In a Murray Hill building where three bars and restaurants have come and gone in the past 10 years, the owners of a new venture say they have what it takes for long-term success.
Military veterans Mathew Bush and Kevin Parrish founded The Forge Restaurant & Bar at 1198 Edgewood Ave. S. in the Murray Hill town center, where the last three occupants were Mustang’s Whiskey Bar & Grill, The Stout Snug and Magnolia’s Pub.
Bush said based on their backgrounds and mindset, The Forge’s operators are built for the long haul. They’ll be joined by head chef Eric Hamilton, who also served in the military.
“I’m not used to failing. I’m not so sure what [the previous operators] had as their mindset, but I’ve been in law enforcement for 11 years. I was very successful in that. I have my bachelor’s, I have my master’s. I’m very successful on my end,” said Bush, a former federal law enforcement officer who served eight years in the Navy.
A soft opening planned for 4 p.m. to 2 a.m. June 12 will include drink specials, a limited menu and a band.
Bush and Parrish gave the 1917 building, near the corner of Edgewood Avenue South and Plymouth Street, a full interior build-out with new electrical work and plumbing.
The 3,888-square-foot space has a bar and high-top tables at the front entrance, a dining area with a pool table and tables for four and a stage at the back. A covered patio offers a place for smokers.
Jeffrey A. Kerr Construction of Starke was the general contractor. Bush said construction costs were about $1 million.
Bush, who was working at Bay Street Sports Grill when the “Bar Rescue” television program overhauled that bar in 72 hours, collaborated with Parrish on the interior.
Signage emphasizes that the business is veteran owned and operated.
“We’ve already gotten a great camaraderie in here,” Bush said.
Hamilton describes his food as American gastropub cuisine with a bit of flair.
Menu items include a fried chicken sandwich ($14), a BLT with applewood-smoked bacon ($13) and 8-ounce burgers made with a blend of brisket and short ribs ($15 for a regular, $20 for a blue cheese version). All come with a side of fries.
One menu page is devoted to mac and cheese combinations, including a build-your-own option with a choice of cheeses, sauces, dressings and proteins such as steak, chicken, shrimp or bacon. Prices range from $12 to $20.
Entrees range in price from range from $16 to $30 and include a steak and shrimp combo, pork chop, fish and chips, and shrimp and grits.
The Forge serves 10 wines by the glass ($9 to $13) and seven craft cocktails priced at $13 with names such as Choose Your Steel, Grip and Tang, Hone the Blade and Playing with Fire.
Bush said he hired bartenders he has either worked or knows by reputation.
“I won’t even say I have bartenders, I have mixologists. I know who I hired. I’ve hired a power team in here,” he said.
The Forge will host karaoke, trivia and other themed nights, and will not charge a cover for band performances.
Regular hours will be 10 a.m. to 2 a.m. daily, serving lunch, dinner and a late-night menu. Plans are to add a happy hour and breakfast, extending the operating hours from 7 a.m. to 2 a.m.