6th Floor-no consultant, never owned a restaurant and never been able to be the one to set an opening date. But-half of my business is working with restaurants. If I were ever in charge, I would advise to NEVER declare an anticipated opening until you pass health inspection, but people get excited, so everyone they meet always asks-"when are you opening?". The excitement of opening a place can be hard to temper sometimes. I'm not an apologist or one for making excuses, with one caveat, some places that close suffer from issues that have nothing to do with the potential business (bad location, management, concept, under funded, etc). I would put most closures of bars and restaurants in downtown in the last 5 or so years in that category-i.e.-one of those things was wrong with it.
Paula Brown is adding a wine bar and demo kitchen-I believe they had to get some sort of On-premise distinction-that would explain the zoning change.
It will be interesting to see what happens with all of the new places opening-I do predict continued sustained growth-at some point, saturation will be hit, but we're not there by a long shot, at least in my opinion. I mean, there are flat out bad places downtown still doing a nice business. Had dinner at Registry on Wed-at 9, they were still 60% full-normally a slow restaurant night.
McCaskey-ouch-bloviating? People on this board that immediately assume that a delayed opening=trouble.