Michael Cooney, one half of a team interested in opening a new restaurant in Charlestown, contacted us this week asking us what we thought of his concept.
In turn, we offered to show his pitch to you and allow you to critique it. Below follows the concept as he sent it in an email. It has been lightly edited:
I am looking for a smaller scale location, 2000 sq ft or less.
The menu would consist of artisan pizza, two local salads, and two apps. The beverage program would be wine and beer with the focus being on Craft Beer (world wide). I run a beer bar now and have worked in a few well known places in the past.
To give you a picture think 'Flatbreads meets Publick House in Brookline'.
City code permitting, I would like to do a wood fired oven where all hot items would be cooked, as well as special "off the menu" items using the talents of John, the chef and my partner.
He has cooked at some of the best restaurants in the city so having an entree special on a daily basis would be in the cards for sure.
Space: I would like something that is rustic, possibly brick and beam but definitely the old feeling to it—we don't plan on having fancy lighting, menus, plates, etc... It will be all about the food, beer, and wine—loud and neighborhood style.
High ceiling, lots of window, possible outdoor space or even a roof deck if such a space exists.
What do you think? Would you like to see something like this in the neighborhood? If so, where would you like to see it?