He's Right

The East Valley Tribune has an article about the new restaurant going into a troubled building in downtown Gilbert, and the new owner is quoted as saying, “Let’s be honest: They’ve sat here and watched four concepts come and go. I think the city of Gilbert is absolutely yearning for something successful to happen here. I bear that burden.” It sounds rather melodramatic, but as The Mister pointed out, he's right! I do yearn for a successful restaurant in that spot; I have patronized every failed eatery so far with the vain hope of continued success, and that they would "get the kinks out" eventually. You know what I'm talking about:

A steak and fish restaurant with Midwestern food and hospitality is just what downtown Gilbert needs to revive a building many have called cursed, says an East Valley entrepreneur.

Michael Savoie of Fountain Hills is preparing to open the Grainbelt Grillhouse on Jan. 23 at the northwest corner of Page Avenue and Gilbert Road. The restaurant will be the fi fth in seven years in the stone building at what’s considered a prime location in downtown Gilbert.

His assessment of the reasons for failure?

Savoie said he’s heard all the talk about the building being cursed, but the past restaurants either opened before people began going downtown, or were not a good fi t for the Heritage District.

I am not a restaurateur, so he is probably correct about the reasons. My reasons are a little different: good food, but the poor service didn't match the high prices; not great food and way too loud of an atmosphere, not good food, very very poor service. Hmm, I guess that shows what's important to me in a restaurant - good food and service. On that front, the new restaurant has lofty goals:

A native of Omaha, Neb., Savoie said he wants to bring authentic food and an atmosphere that will make custom- ers feel warm and comfortable, as if they’ve “just stepped in from the cold.”

The entire restaurant has been gutted as it undergoes $125,000 in renovations, which will include a wood floor and a front seating area with a bar and live music. There also will be a carpeted eating area with a view of downtown activity, which will include a park in the coming years.

Savoie said his employees will be knowledgeable about Gilbert so they can offer directions or answer questions — a key part of his restaurant philosophy.

The Midwest is known for its polite nature and eagerness to help out, Savoie said, and his restaurant will capture that feeling. The waiters and waitresses will help pick out a menu item or take special orders, he said.

I'll be yearning for their success.