Your opinion about a hypothetical bill of fare?

roger, i wish you luck. louisvillians are used to strips. think bardstown, fourth st, frankfort. anything off the strip often struggles or doesnt do as well as it could. i think pearl st should be the strip for new albany. in jeffersonville they know about spring st. i see new albany trying the hodge podge development that has already failed in louisville. there is a reason east market has suffered big time in louisville. with no nearby residents and no one knowing about it, it has struggled. again, i do hate to sound negative, but i think id like to see you reconsider using bank st as a commisary where you brew the beer and then drive it over to frankfort avenue or bardstown where the local neighborhood folks would swarm your place in droves. a few people on this board will support your place, but i woul dbe very surpirsed to see people drive to downtown new albany on a weeknight to hit it up from the east end. if they work downtown and want lunch, then maybe, but not at night. on bardstown or frankfort, if you add in the weekend "destination" people as you say, youd do a killer business, probabably better than cumberland with cheap prices and better beer and more sophisticated food (although cumberland is darn good). this seems like the smarter business move, but then again, its your business, and you seemed to have bucked trends with NABC. Still, I think this concept is so drastically different, Id hate to see it go the route of the Speakeasy, which was also off the beaten path and really, had a similar type of business model that provided entertainment not found in the region. in fact, the other day, walking outside my condo downtown, i embarrassingly had to admit to a tourist that there were no good places to listen to jazz on a weekday in metro louisville....

It is good to have a multiplicity of opinions.

There are no guarantees in life, but I can guarantee you that if we happen to fail (and I don't think we will), it will NOT be for the same reasons that the Speakeasy failed.

...but i think id like to see you reconsider using bank st as a commisary where you brew the beer and then drive it over to frankfort avenue or bardstown where the local neighborhood folks would swarm your place in droves. a few people on this board will support your place, but i woul dbe very surpirsed to see people drive to downtown new albany on a weeknight to hit it up from the east end. if they work downtown and want lunch, then maybe, but not at night. on bardstown or frankfort, if you add in the weekend "destination" people as you say, youd do a killer business, probabably better than cumberland with cheap prices and better beer and more sophisticated food (although cumberland is darn good). this seems like the smarter business move, but then again, its your business, and you seemed to have bucked trends with NABC.

One business model (what you call smarter) would be to take the product to the people with the dollar bills.

Another model would be to say I believe in my own neighborhood and don't need to take my work somewhere else.

Business should be about more just making money (although I recognize the need for capital to operate). Business should be about investing in what you believe in, the people you believe in, and the communities you believe in. And business should be about bringing about positive change in the ways in which business operates, not merely about stuffing pockets with dollar bills.

If enough people buy into this model, then what we consider smart might change. I'm not sure Roger's business model is completely sound, but I'm glad to see that Roger is acting to create the change he wants to see occur in his community. Props to him.

It is good to have a multiplicity of opinions.

There are no guarantees in life, but I can guarantee you that if we happen to fail (and I don't think we will), it will NOT be for the same reasons that the Speakeasy failed.

Hi Rog! You and I both know why the Speakeasy failed. You also know that Bistro New Albany closed (but really didn't fail). I "broke even" for two years and while that is great by restaurant standards, losing houses/cars/retirement/etc. is the result of that on a personal level. You know the potential is out there and you are too damn smart to fail so bring it on!! Nothing would give me more joy than to see New Albany finally reach it's true potential....a destination!! (I am so there)

Dave, you and I both know that someday (maybe already) there'll be a Facebook group called "Fans of Bistro New Albany" or something similar. Pioneers don't get due props, and the unfortunate fact is that when it comes to eateries and urban revitalization, often those making a go of it had to crawl over the debris left behind by the generation that had the balls to give it a go when conditions weren't as favorable.

Well ... it ain't over 'til its over, and you'll get your due, if for no other reason than my aim to be the one writing the history of it.

The Baylors bought our house in 2003 and said we'd give downtown five years. In spite of all the reasons that might be found to be pessimistic, we've started the second five year plan. What downtown NA needs most of all is someone and something principled, energetic and optimistic, and as you know, they're here already. It's just a matter of combining for critical mass. If someone showed me a way to make a million bucks off an exurban chain restaurant, I still wouldn't do it, because it wouldn't be a crusade, and it woudn't be a cause worth fighting for. It'd just be money, and that's boring.

See you around, Dave, and thanks. I think the future's good.

Of course I'm new here. However, every time I go into Proof, the bar is packed and the restaurant just about full. Proof in style, panache, and ambiance can compete with almost every restaurant in any major city, actually in the world. If people are attracted to Proof, I think any food "idea" in the right location, with the correct management and marketing, would work.

Greetings, Phil. I read your earlier posts, and wish you luck in Lou-a-vul.

I've lived my whole life here, and I've spent far less time traveling the States than Europe. The thing that always has impressed me in places like Belgium and France and even Germany to a great extent, which has always been difficult to explain to someone who hasn't experienced it, is that an everyday kind of establishment that makes no effort to be viewed in the same way as a place like Proof (not "upscale" at all in our American parlance, and just using Proof as an example) can decide to specialize in something and offer a higher quality of experience as a matter of course, not sheer marketing. You expect it to be a bit above casual and a bit below high dollar, and it is what it is: Honest and different and unique, with elements of classic cafe culture and great food melded together without breaking the bank.

There's something approximating a European vibe, and I like it. I can think of a dozen examples off the top of my head. Combine the European vibe with good local American products, and it seems absolutely natural to me. Certainly Tommie does this at Caffe Classico. Who says we can't do the same thing with house brewed beer in New Albany?

We understand that there'll have to be a commitment to education. Yesterday we interviewed server/bartender hopefuls, and all of them seemed to get it. I've seldom been so pumped about anything. FDR was spot on: All any of us have to fear is fear itself.

I know you said you're a wine enthusiast ... give it a month or so and let me school you on beer. It'll be fun.

Dave, you and I both know that someday (maybe already) there'll be a Facebook group called "Fans of Bistro New Albany" or something similar. Pioneers don't get due props, and the unfortunate fact is that when it comes to eateries and urban revitalization, often those making a go of it had to crawl over the debris left behind by the generation that had the balls to give it a go when conditions weren't as favorable.

Well ... it ain't over 'til its over, and you'll get your due, if for no other reason than my aim to be the one writing the history of it.

The Baylors bought our house in 2003 and said we'd give downtown five years. In spite of all the reasons that might be found to be pessimistic, we've started the second five year plan. What downtown NA needs most of all is someone and something principled, energetic and optimistic, and as you know, they're here already. It's just a matter of combining for critical mass. If someone showed me a way to make a million bucks off an exurban chain restaurant, I still wouldn't do it, because it wouldn't be a crusade, and it woudn't be a cause worth fighting for. It'd just be money, and that's boring.

See you around, Dave, and thanks. I think the future's good.

wow, let me tell you your passion for what you believe in is great. you are right, you probably wont make a million dollars, but im sure youll be able to pay the bills and maybe make a little profit. sounds like you'll be happy with that. if thats the case, go for it. I wish downtown Louisville had 3-4 quality eateries opening soon! listen, when you are done fixing up downtown NA, please come over to downtown Louisville and help us because we really need it. I cant tell you how many weeknights I have eaten at places like Yaffa CAfe or BBC on fourth or Saffrons or some other "off the beaten path" locale and been one of the only diners. After talking to a former server at a prominent downtown restaurant, I fear another closing in a hard hit area downtown is coming.

Roger, sorry to be so late to this post (and I apologize for the length). I may not be saying this in the most effective manner, but it is offered in good will, with all sincerity.

Since you are making somewhat of a stand here, might it make sense to just put it out there that the customers need to appreciate your offerings and not whine about there being no Bud or Diet Coke?

Customers will ask. No matter how well-trained your servers, the responses they give might be a little spotty or inconsistent at times. Rather than play hit or miss with how well the server explains the establishment’s philosophy, how about prominently displaying a sign (and/or print in the menu and/or on a table tent) explaining what the deal is and letting the customer know that it is part of your mantra, so to speak. One possible such sign follows, with alternatives suggested for the last line, going from the more in your face, to the least. You might want to take a playfully assertive position or a serious, philosophical one. But whatever it is, it sets the tone for what you are doing and lets the customers know that it is being done for their benefit. Even if you don’t care for the sign below, any sign would be useful for the server to be able to refer the patrons to. And many times the message might have gotten across even before the server has to deal with it.

One sign idea:

We strive to set ourselves apart.
We offer a very limited selection of the best food and beverages we can buy or make.
We do not offer mass-produced beers or soft drinks.
We hope you will enjoy our selections.
But, if you absolutely must have something we don’t carry, we hope you will return
when . . .

. . . you grow up.

. . . you are ready to upgrade.

. . . you are wanting to enhance your dining / drinking experience.

One sign idea:

We strive to set ourselves apart.
We offer a very limited selection of the best food and beverages we can buy or make.
We do not offer mass-produced beers or soft drinks.
We hope you will enjoy our selections.
But, if you absolutely must have something we don’t carry, we hope you will return
when . . .

. . . you grow up.

. . . you are ready to upgrade.

. . . you are wanting to enhance your dining / drinking experience.

Roger-
Truly love it! ( but the "you grow up" needs to go away That's a little harsh... )


Jeffrey- you are brilliant!
Deb

Deb, I agree. Jeffrey is brilliant. That was my "smile for the day." The "you need to grow up" is a little harsh, but I loved it!

Well, considering that I can walk to your new place, I think that the location is great.

I like your ideas a lot. I think that it's helpful to point out what you don't offer, but to do so in a respectful manner. Don't make people feel foolish for liking Diet Coke, but allow them or better yet, invite them to expand their horizons----but do so gently. I think that if the food is really good---which I expect it will be----of good value----you get what you pay for, and the service is very good, especially at lunch, you'll do great.

Roger,
Did you check out the Brasserie Beck web site? It has done tremendously well in the D.C. market. It reminded me of a couple of places in Antwerp which is a heck of a town. My only caveat, even though I do not know Louisville, it is a difficult financial time to start any new restaurant concept. I wish you well since obviously I want to see Louisville grow.

Deb and Gayle,

(blushing) Aw, shucks. Thanks.

[And I really wasn't all that sincere about the "grow up" line (as much as I would like it, though)]

.