Tim Barker no longer “lives” on the Edge.
Edge Alley, that is.
Barker closed his restaurant, Edge Alley at 600 Monroe Avenue, on December 10th.
“I decided not to renew the lease for a number of reasons,” says Barker, 43.
Number one? “I feel it had started to become unsustainable.”
Describing the comfortable Edge District restaurant he opened about seven years ago, Barker says, “Fresh, light, full service. We use the best ingredients we can get our hands on. And those ingredients have gotten to be cost prohibitive.
“With the cost of goods and overhead, labor, I’d have to charge so much for lunch that we wouldn’t be viable for most people.”
Closing Edge Alley “makes the most sense. I don’t want to lower the quality of the product, change our service standard, cut staff. Now is kind of the time for me. Also, my lease is up. So, everything all at once. Rising costs, lease is up, and then maybe the concept has run its course.
“I don’t want to lower our standards and I don’t want to start using products that aren’t up to our standards. I’d rather close now while we’re at the top, on top of our game. The restaurant was doing really well. Everyone who worked here was really happy. A really good team.”
Barker has been trying to place all of his employees. “Most of them have already landed something.”
Describing Edge Alley, Barker says, “I’d say that we were upscale lunch and brunch with a focus on quality and consistency.”
They served “New American” or “influenced American food” — “Things that you are familiar with, but prepared in a slightly different way.”
For example, he says, “My shrimp and grits is different because it’s more of a French twist on an American classic.”
They offered a “robust selection” on their menu. They baked their own bread and even made their own crackers. “Everything was made from fresh ingredients. I always say it takes a lot of work to make things seem so effortless. A lot of work goes into these things behind the scenes. So, the guests only experience what’s on the plate.
“I just don’t want things to slip because of rising costs. I think the guests would notice if I started changing the quality of product or level of service. It just doesn’t make sense to sign another three-year term.”
Closing the restaurant wasn’t a sudden decision. “I’ve been considering it for a while. I’ve been weighing my options. I honestly feel like there’s no path forward without making different changes to the product quality.
“Outwardly, it seems crazy and fast, but inwardly, this has been a decision that was long in the making. Not something I took lightly or easily, but I’m confident it’s the right decision. For the business itself and for the staff.
“We had a meeting. I explained to them and they all understood why I was closing. We were open for a week so that everybody could say ‘bye to our regulars. We have so many people that loved and appreciated this restaurant, and the support has been tremendous.”
They had a great final week, Baker says. “Sunday, at the end of shift, we all had a toast. We all had a glass of champagne and celebrated our time together.
“I believe in this neighborhood and I believe in this city. And I believe in the restaurant industry.”
Baker plans to return to consulting and design, which he did before he opened Edge Alley.
Will he open another restaurant at some point? “I’m not ruling it out. I also have friends that are going to open places and I’m looking forward to helping them in whatever capacity I can.”
