Head chef Andy Richmer, pictured above in white, just before the doors open. Tables are set with silver ware
and real cloth towels. You wont find plastic ware wrapped in a paper napkins here. The simple bold colors of the room are matched
by the ongoing pursuit of culinary perfection and real waiter service. They take reservations, walk-ins welcome, groups, order just
to take out, and have outdoor seating.
Andy Richmer is the head chef and owner of Crystal & Jules, named in honor of his fiancee and his late mother nicknamed Jules.
His startup story is a great read and can provide ideas and resources for other’s dreaming of starting a business. In fact since the restaurant
opened in December of 2011, it’s reported he was in the black by the 2nd month! The story is certainly one of inspiration
and incredible good fortune, since most individuals who start a business fail completely on average 8 times before they perfect the business model,
operation, marketing, and discipline to be successful.
Andy is clearly doing something right! Read more details here. Andy Richmer "graduated with two degrees from Sullivan University in Kentucky, which is known for its culinary program.
He honed his skills at the Culinary Institute of America at Hyde Park, N.Y., and at the end of the program received a certificate as a chef de cuisine." (source)
One of the things I like about Andy is that he gives credit where credit is due. His culinary team includes: Jamie Rutherford-CC, Chad Scudder, and Jacob Sams.