Latest / Out of Bounds with Bo Bounds / Inside Pulito Osteria & Rowan’s with Chaz Lindsay 🍝🥃

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Inside Pulito Osteria & Rowan’s with Chaz Lindsay 🍝🥃 · Out of Bounds with Bo Bounds

• 0:00
  Speaker 1: Downs one oh five nine The Zone, ESPN.
• 0:03
  Speaker 2: They're great, great Jackson City Limits restaurants and bars. Amazing
• 0:09
  Speaker 2: what's going on as far as the culinary talent, and
• 0:13
  Speaker 2: we are showcasing and highlighting these restaurant tours and chefs.
• 0:18
  Speaker 2: We are super excited to have Chas Lindsay on the show.
• 0:23
  Speaker 2: Politos in bell Haven, Rowans in bell Haven and Shady.
• 0:28
  Speaker 1: Nook Shady Nook yep.
• 0:31
  Speaker 2: And that's a really really cool building on Poplar that
• 0:34
  Speaker 2: we'll talk about here in just a few minutes. Chas
• 0:37
  Speaker 2: Lindsay Chef restaurant Tour on ESPN one oh five nine,
• 0:41
  Speaker 2: The Zone. Checkout Politos and check out Rowans this week
• 0:45
  Speaker 2: or next week. They're doing a great job down there
• 0:49
  Speaker 2: in bell Haven. Chas Lindsay, good morning. How you doing, buddy,
• 0:52
  Speaker 2: do great?
• 0:52
  Speaker 1: Thanks for having me here.
• 0:54
  Speaker 2: Well, we're glad that you were able to get up here.
• 0:57
  Speaker 2: I know you're busy.
• 0:58
  Speaker 1: You grew up in bell Haven, born and raised.
• 1:00
  Speaker 3: Yeah so, I'm on my sixth house in belle Haven,
• 1:04
  Speaker 3: I believe nice. Yeah so, born on lind Crest and
• 1:06
  Speaker 3: Peachtree Street in Belvoir and then I live in Belleven
• 1:09
  Speaker 3: Heights for a little bit and then Poplar now Quinn Street,
• 1:12
  Speaker 3: so three blocks from the restaurants.
• 1:15
  Speaker 1: Nice.
• 1:15
  Speaker 2: Yeah, you're like me. I bounced around. Yeah, I mean
• 1:18
  Speaker 2: we lived there forever. But then as a college student
• 1:22
  Speaker 2: I was in different apartments.
• 1:24
  Speaker 1: Yeah.
• 1:24
  Speaker 3: You know, it's like, you know, house that you like
• 1:27
  Speaker 3: in the neighborhood comes on the market and you're like, okay,
• 1:29
  Speaker 3: I'll move. Yeah, it's not that far. Those are the
• 1:32
  Speaker 3: worst moves though a couple.
• 1:34
  Speaker 1: It's not that far, but then you're like, oh it's
• 1:36
  Speaker 1: still moving. Yeah absolutely.
• 1:38
  Speaker 2: Uh Polito's Rowans in Belle Haven Chaz Lindsay on the
• 1:43
  Speaker 2: Out of Bound show. Okay, so I may not have
• 1:46
  Speaker 2: this right, so correct me here. You got started in
• 1:51
  Speaker 2: the industry at pizza shack.
• 1:52
  Speaker 3: Yeah, on State Street occasional location. How old fifteen? Fifteen
• 1:57
  Speaker 3: years old?
• 1:59
  Speaker 1: So yeah, first job was it was Winn Dixie Old
• 2:02
  Speaker 1: Jenney fourteen. Yeah.
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  Speaker 3: Yeah, so ride my bike there and then uh, moved
• 2:06
  Speaker 3: over to pizza Shack, started on cash register that only
• 2:08
  Speaker 3: lasted like two weeks, and then move back to the
• 2:10
  Speaker 3: kitchen and fell in love with it.
• 2:13
  Speaker 1: Nice.
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  Speaker 3: Yeah, And from there I went to work for Grant
• 2:16
  Speaker 3: and now at pan Asia up County Line, yeah, old
• 2:19
  Speaker 3: brick Oven location, dude.
• 2:21
  Speaker 1: Yeah, in the nineties, I loved to brick Oven. Yeah.
• 2:24
  Speaker 2: Oh my god, that was like big living. When when
• 2:26
  Speaker 2: you had enough money in college to go to brick Oven.
• 2:29
  Speaker 1: That was a spot, dude. Yeah, really trying to impress them, absolutely, yeah, absolutely. Yeah.
• 2:35
  Speaker 1: So that's that's where I fell in love with cooking. Okay,
• 2:37
  Speaker 1: that's like where I.
• 2:38
  Speaker 3: Got the bug and uh yeah, you know, just wanted
• 2:41
  Speaker 3: to do it and failed attempt at traditional college at
• 2:45
  Speaker 3: the University of South Mississippi and ended up at Hyde
• 2:48
  Speaker 3: Park Conery, Culinary sup of America and Hide Park, New York. Yeah,
• 2:54
  Speaker 3: and then New York City and then Italy and back
• 2:57
  Speaker 3: to Jackson.
• 2:58
  Speaker 1: All right, so what hold on? Hyde Park's big time.
• 3:02
  Speaker 2: I mean, you know, Emerald Son just went through, Robert
• 3:06
  Speaker 2: Saint John's son just went through.
• 3:08
  Speaker 1: It's big time. So let's not just he kind of
• 3:10
  Speaker 1: glossed over.
• 3:11
  Speaker 2: Chas Lindsay went to CIA Hyde Park, New York, and
• 3:15
  Speaker 2: if you look at the alums that have been through there,
• 3:18
  Speaker 2: it's insane.
• 3:18
  Speaker 1: How old were you when.
• 3:20
  Speaker 2: You got to the Colnary Institute of America or Hade Park,
• 3:24
  Speaker 2: New York?
• 3:24
  Speaker 3: It was eighteen Okay, yeah, wow, that's fast. Yeah, so
• 3:29
  Speaker 3: that's pretty strict. It's like military school really, yes, that's true. Yeah,
• 3:34
  Speaker 3: if you're like in let's say, I was like am classes,
• 3:36
  Speaker 3: so I had to be a class like depending on
• 3:38
  Speaker 3: the class either like five point thirty in the morning
• 3:40
  Speaker 3: or seven in the morning, seven hour class. You had
• 3:43
  Speaker 3: to shave every day, you know, fresh press uniform like,
• 3:46
  Speaker 3: I mean, it's it's no bs.
• 3:48
  Speaker 1: You did this voluntarily, Yeah, okay, all right. To stay
• 3:52
  Speaker 1: in the program, it was either.
• 3:55
  Speaker 3: Yeah, yeah, it's yeah, it's intense, but I don't know.
• 3:58
  Speaker 3: The environment worked well for me. Yeah, accountability and yeah,
• 4:02
  Speaker 3: traditional education was not my thing, right, but that just
• 4:05
  Speaker 3: resonated with me and stuck.
• 4:07
  Speaker 1: And so how long were you there?
• 4:10
  Speaker 3: Well, it's well, now it's an accredited university. When I
• 4:13
  Speaker 3: was there, it was not quite there yet. But they
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  Speaker 3: did have the bachelor's program. I only did the associates program.
• 4:19
  Speaker 3: I took a gap year and uh I worked at
• 4:21
  Speaker 3: a Love Madison Park in New York City, And.
• 4:26
  Speaker 1: Which was what was that? Like? I bet yeah, super intense.
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  Speaker 3: I mean the year that I was there, they got
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  Speaker 3: three Michelin Stars, four stars New York Times and Restaurant
• 4:35
  Speaker 3: Business agreed. It's setting the table, Danny Meyer. It's setting
• 4:38
  Speaker 3: the table, Danny Meyer. Union Square Hospitality. He also started
• 4:42
  Speaker 3: Chickshak Yeah yeah, and then Unreasonable Hospitality, which is Wilgadera.
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  Speaker 3: And he was, you know, Danny Meyer was his mentor,
• 4:49
  Speaker 3: but he was general manager of Love Madison when I
• 4:51
  Speaker 3: was there. There's a there's a few paragraphs in the
• 4:54
  Speaker 3: book where he talks about Daniel hum throwing a plate
• 4:57
  Speaker 3: into a young kid's face and then him having to
• 5:00
  Speaker 3: like pull him into the back hallway and chew them
• 5:02
  Speaker 3: out and say that's not okay.
• 5:04
  Speaker 1: I was that kid pretty serious? Ty yeah, damn yeah, yeah, okay.
• 5:10
  Speaker 1: So you take the gap.
• 5:11
  Speaker 2: You're we're visiting with Chad Chas, Lindsay Polito's and Rowans
• 5:14
  Speaker 2: and Shady Nook in Bellhaven, all great places that we'll
• 5:17
  Speaker 2: talk about a little bit more in just a minute.
• 5:20
  Speaker 2: He goes to one of the most prestigious culinary schools
• 5:23
  Speaker 2: in the world and and again Emerald Son and Robert
• 5:26
  Speaker 2: Saint John's son just became alums. In the last couple
• 5:29
  Speaker 2: of years. They're doing amazing things, one in Chicago, one
• 5:31
  Speaker 2: in New Orleans. So you take the gap year, then
• 5:33
  Speaker 2: what what do you do.
• 5:35
  Speaker 3: Go back to the city after I graduate, Well, go
• 5:38
  Speaker 3: back finish and the city kind of had uh kind
• 5:42
  Speaker 3: of had some fun in Brooklyn for about a year.
• 5:45
  Speaker 1: Yeah, yeah, you know really as you should.
• 5:47
  Speaker 3: My hiptorism, uh you know, which it was like peak then,
• 5:52
  Speaker 3: and then decided it was time to get back, So
• 5:53
  Speaker 3: I want to go work for Tom Kuika. I worked
• 5:56
  Speaker 3: at Kuikio and Sons. Okay may soux chef.
• 6:00
  Speaker 1: There where was that?
• 6:01
  Speaker 3: That was on fifteenth and West fifteenth and okay, so
• 6:06
  Speaker 3: New York fenth Avenue.
• 6:07
  Speaker 1: Yeah, in Manhattan. What was that like?
• 6:11
  Speaker 3: Also a lot, right, I mean that was more like
• 6:14
  Speaker 3: tasting many focused like Cheftick was in and been at
• 6:18
  Speaker 3: the modern like I mean, we were, you know, doing
• 6:20
  Speaker 3: more like stylized food, but you know with Pleikio technique,
• 6:24
  Speaker 3: which is like very like simple and like that's what
• 6:27
  Speaker 3: working for Coolikio like really shaped the way that I cook,
• 6:29
  Speaker 3: you know, like I kind of like to think of.
• 6:32
  Speaker 1: Pulito as like a Mississippi craft.
• 6:34
  Speaker 3: Okay, you know, but yeah, so I did years of
• 6:38
  Speaker 3: the line cook there, then got permitted as sous chef
• 6:40
  Speaker 3: of the tap room, and then from there got moved
• 6:43
  Speaker 3: over to Craft, which was the flagship actually just closed
• 6:46
  Speaker 3: like a month ago, six weeks ago something like that
• 6:48
  Speaker 3: after twenty five years. Wow, which twenty five years in
• 6:51
  Speaker 3: New York is like you're a dinosaur, right, you know,
• 6:54
  Speaker 3: one hundred years saying right, and then yeah, became amsu
• 6:59
  Speaker 3: chef there, which that's like what really shaped me. Like,
• 7:03
  Speaker 3: you know, Monday, Wednesday Friday, I had to be at
• 7:05
  Speaker 3: the Union Square green Market at seven am with a wheelbarrow,
• 7:08
  Speaker 3: like buying all the vegetables. I mean, just like very
• 7:12
  Speaker 3: like seasonal, clean focused food. You know, all the cart
• 7:17
  Speaker 3: not plated, not composed plates, which is we don't do
• 7:21
  Speaker 3: composed plates a polito, you know, and we do everything seasonal,
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  Speaker 3: like right now is tomato season, yeah, which are gorgeous.
• 7:28
  Speaker 3: Ninety percent of our vegetables come from two dog farms
• 7:31
  Speaker 3: twenty five minutes north of us in Flora, right, and
• 7:34
  Speaker 3: like you know, we we prod ourselves on that.
• 7:36
  Speaker 2: You pride yourself in sourcing, which is that's the difference.
• 7:41
  Speaker 1: Absolutely, I mean the whole thing, like quality ingredients.
• 7:45
  Speaker 3: Treat them well, don't do much to them, that's it,
• 7:49
  Speaker 3: just you know, just buy nice stuff. I mean, so yeah,
• 7:51
  Speaker 3: we are a more expensive restaurant.
• 7:54
  Speaker 1: Which is fine. It's also really super high quality.
• 7:58
  Speaker 3: Exactly, and like I can tell you where everything comes from.
• 8:00
  Speaker 3: So like the tomato salad right now, we only get
• 8:03
  Speaker 3: the tomatoes from two dog farms, and like when they're done,
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  Speaker 3: we're done for the year.
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  Speaker 1: That's it.
• 8:08
  Speaker 3: So olive oil and the plate comes from the olive
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  Speaker 3: farm that I worked at in Italy. I get ten
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  Speaker 3: cases a year. I say, I do three cases for
• 8:14
  Speaker 3: treble season. I do seven cases all for tomato season.
• 8:19
  Speaker 3: And so you know, it's like I know that people
• 8:22
  Speaker 3: who like create the product and like right, yeah, like
• 8:25
  Speaker 3: there's you know, there's something special about that.
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  Speaker 2: Absolutely Chas Lindsay restaurant tour Chef Polito and Rowans and
• 8:35
  Speaker 2: Shady Nook in bell Haven.
• 8:37
  Speaker 1: Okay, So then you go where.
• 8:40
  Speaker 3: So burned out didn't know where I was gonna go.
• 8:44
  Speaker 3: And I in twenty eleven, I went over for six
• 8:47
  Speaker 3: weeks and harvested olives in Italy. Nice called Cosa Caappanetti.
• 8:52
  Speaker 3: It's like an hour and a half north of Rome,
• 8:53
  Speaker 3: in a little town called Tuscanya. It's still in the
• 8:56
  Speaker 3: state of Lasio. It's not Tuscany, it's in Lazio. So
• 8:59
  Speaker 3: south of the tusk And border. But twenty fifteen, I
• 9:02
  Speaker 3: was like burned out, didn't want to do New York anymore.
• 9:05
  Speaker 3: And Lorenzo was in town. We had dinner and I
• 9:08
  Speaker 3: was like, I don't know where I'm going or what
• 9:09
  Speaker 3: I'm doing. He's like, well, I need a chef on
• 9:11
  Speaker 3: the farm. Like why don't you, Why don't you move over?
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  Speaker 3: And so moved out to Italy, had an apartment and
• 9:17
  Speaker 3: a horse stable and did that for almost a year.
• 9:22
  Speaker 1: I wasn't able to get a proper visa.
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  Speaker 3: Because at the time I was twenty six At the
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  Speaker 3: Times twenty sixteen, the unemployment rate amongst people my age
• 9:29
  Speaker 3: in Italy was forty one percent, so they were not
• 9:32
  Speaker 3: handing out work visas to anybody, right, So I'd fly
• 9:35
  Speaker 3: to Morocco every three months to reset my US nice
• 9:41
  Speaker 3: and uh and then finally like got flagged and so
• 9:45
  Speaker 3: all right, I gotta.
• 9:45
  Speaker 1: Go a head home. You know? Was that that had
• 9:48
  Speaker 1: to be an incredible experience? Oh? Yeah, it was amazing,
• 9:51
  Speaker 1: Yeah it was. It was awesome. Yeah. It was great,
• 9:55
  Speaker 1: like great food, great wind, clean food. Yeah.
• 9:58
  Speaker 3: I mean, you know, yeah, were everything, like you know,
• 10:01
  Speaker 3: harvested ourselves all holes, made there on the farm and
• 10:04
  Speaker 3: it was also a horse farm. They had Arabian horses
• 10:06
  Speaker 3: for racing, so yeah, I'd help with those.
• 10:11
  Speaker 1: Couldn't walk for that week.
• 10:14
  Speaker 3: Yeah yeah, but uh yeah, that was awesome. They came
• 10:18
  Speaker 3: back home for about a year and a half. Was
• 10:22
  Speaker 3: the executive chef of Parlor Market downtown back in the day,
• 10:25
  Speaker 3: and uh, I met my now ex wife and uh
• 10:31
  Speaker 3: she matched her medical residency in Alpaso, Texas.
• 10:34
  Speaker 1: Moved out there for three years.
• 10:35
  Speaker 3: And when it was told home, came back and uh
• 10:41
  Speaker 3: signed Lisa on Polito And.
• 10:42
  Speaker 1: That's where we're at three and a half years. Three
• 10:45
  Speaker 1: and a half years.
• 10:46
  Speaker 2: People have been talking about your restaurant NonStop, people here
• 10:50
  Speaker 2: and all over. When you look at people who have
• 10:54
  Speaker 2: come through and dined at your place, I mean.
• 10:58
  Speaker 1: That that's got to be a cool factor for you.
• 11:01
  Speaker 1: I mean it's yeah, I mean it's it's it's kind
• 11:05
  Speaker 1: of hard to get in your restaurant, which is a
• 11:07
  Speaker 1: good thing. All the guys for it.
• 11:09
  Speaker 3: I don't know, No, Yeah, I did a I did
• 11:12
  Speaker 3: a dinner in Memphis this past weekend. One hundred and
• 11:15
  Speaker 3: sixty people sold out in like forty eight hours, which
• 11:18
  Speaker 3: and they said it was like the like it's just
• 11:20
  Speaker 3: I don't know, it's very humbling. It's it's nuts, you know.
• 11:23
  Speaker 3: It is that like we're talked about, like not just
• 11:26
  Speaker 3: in Jackson, but all over around the southeast.
• 11:29
  Speaker 2: Yeah, okay, show when I want you to you kind
• 11:34
  Speaker 2: of did a minute ago.
• 11:35
  Speaker 1: I want you to describe what is Polita.
• 11:38
  Speaker 3: So Polito Sria like you know Osyria in the Italian chain.
• 11:43
  Speaker 3: So you have five restaurants, uh tears. So you have
• 11:46
  Speaker 3: cafe bar, pizzeria, Trattoria Ostria, and then restaurant. So like
• 11:51
  Speaker 3: cafe bar obviously just go get an espresso. Sure, you know,
• 11:55
  Speaker 3: Pizzerio it speaks for itself. Trattoria is like you know,
• 12:00
  Speaker 3: we were talking about like Keefers earlier, like that, you
• 12:02
  Speaker 3: know it kind of be like that. Oceri is like
• 12:05
  Speaker 3: a nice neighborhood restaurant, but like it's it's nice, but
• 12:10
  Speaker 3: it's not like fine dining like stuffy. And then restaurant
• 12:14
  Speaker 3: it would be like white tablecloths. So we're like a
• 12:16
  Speaker 3: just like a nice high end neighborhood restaurant, right, you know,
• 12:22
  Speaker 3: five days a week, dinner only, seasonal menu. We print
• 12:25
  Speaker 3: menus in house, you know, almost daily depending on what
• 12:29
  Speaker 3: we have, and we just buy like the best quality
• 12:36
  Speaker 3: ingredients we can and serve them like simply.
• 12:40
  Speaker 1: What is okay right now at Polato's. What's your favorite tomato? Okay?
• 12:48
  Speaker 3: Yeah, tomatoes souad without a doubt, I mean all, like
• 12:51
  Speaker 3: this is the best time of year to eat at
• 12:53
  Speaker 3: Polaito in my in my opinion, because we have all
• 12:56
  Speaker 3: the vegetables, you know, tomatoes, corn, eggplant, squashini peppers. We've
• 13:01
  Speaker 3: got you know, Jimmy ardello peppers, Shashieto peppers, all the
• 13:04
  Speaker 3: bell peppers, you know, melons, peaches, Like everything's just beautiful
• 13:10
  Speaker 3: and they're all like you don't have to do a
• 13:13
  Speaker 3: lot to them, you know. The tomato salad is just
• 13:17
  Speaker 3: slice tomatoes, salt, pepper, olive oil, white balsamic vinegar, basil.
• 13:21
  Speaker 1: That's it. Like but it's which sounds heavenly. Yeah, it's awesome.
• 13:26
  Speaker 3: And we do this fun thing where we offer it
• 13:29
  Speaker 3: once you finish your tomato salad because you've got all
• 13:31
  Speaker 3: this olive oil and like juice from the tomatoes and balsam,
• 13:33
  Speaker 3: white balsamic vinegar, we pour a shot of Nezcal on it.
• 13:37
  Speaker 1: You just sip it off the plate. Oh, nice. That
• 13:40
  Speaker 1: is fun. Yeah, it's a lot of fun.
• 13:42
  Speaker 2: Chaz Lindsey Polito and Rowans only out of Shady Nook
• 13:47
  Speaker 2: in bell Haven only out of bound show e sp
• 13:50
  Speaker 2: N one oh five nine the zone. You'll need to
• 13:52
  Speaker 2: make reservations at Polita dot com. You'll need to do that.
• 13:58
  Speaker 2: Rowans you can dive in and all right, so let's
• 14:01
  Speaker 2: talk Rowans. Yeah.
• 14:03
  Speaker 1: I love it.
• 14:03
  Speaker 2: It's become one of my favorite places. I kind of
• 14:08
  Speaker 2: I did a poor job of describing it, so you
• 14:10
  Speaker 2: describe it for our listeners.
• 14:12
  Speaker 3: So, I mean, it was kind of a real estate
• 14:15
  Speaker 3: driven deal because I wanted to control who my neighbor
• 14:17
  Speaker 3: was because it's directly across the street from Pulito. It was,
• 14:22
  Speaker 3: you know, it was Campbell's Donuts and then it was
• 14:24
  Speaker 3: District Doughnuts, and so originally I wanted to call it
• 14:28
  Speaker 3: No Nuts Bar, but my mother wouldn't let me do
• 14:30
  Speaker 3: that like that.
• 14:31
  Speaker 1: It's crazy what that place is become. It's an animal.
• 14:34
  Speaker 1: It is an animal for sure.
• 14:35
  Speaker 3: We did four hundred and ninety four people through that
• 14:37
  Speaker 3: place last Friday night.
• 14:39
  Speaker 2: Yeah, I mean it's like the college bar. Now is
• 14:43
  Speaker 2: my son goes down there? Yeah, yeah, he's over twenty
• 14:45
  Speaker 2: one by the way, Yeah, yeah, and he loved he
• 14:50
  Speaker 2: So they think it's cool. So you know when you've
• 14:52
  Speaker 2: you've done something that that that group thinks.
• 14:54
  Speaker 1: I mean, well, the menu's fun, it's.
• 14:57
  Speaker 2: Easy to navigate, and then you're coming in there, you know,
• 15:00
  Speaker 2: maybe getting a bourbon or you maybe getting a craft
• 15:03
  Speaker 2: beer from Key City or wherever, and you're having fun.
• 15:05
  Speaker 1: Yeah. We uh man, we sell we.
• 15:09
  Speaker 3: So Capital City was in uh last week for dinner
• 15:13
  Speaker 3: and they informed me that we are the number four
• 15:15
  Speaker 3: off premise account for them behind Brandon Amphitheater, Buffalo Wild Wings, Floywood,
• 15:21
  Speaker 3: Buffalo Wild Wings, Lake Harbor, and then it's.
• 15:24
  Speaker 2: At Rowans along with the cheeseburger and the nachos and
• 15:27
  Speaker 2: everything else that's going on. I love the bar, I
• 15:30
  Speaker 2: love the boose, that the and I get what you.
• 15:33
  Speaker 2: I think you framed it up well because I grew
• 15:35
  Speaker 2: up on Cherokee on State Street before even moving over
• 15:38
  Speaker 2: to Lafloor's a belt. You are the Belle Haven Cherokee.
• 15:43
  Speaker 2: That's a great that's a great way to describe Rowans.
• 15:46
  Speaker 1: We're the Belle Haven Cherokee.
• 15:48
  Speaker 3: You know, Tuesday through Thursday, Yeah, yeah, you know, eight
• 15:54
  Speaker 3: pm Friday and Saturday.
• 15:58
  Speaker 2: And look, I love what you're doing and I love
• 16:00
  Speaker 2: your success, but I'm not there. You know when the
• 16:03
  Speaker 2: college I'm there lunch or mid afternoon or you know,
• 16:08
  Speaker 2: late afternoon. Yeah, that's my that's my time to go
• 16:10
  Speaker 2: get to cheeseburger nachos from your place. Yeah, you're not
• 16:13
  Speaker 2: going to do that all definitely, I'll let the college
• 16:16
  Speaker 2: kids have it.
• 16:17
  Speaker 3: You know, I thought opening my own bar would be awesome.
• 16:19
  Speaker 3: I'd have a place to hang out all the time.
• 16:21
  Speaker 3: I don't even go in that place.
• 16:22
  Speaker 1: I mean, I'm there during the day, but this is great.
• 16:25
  Speaker 1: I just stay away.
• 16:27
  Speaker 2: I got a minute or two Shady Nook. You bought
• 16:31
  Speaker 2: it on Poplar talk to me.
• 16:32
  Speaker 3: Yeah, you know, built in nineteen twenty eight Historic Register.
• 16:36
  Speaker 3: It was a gas station until sixty nine. And then
• 16:39
  Speaker 3: Tommy Goodman, Samuel Mockby, the you know, well known architects
• 16:43
  Speaker 3: renovated it. They added the curb stucker walls and closing
• 16:46
  Speaker 3: the mechanics bay.
• 16:47
  Speaker 1: And you know with fuel pump.
• 16:48
  Speaker 3: Area, and then you know a couple of different things
• 16:51
  Speaker 3: in between.
• 16:52
  Speaker 1: And then Henry Larrose bought it.
• 16:54
  Speaker 3: Yeah, and I bought it from Henry in June of
• 16:58
  Speaker 3: last year and then rezoned to renovated it. We had
• 17:01
  Speaker 3: our first event back in March and so just Private
• 17:04
  Speaker 3: event space, you know, probably about thirty people seated, and
• 17:08
  Speaker 3: then we could do like seventy to eighty cocktail. But
• 17:12
  Speaker 3: it's just a really unique building. And like, honestly, the
• 17:14
  Speaker 3: reason I bought it is because it was under contract
• 17:16
  Speaker 3: to be an Airbnb, and I don't. I think our
• 17:20
  Speaker 3: neighborhood should be a neighborhood, right, you know like that, Yeah,
• 17:25
  Speaker 3: and I you know, it's it's like, I'm very proud
• 17:29
  Speaker 3: of this project. It's it's now an accessible building that
• 17:34
  Speaker 3: so many people have wondered about and every being able
• 17:36
  Speaker 3: to go in and now like have access to it.
• 17:39
  Speaker 3: And so I really just kind of did it as
• 17:43
  Speaker 3: as like a project for Bellhaven neighborhood.
• 17:45
  Speaker 1: I grew up in that building. So cool, it's awesome.
• 17:48
  Speaker 2: Private Events Space Shady Nook on Poplar is Chaz Lindsay's
• 17:54
  Speaker 2: third concept. All right, So we got Pollito, we got
• 17:58
  Speaker 2: Rowans the Bell and Cherokee love that, and then he
• 18:02
  Speaker 2: bought Shady Nook last year. Private event Space can set
• 18:06
  Speaker 2: around thirty cocktail, moving around.
• 18:10
  Speaker 1: Sixty to seventy, all right, there we go.
• 18:13
  Speaker 2: Thank you for coming in, thanks for having and congratulations
• 18:16
  Speaker 2: on all the success. It's it's a tremendous asset for Jackson, Mississippi,
• 18:22
  Speaker 2: and for the state of.
• 18:23
  Speaker 1: Mississippi what you're doing. Thank you appreciate.
• 18:25
  Speaker 2: Restaurant tour chef who has been recognized around the country,
• 18:29
  Speaker 2: Chas Lindsay with Polito, Rowans and now his newest concept,
• 18:35
  Speaker 2: Shady Nook, private event space on Poplar Boulevard and Bell Haven.
• 18:41
  Speaker 2: Go go to Polito if you can get in and
• 18:44
  Speaker 2: Rowans just about any time.
• 18:46
  Speaker 1: You can wait for your table. Polito at Ruins. That's
• 18:48
  Speaker 1: right there you go. Good call. Thanks chef be good Man.
• 18:53
  Speaker 1: We'll see you tomorrow.