Openings: “Fast Food Disco” To Land At Main & 11th This March

February 13, 2011.

by Andrew Morrison | I knew that a few local restaurateurs had been sniffing around the old Juicy Chicken location (aka GH Chicken) on the northwest corner of Main and 11th (2601 Main, right across from Cafeteria), but as Christopher Lambert from Highlander would say, there can be only one. The privilege has gone to Rachel Zottenberg and David Duprey of The Narrow. They are now – as the photo above attests – in the midst of ripping the place to pieces in order to build it back up again as a retro-themed, full-service 75 seater.

It’s called – wait for it – Fast Food Disco.

According to Zottenberg, the decor “is your parents 70’s basement rec room meets you favourite 70’s lake cabin.” To them that means vintage couches for lounging, sinks and toilets the color of avocado, an aquarium, pong games, a slush puppie machine, plenty of formica and a long, dark wood bar with buttoned leather. As for the patio…

Hopefully soon to be the biggest/best patio on Main. And fingers crossed service in roller skates, because…why not really? Covered with astro turf to get that “I’m not at the beach, but I don’t even care” feeling. Maybe a kids pool…definitely one of those porch swings…

I like the enthusiasm.The roller skates? Not so much, that is unless they change the name to Fast Food Lawsuit.

To drink, I’m told we’ll see “all the trashiest cans of beer one could dream about” plus a full 70’s-themed cocktail list. As for the food, Zottenberg says we can expect comfort food tasting the way we remember it tasting way back when.

From the ketchup and mayonnaise to the burgers and smokies, everything is being made daily, in-house. Homemade secrets are being passed around the kitchen right now and we’re testing out everybody’s favourites.

They’ll be grinding all their meats in house and serving fries with over 20 fresh made dip options, and deep fried everything, from pickles and ice cream to Mars bars and perhaps whatever strikes you as being remotely feasible. “I’ve never run a place with a deep fryer before” she says, “so who knows what I’ll find to deep fry next?” I’m personally hoping for Crunchie bars, bacon joints and hollowed out new potatoes filled with gravy and squeaky cheese curds. I might be in luck…

We were thinking we could have a monthly ‘deep fry what you like night’. Can you imagine the stuff people would bring in? I mean we’d have to keep it somewhat under control, but could make for some amazing new discoveries in fast food.

Again, I love the enthusiasm. Opening day is slated for some time in March.

ALL ANTICIPATED OPENINGS

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