I attended the opening party last night at The Overall Company, which has reopened in the John Emerald Distillery, and got a chance to talk to Jay and Laura. Thought I’d share that interview with you this morning:
Jerry : So Laura …
Jerry : This was the official grand opening party tonight. The crowds have been incredible, how do you feel?
Laura: I’m so grateful everyone’s here, and I’m excited that we’re re-launching and we get to see all our wonderful customers every day.
Jerry : What’s for breakfast, because I’m coming in the morning?
Laura: We’re going to have an amazing hand-crafted lard butter milk biscuit.
Jerry : That’s very much on my diet.
Laura: It will be full of cheese and bacon and available at 7 AM.
Jerry : Okay. Tell me the hours.
Laura: We’re here from 7 to 5, Monday through Wednesday. From 7 to 7 on Thursday through Saturday. We’re closed on Sunday. We will be open for live music and events.
Jerry : The partnership between you and the building and John Emerald seems like the greatest brainstorm idea I’ve ever seen.
Laura: It’s amazing, we love working with John and Jimmy. The space is perfect because we can be open during the day, and they’re open at night, and then we can be co-opened together. I feel like we share the same customer base and it’s an amazing partnership.
Jerry : What was that little spark that started all this, when you decided you needed a new location?
Laura: Jimmy was one of our regulars every day, and we really had a wonderful space, but the overhead was a little too much for us. In talking with Jimmy as he came in, they had this unused tasting room every day, and he suggested that it might be a good idea for us to use it.
Jerry : Actually when you look around the room, there’s probably as much room here as you had before, right?
Laura: I really think so, we can fit twice as many in here, and also overflow onto the street and into the back, and into the rail yard. We’re going to be just fine.
Jerry : Very cool. All in all tonight, a big success?
Laura: A big success, and we’re super-excited to be back, and super-excited to be serving our community every day.
Jerry : So Jay …
Jay: Yes sir.
Jerry : What about tonight’s crowd?
Jay: Fantastic. We had 800 people show up for our grand opening. Blown away, I’m blown away by the community, by the support. Super-grateful to be in business again. I just thank everybody for coming out.
Jerry : The area that you have, what I would say the itty-bitty area’s like … there’s so much in here. This is great.
Jay: Yes sir. We’ve packed a lot of things behind this small little bar. We’ve got our little station, and it seems to really work well with John and Jimmy. Our businesses cross-pollinating with each other. It’s successful so far.
Jerry : I talked to Laura about that earlier in the interview, that this actually … it’s a marriage made in heaven, maybe. I guess, I don’t know.
Jay: I agree, I totally agree.
Jerry : Let’s talk … what can I expect, because I’m coming for breakfast tomorrow. I’m out of town in a week, there’s no food in the refrigerator. What are you cooking for me?
Jay: For breakfast in the mornings, we’re having our Standard Deluxe, with our fermented cheese and bacon biscuit. Probably our most famous item that we serve on the menu. For lunch, we’ve got our Waverley, which is our fermented cheese and ham, Kettle chips on … the bread is from Acre. Then we’ve got the Kettle chips and the pickle. It’s in a nice little box. You just come in, it’s going to be ready right for you, so you just grab and go.
Jerry : The hours are going to be what, again?
Jay: Monday through Wednesday from 7 to 5, Thursday and Friday 7 to 7, and Saturday 8 to 7. Closed on Sunday.
Jerry : Me personally …
Jay: Yes sir.
Jerry : It’s good to have you back.
Jay: Thank you, I appreciate it Jerry, thank you for your support.