We here at Bites are always trying to keep our readers abreast of the latest news in restaurant openings and expansions. There have been several notable examples of visionary owners taking failed restaurant spaces and transforming them into new success stories.
Max and Ben Goldberg completely reconfigured the Midtown building that previously housed Patrick's and Edisto, transforming it into the Über-hip Patterson House. Virago and Lime owner Chris Hyndman has opened Whiskey Kitchen in the old Agave space and is developing Kayne Prime steak house where Radius 10 opened and closed as part of a new restuarant district on McGavock between 11th and 12th to be known as M Street. Arnold Myint has reimagined restaurants at the previous locations of PM and Suzy Wong's House of Yum, reinvigorating everything from the decor to the flatware to the menu.
These efforts have proven to be wildly successful so far as the result of hard work, innovative thinking and huge financial investments. But what about the other end of the spectrum? What about the small business owners who see the husk of a failed restaurant, usually a fast food joint, and like a hermit crab simply back into the new shell, plug in a fryer and start selling food?
These entrepreneurs often find great success on their own scale. Having avoided the overhead of constructing a building or buying a franchise, they are free to open the doors relatively unencumbered by the usual debt that weighs down new restaurant owners.
If you look around town, you can see examples of this everywhere. I've been collecting pictures over the last few months so that I can share them with you periodically. See if you can identify where they are and what they used to be in their former lives.
First up, Gyro Huts:
Give your guesses in the comments for the chance to win absolutely nothing.