Investors are expressing interest in two Government Street properties for sale across Government Street from Electric Depot, one of which is listed as having a sale “pending.”
Brightside Bar & Grill, a local watering hole south of LSU’s campus, has sold to a pair of investors who plan to renovate the property.
The owners of Walk-On’s Bistreaux & Bar have purchased the Co-op Bookstore building and plan to move their headquarters there.
The more than 27,000-square-foot building at 3960 Burbank Drive was purchased by Walk-On’s Enterprises for $2.7 million in a deal that closed Thursday afternoon, said Robert Pettit III, of Waters & Pettit Commercial Real Estate, who represented the sellers.
A new boutique entertainment center with a bowling alley, live music, restaurant, bar and private event space will open in the fall of 2018 in the Electric Depot, a mixed-used development planned for the old Entergy site at 1509 Government St.
Other buildings at the site will house a healthy living center with yoga, cycling and healthy foods, as well as a microbrewery and pizza parlor; another building will provide a mix of residential, office and retail space.
Romero’s restaurant will be called Robear Ln. and will feature a variety of Acadiana-inspired dishes with a rotating menu of meats and Cajun-style sides served daily. The menu staple will be deboned chicken and pork tenderloins stuffed with boudin, sausage, cornbread or seafood stuffing.
Buoyed by the success of their downtown spot since opening in 2014, the owners of Jolie Pearl Oyster Bar will be opening a second location, albeit a slimmed-down version, in the White Star Market in the Square 46 development on Government Street.
When Clark Gaines and his wife began developing the concept for White Star Market—which is expected to open early next year in Mid City—one of the first people they consulted was local chef Jay Ducote.
Gaines wanted to discuss the food hall concept with Ducote and see if the former Food Network Starfinalist would be interested in helping to promote it. Ducote’s initial reaction was that it sounded like a very cool concept and a good way for people to get into the culinary business at a reasonable startup cost.