Amy Ruth's? Maybe Not. Gage & Tollner? Maybe
For months a sign in the window in the former Gage & Tollner building in Downtown Brooklyn announced that Amy Ruth’s, the Harlem soul food eatery, was opening a branch there. But the Brooklyn Paper reported that another sign appeared Friday, this one announcing that city marshals had seized the property for the landlord, which…
For months a sign in the window in the former Gage & Tollner building in Downtown Brooklyn announced that Amy Ruth’s, the Harlem soul food eatery, was opening a branch there. But the Brooklyn Paper reported that another sign appeared Friday, this one announcing that city marshals had seized the property for the landlord, which happens usually because rent hasn’t been paid. Meanwhile, the Post reported that Joseph Chirico, Gage & Tollner’s head honcho until the building was sold and he closed up shop in 2004, might be searching to reopen the restaurant. Someone should let him know there might be a vacancy on Fulton Street.
Gage and Tollner Eyes Comeback [NY Post]
Downtown Is Soul-less! [Brooklyn Paper]
Photo by warsze.
“TGIF’s was a totally wrenching experience- like a beautiful woman in a cheap dress.”
More like wearing an evening gown to NASCAR.
I completely agree with sam. I don’t move and shake that much, but when it includes lunch, it’s at Archives. My only regret is that it’s poor form to abandon all restraint at the all you can eat buffet.
It really was not that nice going there at night. It is on that weird abandoned mall and it is just creepy. Better to cab it to Manhattan or elsewhere for a nice, pricey dinner.
But actually I was told by the former owner that the reason they went under was the opening of the Marriot. A lot of the local business types and pols started going to the Marriot for lunch. Lunch is still a pretty big deal for a lot of movers and shakers although the martini-lunch is out.
There are a lot more people in downtown Brooklyn than there were when G&T closed. It was ahead of the demographic curve when it brought Edna Lewis in as executive chef. I think that same format would work now — Southern — with a lighter touch — or seafood. There are no good seafood restaurants anywhere near here. If the menu were like Mary’s Fish Camp, I think it would prosper (easier to park here than on 5th).
fwiw, they’d have to split that lunchtime business crowd with the Morton’s steakhouse now.
very sad Amy Ruth’s not opening there. A good steakhouse might work there but Morton’s is opening just couple hundred yards away.
The old owners of G&T used to live upstairs eeven after CHirico took over.Probably they are not there now. Used to see him swimming at YWCA at Atlantic and 3rd. But I guess that was 25 years ago.
Actually, lunch was their biggest meal and main support for years. What really killed G&T was that neighborhood people didn’t support them. They didn’t go there to eat because it was (heaven forfend) downtown Brooklyn.
Their marketing was nil but they would have a more receptive audience this time around, especially if they play up the unique and beautiful interiors. It’s an experience.
When Luchows shut down its original location, a glorious remainder of Victorian dining palaces, they ran ads about coming to eat and experience the ambiance of a golden era. They probably made more money in those last weeks than they made in years.
TGIF’s was a totally wrenching experience- like a beautiful woman in a cheap dress.
I think they could be successful again if they adapt to the changed eating habits of people in the surrouding area.
Lunch will be their biggest meal. The menu needs to include lots of salad and lighter dishes, as well as basic comfort food. It needs to be reasonably priced, served quickly, and be available for delivery and take out. The days of businessmen sitting leisurely over a 2 hour steak, potatoes and martini lunch are gone.
I think they can build up a good dinner clientel if they market well, especially to the nearby hotels, and if they develop a menu that fills a culinary niche that is not being filled on Smith Street, which will always have more ambiance than the Fulton Mall. A great chef is a must, but it will take more than that. The Victorian decor needs to be celebrated, not overlooked, but a kitchy theme restaurant won’t cut it for long, it’s the food that will make or break it.
If it were me, I’d start with lunch, build that up, take suggestions from diners, do a lot of research while raking in the lunch money, and then launch dinner when you are re-established as more than another fly by night occupant of the space.
Why wouldn’t G&T want to take their old space back?