Old Soul will be expanding to Davis, replacing Little Prague later this year, reports Sac Bee's Blair Anthony Robertson.
Old Soul co-owners Tim Jordan and Jason Griest said they are opening a new coffee shop and bar in downtown Davis, taking over the 5,900-square-foot building on G Street occupied by the long-running Czech restaurant Little Prague, which is closing soon...
In Davis, Old Soul is also planning a late-November launch, though construction and renovations are expected to be more extensive and cost $250,000 or more, Jordan said. The restaurant space will be made over “in the Old Soul style,” which has an aesthetic that is a mix of modern and industrial. It will include a separate business tentatively called “The Handle Bar.” The eatery/bar and cafe/coffeehouse will share a new kitchen.
Read the entire story in the Sac Bee.
The Davis Enterprise follows on with more:
The Davis location, with its large patio and what would be Old Soul’s first full bar and complete kitchen, provides lots of opportunity to add depth to the offerings, Jordan said. The proposal includes plans for many cosmetic improvements, which they will disclose later.
All of their cafés have a community feel. “Kind of funky and kind of hip,” Jordan said. They love the energy of this town, and wouldn’t see themselves moving into a suburb like Roseville, Natomas or Elk Grove. “Davis has great energy.”
But just because it’s on G Street, doesn’t mean it will be part of the Thursday night pub crawl. Nor will it be a place to park your laptop for hours.
“It’s not revolving around students,” he said.
Read the entire story in the Davis Enterprise.
The Davis Enterprise reports that Little Prague will stay open until the sale is completed. So if you're craving potato dumplings or schnitzel, you'd better go quickly.
The Sac Bee adds some information on the expansion of their Oak Park location, which they teased in Early June.
The new place, currently named Cooper on 3rd, will feature an "experimental kitchen" and "won’t be anchored by a high-profile chef. Rather, there will be a staff of cooks, and other food professionals will be invited to participate based on what they might bring to the equation."
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