![]() Gottehrer estimated his kitchen will likely employ from 25 to 30 employees, with roughly 20 servers and bartenders out front, and capacity to max out around 250 visitors with ground and upper floors combined.īorough Mayor Andy Szekely said Tuesday he was glad to see a vacant building in “the heart of downtown” being turned into a new destination. 6 from noon to 4 p.m., and interviews are already being held with potential employees. “We don’t want to have a funky, weird margarita – we want to make the best margarita around, and we want to have all-American microbrews, especially local ones,” Weathers said.Ī job fair will be held at the restaurant this weekend, Feb. The red tin roof will likely remain but be painted in a different color, and furniture will be refreshed, new lighting added, and the restaurant’s second floor better insulated to host private parties or special events and produce a lighter, more open feel. There are a lot of questions about what’s coming in, but to have a restaurant of this size, right on Main Street America, is pretty exciting,” Weathers said. Gottehrer has worked for several other restaurants with Weathers, including The Dandelion, El Vez and JG Domestic in Philadelphia – and has plenty of experience dealing with the hectic last few weeks they’re encountering now in Lansdale. Weathers has managed and cooked at several notable restaurants around Philadelphia, and plans to apply lessons learned during his time with HFA Bridge, a New York-based firm that matches restaurant firms with buildings they can occupy. “For us, American style is approachable, it’s classics: it’s chicken pot pie, it’s cedar plank salmon, but we also want to have great sandwiches, we want to have great flatbreads and salad – stuff people feel comfortable with, but we present in a fun way,” Weathers said. “I do contemporary American, and we’re going to be doing throwback American: a lot of smoked foods, a lot of party plates, some Italian-American – we’re just going to do what this area is known for, a lot of nice flavorful, straightforward food,” Gottehrer said. They hope to be open by the first Friday in March, and their menu will be largely American comfort food – think wings and locally brewed beverages to watch during a game, what Weathers termed “big boy food” as he patted Gottehrer on the shoulders, and the chef patted his stomach. They want to see us succeed, which is an even better feeling. ![]() The painters, electricians, HVAC, everyone we’ve worked with has been local, and everyone has been fantastic. During a borough town hall last September, the owners put out a call for local services and contractors to help finish the restaurant, and both fielded visits Tuesday from local security, audio/video, pest control and construction contractors, while also interviewing potential staff. ![]() Main St., Stove and Tap will fill the building that last housed Molly Maguire’s Irish Pub from 2010 to early 2015, and Weathers and co-owner Matt Moyer announced plans in July 2015 to bring a new identity to that location. ![]() I think we’re going to fit in,” Weathers said. We want everyone to be comfortable coming here – for lunch or dinner, sporting events, or just a nice dinner with friends. The stove and taps themselves are on the way, hiring has begun, and in just a few weeks, the doors should open to Stove and Tap, which general manager Justin Weathers and executive chef Biff Gottehrer hope will become the busiest spot in town quickly. LANSDALE > On the corner of Main and Wood streets, an extreme makeover for one of Lansdale’s most visible restaurant locations is well underway. ![]()
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