chef of mine and I have had some long talks with him about his business and all I can say is that shit happens. Dave did need a FOH manager to relieve some of the stress on him but to say that he did not posses management skills is ridiculous. This guy ran Morton’s, and Caesars’ kitchens. I saw how he managed my staff and the guy knows what he is doing (by the way any owner out there who needs a top rate chef/ manager should call Dave). So Chad owned a restaurant in the same location and states that it was a success- what happened to that place? It seems all of Chad’s insiders could have been the issue too. (Father, sister in law, and brother) See I can throw speculation around as well. Running a restaurant and keeping it going is tough stuff and should one fail there ought to be some respect for the guys that tried to keep it going. Instead we have a realtor picking the bones.

Well, the reason I can't find what I want is because I'm so darned picky I guess. I strongly prefer Old Louisville, with downtown/East Market or Main as my second choice. Add to that I only want 900/1000 square feet and realtors just shake their heads. I found a the.cutest.ever. building on 2nd, but it's more space and more $ than I want to spend. I'm not in a hurry, which is a good thing I guess.

But maybe I'll do a drive-by . . .

I know you people have no clue to what went on so I will not comment. Dave is a Friend and a great chef. Good luck Dave.

I know you people have no clue to what went on so I will not comment. Dave is a Friend and a great chef. Good luck Dave.

I took no offense at any of your statements Chad but I do think that a full disclosure is probably in order as I have only seen you a few times since we opened and you are probably forming a good bit of your opinion on heresay and rumor. I waited for well over 4 months for a person (who will remain nameless) to get off the fence and jump into the mix. He had everything he needed to make the right choice but as it turned out, he was not the right choice. During that time, I had to pay $160 a day for someone to work my register, $750 a week for a line cook I didn't need, and had no money to cover myriad bills/ revenue taxes etc. If you do the math on that....there is your profit! I have not been able to take even the slightest draw in over 8 months lest I tank the business. During that time, I have lost my house, my cars, my retirement, and well over $15000 of my own money to a business that was so close to turning a profit that I could not give it up. I built a bar, got a 3-way license, paid over $2k for booze, expanded the front room to accomidate private parties, built a great website, dumped $3k into Harvest Homecoming and most importantly, built a reputation that brought people to a once barren wasteland and gave countless other businesses a barometer of the town that gave them the confidence to open themselves. I can't say that House of Bread did that. Yes, I made many mistakes along the way but I would argue that they were all made out of overwhelming frustration and stress which invariably leads to self destruction. Chad, your entire family ran House of Bread and it failed. I ran BNA for over a year alone and I left it knowing that I created something special that people will remember. You may also recall going into January and the first 4 months of 07 (the slowest time), I did not have a dime. I still managed to get most people paid, though not completely. Also know that, while I still owe some people (mostly purveyors) some money, I walked away from that business with $800 in my pocket, but my head held high. So, I do concider myself a decent (not spectacular) manager and I have no ill will towards anyone. Shit happens and you move on..........(sorry for the long rant)-Dave
ps. Thanks Willie and I'll come see ya soon!

Dave's testimony should suffice as the last word, so let's permit the thread to die here.

Some day I'll write my tell all book ...

Good call!

Dave-

As the coffee provider for Bistro New Albany, Dave I can say that you are a real class act. I agree on your culinary talents and I am so sorry that your venture didn't work out. I enjoyed our talks and I know that you will land on your feet somewhere else.

When you do it will be that restaurant's gain because you are that type of person.

Best of luck!!

David Lange