t’s called sel et poivre, that’s French for salt and pepper.

It’s the long-awaited restaurant just opened by London’s Brandon Owens.

The downtown version opened about a week ago and by Thursday Owens described business as “wonderful. We had a soft opening on Saturday and we expected to slide into things and then there was the dedication of the veterans’ monument and business was good.”

Monday, he said was “extremely busy.” On Wednesday, “we did 138 meals.” He said he was pleased and surprised with the business he’s had already.

Featured items on the menu change daily, but the general fare at the restaurant includes soups, sandwiches and quiche with desserts prepared by Owens’ grandmother, Rosetta Napier.

The restaurant is on the corner of Main and East Sixth Street and now seats 30. An expansion that will add about 100 seats and include a bar is expected in the next little while, he said.

The new area will be set aside for “fine dining,” while the existing area will remain as a breakfast place and a lunch soup and sandwich shop.

Owens said the location on KY 192 between U.S. 25 and KY 363 should be open by Christmas.

The restaurants are part of a project on which he’s been working for about two years, he said.

Owens trained at the French Culinary Institute in Manhattan and worked in several restaurants in that area before deciding to move his skills back to Kentucky. While earning a degree in vocal performance at Eastern Kentucky University, before he left for Manhattan, he operated the White Linen Catering Service in Richmond.

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