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Reno's coming to London
Restaurant to occupy T. Juliani's building on KY 80
Reno’s Roadhouse is moving into the stylish building originally intended for T. Juliani’s on KY 80.
The undertaking is a joint venture between Eric Fitzer, of Burnside, Ky., and local Doyle Jones.
“Reno’s is excited,” Fitzer said. “There are a lot of great restaurants already in this market. We’re just happy to be a part of that community. We think we will fit in nicely. We’re coming with our arms wide open. It’s a great food town already.”
The restaurant is expected to open within 90 days.
Fitzer, who owns the Reno’s Roadhouse brand and owns the franchise in Burnside, said he learned the building was for sale about four months ago. It was built by Jones to be a Tuscan-style restaurant. That deal never panned out.
“The (Jones) family worked very hard and put their heart and soul into that restaurant,” Fitzer said. “Without pointing fingers, they were pretty much abandoned by everyone except their contractors. I thought that was dreadful.”
Fitzer decided to keep the family involved in the operation. As well as being co-owner, Doyle Jones will be operations partner and his daughter will work as one of the assistant managers.
The interior of the restaurant “will be more on the higher end,” Fitzer said, with cherry wood tabletops, western-style stucco on the walls and country music playing on the stereo.
“We’ve had some people call it ‘cowboy cozy,’” Fitzer said.
In turn, Reno’s food is western style Americana, with quesadillas, nachos and queso dip sitting alongside bloomin’ onions and cheese fries on the appetizer menu. Steaks, chicken and pork dishes are prominently featured as main courses, which can be paired with anything from baked beans to Texas fries to steamed veggies.
“Our seven-ounce sirloin is our most popular item,” Fitzer pointed out. “Our ribeye is widely popular as well.”
Burgers and sandwiches are also part of the mix, along with soups like white chicken chili and salads showcasing grilled chicken and pecans.
For those blessed with sweet teeth, the dessert menu looks especially promising, with a bourbon bread pudding, hot skillet apple pie and chocolate lava cake planned.
“And we have some surprises, but I won’t get into that,” Fitzer said.
A bar will be located inside the 240-seat eatery, and will be to the left of the front foyer.
“We don’t like to stick our bars in a back corner,” Fitzer said. “We like to make sure there is a separation but we like customers to see everything in a restaurant.”
Fitzer said clientele at Reno’s locations is invariably mixed.
“We have a nice blend of blue collar workers as well as doctors and lawyers and politicians,” he said. “We do a very good job at controlling the environment so it is conducive to a family.”
The London site will make the eighth franchise in the chain.
Staff writer Tara Kaprowy can be reached by e-mail at tkaprowy@sentinel-echo.com.
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