4th St Live shaping up

A decade later 4th St Live is coming around for the better---Jim Beam, GB, Bourbon Raw, Goose Island Beer Bridge, Tavern Hall on 4th, and now Junior Bridgeman's forthcoming "Burracibo."


http://www.wdrb.com/story/30900809/juni ... treet-live

I'm not sure that 4th Street Live will ever shape up or be a place that locals really want to go. Of course the Cordish image doesn't help in any but at least so far any of the restaurants that were there that we've been to were poor copies of other popular local establishments and none of the ones in this article seem any different. Maybe Junior will finally make something local work there but even then I'm doubtful.

[Robin Garr]

A decade later 4th St Live is coming around for the better---Jim Beam, GB, Bourbon Raw, Goose Island Beer Bridge, Tavern Hall on 4th, and now Junior Bridgeman's forthcoming "Burracibo."

Sort of echoing Mark's dubiousity (is that a word), I'll have to wait and see. I surmise that Beam and Bourbon Raw, like Makers Mark before them, are corporate entities paying for the use of a brand. GB isn't bad, but not local. And Goose Island is an Inbev/Anheuser Busch product, isn't it? The new entry from Junior is interesting, but which Junior do we have here? Wendy's Junior or Napa River Grill Junior?

After 5 years of working/operating a restaurant in 4SL, I can honestly tell you that even if they were passing out gold bars all you could carry, I couldn't muster the will to set foot on that block of downtown ever again. It is a horrible, evil place.

The new entry from Junior is interesting, but which Junior do we have here? Wendy's Junior or Napa River Grill Junior?

By looking at what the restaurant is going to be I'm guessing it's more towards the Wendy's Junior but we'll see. It looks like he's taking 3 hot concepts, that have great local representation, Artisan Pizza, Craft Beers and Wine Tastings and rolling them into one place trying to ride the tide of all 3 concepts.

Venues such as 4th St Live are not really designed to be a dining destination for locals although many will flock there for drinking and entertainment purposes. However, from a visitors point of view the place is attractive. A renovated convention center and a boom in surounding hotel rooms mandate this type of venue---music, beer, bourbon, pretty people, noise, ambience, and a variety of food choices that are not too daring.

That said, visitors who are seeking a more authentic experience can trek over to East Market or beyond (the streetscaping project along that route should begin this spring). As for many others, they just want to stay within a short walk of their hotel and indulge in the 4th St Live type of atmosphere. I must admit that I'll often do the same thing myself when attending a conference and not feeling like venturing too far at times.

Bottom line: this is all by design and it serves its purpose. And may I add that ready or not, the Omni Hotel's footprint will have an impact for better or worse in the central downtown zone.

[Robin Garr]

Venues such as 4th St Live are not really designed to be a dining destination for locals although many will flock there for drinking and entertainment purposes. However, from a visitors point of view ...

Yep. Good analysis, James. Meaning "I agree."

A decade later 4th St Live is coming around for the better---Jim Beam, GB, Bourbon Raw, Goose Island Beer Bridge, Tavern Hall on 4th, and now Junior Bridgeman's forthcoming "Burracibo."

Sort of echoing Mark's dubiousity (is that a word), I'll have to wait and see. I surmise that Beam and Bourbon Raw, like Makers Mark before them, are corporate entities paying for the use of a brand. GB isn't bad, but not local. And Goose Island is an Inbev/Anheuser Busch product, isn't it? The new entry from Junior is interesting, but which Junior do we have here? Wendy's Junior or Napa River Grill Junior?

I was with you right up to "GB isn't bad." I think it is just horrible!

[Robin Garr]

I was with you right up to "GB isn't bad." I think it is just horrible!

I was trying to be kind.

I was trying to be kind.

And thus you were.

[Robin Garr]

For those who care, here's Cordish's news release on Junior's BirraCibo:

BirraCibo Next Restaurant to Open at Fourth Street Live!

Louisville, KY (January 6, 2016) - BirraCibo, a partnership between local business leader and sports legend, Junior Bridgeman and The Cordish Companies, will open to the public on February 29, 2016. BirraCibo will specialize in artisanal pizzas, wine, and craft beer. It will add to the Fourth Street culinary mix which includes Gordon Biersch, Brazeiros, and Eddie Merlot's. BirraCibo was designed by Louisville's Bravura Architects and is 9,000 square feet, featuring an outdoor dining patio, a charcuterie station behind the main bar serving fresh cheese and meat selections daily, and two private rooms, including the largest private room on 4th Street. Over $1M is being invested by the Bridgeman-­Cordish partnership to create BirraCibo and create over 50 new jobs.

Mr. Bridgeman stated "We are proud to partner with the Cordish family to create a truly special restaurant for downtown Louisville. BirraCibo is committed to quality, local ingredients, and an artisanal food and beverage program, and we are thrilled to debut this restaurant at Fourth Street Live!" Mr. Bridgeman further stated, "BirraCibo will be a beautiful but relaxed place to socialize and dine, creating a comfortable neighborhood gathering place for downtown."

Blake Cordish stated, "Junior Bridgeman and his family are incredible business people, world class restauranteurs and wonderful community leaders. I know we will accomplish great things together."

Executive Chef Bruce Mosely, who has led several highly respected gastro-­pub concepts in California and the Washington, DC area, is working with the Bridgeman family to create a menu focused on social sophistication, wine pairings, and the region's best craft beers.

"I am excited to be part of the growing Louisville culinary scene. There are amazing happenings here... simplicity, great ingredients, and innovation. With ever changing daily specials, we want to be a place Louisvillians will enjoy on a weekly basis," stated Chef Mosely.

"Birra" and "Cibo" translated from Italian, mean "beer" and "meal" respectively. BirraCibo will honor that namesake by showcasing the best local and regional beers as well as a menu that will assuage sophisticated palettes and casual diners alike. "Sourcing premium ingredients like San Marzano tomatoes, Parma Prosciutto, and Caputo flour from Italy and pairing them with the best local ingredients will make the difference. We will keep it simple and great with the highest quality ingredients being the focus," adds Mosely. The restaurant will include over 100 seats, a 45-­foot bar, and a patio for al fresco dining.

Assume this is the test for a new Bridgeman franchise operation.