There are a few survival tips I’ve learned in nature: Never stare a feral hog in the eye; don’t get between a bear and her cub; and don’t block a Lawrence resident from his French toast.
That last one is courtesy of David Lewis, the former owner of the one-time downtown breakfast institution Milton’s. (I won’t tell you where the first one came from.)
Lewis confirmed to me that he’s bringing back Milton’s and all its old menu favorites, but it will be in Lewis’s new restaurant location in the ground floor of the 901 Building at Ninth and New Hampshire streets. That restaurant currently is called Loopy’s, but not for long. Lewis said he will rebrand the restaurant to Milton’s, as soon as he can get the details on signs and such worked out.
In November, Lewis closed Milton’s — which had operated for 15 years at 920 Massachusetts Street — and began focusing on the new Loopy’s concept.
Unlike Milton’s, Loopy's was a breakfast, lunch and dinner place that stayed open until 11 p.m. But there was a problem: Breakfast wasn’t what it used to be. It was frittatas, quiches and other similar dishes rather than hashbrowns, over-easy eggs and French toast.
“Our plan is to build on our old menu and really go with the things that have worked for us in the past,” Lewis said. “A lot of customers really missed it. We heard about it everyday since we opened.”
The new menu — which is basically the old menu — is already back in place. Lewis said the new Milton’s is serving breakfast seven days a week, and until 2 p.m. each day.
Unlike the past Milton’s, this location will stay open until 10 p.m. on Friday and Saturday nights, and Lewis said the restaurant is keeping the liquor license it received to operate Loopy’s.
One of the bigger differences with the new Milton’s will be its size. The 901 location has just 28 seats inside, but it has a large patio area than can seat another 32.
“I love the space that we have with the windows and the light,” Lewis said. “We would like to get some nice weather, though, to take advantage of the outdoor seating. I think folks are really going to like that.”
Other changes include removing the pizza oven from the restaurant in order to accommodate the kitchen equipment to cook a full breakfast. The ownership of the operation also has changed. Lawrence chef Sula Teller and her husband, Lawrence marketing executive Billy Pilgrim, are no longer involved with the restaurant.
What hasn’t changed though, is all the old Milton’s recipes. Lewis said 20 of the 22 employees at the restaurant were former Milton’s employees, so the transition to the old dishes has not been difficult.
He said crowds have picked up at the location since the menu was implemented about a week ago.
“The Loopy’s concept just didn’t seem to resonate with a lot of people,” Lewis said. “When we were closing Milton’s, I started to see the sentiment and feelings people had for it. It was really pretty emotional.”
And many people would tell you pretty addictive too. Since its closing, we've heard from many people who seem to be having breakfast food withdrawals. Lewis said that might have something to do with the little bit of brandy that is a key ingredient in the French toast.
Yes, the return of Milton’s may mean downtown Lawrence becomes even more competitive on the breakfast scene. As we previously reported, a former manager of Milton’s is set to open up a breakfast restaurant called The Roost in the former Milton’s location on Massachusetts Street. I haven’t received an update on those efforts in awhile, so I’ll check in and report back.
In the meantime, I need to get my dose of breakfast brandy. Sure, I probably could go for some French toast too.
Milton’s may not be coming back to downtown Lawrence, but a full-fledged breakfast restaurant is slated for its spot at 920 Massachusetts St.
And it will have a strong Milton’s connection.
Manda Jolly, a former general manager for Milton’s, has inked a deal to open The Roost in early 2013.
Jolly said the restaurant and its menu won’t be a replica of Milton’s — which closed last month — but it will be a place to get a traditional breakfast, and some of the menu items will be very recognizable to fans of Milton’s.
“I understand that there were things that people grew to love and need from there,” said Jolly.
(I’m working to get her to write my doctor a note to prove to him that I indeed do need sausage gravy.)
Jolly said The Roost will focus on breakfast, lunch, pastries and something she calls “inspired cocktails.” (That sounds a bit redundant to me. Almost every cocktail I’ve had has inspired me to have another.)
Jolly is opening the restaurant with three other partners — she is not yet releasing those names — but she said one of the partners has opened and managed several bars in Lawrence. She said The Roost will be more committed to having cocktails and spirits be a part of the restaurant than Milton’s was, which had a liquor license on and off during its existence. But at the moment, Jolly said the restaurant won’t have regular evening hours. (Don’t fret, I’ve heard cocktails at lunch can be very inspiring and darn right transformational at breakfast.) Instead, The Roost will be available for rent for evening events, and Jolly said the restaurant also will host a few special evenings per year.
The former Milton’s space will get a major makeover to accommodate The Roost. Jolly said the name for the restaurant comes from her family’s farm just outside of Speed, Kan., which is near Phillipsburg, which is near Stockton, which is near . . . (In Western Kansas, we could play this game all day, but it always ends the same. It is east of Denver.) The family farm’s name is The Roost, and Jolly said the restaurant space is going to take on a little bit more of that type of feel with some old barn wood incorporated into the design and more natural elements such as exposing some stone walls.
When all of it comes together, is still a bit uncertain. Jolly at this point is only committing to “early 2013” as an opening date.
“I don’t want to give up on January yet, but it won’t be early January,” Jolly said.
Jolly started at Milton’s as a hostess on the day the restaurant opened in 1997. Jolly worked there pretty much for the next 11 years, rising to the rank of general manager. When she left the restaurant four years ago, she tried to buy Milton’s then, but the deal never quite happened. The idea, though, never did fully leave her.
“I love mornings,” Jolly said. “I’m used to that. Milton’s served as a major hub of the community for a long time. It always has been the best job I ever had.”
Some restaurants hang dollar bills from their walls, while others hang windows from their ceilings.
What? You haven’t heard of that? It is the thing at downtown Lawrence’s newest restaurant, Loopy’s, which is on the ground floor of the 901 Building at Ninth and New Hampshire.
If you remember, we reported back in September that a trio of restaurant and marketing executives had teamed up to sign a deal to locate a new restaurant/wine bar in a corner of the multi-story apartment and office building.
Well, the business is having its soft opening today and expects to roll out its full menu and bar later this week. But what it already has in great supply are windows. There are dozens and dozens of windows suspended from the ceiling and hanging from the walls of the restaurant.
Billy Pilgrim, a Lawrence marketing executive and one of the co-owners of the business, said the design fits in well with the restaurant’s goal of becoming a Lawrence original. “I don’t think there is anything quite like it in Lawrence,” Pilgrim said.
For one thing, it may be the only restaurant in town that has about a hundred people living directly above it. Pilgrim thinks a restaurant that intersects with where people live is going to have a bit of a different feel than an ordinary restaurant and bar.
As for the food, that’s being handled by the other two partners in the business: David Lewis, the founder of the recently closed Milton’s restaurant; and longtime Lawrence chef Sula Teller, who also happens to be married to Pilgrim.
The menu has breakfast — which will be served from 7 a.m. to 11:30 a.m. — lunch/dinner, and late-night options.
On the breakfast side, you’ll be able to get everything from “daily porridge” — no word on whether you have to share a table with a bear — to lots of take-out items like granola, breads and pastries to slightly more complex items like a frittata or apple frangipani, which are stuffed apples with roasted nuts, toast and butter. The place also will offer a full-line of coffees, including espressos and lattes.
Lunch and dinner items include a large dose of flatbreads and pizzas. The menu includes about a dozen pizza items, including classics such as sausage and pepperoni to ones such as sweet potato and speck ham. The menu also includes salads and soups.
The happy hour and late-night menu will include the pizzas, but also will have a variety of fruit and cheese trays, gourmet olives, and plates of smoked salmon and trout. Of course the hour wouldn’t be all that happy unless some adult beverages also were offered. The restaurant will have a well-stocked wine cellar, and the menu I’ve seen lists about 35 craft beers coming from as close as Free State Brewery to as far away as places such as California, Colorado, Canada and Belgium.
As I mentioned, the restaurant is rolling out its offerings in phases. Pilgrim told me many of the menu items are available today, but the full-line of offerings won’t be available until later this week.