When you’re here, you’re family. At least, that’s how Harrison Keevil wants you to feel. The Goochland native and UVA alum just signed a lease on the former Upstairs spot. His plan? To turn it into Brookeville Restaurant, a place “where everyone feels comfortable and welcome.”
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Harrison Keevil says his goal is to open Brookeville Restaurant August 1, before students come back to town. “I want to get all the kinks out before it gets busy,” he says. |
“Food is one of those things that should bring people together,” he says. Accordingly, he wants to take out the banquettes in the front room and replace them with two large communal tables where diners can get to know each other. Plus, he’ll install bookshelves—to be filled with cookbooks —to create “an environment that’s homey.” The back room will stay basically the same, with a regular table setup for those who want more privacy.
And what will guests be eating at all these tables? Keevil says he’s interested in making a menu that’s ingredient-based, as opposed to technique-based. The French Culinary Institute grad will include “approachable stuff” like sweet breads, pork chops and fish and chips. These dishes, he tells us, will gain the trust of his patrons, making them more willing to try the other dishes he’s put on the menu. Like, for instance, beef tongue. “It’s actually delicious,” he tells us, “when it’s done right.” We’ll take his word for it!
Next up for Cassis
Cassis closed its doors Monday, April 5, but what of the building it’s in? Says property owner Tim Burgess, one of three things will happen with the building at 210 W. Water St. He and co-owner Vincent Derquenne may decide to start leasing the building again right away—“There are interested parties,” Burgess says—or they may use it as an event space. Burgess also suggested they might just open something themselves, an addition to Bizou and Bang, the two local eateries the duo currently owns and operates. Longtimers remember the site as home to the duo’s Metropolitain restaurant. But, Burgess says, “we’re just kind of listening right now. That’s kinda the way it goes when you’re a landlord.”
Competition mission
A few weeks ago, Restaurantarama reported that Mudhouse’s Director of Operations, Dan Pabst, had competed in a regional barista competition. Looks like he’s done it again. Pabst wrote to Restaurantarama last week to tell us he was on his way to California for the U.S. Barista Championship. In the first round, he competed against 49 other baristas for one of 15 spots in the semi-finals. And while he ultimately didn’t end up as a finalist, Pabst likely isn’t too disappointed. As he told us last week, his expectation was “just have a good time and give it my best.”
