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SuperJon wrote:We've got one in Knoxville. It's a very suburban white girl/mom type of restaurant.So basically we'll have two Panera Breads in the same location.
SuperJon wrote:We've got one in Knoxville. It's a very suburban white girl/mom type of restaurant.That is an outstanding description, SJ. They arrived here in Texas the past few years and seem mildly busy as I pass by them.
Purple Haize wrote:There's also a burger place going in. Or so I've heard. That intersection is going to be CRAZY. It will make Wards Rd look like Main St in Otumwa Iowa
SuperJon wrote:We've got one in Knoxville. It's a very suburban white girl/mom type of restaurant.Looks like their website aptly backs up that description as well. Looks like it could serve as a spin off of Sweet Briar's website.
rogers3 wrote:Not us. We were thinking of putting another Arosto there, but cost per square is just to high to justify the investment. From what I'm hearing - the Burger place fell through and is not coming.Purple Haize wrote:There's also a burger place going in. Or so I've heard. That intersection is going to be CRAZY. It will make Wards Rd look like Main St in Otumwa Iowa
Proto???
prototype wrote:1210 Commerce sounds like a Beamers spin off. Maybe it should be called Gills? Layers? Greens? Rocco's?rogers3 wrote:Not us. We were thinking of putting another Arosto there, but cost per square is just to high to justify the investment. From what I'm hearing - the Burger place fell through and is not coming.Purple Haize wrote:There's also a burger place going in. Or so I've heard. That intersection is going to be CRAZY. It will make Wards Rd look like Main St in Otumwa Iowa
Proto???
We are currently building a new restaurant downtown on Commerce street, details coming soon...
Purple Haize wrote:1210 Commerce sounds like a Beamers spin off.Beamers always sounds promising, but then never delivers.
prototype wrote:Ten10 Commerce Street to be exact. Name will beWonder how it will effect Boiler Room
It will be very similar to Beamer's 25 in Roanoke, but menu will be expanded. (BTW - we are in the process of adding Pizza to Beamer's now and should be ready by March). Didn't think it would be a good idea to alienate half our customers from the get go here...
Purple Haize wrote:Maybe it will get even more people downtown. Lynchburg really needs to get weaned off of its typical Applebee's/Golden Corral. A really great burger place can be more of a draw than just another choice... Citizen Burger in Cville or Burger Bach in Richmondwould be good examples.prototype wrote:Ten10 Commerce Street to be exact. Name will beWonder how it will effect Boiler Room
It will be very similar to Beamer's 25 in Roanoke, but menu will be expanded. (BTW - we are in the process of adding Pizza to Beamer's now and should be ready by March). Didn't think it would be a good idea to alienate half our customers from the get go here...
Purple Haize wrote:Boiler Room fits the bill. They even have their own proprietary beef blend from Waynesboro or Harrisonburg or some such.Hmmm.... Didn't notice that option when I went there, but that was not long after they opened. I'm glad you mentioned it. I think that The Boiler Room is the most interesting location in the region. Only went for a pre-dinner drink and to check out the scene; the venue is impressive, more akin to something in DC or Richmond.
rogers3 wrote:Interestingly enough they had a supply issue when they first opened. On more than one occasion they ran out of food. It happened to me once. I wanted a burger and they were out of beef, and steak, and the only thing they had left was a seafood pasta. And I'm allergic to seafood. Haven't had that problem the last dozen times or so which means they have it fixed. The fries are hand cut and have a nice seasoning. The onion rings as well. Guess where I will be dining this weekend haPurple Haize wrote:Boiler Room fits the bill. They even have their own proprietary beef blend from Waynesboro or Harrisonburg or some such.Hmmm.... Didn't notice that option when I went there, but that was not long after they opened. I'm glad you mentioned it. I think that The Boiler Room is the most interesting location in the region. Only went for a pre-dinner drink and to check out the scene; the venue is impressive, more akin to something in DC or Richmond.
rogers3 wrote:We use high quality beef - Certified Angus, 80/20 sirloin, short rib, chuck grind. Not sure beyond that - that's Steve's area and with his Ruth's Chris background - he only uses the best ingredients. We will have 20 beers on tap and lots of bottles (maybe close to 80, but we are still working on that).Purple Haize wrote:Maybe it will get even more people downtown. Lynchburg really needs to get weaned off of its typical Applebee's/Golden Corral. A really great burger place can be more of a draw than just another choice... Citizen Burger in Cville or Burger Bach in Richmondwould be good examples.prototype wrote:Ten10 Commerce Street to be exact. Name will beWonder how it will effect Boiler Room
It will be very similar to Beamer's 25 in Roanoke, but menu will be expanded. (BTW - we are in the process of adding Pizza to Beamer's now and should be ready by March). Didn't think it would be a good idea to alienate half our customers from the get go here...
My question for Proto would be what kind of beef will be used (can there be some semi local/local grass fed options)and just how many taps will there be?
Purple Haize wrote:I notice how no restaurant ever says. We only use beef that is almost the best. Our ingredients aren't the best but we do what we canBelieve me there is a difference between getting the best ingredients and saving cost... best ingredients mean you are willing to give up some profit for good quality ingredients. Your right though - a lot of restaurants say it, but don't mean it. A big part is how food is handled. We have no use for a freezer at Beamer's or Arosto, other for Ice Cream and Gluten free dough... Everything is fresh. That's the difference...
prototype wrote:...Just like Wendy's burgers (always fresh, never frozen)! Wendy's does use this to differentiate themselves from the other big fast food chains. Using the best ingredients doesn't have to mean that the restaurateur sacrifices profit... customers just pay the difference. There is a growing number of people who will pay a premium to eat food that isn't the typical Sysco supplied product. Both Mangia and Dish seem to be able to find plenty of people in the area who appreciate locally sourced products and beef that wasn't fattened on an overdose of corn in a feedlot.Purple Haize wrote:I notice how no restaurant ever says. We only use beef that is almost the best. Our ingredients aren't the best but we do what we canBelieve me there is a difference between getting the best ingredients and saving cost... best ingredients mean you are willing to give up some profit for good quality ingredients. Your right though - a lot of restaurants say it, but don't mean it. A big part is how food is handled. We have no use for a freezer at Beamer's or Arosto, other for Ice Cream and Gluten free dough... Everything is fresh. That's the difference...
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