JNS BLOG EXCLUSIVE: Big Plans Are Cooking And Brewing At 200 West Broadway

Photo By John Hoff

The area near 200 West Broadway is, arguably, the "Gateway To NOMI." After crossing the Broadway Bridge, the first thing you see is the cheery decorative caboose sitting on the property of Broadway Pizza. Beyond that is a rusted railroad bridge which would look really great repainted and emblazoned with some kind of positive neighborhood message.

Pass under the bridge and there you are...your first unobstructed view of NOMI. Just to your left is the vacant bar at 200 W. Broadway, formerly known as "Johnny A's."

Technically, it doesn't have another name yet. The minute I find out...

...the new name, I will start using it and cease using a term like "the bar formerly known as Johnny A's."

A few days ago, a businessman named Mike Levey came to an executive board meeting of the Hawthorne Neighborhood. He didn't speak at the meeting--which was held to discuss some other topics, shuffling around money to keep stuff running, basically--but Levey left several copies of a two page letter about his hopes for the building at 200 W. Broadway.

I am publishing that letter with minor changes such as more paragraph breaks.

Here goes:

BUSINESS PLAN PROPOSAL FOR A RESTAURANT AND BAR AT 200 W. BROADWAY

Part 1, History, Introduction

I was actively searching for an opportunity to open another restaurant and bar, when I was fortunate to meet Mr. Swami Palanisami in December of 2008. Mr. Palanisami is the owner of the property located at 200 W. Broadway, Mpls., Mn where the old "Johnny A's Restaurant and Bar" was located prior to closing.

Personally, I have in excess of 25 years experience in the restaurant and bar business. My experience includes bartender, security control, kitchen food prep, purchasing and owner/operator of "Mike's Allsports Restaurant and Bar" located at 3006 Lyndale Ave. So. Mpls. from 1989 to 1994.

After meeting with Mr. Palanismi, I was immediately impressed with his values, honestly, professionalism, goals for the area, and him just being a decent man. Even so, I was still hesitant to become involved due to the negative past reputation of "Johnny A's." I did not want to be involved in anything that would tarnish my reputation or anyone else's involved.

I've obtained numerous opinions from people I've gotten to know, trust and respect as people as well as their extenstive knowledge as owner/operators of restaurants and bars in the Twin Cities area dating as far back as 45 years ago. One particular individual I discussed this opportunity with was Mr. Bob MacNamara, who gave me my start in the restaurant and bar industry in 1981.

Bob was the owner/operator of both "Duff's Sports Bar and Restaurant" in downtown Minneapolis and "Macs Bar and Restaurant" on University and Central Ave., Minneapolis. I've also discussed this opportunity with additional owner/operators of several Minneapolis area bars and restaurants such as Mr. Harvey Nolan, Mr. Dick Ponath, Mr. Vince Delisi and others. I consider all of these people as well as the others not mentioned (to be) highly respected owners in the restaurant and bar industry as well as trustworthy people and friends of mine.

This opportunity was then discussed with my brother Val Levey, who has since become a co-owner. Val is a highly respected business owner in the Minneapolis/suburban areas for over 15 years as a licensed building contractor. Val and I spoke at length on numerous occasions with Mr. Palanismi about all the past and future exciting plans he and many of the other business people have to develop and improve the area.

Together we decided we would love the opportunity to become part of the future plans and efforts with everyone to help return the area to its historical days of "success and beauty." Mr. Palanisami was kind enough to speak with the people on the Hawthorne Neighborhood Council to obtain an invitation for us to an informal meeting with everyone.

After having met such wonderful warm people at this neighborhood meeting, Val and I became even more excited and motivated to have the opportunity to be part of this "future success story." Members of the council offered many great ideas, shared work ethics and could not have been more supportive and accepting to both Val and myself.

Val and I clearly felt the supportive attitudes and willingness of everybody working together that is so essential for us or anyone to achieve success, especially for our hopes and plans to open a restaurant and bar.

Part 2, Safety, Security, Personnel

As owner of my previous bar, I shall be an owner/operator on site for long hours the majority of the time, especially during the busy evening hours. During other time periods Val and/or other proven, experienced professionals in addition to past restaurnt/bar owners, managers, bartenders security people, etc. I have known and worked with for many years will be working.

We full realize the importance of having experienced and certified "security people" employed during evening hours. Also, we feel it is beneficial to work together with the police department communicating with each other and essential to obtain their valuable support and feedback. In my past experience as an owner, I have found it valuable to promote free pop, coffee and food discounts to local "on duty" police officers any time they choose to stop by. We feel the extensive security monitoring system presently installed is advantageous, but does not in itself take the place of an owner being present.

Val and I agree is is of great importance to send a loud and clear message right from the start that unacceptable or illegal activities and behavior will not be tolerated in any way. There will be no second chances! This of course includes everyone: customers, employers and employees.

Part 3, Food And Menu Plans

Val and I are very excited about our menu ideas and philosophy. We believe if you are going to put out food, it takes a little more effort to prepare excellent food. This is easily achieved by using quality ingredients, consistency with recipes, tastes and visual presentation.

We believe in a "home cooking" philosophy offering different lunch specials each weekday, such as hot roast beef sandwiches with mashed potatoes and veggies (Monday) chicken wing basket and fries (Tuesday) homemade meatloaf with mashed potatoes and veggies (Wednesday) jumbo hoagies on Sundays, etc.

These are a few examples we are presently working on with a close friend of Val's who has worked as the Executive chef in a number of top Twin Cities restaurants such as "Redstone" in Minnetonka and "Kozey's" in Edina.

We are working with this individual on recipes, creative menu items and how to maintain the above-mentioned food values while achieving quality, recipe, taste and visual consistencies. Val and I know how important word-of-mouth is, so we want to be the best in everything we do and build an excellent reputation right from the beginning.

Part 4, Maintaining Clean And Inviting Environment Inside And Out

Like everything else, this starts with ownership. Each morning there will be employees responsible for cleaning and maintaining all the interior and exterior areas. Also, employees will be held responsible for maintaining their specific work areas.

Val and I look forward to the opportunity of being part of the past, present and future revitalization of the area, along with all the wonderful people and relationships we have already developed.

(End of letter by Mike and Val Levey)

JNS has only this to add: I am all over any lunch special that involves meatloaf.