An Exclusive Behind-The-Scenes Preview
STORY By BRAYLIN JENKINS
PHOTOS BY EMILY ROSE MARTINDALE
When it comes to restaurants in the Lake Area, we — as in writers — typically anticipate the opening as a time when we will eat a variety of menu options and then share our experience with you, the reader.
Andrew Green
Rather than focus on this common experience, this piece focuses more on entrepreneur/restaurateur Andrew Green and his first business venture, the 1910 Wine Bar and Fine Dining Restaurant located in beautiful downtown Lake Charles.
As a young business owner in a city destined for growth and a promising future, Green is entering one of the riskiest industries on the face of the planet. Opening a restaurant entails hundreds, if not thousands, of details and components. It all comes down to how well the restaurant is managed; whether it has a sound business plan that’s carried out; and of course whether there’s a customer base consistent enough to keep the doors open and the quality on point.
This is an exclusive look behind the scenes prior to the opening of 1910 in which Green shares his story and some of the key pieces he’s focusing on to make 1910 a long-established business in the Lake Area.
Many strive for simplicity. Yet a simple plan is rarely executed effectively. With a clear vision, years of mental notes made in a variety of situations, and a deeply embedded passion to create a space and establishment that could very well set the precedent for years to come, one man set out to bring his dream to fruition. Andrew Green, 27, is largely representative of the American Dream in the making.
What makes this story complete is that Green seems to have been in the right place at the right time on more than one occasion. This has sculpted his senses to be keen on what works and does not work in different environments, and what it takes to be successful.
This introduction wouldn’t be complete without my saying this entire vision, concept and passion surrounds one thing — a restaurant.
In August of 2015, Lake Charles is expected to be graced with another option when it comes to dining. As Southwest Louisiana is located in the center of some of the most amazing culinary discoveries that has ever been, it makes sense that a young restaurateur would make the bold move of bringing an establishment not found anywhere else in the Southwest Louisiana region.
Simplicity comes down to the simple fact that customers want and expect to be treated well when they choose to spend their hard earned money at a restaurant. Providing high quality service in a dining establishment, however, seems to involve a struggle for an adequate number of reliable employees, responses from customers and the ever so public social media posts that point out the flaws of a dining establishment, which almost always involve poor service.
Green presents himself as someone who has vast knowledge when it comes to what customers want. What he needed to make his simple concept of service that’s the best it can be was a menu that stayed true to who he is as a Southwest Louisiana native while also hitting a grand slam of culinary achievement in an area where people are very critical about their food.
After catering an event for Rick and Donna Richard, Green was shown a few of the available spaces where he could house his business. He connected w
As construction in his intimate 1,850 square foot space located at 949 Ryan St. nears completion, this young entrepreneur is the epitome of the wise and intelligent planning being undertaken by new business types in our area who are destined to win and succeed. When 1910 opens, each individual will be the highest priority for Green and his culinary team; he’ll strive for a situation in which the finest customer service is the norm.
1910 is described simply as a Wine Bar and Fine Dining Restaurant. One could almost say that 1910 was destined to be that from its concept and its location inside the newly built Phoenix Building, owned and operated by the couple considered by many as the guardian angels of downtown, Rick and Donna Richard. 1910 represents the rise of something great, a new beginning for the downtown and for the dining excellence the people of Southwest Louisiana deserve and have been anticipating.
Thanks largely in part to his venture known as Prytania Private Dining, many of the culinary aficionados in Southwest Louisiana, along with those who simply know amazing food, have experienced what Green and his culinary team will bring to the table at 1910. His now famous gumbo croquettes – or “gumbo balls,” as they’ve been nicknamed — have left an incredible taste in the mouths of many who’ve been introduced to Green and his culinary creativity at events such as Live at the Lakefront, Downtown at Sundown and private gatherings.
Winning over the socially active residents of Lake Charles with mouthwatering items like Shrimp and Grits (Gulf shrimp with organic stone-ground grits), Louisiana Crab Cakes (made with local crab meat and jalapeno remoulade), Gator and Waffles (served with local apricot pepper jelly with Steen’s cream cheese), Braised Pork Cheek (served on Cajun Country dirty rice and topped with cracklins) and the coveted dessert options, like White Chocolate Oreo Truffle Fudge or Bread Pudding with Caramel Sauce, Green offered a glimpse of what might be offered at 1910.
Green has gone through numerous drafts of potential menu items. Look forward to what the official offerings will be at the opening.
With his intense schedule over the last few months, Green has been juggling his catering business as he irons out details involving, but not limited to, menu items, wine selection, staffing, carpentry, and, of course, his personal life. With hopes of opening next month, there seems to be no sign of his slowing down anytime in the future.
Green cites the trendy Jacques-Imos Cafe in uptown New Orleans as one of his inspirations. Green shared one of his dining experiences there; he told me how the owner Jacques Leonardi captured his attention when he entered the dining room with his animated personality, which entertained customers. When Green spoke with one of the team members, he learned that Leonardi was not only the owner, but also the chef; and also that he created the menu for Jacques-Imos.
Green is a firm believer in the staff having a great time throughout the work day — even during the busiest moments. The element of fun can make or break the experience of customers who are expecting a friendly and helpful staff.
You may wonder how 1910 came about. While he received his pre-law degree in New Orleans, Green spoke with his father about his future. Green had planned to get his law degree with the purpose of saving up and generating enough capital to open his own restaurant.
His father shared what has been the most valuable advice Green has received. He suggested that if Green didn’t plan on practicing law after opening the restaurant, then he should focus on his other venture and figure out how to make it happen. Green decided that was the way to go.
He wanted to further his business knowledge. He enrolled in a program offered by the SEED Center, in which he realized “it is a business, it’s not just cooking food and selling it; there’s a whole lot more to it than that.”
The Kauffman FastTrac Program is a 10-week program that helps potential entrepreneurs create a solid business plan. The program was offered as a grant in Southwest Louisiana following Hurricanes Katrina and Rita to ensure small businesses remained in existence in hurricane affected areas. Green explained, “The idea was meant to encourage small business economic development so that communities are not so reliant on big industry.”
Donna Little, director of the Louisiana Small Business Development Center, actively works to help those enrolled in the Kauffman FastTrac Program develop an almost full-proof business plan. Everything from cash flow projections, pre-start-up budget, Excell spreadsheets and other potentially daunting details are dealt with. Green expressed his gratitude to Little and the program.
Green also shared that his goal is not to push the envelope in Lake Charles, but instead to deliver what he believes Southwest Louisiana wants and will love. Prytania Private Dining served as the perfect vehicle to give his team members a first-hand look at how the restaurant will operate and what will be expected. He is open to ideas from his team members and wants their involvement.
“I want everyone to understand how much attention to detail there is going to be. I think they are starting to understand.”
Green is determined to have menu items that are popular and sought after by the guests frequenting his establishment.
Green says he wants what is best for each team member. “From an employment perspective, which is one of the most important parts, creating a culture of excellence, an atmosphere of excellence, is really important; but also making sure that everyone is having fun — not being so uptight.” He admits he won’t sugar coat moments that require a stern approach. But he’s always willing to teach and will ensure his team members he knows the best way to work effectively as a team.
Green added that it’s all about being positive and happy. And that translates to guests; it elevates everyone’s mood throughout the restaurant.
One of Green’s main goals is to have a family-type atmosphere among team members. This will without doubt carry over to the dining room to those taking in the experience. The best servers are usually people who are in college or those in need of work because they’re motivated. The servers should be professional, but at ease. Team members will be taught to be aware of the items they are working around. If they’re unsure about anything, they can consult with the staff member appointed to help guests with any questions they may have. “I’m going for warm and friendly, but they’re knowledgeable and professional also,” says Green.
As far as what it takes to build a business, Green says he’s starting to truly understand what it all entails. He understands the business aspect from the math and numbers. He knows what to expect and is ready to open the doors of 1910.
Green’s culinary background began in New Orleans as he dined at some of the most beloved establishments in the Crescent City. The experience exposed him to a wide array of food options. And his friends could cook up amazing dishes from the comfort of their homes.
This set the stage for passion and Green learned how to cook. “To me, food is like my other favorite thing in the world — and that’s music. There’s just an unlimited amount of combinations. If your ingredients are the same, your preparation and presentation don’t have to be the same. The combinations are limitless.”
Fast forward to his first restaurant job in Lake Charles. At 121, he went from working in the dish pit to being a fryer dealing with everything from shrimp and oysters to the making of tempura batter. The entire experience taught him how to work quickly and efficiently.
He then worked his way up to making salads, understanding dressings and vinaigrette, and working the grill — learning how to prepare foods like brochette and lamb. He was then promoted to the sauté station, where he learned the art of reduction of creams and liquids, burning points, etc. He described this as a truly prized skill.
He then filled in for the protein chef on several occasions. After he felt as though he had a strong grasp of the kitchen, he decided to further challenge himself. He began learning about wine, eventually receiving his level one sommelier certification. He then moved to the front of the house, serving tables. 
Next, Green joined the team at La Truffe Sauvage, where he was able to focus on serving and his wine knowledge. He learned how the placement of dishes and presentation were done.
Finally, he worked at Restaurant Calla, where he saw the beginning of a newly opened restaurant.
At 1910, reservations will be taken. Even if you order your food to go, Green wants the presentation to be apparent. For lunch lovers who get tired of losing precious lunch time at a restaurant waiting, 1910 is going to do everything it can to create a memorable experience with little wait time.
Green also hopes to offer a great price point that guests will appreciate.
Green described the space as being modern, chic and contemporary. At the entrance of 1910, there will be a tile floor by the host stand. Guests can see into the kitchen. As they take a right into the dimly lit dining room, there will be curves that match those of the street and the outside of building.
The bar is curved. There are also curves on the ceiling, which give a recessed ceiling appearance. Four layers of sound proofing were built into the space, so that guests at each table can enjoy an intimate conversation.
Rounding out the description of dining room, there will be warm tones in the wood, tile, carpet tile floor and wooden bar. The original design concept had more of a wine cellar feeling, but that concept evolved over time.
The wine bar concept offers versatility and serves as a great addition from a business point of view. The idea is to pair food and wine. There will be a wine displacement system that should be impressive and offer a cost-effective method for the restaurant. The displacement system helps to create a longer life-span for wine by displacing the air with oxygen.
“The displacement system will allow more options by selling wine like that” — with a two-week life span. The gas system pumps in argon and nitrogen — a clear, tasteless, and odorless gas that creates a buffer from the oxygen. This allows for improved options by the glass. (Green says most customers prefer wine by the glass.)
When it comes to naming the restaurant, Green credits former state Sen. Willie Mount. Everyone fell in love with the name. 1910 is the year of the great fire in downtown Lake Charles, which caused major damage to many homes and historic buildings. Given the location in the Phoenix Building, the name makes perfect sense. It will keep history alive.
Family is extremely important to Green. He believes Lake Charles was the right fit for him to start a family and business. He wanted to be an active member of his family.
With the economy set to grow, he felt right about establishing his first venture in Lake Charles. “Lake Charles is home. I lived in Houston for 6 years and New Orleans for 5 years, but Lake Charles will always be home.”
1910 has been a collective of smart decisions and input from men and woman who love the area and encourage new vision. When Green spoke with some of his advisers early on before approaching potential investors, two gentlemen told him that for every 10 investors he asked, he’d get one on board.
However, of the ones he approached, all signed on. “Some people took more selling than others, but my approach was not like, we’re going to do this dish and we’re going to do this food. My approach was if I can pay this much in rent, I can do this much in labor; this is how much money we should be able to make in a week; this is how much we should be able to make in a month; and everyone should get their prioral check at the end of the year.”
Many family and community members have played a role in helping Green throughout the process. Soon the masses from here and from far and wide will be able to experience 1910 up close and personal.
With a simple concept and a passion to deliver, Green represents the new Lake Charles. The possibility that young entrepreneurs can be successful; and that there are wise and established businessmen and women in place who want to see the next generation succeed in their ventures; will take the Southwest Louisiana region to the next level and into the future.
Thanks to Andrew for taking the time to share with us in spite of his busy schedule. And a special thank you to Emily Rose Martindale for capturing the 1910 space in photographs before the big reveal.
We hope to have Mario Pacetti follow up with his take on 1910 and his overall experiences when it opens.
To follow the progress of 1910, you can visit facebook.com/1910restaurantand winebar.
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