Brownings location for Anoosh???what do you think

I can't really speak to the dinner crowd because I do not spend much time downtown for dinner. However, as someone who works in the Aegon Building, I (as well as my peers in the building) need a good reason to go to the garage, get in the car, drive, park, and eat, while returning in a reasonable time. I don't think craft beer is a good enough reason because I can't drink and go back to work. Maybe you are not targeting the Aegon, PNC, National City lunch crowd but that's my 2 cents.

I adore Brian's beer. It mustn't change, come what may. As an aside, I really don't toot our horn very much, but if you want to experience cutting edge food at a brewpub, come down to Bank Street Brewhouse and sample Josh's work. If Anoosh is contemplating anything like it, kudos to him.

I definitely agree that it needs to be more affordable or more unique (or perhaps both). Matthew D (whose memory is not failing him) summed it up well when he said that nothing jumped off the menu at the former Brownings, and the prices were definitely a step up from Cumberland or Rich O's. I'll pay a bit more for a unique meal (Bank Street Brewhouse for instance), but there's little point in paying extra for more of the same.

We would be quite pleased to have Brownings back. We prefer to dine in restaurants located downtown because of the proximity to Indiana. We used to go there frequently on weekends. Regardless if it were a brew pub again, the features that would be important to us are: a good simple wine menu similar to what Brownings offered prior to switching to only Fetzer. A varied menu that would include a salmon or fish entrée; not just fish and chips. Comfort food like the meatloaf previously offered. A steak offering like a filet mignon. Dinner salads and, of course, you have to have a good burger on the menu! We hope you open soon!!

I actually helped Will Hancock and Neil Wellinghurst ( remember it was Wellinghurst's before Park Place ) open it up and the Browning's side of the business did much more sales than the Wellinghurst side, obviously because of the price range between the two and the location of the entrance into Slugger Field.

I think it would be a good idea to keep the Main St. part of the restaurant for banquets and catering and maybe act as a hub for access for service to the patio seating, unfortunately when dealing with the Bats it is difficult to get any leadway on anything. I remember Eileen trying to get just one tap handle in the ballpark and Anhueser Busch having a coronary over it.

Anoosh already had a comfortable pub menu when it closed down, now that Sam Rector is out of the picture he can obviously be creative in promoting the food and of course the brewery ( by the way when you are sitting in the restaurant the 3 story microbrewery is a conversation piece already).

Thank you all for your input-- it is a difficult decision, and regardless of what the media reports, isn't a done deal.

... unfortunately when dealing with the Bats it is difficult to get any leadway on anything. I remember Eileen trying to get just one tap handle in the ballpark and Anhueser Busch having a coronary over it.

Yep ... Alan touches all four with this observation. Nothing like a Belgo-Brazilian consortium teaming with provincial Philistines to exclude choice.

ive not been to the bank st nabc yet, but as far as i know of the concept, it is tried and true through out the u.s.

im thinking its generically called a 'gastropub', ....off the top of my head, 'the brewers art' in baltimore and 'alchemy' in nyc. ive not been to 'alchemy', but what ive read indicates it follows the same perimeters, excluding an inhouse brewery. 'the brewers art', i have been to. higher quality fare, that pairs well with the inhouse brewed beer. a great experience. i noticed that this place has an identity, and they stick to it.

the 'old' brownings seemed to lack that and kept me away (especially when brians beer became available in bottles). id say that the most important part of this venture would be to decide on the concept and stick to it. fortunately for the location, it includes a brewery. what an opportunity, to have the option of creating a menu that pairs well with fresh craft beer. the parking is no worse than anywhere else downtown. if ab-inbev wont let the beer in the stadium, forge ahead without the stadium. just stick to the concept and build on it. id say a higher quality offering will fit the demographic frequenting that area more than standard pub grub, but as far as what.... anoosh would be the one to know that better. he knows food.

i hope this moves forward. it really is a great location, looking for the right 'soul' to fill it.

For me, the problem with the location, is that I just never thought about it. Guests will ask where can we eat downtown and I can rattle off a long list, but I never,ever thought to include Brownings. And I'd eaten there and enjoyed it, but it was just never top of mind. Don't know what the problem was.

I don't know if it would be best to play up a baseball theme sort of thing or try to stay away from such a thing. If I associated the restaurant with baseball, I probably would only think of it during baseball season. On the other had, if it had a "hook" of some sort, I'd remember it all the time.

Well, that wasn't very helpful.

Paula,

I have to agree with Leah. When I worked downtown ( at 3rd and Main) last year, I never thought to go to Brownings and /or Park Place, or recommend it even knowing what great food Chef Jay was doing. It was just off my radar. I'd think Primo, Artemisia or Melillo's, but not there...

I 'm not a baseball fan so that may be part of the problem. I do however really like the idea of a brasserie/ bistro type place there and think that with the right marketing and with Anoosh's name you have the potential to draw a new ( and substantial) crowd. Include a great happy hour with food deals to draw the downtown after work crowd.

Best wishes-
Deb

Gee, let's see, a brewpub at a ballpark. Affordable pub food with a sports theme- "No Brainer".

Moved on to bigger & better things!
Eileen "Ale" Leen Martin, Brewster
Upland Brewing Company, Bloomington, IN