The paragraph below was in the Nashville Scene blog "Bites." I sure hope that Jason stays in Nashville and continues to work his culinary magic. This restaurant was truly a magical place to spend an evening. Nice view of the city from the patio, incredible and fun food and the chef bar that overlooked the kitchen. God I will miss this place...
Chef Jason, I do have something that I am working on and would love to talk to you at some point again. Feel free to contact me anytime.
~Corey
Within the past hour, a recorded phone message at Radius10 was updated to announce the restaurant's closing. "It is with great regret and great memories that Radius10 has decided to leave The Gulch," the voice says. "Sadly, the level of business since the economic downturn is not sufficient to sustain our operation over the long haul."
Showing posts with label The Gulch. Show all posts
Showing posts with label The Gulch. Show all posts
Monday, January 26, 2009
Wednesday, April 30, 2008
City Hall is moving out of the Gulch
City Hall Entertainment Space, a music venue in the Gulch, will close in mid-September, after being asked to leave their lease to make way for an Urban Outfitters retail store.
Urban Outfitters will bring its funky apparel and home furnishings to The Gulch in early 2009 in the 12,000 square foot space vacated by City Hall. This will be its first store in Tennessee.
MarketStreet Enterprises, principal developer of The Gulch and owner of the building leased to City Hall, approached venue owner Austin Ray and Benjamin Goldberg about vacating their lease early, and they accepted. They will look to establish a similar venue elsewhere in Nashville.
"This deal got brought to us by the landlords. It was great for all parties involved," Goldberg says.
City Hall filled a niche in Nashville's live music venues because of its size. Goldberg says he loves the name so he hopes to keep it at the next location. He doesn't expect much affect at his Gulch bar Bar23 after City Hall is gone, but he does think certain bands won't come to Nashville anymore.
Read the entire article in the Nashville Business Journal.
Urban Outfitters will bring its funky apparel and home furnishings to The Gulch in early 2009 in the 12,000 square foot space vacated by City Hall. This will be its first store in Tennessee.
MarketStreet Enterprises, principal developer of The Gulch and owner of the building leased to City Hall, approached venue owner Austin Ray and Benjamin Goldberg about vacating their lease early, and they accepted. They will look to establish a similar venue elsewhere in Nashville.
"This deal got brought to us by the landlords. It was great for all parties involved," Goldberg says.
City Hall filled a niche in Nashville's live music venues because of its size. Goldberg says he loves the name so he hopes to keep it at the next location. He doesn't expect much affect at his Gulch bar Bar23 after City Hall is gone, but he does think certain bands won't come to Nashville anymore.
Read the entire article in the Nashville Business Journal.
Sunday, September 23, 2007
Can Judge Bean's Clean Up Their Act?
Will you ever eat there again after seeing this kind of track record? It will be a very hard sell to get me back in their doors.
~C.S. Webbspun
The following info comes from the website of the Metro Public Health Department of Nashville/Davidson County.
~~Scores from the Week of September 10, 2007~~
Judge Bean’s BBQ
123 12th Avenue North
DID NOT PASS REINSPECTION
DID NOT PASS REINSPECTION
~~Scores from the Week of September 3, 2007~~
Judge Bean’s BBQ
123 12th Avenue North
DID NOT PASS REINSPECTION
~~Scores from the week of August 20, 2007~~
Judge Bean’s BBQ
123 12th Avenue North
Date Inspected: 8-17-07
Score: 49
DID NOT PASS REINSPECTION
Judge Bean’s BBQ
123 12th Avenue North
Date Inspected: 8-17-07
Score: 49
Major Violations:
· Beef ribs and beef brisket in cardboard box under the prep table at 120.3 – embargoed – 2lbs.
· Ribs in oven out of temperature
· Chicken wings out of temperature
· Employee took dirty cutting board from dirty side of dishmachine, rinsed and proceeded to begin slicing Monterey jack cheese. Never washed, rinsed, or sanitized cutting board.
· Rat droppings on floor, in mop sink and hot water heater.
Saturday, July 07, 2007
Chef Joe Shaw Leaves The Watermark
These articles came from the Tennessean
In what came as sudden news to the local restaurant community, Watermark executive chef Joe Shaw and owner Jerry Brown agreed to part ways this morning. Brown said he didn't have an immediate replacement lined up, but that he had a strong team in place and that the restaurant was in a "good place for them to carry on." "It came down to a difference in food styles," said Shaw from his home. "I was very vocal and deliberate in my commitment, and not afraid to put myself in the fray."
Shaw says he would like to remain in Nashville, and that the market for upscale casual dining here is wide open. Editor's note: Watermark was named one of, Tennessean dining critic Jim Myers' favorite restuarants in an article last week, based priimarily on the culinary vision of chef Shaw.
~~~~~~~
~~~~~~~
Chef Joe Shaw had left the popular Watermark restaurant in the Gulch surprised a lot of people. Both sides say the split was amicable.
Owner Jerry Brown says Shaw's initial term of employment was two years. Now that it's up, both parties wanted to move on. Brown says the Watermark style of cuisine was developed before Shaw came on board. He also stresses continuity, with Nathan Lindley remaining as general manager. (It was Lindley, a veteran of Southern cuisine guru Frank Stitt's operations in Birmingham, Ala., who recruited Shaw, another Stitt protégé.)
"Joe has been a big part of our success," Brown says, but he adds "Watermark was never designed as a one-person-focused organization."
Brown praises the restaurant's entire 60-person staff, including Lindley, beverage manager Justin Maestas,chef de cuisine Sean Norton, sous chef Tom Cruise, pastry chef Sam Tucker and kitchen manager Bernardo Ramirez, who supervises the day staff that cooks up all the broths and bases for Watermark's sauces.
Shaw, meanwhile, says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors.
He's also getting to know Nashville a little better, having moved here from Birmingham and immediately plunged into work at Watermark. "For two years, I've spent 90 percent of my time in that restaurant or my apartment," he says, laughing.
Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "Around the rest of the U.S., Southern food is the hot cuisine. In the South, it's still the guilty pleasure. . . . I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
Shaw says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors. Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
In what came as sudden news to the local restaurant community, Watermark executive chef Joe Shaw and owner Jerry Brown agreed to part ways this morning. Brown said he didn't have an immediate replacement lined up, but that he had a strong team in place and that the restaurant was in a "good place for them to carry on." "It came down to a difference in food styles," said Shaw from his home. "I was very vocal and deliberate in my commitment, and not afraid to put myself in the fray."
Shaw says he would like to remain in Nashville, and that the market for upscale casual dining here is wide open. Editor's note: Watermark was named one of, Tennessean dining critic Jim Myers' favorite restuarants in an article last week, based priimarily on the culinary vision of chef Shaw.
~~~~~~~
~~~~~~~
Chef Joe Shaw had left the popular Watermark restaurant in the Gulch surprised a lot of people. Both sides say the split was amicable.
Owner Jerry Brown says Shaw's initial term of employment was two years. Now that it's up, both parties wanted to move on. Brown says the Watermark style of cuisine was developed before Shaw came on board. He also stresses continuity, with Nathan Lindley remaining as general manager. (It was Lindley, a veteran of Southern cuisine guru Frank Stitt's operations in Birmingham, Ala., who recruited Shaw, another Stitt protégé.)
"Joe has been a big part of our success," Brown says, but he adds "Watermark was never designed as a one-person-focused organization."
Brown praises the restaurant's entire 60-person staff, including Lindley, beverage manager Justin Maestas,chef de cuisine Sean Norton, sous chef Tom Cruise, pastry chef Sam Tucker and kitchen manager Bernardo Ramirez, who supervises the day staff that cooks up all the broths and bases for Watermark's sauces.
Shaw, meanwhile, says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors.
He's also getting to know Nashville a little better, having moved here from Birmingham and immediately plunged into work at Watermark. "For two years, I've spent 90 percent of my time in that restaurant or my apartment," he says, laughing.
Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "Around the rest of the U.S., Southern food is the hot cuisine. In the South, it's still the guilty pleasure. . . . I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
Shaw says, "Jerry and I came to a very amicable decision. . . . I'm presently looking in the downtown area to do something on my own." He says he has checked out several potential restaurant sites and is working on lining up investors. Once he gets his own restaurant, what will he be cooking? "Primarily, the food I love is Southern," he says. "I'm really excited to get into some really historic Southern foods, and doing that with the highest standards of integrity and presentation."
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