Why here? Why now?
Some people may say we're crazy to be the first to go down here but I know there are people who want to see this restoration and be able to take part in it. Of course, being the first means a lot of renovation, planning and, frankly, risk.
Before we ever get the first plate in front of you, there are major renovations to make. We have to get the space built. And it is a crazy beautiful space! When you stand at the door of middle fork, it really feels like you are in the center of everything that got Lexington moving. The water underneath that fed the bourbon that used to be made here. All you have to do is look around the place to see the level of care and craftsmanship that went into--and continues to be put into-- every detail.
Your support from $25 to $10,000 is a massive help. I have been working on this restaurant for well over a year. Saving every penny, turning every bit of profit from the truck right back into this project. Every dime I have made and will make goes to support middle fork. Alongside this $20,000, we will have the power to keep the project moving on time and on course. If all goes according to plan, you will be sitting at middle fork come July 2014.
So what happens next?
middle fork kitchen bar is built around an open kitchen, and in the center, a 6-foot long, custom-made Argentinian wood-fired grill, a perfect way to infuse complex, rich flavors into simply prepared meats and produce.
The plans call for a small cozy restaurant with 50 seats inside and during the warmer months, 50 more seats on the patio. Trust me, you won't want to leave once your here. Your eyes and belly will be oh so happy.
What will you eat?
Think: locally-focused, seasonal, new-American fare alongside craft beer, wine and cocktails. One of the things we will showcase is butchery, not just any butchery but whole animal, nose-to-tail from heritage breed livestock sourced from farms across the Ohio River Valley. We will be using the entire animal for cuts to grill but also for stocks, sausages, sauces and charcuterie.
You know the food from my truck. That is only a small portion of what I can do. I want to stretch my wings and really show you what we are capable of. I want you to sit back, breathe deep and take in everything middle fork kitchen bar has to offer.
Thank you for your belief in my food and my vision to bring middle fork kitchen bar into reality.
Risks and challenges
There is a lot of experience coming into this project. While we are well equipped for this new venture, risk is a big part of any new project--especially in the restaurant business.
Normal concerns: construction deadlines, meeting codes, licensing specs, securing suppliers and vendors, and of course, cash flow. Because part of middle fork's mission is to provide the highest standards in service, finding staff who understand in and believe in what we do is going to be crucial.
We are on a tight deadline with all this because we want to have our doors open by July 2014. Every minute, and every dime counts.Learn about accountability on Kickstarter
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