FROM THE PUBLISHER
ISSUE # 89 ❖ FALL 2021
AND ON THE 8TH DAY , GOD CREATED RESTAURATEURS !
WE ’ VE ALL HAD THAT BRAINSTORM PASS OVER US AT ONE POINT OR ANOTHER . WHILE IN OUR OWN KITCHENS STIRRING A ROUX OR SWEATING OUT SOME ONIONS , WE ’ VE ALL ENTERTAINED THE NOTION OF OPENING OUR OWN RESTAURANT AND SHARING OUR RECIPES WITH THE WORLD . DESPITE THE NAGGING FACT THAT 80 PERCENT OF RESTAURANTS WILL FAIL WITHIN FIVE YEARS , WE ALL HARBOR SOME QUIET DELUSION THAT WE WOULD BE ABLE TO DO IT BETTER . AND YET WE NEVER SEEM TO INK THAT DEAL .
Brian Curry , owner of Jazz ’ d Tapas Bar in Savannah , Ga ., with Publisher of South , Michael Brooks .
Because deep down , we know that it takes more than great recipes to run a restaurant . It takes courage , limitless passion and will – not to mention money . Those first few are the traits of a great restaurant owner ( the money , any restaurateur will tell you , only comes to a select few ).
If you are in Savannah , Georgia , and have not dined at Jazz ’ d Tapas Bar , you need to do so , if only to meet Brian Curry . They say big things come in small packages , and that could not be a better description of this mighty man . We met about 15 years ago , and it has been amazing watching him navigate through recessions , downturns , HR challenges and a global pandemic that crippled the entire industry for months on end .
He has met every challenge head on , because he is the epitome of a restaurateur . I cannot remember a time when I walked into Jazz ’ d and Brian was not there , hustling through the restaurant until closing time , when he would retreat to his tiny office and start crunching numbers .
He and his wife Julie are two of the hardest working individuals I know . It has not only been a blessing to
know this couple , but I have learned a lot over the years mopping up what Brian is throwing down . But that is what I love about my chosen profession . I am blessed to be able to work with Type-As and learn a lot from each of them .
Like the Currys , I have my neck on the line and each day presents new challenges . I have a special appreciation for the struggles they face , and it is for that reason I decided to feature the South ’ s Greatest Restaurateurs this issue . Consider it a nod to those who turn on the lights on the way in and turn them off on their way out . These individuals are hardworking , and extremely passionate about their professions . You have to be in their industry . Unlike many chefs , owners are not in the spotlight , and most like Brian are fine to be in the background ensuring that every table , dish and drink are of the highest quality , and that the back of the house stays on schedule and humming .
It ’ s rare to see a restaurant that has an operating owner who is not putting in upwards of 70-80 hours per week , but even by that standard Brian is different . Despite the challenges that he is facing at any certain time , despite the fact the kitchen could be on fire , and he has a restaurant full of guests and shorthanded on help , Brian will greet you with a big smile .
Because that ’ s ultimately his business . Just look at the linguistics of it — the French verb upon which the word restaurant is based , restaurateur , means “ to restore , to reestablish and to repair , or bring back to good condition .” These are people who are there to serve and hopefully send you away in much better condition than how you walked in .
A restaurant is a special place . It ’ s the first place you think of when going on a date , and many business deals have been conducted over dinner and a glass of fine wine . Restaurants have been the place where many relationships have started . When all is perfect , a restaurateur might not hear a thing , but one thing goes wrong and he has to be there to take the hit . Again , this profession is not for everyone , and thank God there are those special folks out there that have fallen on their swords so that all of us can have these special places to go bring a friend , close a deal or simply be restored .
Consider this our salute to the Brian Curry ’ s of the world that are working hard to ensure that we all have special places to go to make that next great memory . And if any of them want a new idea for a concept , I ’ ve got a doozie . Just as soon as I ’ m done with these onions .
MANY THANKS & KEEP READING MICHAEL BROOKS PUBLISHER / CREATOR
18 SOUTH Fall 2021 PHOTO BY D . PAUL GRAHAM