A new place where everyone will know your name
By Natalie K. Pollock
Staff Writer
Photography by Natalie K. Pollock
Jack Brown bought the Lyme Bar at Riverdale Farms in Avon in February and by April he had spruced up the 10-year-old business and reopened it as the Morgan House Tavern.
“We changed the furniture, painted and cleaned up the equipment in the kitchen in 10 weeks. The owner of the Lyme Bar told me one day when I was there that he was thinking of selling out so I bought it. He still owns Sophia’s in Winsted,” said Brown.
He is learning the restaurant and bar business as he goes along. The only previous experience he had was as a busboy when as a high school student. The Babson College graduate has a background as a financial advisor, having worked with Ameriprise in Simsbury in wealth management and then in his own practice. He thinks of himself as an entrepreneur.
“There is an interesting history on taverns in America. It’s a space where the community can come and feel at home. If people want to discuss politics or business, they can come together here. It’s the third place in society where people spend their time: at home, at work and at a place to gather. Our goal is to carry that tradition forward by creating a true neighborhood place where friends, families and neighbors can gather, connect, and feel at home,” said Brown.
Not only had he bought a new business which he is learning how to manage, but he is already considering his next moves. Perhaps he will buy the Arch Street Tavern in Hartford to expand his tavern into, or maybe he will run for state representative. Brown continues to look around for the next opportunity to learn and grow.
At Morgan House he envisions adding events such as corporate parties, graduation celebrations and wedding receptions in the dining room. There is also a smaller room that can be rented.
And he is promoting fun events for the general public. There is Tavern Tuesdays which offers a deal of $20 for a burger and beer. Live music is playing on Fridays, provided by a rotating group of local musicians. Sundays are for football gameday watching, and on Wednesdays wine drinkers are invited to take advantage of half-off on full bottles.
“I feel good about my team. Tommy is from Ireland and comes here with management experience from the 99 Restaurant in Torrington. Our new chef Chris Kuszaj is known as the sauce boss from his time at Gio’s in East Granby, where he cooked American food,” said Brown.
He pointed out that he also has bought and sold multifamily properties, utilizing his background in finance and a continuing interest in creating new business ventures. Brown also continues with his financial advising business during the day.
“At the Tavern I am learning about the food business and labor costs and overhead costs. The margins are thin. But it’s a people business – I like that. It’s a nice change,” he said.
To help get the word out that the former Lyme Bar is a new food and drink destination, Brown has formed a relationship with Scoop Avon, a local social media news company with 15,000 followers. It posts information on the Tavern’s events and menu changes on a continuous basis, in addition to running direct mail campaigns.
“We have a new crowd from those who came to the Lyme Bar, as well as an older demographic. It’s a mix of people. I found out that not as many young people live here as one would think. And we attract couples and families with children because we have a kids menu,” he said.
Brown now lives in Bloomfield, but his parents have stayed in Simsbury.
“I have a small immediate family – one sister in the Caribbean, but lots of cousins, aunts and uncles in the area. This is a place where my family can come and socialize and have a good time,” he said.
Q. What is the most popular dish at the new Morgan House Tavern?
A. The Tavern burger, which is a double smashed burger. It’s thin and comes with our signature sauce and smoked cheddar cheese, lettuce, tomato, pickles, and fries. The loaded nachos are also popular with melted cheddar cheese, chipotle salsa, black beans, pico and jalapenos.
Q. What is your personal favorite?
A. I like the penne a la vodka. You could add chicken or shrimp to it.
Q. What is the one cooking technique that everyone should know?
A. Smashing a burger and grilling it and making your own sauces from scratch, like honey mustard, roasted garlic or chipotle aioli. They’re all made from scratch here.
Q. What is your favorite celebrity chef or show and why?
A. I just finished reading Anthony Bourdain’s “Kitchen Confidential,” and I really liked it, and I liked learning about the foods he made, like the rattlesnake beating heart dish he ate.
I am working on my own restaurant memoir called “So You Want to Own a Restaurant.” It covers staffing dramas.
Q. What herb or spice best describes your personality?
A. Chili powder because adding it spices up the dish and makes everything taste better. I add spice to what I do.
Q. What do you like to cook when you have guests to your home?
A. I make chili with chicken, corn, cheese, black beans and tomatoes, and I slow cook it. It’s good on chips or nachos and also as buffalo chicken dip. VL
Morgan House Tavern at Riverdale Farms, Avon 136 Simsbury Road, Avon (860) 606-6722