Words & Deeds

After 11 years, locally owned restaurant to close Saturday. A new one will open soon.

What is the lifespan of a restaurant?

Ever wonder why that restaurant on the corner always seems to change? It turns out the lifespan of most restaurants are pretty short.
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Ever wonder why that restaurant on the corner always seems to change? It turns out the lifespan of most restaurants are pretty short.

Flatbread Community Oven in Meridian will pop its final Neapolitan pizza into the 800-degree oven Saturday.

The restaurant at 830 N. Main St. is closing after 11 years. Owners Rob and Lisa Lumsden plan to remodel the space and reopen in June as Eight Thirty Common. The new gastropub will offer a “chef-driven but playful menu,” according to a media release, along with “quality cocktails and a significantly expanded craft beer selection.”

All five other Flatbread Community Oven locations — including the two in Boise and one in Eagle — will continue to operate as usual.

The name Eight Thirty Common is a nod to the address, as well as the pub’s mission to be a gathering place. Eight Thirty Common will have two community tables, more booth seating and TVs, new leather seating, and a 12-faucet tap tower.

“In addition to serving real good food, we want to be a damn good bar,” general manager Michael Wells said in the release. “We’ll search for and train a competent bar team that can brilliantly execute the classics as well as some inventive and colorful options, and the cocktail menu will ebb and flow based on the whims of our guests.”

The menu at Eight Thirty Common has been designed to appeal to a broad selection of customers, according to the release.

“Diners can expect to find American Waygu corndog bites with house mustard, tin can nachos, heirloom beet salad with basil walnut vinaigrette, house-made truffled cheesy tots, a custom-grind burger, pan seared salmon with a lemon shallot butter sauce, and even a cast iron seared steak with smashed garlic and bleu cheese compound butter. For brunch, guests can expect house-made maple bacon glazed donuts, ricotta blueberry pancakes, toast three-ways and several benedicts with plenty of morning-focused cocktails.”

Executive chef Josh Pejsa said it’s been fun to create the new menu.

“I’m most excited for people to try our build-your-own braised carnitas,” he said. “The weekend brunch menu is also awesome!”

Online: EightThirtyCommon.com and @eighthirtycommon.

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