Posts

You Can Go Back to the Stone Age – for Korean Barbecue

Barbecue is synonymous with the South.

And a restaurant coming to Huntsville offers its barbecue from the South, as in South Korea.

The Stone Age Korean Steakhouse is slated to open late this fall in the Times Plaza development on South Memorial Parkway.

“Korean barbecue is a growing trend in many major cities that will fit well in the Huntsville market,” said Min Liu, main operator of Stone Age Korean Steakhouse. “Stone Age will serve a wide array of meats, ban-chan (pickled veggies), sauces and sides that guests can mix up with each visit. Everyone can prepare the food the way they like with the marinades and sauces they prefer.”

And, if you haven’t experienced this concept, Liu says not to worry.

“There will be plenty of people to assist patrons during their first visit and give them a proper introduction to Korean barbecue.”

Liu brought Oshi Poke Bowl & Sushi to The Avenue in downtown Huntsville and, last November, Liu and his team opened a similar eatery – Q Korean Steakhouse – in north Atlanta.

When asked why they chose Times Plaza for the new eatery, Liu said it had everything to do with introducing a unique concept to a growing area.

“I believe that Times Plaza will be a convenient option for our guests because they can take a quick exit on the parkway and drive directly to the plaza,” he said. “That area is introducing many attractive developments and its popularity and culinary diversity are growing rapidly.

“For us, Times Plaza offers an ideal scenario and we are so excited to bring another brand-new concept to this city.”

The restaurant’s interior features vibrant colors, red leather booths, LED lighting and Korean pop music videos playing on the televisions throughout the space. Liu said that Stone Age will be an “experience for all senses.”

On the menu are several types of beef, pork, chicken, and seafood including chadol-baegi (beef brisket), samgyupsah (pork belly), ribeye and filet mignon. There are many sauces available, like Yum Yum and Salted Sesame Oil, a large variety of ban-chan, fresh fruit and seasonal fare. There is also plenty of steamed rice, kimchi and ramen to go around.

In addition to its cuisine, Stone Age will have a full bar serving spirits, beer and wine.

“When we ask the people of Huntsville what they want to bring to the city, they usually suggest eclectic concepts that are popular in large markets,” said Anusha Davis, leasing agent at Crunkleton Commercial Real Estate. “Traditional Korean barbecue is something that offers a new spin on crowd favorites like steak, chicken and pork. There’s also the interactive element of preparing your food the way you like and customizing each dish.”

With the atmosphere inside the 5,000-square-foot restaurant and all-you-can-eat lunch and dinner options, Liu said that Stone Age will be an “experience for all senses.”

Good Economy Attracts Bad Daddy

Huntsville’s growth continues to draw companies from out-of-state, hoping to latch onto the good fortune here.

Charlotte, N.C.-based Bad Daddy’s Burger Bar is opening its first Alabama eatery in the Rocket City. The restaurant will be in Times Plaza, the work-retail-dining development on South Memorial Parkway.

“We chose Times Plaza as our first Alabama location because of the growth the city is experiencing and the location’s visibility from the adjacent (Memorial Parkway),” said Bad Daddy’s CEO Boyd Hoback. “The area includes major upscale retailers and offers synergy among businesses.

“Its heavy traffic will allow us to cater to lunchtime business crowds, family dinners, and be a great place to grab a drink after work.”

Bad Daddy’s is a scratch kitchen serving premium angus burgers and quintessential American fare. The 4,107-square-foot restaurant is slated to open in the fall.

“Simply put, Bad Daddy’s elevates the standard beer and burger to a whole new level,” said Amy Nedwell, director of marketing for Bad Daddy’s. “We are a high-intensity scratch kitchen serving chef-driven menu options made to customer specifications. Best of all, we have something for everyone because we go beyond beef.

“Our appetizers, salads and veggie burgers have won us much praise, and we make sure Bad Daddy’s has something to satisfy everyone’s taste buds.”

In an effort to be an inclusive destination, the eatery serves an expansive menu that includes much more than its award-winning, premium burgers and fries. Guests can also enjoy bison, tuna, turkey, chicken, and a vegetarian black bean burger.

“By far, our most popular menu item is the Create-Your-Own burger or salad option,” said Nedwell. “We have more than 60 options that patrons can pick and choose to create the perfect burger or salad, in addition to our signature selections on the menu. Actually, the team has calculated well over a million options with the different ingredients we have.”

Local beers will be available on tap at the Times Plaza location, as well as a signature cocktail menu. There’s even a selection of adult milkshakes and a Happy Hour menu that’s available daily. Kids are also welcome to treat themselves thanks to a children’s menu featuring sliders, hot dogs, grilled cheese, tenders and more.

“Bad Daddy’s is an iconic brand that already has a dedicated following in several states,” said Anusha Davis, Crunkleton Commercial Real Estate leasing agent. “They have been searching for a way to enter the Alabama market, and we are thrilled they chose Huntsville as their introduction.

“We have a community that readily embraces new concepts and our city’s growth is attracting more well-known brands to join developments like Times Plaza.”

Visit baddaddysburgerbar.com

Super Chix to Open Its First Alabama Store in Times Plaza

Why did the Super Chix cross the road?

Well, that may not be the right question but the Dallas-based chicken and frozen custard restaurant is coming to Huntsville.

Super Chix is slated to open this summer in Times Plaza, the retail-office-dining development on South Parkway, adjacent to Arby’s, Crunkleton Commercial Real Estate announced.

“Super Chix is a premium, fast-casual dining experience that is devoted to quality offerings and great customer service,” said Nick Ouimet, the restaurant’s founder and CEO. “This will be our first location outside of the Dallas market and we are very excited to partner with local restaurateurs Kumar Patel and Rajesh Patel to bring the concept to Huntsville.

“The Times Plaza location will serve our delicious never-frozen tenders and fillets, hand-breaded or grilled chicken sandwiches, salads, fresh hand-cut fries and daily-churned frozen custard to a whole new market that appreciates high-quality fare in a fun and lively environment.”

All menu items are made-to-order and feature gourmet toppings free from MSG and GMOs. The fresh, never-frozen chicken is marinated in-store, grilled or hand-breaded and cooked in peanut oil free from additives. Even the toppings come from whole vegetables that are delivered daily and sliced by hand.

“This isn’t fast-food chicken—there are only six ingredients in our breading on our lightly breaded, high-quality tenders and fillets, and we believe simple is best,” Ouimet said. “We have no drive-thrus and our interiors have a cool, modern vibe that’s perfect for a casual lunch or dinner.”

In addition to its first-rate chicken, Super Chix also specializes in frozen custard, which is served as hand-dipped in cones or cups, or in milkshakes and fusions (concretes). Chocolate and vanilla are churned each morning and are always on the menu, but Super Chix also offers a special flavor of the day.

“Times Plaza is the perfect location for the new-to-market Super Chix thanks to its easy accessibility and prominent visibility from the parkway,” said Crunkleton Commercial Real Estate leasing agent Anusha Davis. “Nearby professionals will have another great option for a fast-casual lunch with both healthy and indulgent options and dinner crowds will discover a new excellent eatery they can enjoy with family and friends.”

Stovehouse to Offer Mediterranean Fare al “Fresko”

An all-new, fast-casual restaurant will add Mediterranean flavor to the food garden of the Stovehouse development on Huntsville’s Westside.

Fresko Grille, created by local chef Abrahim Hassan, will open a 760-square-foot space in the development and serve dishes such as beef and chicken shawarma, falafels, baba ghanoush and much more, made with traditional Mediterranean ingredients and preparation methods. The eatery is scheduled to open early this spring.

“Fresko Grille is a family business where guests can see the food being cooked and prepared right in front of them,” said Hassan. “Thanks to its open-kitchen concept, Fresko will give patrons the option of choosing their desired protein, fresh veggies, sauces and sides so that each order is customized to their liking. Vegan and vegetarian options are readily available, and the menu will include rotating specials so you can always come back and try something new.”

The menu features a list of Mediterranean favorites such as falafels, beef and chicken shawarma, Kafta kebabs, baba ghanoush, fresh veggies, homemade hummus, tahini and tzatziki sauce. The restaurant will also have vegetarian, vegan and gluten-free options.

Although there will be no tables within the restaurant, guests can take their meal to the many areas of the Stovehouse food garden to enjoy indoors or outdoors around live entertainment and games.

“Stovehouse’s food garden will be a place where everyone in the family can enjoy an assortment of food options, outdoor games and entertainment,” said Stovehouse developer Danny Yancey. “Even more important than the variety at the garden is the quality of restaurants that it houses. We invite everyone to experience the incredible talent behind the many eateries at the development.

“They are a showcase of some of the best restaurateurs in and around Huntsville.”

The decor will draw inspiration from Mediterranean prints and patterns while incorporating wood furnishings and warm colors.

“When leasing a project like Stovehouse, it’s important to consider not only what works well within the development but also what the people are asking for,” said Anusha Davis, leasing agent at Crunkleton Commercial Real Estate Group. “Mediterranean food was a popular request, and Abrahim is delivering a product that stands out when it comes to flavor and authenticity.”

For information, visit www.freskogrille.com or follow on Facebook and Instagram.

The Avenue Will be ‘Melt’-ing in the Spring

Birmingham-based restaurant Melt will open a location at The Avenue in downtown Huntsville.

Specializing in classic comfort food with a modern twist, Melt will be in a 3,628-square-foot site on Jefferson Street with a full bar offering cocktails, Huntsville beers, wine and liquor to go along with its signature menu. The restaurant is tentatively scheduled to open in late March.

Founded and co-owned by Paget Pizitz and Harriet Despinakis, Melt began as a food truck in 2012 that quickly gained a large, dedicated following. After years of success, the duo opened the first brick-and-mortar Melt in the Avondale neighborhood of Birmingham in 2014.

Melt’s menu ranges from unique appetizers to sandwiches, salads and other healthy fare. With the goal of being an inclusive culinary destination, Melt has selections for everyone in the family, including gluten-free and vegan options.

According to Despinakis, downtown Huntsville has a vibe that they believe supports the concept.

“When we explored the downtown Huntsville area, we immediately noticed that it appealed to young professionals, families and many different lifestyle groups,” said Despinakis. “Melt is all-encompassing—a place that’s perfect for families, date nights, business lunch meetings, solo dining and more. The Avenue location will have its own distinctive atmosphere because it’s part of a larger development, which is something we’ve yet to experience.

“However, there will be no question that it’s Melt when you walk inside and enjoy your meal. We welcome guests who have already visited us in Avondale and can’t wait to introduce ourselves to new friends in Huntsville.”

Something Delicious is Cooking at Stovehouse

 

In case you haven’t noticed, there is something moving around over at the century-old Martin Stove Factory, and we are sure it is not the ghosts of Charles and W.H. Martin, transitioning wood-burning stoves into electric ranges and cast-iron skillets.

However, there is definitely something cooking in the old stove plant at 3414 Governors Drive in west Huntsville that promises to satisfy that itch you often get – you know, the one where you are craving something out of the ordinary to eat and a unique atmosphere in which to enjoy it?

Danny and Patti Yancey purchased the old Martin Brother’s stove plant facility in 2016 to preserve its rich history. Danny is a Huntsville history buff and 30-year veteran of construction and finance. Together with Crunkleton Commercial Real Estate Group, they are developing the 200,000 square foot building situated on a 10-acre property into a thriving large-scale food, office, events, and entertainment complex surrounding a hub of eclectic cuisine that showcases the talents of local restaurateurs and chefs.

“Stovehouse will blur the line between modern and historical, work and play, and small-town culture and high-tech urban energy,” said Yancey. “The food garden is the heart of Stovehouse. It’s where the city can mingle, enjoy live music, play games, and experience some of the best food Huntsville has to offer.”

Several local restaurateurs and chefs will be opening unique dining concepts in the food garden, beginning with Kamado Ramen, Oh Crêpe, Pourhouse, and Mazzara’s Italian Kitchen.

Kamado Ramen and Oh Crêpe are Japanese-inspired eateries, both members of Huntsville and Madison’s I Love Sushi restaurant team.

 

Coincidentally, Kamado means “stove” in Japanese and they will feature several bowl options that include various noodles, sauces, vegetables and meats. All sauces will be made in-house and patrons can enjoy dishes that showcase pork belly, chicken breast, kimchi, deep fried pork, and Japanese soft-boiled eggs.

General manager Chao Fang said, “Kamado will be hyper-focused on creating the highest quality ramen dishes in the area. A lot goes into creating exceptional ramen and our goal is to be the place everyone immediately thinks of when someone mentions ramen in Huntsville.”

Jim Xue, partner at Kamado Ramen and Oh Crêpe, said, “Huntsville is very progressive when it comes to accepting new and exciting restaurants to the area. When it came to selecting a site, Stovehouse fit our needs on every level. We are very excited to be a part of it.”

Oh Crêpe will offer a fun spin on traditional crêpes using Japanese flavors and ingredients like banana, green tea ice cream and chocolate, or savory selections like lobster, chicken and spinach. The crêperie will also offer Taiwanese-style shaved ice cream along with several toppings.

General manager Yituan Wang said, “You can completely change the look and taste of crêpes depending on what flour you use. Oh Crêpe will use Japanese rice flour, and pay special attention to the presentation. We can’t wait for people to see how beautiful our crêpes look and discover how wonderful they taste.”

The creators of Church Street Wine Shoppe and Purveyor have committed to opening Pourhouse, an eclectic upscale bar; and Mazzara’s Italian Kitchen at the Stovehouse Food Garden next year as well.

“We like to think that if Purveyor had a little sister, Pourhouse would be in her place,” said Stephanie Kennedy-Mell, the pub’s co-owner and creator. “Pourhouse will be a bohemian, laid-back, upscale and ‘comfortably swanky’ bar with unique touches not yet seen in Huntsville. Customers can grab a drink and enjoy the rooftop deck or one of our heated outdoor patios, complete with fireplace. It will be at the center of everything at Stovehouse.”

Pourhouse will serve a wide selection of wines; domestic, international and local craft beers; spirits; and handcrafted cocktails. Although no food will be served at the bar, guests are welcome to bring food from the eateries over to the Pourhouse area and enjoy their meal with their favorite Pourhouse selection.

Serving fresh, made-in-house pasta, sauces, and other traditional Italian fare, Mazzara’s Italian Kitchen will feature primarily Mazzara family recipes. They have been passed down for generations to owner Stephanie Kennedy-Mell, from her great-grandparents, Stefano and Carmela Mazzara, who were Italian cooks from Sicily.

“Mazzara is my family name and our menu may feature favorites like chicken parmigiana and lasagna as staples, but my great-grandmother’s eggplant rollatini will be something everyone will be watching for,” she said. “Service and quality are our trademarks at the Church Street Family and this will be fast, casual service with the high-quality food our customers have come to expect from us.”

Managed by Chef Rene Boyzo of Purveyor, Mazzara’s will also feature Guistino’s Gelato, a made-from-scratch gelateria created by Huntsville local, Justin Rosoff.

Rosoff took classes in Bologna, Italy, to craft artisanal hard and soft-serve gelato, pastries, and gelato pops. All gelato will be made in small batches on premise, so guests can watch Justin create the desserts in person. Patrons can also enjoy seasonal sorbets, biscotti, rainbow cookies, almond cookies and Italian coffee. Dairy- and gluten-free options will be available.

All four eateries are scheduled to open in March 2019.

“Stovehouse is the perfect backdrop for these new concepts from Matt and Stephanie,” said Crunkleton Commercial Real Estate Principal Wesley Crunkleton. “The Food Garden will allow guests to experience delicious authentic food from different destinations around the world, and the Church Street team has a proven track record of success when it comes to creating concepts that Huntsville embraces.”

Star Lab moves office to Stovehouse

Star Lab has moved its engineering office to Stovehouse. (Star Lab Photo)

 

A Washington, D.C.-based security company has moved its Huntsville office to the city’s Westside.

Star Lab, an embedded security company which provides solutions to defense and commercial customers, recently moved to the Stovehouse development.

The company relocated its Huntsville engineering facility to a 4,626 square-foot space at the historic mixed-use development on Governors Drive.

“Stovehouse has an authenticity that makes it appealing to our employees and clientele,” said Star Lab CEO and Irby Thompson. “We chose the location for practical reasons, like its close proximity to Redstone Arsenal and Research Park.

“However, we also committed to Stovehouse because we were looking for an environment that wasn’t ‘cookie-cutter’ and provided amenities like food options and after-work entertainment.”

Founded in 2014, Star Lab’s mission is to ensure that critical systems operating in hostile situations are able to withstand cyber attacks, reverse engineering and other nefarious activities. The company safeguards the integrity and security of multibillion-dollar assets and provides solutions that severely limit potential attacks.

Danny Yancey, owner/developer of Stovehouse Properties, said Star Lab has been a great addition to the development.

“Having Star Lab as part of our growing community has been a privilege,” said Yancey. “Irby and his team were in search of a space that would align with their culture and values, as well as provide more visibility to their growing client base.

“Stovehouse delivers the collaborative setting they were looking for and we are honored to have them on board.”

For information, visit stovehouse.com and starlab.io.

 

Stovehouse Helps Heat Up a New Westside

 

Proving something old can have a fresh start is happening behind the brick walls topped by a large red “STOVEHOUSE” sign along Governors Drive just west of Campus 805. By the end of the year, restaurants and retail boutiques will be open there.

Some office spaces are already in use at what is expected to become one the city’s “destination hot spots,” according to Danny Yancey, founder and CEO of Stovehouse.

“There’s nothing else like it in our area,” he said. “People will come here to work, eat, drink, and shop.”

They’ll also attend events at Stovehouse — from concerts to community meetings — maybe even weddings, he said.

It will be an environment, Yancey said, where people can create their own kind of experience with common use areas inside and outside for dining and relaxing.

Construction is moving at a fast pace: six of the seven restaurant spaces have been leased and retail and office spaces are currently being leased.

“I’ve had a lot of sleepless nights because I can see it in my head, what it should look and feel like,” Yancey said. “It’s been a challenge but it’s coming together.”

Yancey used his cumulative background in human resources, mortgage banking and residential construction to put together a solid team to create his vision after he bought the historical building from Davis Lee.

Lee, a well-known poultry farmer and businessman, acquired the Governors Drive building as a potential wood pellet stove production facility before selling it to Yancey three years ago. It had also housed Inergi and, most recently, LSINC.

Yancey’s wife Patti is president of Huntsville’s Liberty Learning Foundation and CFO of Davis Lee Cos.

“I wasn’t out looking for the old Martin stove building,” Yancey said. “But here we are, three years later, building it out and creating a special place for Huntsville residents and tourists who want to experience Stovehouse and all it has to offer.”

Key components were putting together a team with experience in adaptive reuse projects, including Centric Architects of Nashville and Crunkleton Commercial Real Estate Group in Huntsville.

Danny Yancey looks out over the construction at Stovehouse (Photo by Wendy Reeves)

Yancey studied adaptive reuse projects and said he was especially inspired by what he saw happening in Chicago and Nashville, even Paris, Italy and Australia. He hired Centric because of the architect firm’s previous work and their immediate visions for the old building during their first walk through.

“It took about a year of due diligence to come up with an idea of what we might could do with it,” he said. “I visited a lot of adaptive reuse projects because I was really interested in how we could preserve the old building.

“It’s more expensive to do adaptive reuse … but this is a piece of our city’s history and I feel like it’s important to preserve our history.”

Referring to the revitalized area focused on local arts, dining, and brewpubs as the Westside instead of West Huntsville also has historical ties. Yancey said “old timers” interested in the redevelopment have made it known that the area used to be known as the Westside.

Before rockets, Yancey said the area’s largest employers were cotton mills and gas stove manufacturing. The mixed-use Stovehouse development is within in a large building steeped in that history. It started in 1929 when the Rome Stove Co. built it to manufacture its Electric Belle heaters.

After the company went bankrupt, a bid on the machinery and building was won by W.H. Martin Sr. and Charles Martin, who owned King Stove and Range Co. in Sheffield, and Martin Stove and Range Co. in Florence.

In 1939, they started their third business, Martin Stamping and Stove Co., turning out a small line of unvented gas heaters.

Through the years, the Governors Drive plant expanded with many additions to the building, often with whatever materials were on hand. Gas fuel tanks for acetylene torches were used as support posts in some part of the building. Structural engineers have examined the heavy gauge steel cylinders and say they are structurally sound, Yancey said.

There are several roof types throughout the facility, including saw tooth, flat and hip roof designs. Yancey attributes it to periods of fast-paced growth and company changes through the years.

During War World II, for example, he said the company made bomb crates.

“They were huge,” Yancey says of the crates. “If you look around the Seminole and Lowe Mill area and see long narrow houses with lean too roofs, those were leftover bomb crates. The government sold them for a quarter after the war was over.”

After the war, the plant went back to making stoves.

Visitors will find quirky elements and historical connections throughout the site once it’s completed. For example, a gas lighted shopping alley will reflect the heating source for the heaters that used to be made there. But some of those old rooftops will be gone to create outdoor courtyards.

People who think the project is another Campus 805 are wrong, Yancey says.

“They’re totally different but I think they will complement each other,” he says.

Co-developer Wesley Crunkleton said his favorite part of the project is how different it is from anything in the area.

“In our office, we enjoy working on things that are outside of the box as an atypical commercial real estate space,” he said

Crunkleton said ​the property’s​​ ​proximity​ ​to​ ​downtown,​ ​I-565,​ ​and​ ​Redstone​ ​Arsenal will​ ​make​ ​it​ an​ ​ideal​ ​hub​ ​for​ ​businesses,​ ​first-to-Alabama​ ​restaurant​ ​concepts,​ ​new entertainment​ ​and​ ​events.​

“We think it will be well received by all,” Crunkleton said. “From the millennials looking for a new cool spot to families with multiple children it will be a place they can all enjoy.

“I think older Huntsvillians whose families have been around for decades and lived in the area, they will get a kick out of walking through and remembering what it was, the transitions of the property and enjoy what it’s becoming today. We look forward to welcoming the public, soon.”

 

Times Plaza to Join South Parkway Shopping Landscape

Chances are, if you drive along South Memorial Parkway between Bob Wallace Avenue and Governors Drive, you’ve noticed a couple concrete towers rising about three stories above the ground.

And, nearby, steelwork is also going up.

The tower is a stairwell/elevator for Times Plaza, a mixed-use development at the site of the former Huntsville Times building at 2317 South Memorial Parkway. It is expected to open for business next May.

The development will include a mix of restaurants, boutiques, retail stores and offices.

The first tenant will be announced in the coming weeks by Crunkleton Commercial Real Estate Group. The architect is Matheny Goldmon, and Robins & Morton is the general contractor.