Chris LaTora is starting up his own restaurant in Chester. Photo by Michael Thompson.
The former owner of a Southside sports bar has a new venture in the works in Chester.
Chris LaTora, along with partner Robbie Mills, plans to open a new restaurant in March at 11360 Iron Bridge Road. Tentatively called The Big Oak Grill, the restaurant will occupy the 2,800-square-foot space formerly home to Klara’s Kitchun.
LaTora owned Mulligan’s Sports Grille in Midlothian for 19 years before selling his stake in April 2014 and is currently a sous chef at The Tobacco Co. in Shockoe Slip. LaTora said he is now ready to take the reins of a new restaurant.
“I’m looking for a smaller, intimate setting that can better reflect the positive experiences of my career,” said LaTora, 57. “I really enjoy cooking. I like doing the work, and being with the crew.”
He said the new restaurant will serve seasonal fare in a casual setting.
“You’ll be able to get a burger, but you’ll also be able to get grilled scallops,” he said.
His partner Mills is a general contractor who will do the renovations for The Big Oak Grill. LaTora said he expects it to cost $150,000 to renovate the space, and $125,000 to get the venture open. The restaurant will have a bar and be able to seat about 100 people inside and out.
Mills is financing the venture, and LaTora is providing restaurant equipment and his expertise. Matthew Mullett of the Shockoe Co. represented the pair in the leasing of the space.
“I’m going to create a quality place that people will want to come to and feel comfortable,” LaTora said. “The area is very underserved in terms of what we want to do.”
Nearby restaurants include Brew, Riptides Seafood, Kabuki Japanese Steak House, and El Patron Cantina.
LaTora said the restaurant business is competitive as it ever was, but he hopes the lessons he has learned will give him an edge.
“The game has changed, but at the same time the game is almost the same,” LaTora said. “It’s riskier because there’s less time to recover if you mess up. I’m thinking I’m going to step into a lot less piles this time. I’ve seemed to learn my craft.”
Chris LaTora is starting up his own restaurant in Chester. Photo by Michael Thompson.
The former owner of a Southside sports bar has a new venture in the works in Chester.
Chris LaTora, along with partner Robbie Mills, plans to open a new restaurant in March at 11360 Iron Bridge Road. Tentatively called The Big Oak Grill, the restaurant will occupy the 2,800-square-foot space formerly home to Klara’s Kitchun.
LaTora owned Mulligan’s Sports Grille in Midlothian for 19 years before selling his stake in April 2014 and is currently a sous chef at The Tobacco Co. in Shockoe Slip. LaTora said he is now ready to take the reins of a new restaurant.
“I’m looking for a smaller, intimate setting that can better reflect the positive experiences of my career,” said LaTora, 57. “I really enjoy cooking. I like doing the work, and being with the crew.”
He said the new restaurant will serve seasonal fare in a casual setting.
“You’ll be able to get a burger, but you’ll also be able to get grilled scallops,” he said.
His partner Mills is a general contractor who will do the renovations for The Big Oak Grill. LaTora said he expects it to cost $150,000 to renovate the space, and $125,000 to get the venture open. The restaurant will have a bar and be able to seat about 100 people inside and out.
Mills is financing the venture, and LaTora is providing restaurant equipment and his expertise. Matthew Mullett of the Shockoe Co. represented the pair in the leasing of the space.
“I’m going to create a quality place that people will want to come to and feel comfortable,” LaTora said. “The area is very underserved in terms of what we want to do.”
Nearby restaurants include Brew, Riptides Seafood, Kabuki Japanese Steak House, and El Patron Cantina.
LaTora said the restaurant business is competitive as it ever was, but he hopes the lessons he has learned will give him an edge.
“The game has changed, but at the same time the game is almost the same,” LaTora said. “It’s riskier because there’s less time to recover if you mess up. I’m thinking I’m going to step into a lot less piles this time. I’ve seemed to learn my craft.”