Mussel & Burger expansion?

Stumbled across this today, although it's a month old. I don't recall having seen it before:

http://insiderlouisville.com/news/2013/ ... g-auction/

* Fernando and Christina Martinez, co-owners with Yaniel Martinez of Guaca Mole and Mussel & Burger Bar, said they plan to open a 42 seat, high-end restaurant in the basement of M&BB.

Good for them, although you can hardly get into M&BB as it is.

I understand, according to Christina, that this new restaurant will accept resrvations.

I understand, according to Christina, that this new restaurant will accept resrvations.

Thank God. As long as I can order the burgers from upstairs I might go back again.

Here is the info they put on their Facebook page on June 15th:

Hello everybody we are happy to announce our new restaurant concept it's going to be call "The Place Downstairs" located at Mussel and Burger Bar's basement. It's going to be a 40 to 50 seat restaurant and will open 4 to 5 nights a week. Chef Fernando and Chef Yaniel are creating an amazing menu that will be seasonal and we will use local ingredients from Annette's farm and other local farms when available. Our new Pastry chef Christian Cobos will be creating his amazing desserts. Target opening will be by the end of the year.

Expect to see dishes like:

Spanish jamon iberico de bellota: sliced Spanish Iberico ham. Served with traditional pan de tomate.

Tuna tartar with spicy Kumquat marmalade and shrimp chips.

Foie grass torchon with Berry jam, salted marcona almonds and brioche bread toast points.

Lobster hotdogs on brioche bread with lobster aioli and crispy potatoes.

Octopus terrine: Piquillo pepper vinaigrette, Spanish alberquina olive oil, black olive powder, caper berries, Piment D'Espelette and crispy garlic.

Prime beef slider: truffled manchego cheese, short rib marmalade, brioche bread slider buns.

Another side of the menu will be called

Jars:

Duo of Rillettes: Duck and pork Rillettes server with vanilla confit pineapples and fruit mostarda served with grilled rustic sour dough bread.

Smoky egg in a Jar: Warm ricotta cheese, sautéed mushrooms, caramelized fennel soubise sauce, crispy spanish chorizo, smoked egg and toasted French bread.

Goat cheese and Vegetable Conserva: Sautéed wild mushrooms, sun dried tomatoes, cherry vinegar, roasted garlic, in olive oil. Served with grilled rustic sour dough bread.

Entrees:

Pork Heaven: Pork tenderloin stuffed with Spanish chistorra, wrapped in Serrano ham, butternut squash purée, sage browned butter, manchego emulcion.

Seared Rib Eye Steak: Royal trumpet mushrooms, crispy bone marrow, sauce Bordelaise, pomme rissole.

I wonder how they are going to make the basement accessible?

Mark, there is elevator access to the basement. I checked it out, last time I was there. Stairs are not my friends either.

I wonder how they are going to make the basement accessible?

Didn't I see an elevator fairly near the stairs in the back?

You got it, Russ.

Mark, there is elevator access to the basement. I checked it out, last time I was there. Stairs are not my friends either.

Thanks for the information!

I think Dec is the target date. Cannot wait.

The proposed menu looks fantastic! I love the "jars" concept.

I can say that Fernando and Christina are excited enough (Well at least Fernando is )that they are "planning" on outfitting another whole kitchen in the basement to pull this idea off well! Lot's of possibilities with that!