Downtown to get new pub
Jack's Burger Shack branches out into pub business
By: Viola Pruss
| Posted: Saturday, Apr 12, 2014 06:00 am
If you like Jack’s Burger Shack, you’ll also like who’s moving in two doors down.
That’s the philosophy behind the Feast & Lounge, a new, casual-dining pub moving into the city’s downtown. The restaurant, located in the former location of Trendy Home at 150 - 15 Perron St., will open sometime in May.
Ownership is shared between the proprietor of Jack’s, Tu Le, and his co-workers Jen Pulham and Nathan Pratap.
“We want something casual, relaxing, with a nice patio,” said Pratap. “I think we will just keep it laid back, good food, cheap prices. Everything will be really affordable. We just want to make it fun.”
Despite the shared ownership, Pratap is taking the lead on this business.
Le is designing the menu but will mostly remain at Jack’s. And Pulham will juggle work at both places. She said she and Pratap are more experienced in the bar industry, while Le knows how to run a business geared at families and kids.
Pratap said that when the opportunity came up to open his own restaurant next door, he figured “why not.”
“It’s something that I had in the back of my head and we just went for it,” he said. “And it’s a good opportunity for me and Jen to branch out.”
Affordable and local
Jack’s Burger Shack opened in St. Albert in August 2013, after a one-year stint in Slave Lake. Le said the small restaurant was designed to bring a fresh-food concept to the classic burger, fries and milkshake joint.
That’s why they source most of their produce locally, with ground beef from D’Arcy’s Meat Market and fresh buns baked at the local Safeway.
Pulham said they are now looking to expand that concept to the Feast & Lounge.
“We learned a lot from our customers here, the gluten-free, the vegetarian, there are so many people with different diets and eating restrictions,” she said. “We definitely want to make sure that the menu in the pub nears some of the things we have at Jack’s.”
The three are still working out the menu options with their suppliers and are keeping hush on the details.
But they do want to make their food less expensive than their competitors and give people an opportunity to try different items, said Le. They also hope to open on Sundays for brunch, to bring more people downtown on the weekends.
“We will have a lot of things that are really approachable, like approachable food, approachable drinks and affordable prices too,” he said. “We are going to use fresh, local ingredients and you are able to try them without breaking the bank.”
Customers can expect a cozy and casual atmosphere, with somewhat limited space, he added.
The pub is only 1,400 square feet, and half of that will go towards the kitchen. But in the summer, people can also sit on the rooftop patio, which may be the only one in the city, Le said.
Opening is tentatively set for May.