everyone this is jim edmonds partner at 1900 Locust, we wanted to drop you all a line to let you know we are shooting for an opening of Aug 14th through Sep 1st. If you have any? please let me know i will be more than happy to awnser anything that i can.
we have made good progress i belive the only thing that will hold us up may be the elevators. we are putting togther a space that everyone who is a part of the downtown area will be proud of.
we belive that the team we put toghter is going to make this space one of a kind. we are going to have a restaurant, lounge, and meeting space along with a huge two story outdoor space.
we are busting a doorway on the second level lounge to have a patio that is 60x25 off the second level lounge area. this will cover the first floor patio. it will be made of steel with a glass railing it will be roughly 20 feet tall.
everyone this is jim edmonds partner at 1900 Locust, we wanted to drop you all a line to let you know we are shooting for an opening of Aug 14th through Sep 1st. If you have any? please let me know i will be more than happy to awnser anything that i can.
Jim Edmonds will swing for the fences with 'Fifteen'
By Deb Peterson
ST. LOUIS POST-DISPATCH
07/13/2007
"LOCAL TALENT: Now that Jim Edmonds' restaurant and lounge, "Fifteen" (after his number, of course), is this close to opening, word is that Josh Roland, a chef, is working as a consultant for development — helping with the menu and food concepts. Edmonds and Mark Winfield are opening the place — which has been described as a fresh take on a steakhouse — at 1900 Locust Avenue. It's being developed at a reported cost of nearly $4 million and will have both first and second floor patios, a large bar and room for private parties as well as general restaurant space. Winfield, a cousin to St. Louis Alderman Stephen Gregali, formerly was a co-owner and manager of the Lafayette Pub, now in Soulard. Roland, a Christian Brothers High School grad class of '97, is the son of Tricia Roland-Hamilton and PR spinner Lou Hamilton. When last in the news, Roland the younger was a sous chef at the tony Jean Georges restaurant in NYC."
just wanted to drop a line to let you all know that we have completed the drywall on the first floor and the taping will begin monday. With that said i also wanted to inform you that this will be a non smoking space with the exception of the patios. if you have a ? let me know.
just wanted to drop a line to let you all know that we have completed the drywall on the first floor and the taping will begin monday. With that said i also wanted to inform you that this will be a non smoking space with the exception of the patios. if you have a ? let me know.
Fantastic! I look forward to it opening. How about making the patio non-smoking too? Unless you want cigarette butts on the ground.
Hello everyone just wanted to give you an update are construction will be finished on sept 1st, with that being said that will give me 2 weeks to finish up any little detials. We will have are first event on the 15th of sept. If anyone is in the area during the day feel free to stick your head in and say hi you can ask for me my name is Mark..
fifteen wrote:Hello everyone just wanted to give you an update are construction will be finished on sept 1st, with that being said that will give me 2 weeks to finish up any little detials. We will have are first event on the 15th of sept. If anyone is in the area during the day feel free to stick your head in and say hi you can ask for me my name is Mark..
Tim McLaughlin, formerly of Red Moon and most recently chef de cuisine at Faust’s, has been hired as the executive chef for Fifteen, the restaurant/lounge concept from Cards center fielder Jim Edmonds and Mark Winfield at 1900 Locust Ave. Not much is known about the menu except that it was designed by chef/consultant Josh Roland and that McLaughlin will likely put his stamp on the food with a few tweaks. Winfield said that the project is on track for a Sept. 14 soft opening, followed by a few scheduled events and a public opening on Sept. 21.
