This is personal for us. We cook foods we like and those our guests will like. We compost, recycle, source local, and choose organic and natural as much as possible.
Austin, Texas (PRWEB) August 12, 2014
Father and son, John and Colin Jurey, announce plans to open 416 Bar & Grille, a family owned and operated neighborhood bar & grill, at 5011 Burnet Road later this year. The establishment will be serving Americana cuisine sparked by memories of 1970’s San Francisco.
After a lifetime of involvement with the food industry, John Jurey joins with his son Colin to bring his latest venture to the emerging food scene on Burnet Road. The pair will create a comfortable neighborhood bar and grill, the kind of place they have sought everywhere they have lived. Their take on Americana cuisine combines thoughtful cooking committed to using the best ingredients available and driven by a passion for honest, good food. 416 Bar & Grille enhances classic regional dishes with new twists, while exploring America’s diverse culinary styles. The owners will use fresh, natural, local and sustainable ingredients whenever possible.
“This is personal for us. We cook foods we like to eat and those our guests will like. We compost, recycle, source local, and choose organic and natural as much as possible, ” says owner John Jurey.
With a fully stocked bar of regional and specialty beers, curated wine selection, and handcrafted cocktails, 416 Bar & Grille will offer a relaxed neighborhood environment for the Burnet Road community. The menu will include an assortment of small plates, large plates, salads, soups, sandwiches, and desserts as well as an anytime breakfast menu. 416 Bar & Grille’s location provides generous parking with over one hundred spots for guests.
The name—416 Bar & Grille—harkens back to the 1970’s when owner John Jurey was working as a messenger in San Francisco. 416 was his call number and to this day it has the power to capture his attention like nothing else.
John opened one of the first food trucks in the bay area in 1975 serving freshly prepared food to people on the San Francisco streets. He later opened a restaurant in St. Augustine, Florida, where his son, Colin, who grew up in the kitchen, got his first taste of restaurant life. After selling the restaurant, John attended the Culinary Institute of America in Hyde Park, New York, and went on to work with Whole Foods Market in various locations across the country-- from Georgetown, Washington, DC to West Hollywood, California. John’s son Colin has been working in the food industry for the past seven years and is excited to begin his first joint venture with his father.
Both Colin and John look forward to opening their restaurant later this year.