What is the history of Cheevers Cafe? Bought in 2000 by the current owners, this and every building bought by them since was built in the early 1900s. I guess you could call the owners admirers of historic buildings. This was the first place they bought. Another interesting thing about Cheevers is that it used to be a flower shop and now the wine is keep in the original flower cooler.
What makes Cheevers so special? What niche or audience to you tend to cater to? Cheevers has always had a relaxed and laid-back atmosphere. The service is always fun and the food is incredible. We classify ourselves as contemporary comfort food; we are a mix between American and Southwest cuisines.
The staff goes out with a smile on their faces everyday and it's not because they have to, but because they really enjoy it. We do not have a lot of turnover here and I think that really shows something. The surrounding neighborhoods are supportive and quite a few of our patrons come from the surrounding business community for lunch. 90 percent of our lunch guests are for business lunches.
What is the most popular menu item and why do you feel it is the most popular? Our specially seasoned chicken fried steak with jalapeno cream gravy and garlic red-skinned mashed potatoes is definitely a crowd pleaser and many of our diners eat here for it alone. The halibut is a staff favorite and we often recommend it to guests. These are two of the most popular items our menu simply because the flavors and texture are so unique and enjoyable that they are hard to resist.
What do you enjoy most about working at Cheevers? I have been here about six years and I have managed all three of the owner's restaurants. This is my favorite! I love the art deco feel of the building. The size of the staff is nice and everyone knows each other, we are not just co-workers. The food is simply the best. The whole place, the building and the staff just have a life of its own. It is truly amazing.
Anything else you want to share with readers? Once every other month or so, we feature a new artist on our walls. We have wine dinners once or twice a year. We actually had a wine dinner event on July 29, with wine picked by a guest and food matched and paired by Robert Black, our executive chef.
11 a.m. to 9:30 p.m. Monday to Thursday
11 a.m. to 10 p.m. Friday
5 to 10:30 p.m. Saturday
10:30 a.m. to 3 p.m. Sunday