Bacon & Butter, the daytime only restaurant on 21st helmed by chef Billy Zoellin, is getting ready to move to 59th & Broadway, reports the Sac Bee's Blair Anthony Robertson.

As best I can tell, the restaurant will replace Phu's Chinese Restaurant (pictured above, via Google Street View), which closed recently. Zoellin, per the Sac Bee report, plans to make improvements to the building.

But the really interesting tidbit of news is how close Bacon & Butter came to replacing Blackbird.

Zoellin said he had made an offer to buy Blackbird’s equipment and furnishings and take over the terms of the long-term lease. The deal had been accepted by Blackbird’s owner-chef Carina Lampkin and her step-father, attorney John Thacker, who was a co-owner who had made it clear he wanted out of the restaurant business.

Three days before Zoellin was set to close on the deal and sign papers, Lampkin had a change of heart, pulled out of the agreement and soon announced she was going to reopen Blackbird with new partners. We’ll have more on that in a separate blog post, coming soon...

Zoellin didn’t mince any words about how Lampkin conducted herself.

“I was a little heartbroken over it because it had gone so far along,” he said. “We put our money on the table, did our due diligence and could seethe light at the end of the tunnel. We were three days away from the closing and I got a call that Carina had changed her mind and was going to buy out her parents.”

The more I read about Lampkin, the less I'd want to give her any of my hard earned money. She laid off her staff when the restaurant closed via e-mail. She strung Zoellin along before she changed her mind. Maybe she has a different side of the story, but if she does, she's not telling it.

Read the entire post (with more about Blackbird's new concept) in the Sac Bee.

More News:

Enotria to feature Mexican flavors and tequila for Pajo Bruich’s birthday - In his previous stint at Lounge ON20, Bruich included some tasty street tacos on the bar menu and loves south of the border flavors in his home cooking. And on Thursday, Enotria will transform into a high-end taqueria and tequila bar in honor of Bruich’s 34th birthday. The feast is dubbed “A Few of Chef’s Favorite Things,” and will showcase small plates of Mexican food. Think: tacos al pastor, pozole, chicharones. In even better news, the prices are more aligned with a hole-in-the-wall joint than Enotria’s usual white tablecloth dining experience. Small plates start at $3 (chips and salsa, tacos) and top out at $10 for mole de Jalisco. (The spices used in this mole are pictured here ... uh, yum!) Blair Anthony Robertson Chris Macias in the Sac Bee.

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