Written by suebotos on August 11, 2011 — Leave a Comment Rocky River
By Sue Botos
Although Rocky River may have said “Good Day” to The Pub, a new tenant for the restaurant space has been secured and is gearing up for a fall opening date.
“I can’t tell you how excited I am to be going to the west side,” said Bret Adams, owner of the Burntwood Tavern in Chagrin Falls. In a recent phone interview, Adams said that the choice of Rocky River for a second location was based partly on the similarity between the city and Chagrin Falls.
“Rocky River is a mirror image of Chagrin Falls and it’s very family oriented,” commented Adams, who said the restaurant, like his first location, which has been open for 10 months, will be based on “simple, warm, coziness.”
Although many residents have expressed their surprise over the demise of The Pub, Beachcliff Market Square property manager Bill Brink of Madison Marquette said that the British-themed bar “wasn’t a concept that fit in this area.
“This is area more restaurant based than bar based,” Brink recently told West Life. While the Pub served up English eats, the focus was on the large bar, which featured a wide variety of beers. “A business decision was made. We tried to work with them and we discussed (the situation) for months and tried to see if something could happen,” he stated.
A statement on The Pub’s website said, “Unfortunately, the Rocky River Pub is not performing at the same level as our other Pubs. It is in the best interest of the company to close this location … We thank Madison Marquette for working with us on viable options to keep The Pub open. Unfortunately, we were unable to negotiate a deal that was mutually beneficial, but we appreciate their time and effort.”
Brink pointed to the success of other neighborhood restaurants in the city such as Sweet Melissa, and The Market, stating that the Burntwood Tavern would be a good fit.
“Locally owned restaurants are a common factor in Rocky River. We’re developing a concentration of some of the best restaurants on the west side,” he stated.
Adams echoed Brink’s assessment, adding that his goal is to make the restaurant “look like it has been here for 100 years.” He said he would accomplish this, much as he did in the Chagrin Falls location, which features hand hewn beams and a copper topped bar. He plans on using wood purchased from an old barn in Pennsylvania. “Lots of barns in Pennsylvania are made of wormy chestnut. This is a gorgeous wood that does not exist around here.”
Adams, a former corporate chef who also worked for the Brio Italian restaurants before opening the Burntwood Tavern, said his menu will “flow with the seasons” and featureavailable fresh produce. He added that signature dishes will include smoked prime rib, turkey, and pork chops, all prepared on the premises. “Everything from the malt vinegar to the pickles will all be made by us,” Adams stated.
A fall opening is planned for the new restaurant to provide what Adams referred to as a “honeymoon” period before the rush of the holidays.
Expressing optimism about the local restaurant scene, Brink said that it is the one business not directly affected by technology.
“Restaurants are becoming the anchors of retail areas. Eating is the one thing people can’t do on the Internet.”
Adams shares the positive outlook. “We’re going to be here at least 20 years,” he stated.
Thu, August 11, 2011
by Bret Adams