SOMBA K'E/YELLOWKNIFE
Irish pub and restaurant The Kilt and Castle is set to have its grand opening in just a few short weeks. Since announcing the project, owner Bob Stewart told Yellowknifer he even quit his job as a business analyst with the GNWT to manage the new place.

Bob Stewart stands behind the bar of his new pub and restaurant, The Kilt and Castle. The Irish establishment on 49 Street will retain some of the Sunny's infrastructure. - Karen K. Ho/NNSL photo

"All the warnings had said it would be too much work to keep both," he said. "But to really deliver what I want it takes your full concentration."

With an official start date of Aug. 1, Stewart said currently three contractors are working on the interior, such as painting the walls and decorating.

"We've got some things coming from Ireland direct," he said. "Wall hangings and some historical pictures and things like that which are hard to find here."

Located at the space on 49 Street where Le Frolic and Sunny's Bistro used to be, the plan is still to have an Irish pub on the main floor and a castle-themed fine dining restaurant on the top floor. "We're trying to rush things as fast as I can," he said.

Stewart said that negotiating the lease with building owner Jimmy Kong resulted in a delay of a few weeks, but he's still within his budget, a number he didn't disclose. Financing has come from the Akaitcho Business Development Corporation and Stewart's own funds.

Much of the bar structure from Sunny's is still in place, including all the glassware. Stewart said while it's not a turn-key operation, it does mean that the only major structural upgrades in the establishment will be the kitchen appliances upstairs.

When it comes to staffing, Stewart only started advertising for positions last week. While many of them have now been filled, he was still interviewing potential head chefs on July 13. Stewart estimated the total number of new employees would be approximately 20.

"The head bartender is Matt Seeton and I have a couple of other bartenders as well," he said. "He's actually a long-time friend of mine."

The drinks Seeton and other staff will be serving well-known brand names and one rotating beer on tap.

On the food side, Stewart emphasized that he hopes to stay away from frozen ingredients, with pub items priced at about $15 per plate and fine dining offerings estimated at $25 to $30 per plate.

"A $45 plate prices people out of the market," he said. "They'll go for that once or twice a year for special occasions. The $30 range, people can afford to go there once a week or more."

The Kilt and Castle also hopes to encourage a loyal clientèle of regulars through a progressive customer loyalty program that will offer discounts for life based on points per dollar spent. Stewart said it was designed in response to the frustration many regulars feel when the work and money they've spent on an establishment is reduced or gone due to staff turnover.

"I want to have a place that puts the regular customer number one," he said. "The best way that you can to thank them is to give them some kind of prestige that can't be taken away."

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