Less than five months after opening a second restaurant downtown, a Richmond restaurateur is taking on the West End.
Ted Santarella, owner of Tarrant’s Café and Max’s on Broad, will open Tarrant’s West at 11129 Three Chopt Road in the space formerly occupied by Grandpa Eddie’s Alabama Ribs & BBQ.
“I just feel the West End is ready for a homegrown, private-run food establishment to compete with the chains,” Santarella said.
Santarella in October opened Max’s at 305 Brook Road, right across from Tarrant’s at 1 W. Broad St.
Tarrant’s West signed a 20-year lease for the 6,700-square-foot space, an expansion from the 4,000 square feet the downtown Tarrant’s occupies. Santarella said he’s aiming for an August opening for the new restaurant.
The space was home to Grandpa Eddie’s before the barbecue spot closed in 2011.
Santarella said it’s going to take $350,000 to open Tarrant’s West. The venture is being financed by a loan from First Capital Bank.
Santarella isn’t going it alone in the new venture.
Carlos Silva, former chef and owner of Bistro 27, is a managing partner for Tarrant’s West. After eight years at the restaurant at the corner of West Broad and North Adams streets, Silva sold his stake in Bistro 27 in November to manager William Wright. He’ll act as chef and operator at the West End venture.
“I am the little fish. He is the big fish,” Silva said of Santarella. “Five years from now, we would like to have other restaurants … to bring Tarrant’s to other parts of town.”
Santarella said he plans to hire 150 employees for the West End eatery, which will have outdoor seating.
The menu at Tarrant’s West will be similar in terms of content and pricing to the downtown version. The West End location will also draw on the Belgian and French offerings of Max’s on Broad’s.