Fire, and no rain

0

A lost summer has not derailed Patrick’s Kitchen and Drinks

patricks2
Patrick’s original store front

Fire is one of the five elements, a source of both fear and awe. It is critical to survival, and in its flames the secrets of transformation are held. It is at once dangerous and welcoming, simultaneously romantic and angry.

Patrick Mullen and Beth Dickerson know a little bit about fire. The husband and wife duo, co-owners of Patrick’s Kitchen and Drinks, 175 S. Main St., have been in reset and rebuild mode since a June 15 blaze damaged their restaurant and its sister business, the Brick Street Inn. Months of revenue, employees and precious momentum have gone by the wayside, but not all has been lost.

Patrick’s is set to reopen soon.

DSC 3044 1
Beth Dickerson and Patrick Mullen

The fire

“My phone rang in the middle of the night,” said Mullen. “It was 2:30 a.m. – I still have the voicemail on my phone as a reminder.”

It was a call from one of the restaurant’s neighbors, Kogan Antiques and Lighting, and it was not good news. Within minutes, Mullen arrived on the scene to find firefighters battling a blaze on the south exterior of the structure that provides his living.

“We were supposed to host a wedding reception the following day,” Mullen said. “When I got (to the restaurant), I saw two couples seated in the alley watching the activity. They were guests at the Inn, and it turns out they were the bride’s family.”

While no one was injured in the inferno, the Inn and a great deal of Patrick’s kitchen area were heavily damaged. Mullen and his staff spent the morning getting rid of roughly $10,000 worth of food and beverages, while Dickerson stayed at the couple’s rural home trying to think of ways to keep the wedding party alive.

“My Sugar Pie said we could use their space,” she said. “It all came together. We knew we were out of business for awhile, but we were going to follow through with that party.”

It was the first of many hurdles to be cleared, and the first of many helping hands to be extended.

boone vlg dining room
Patrick’s original dining

The aftermath

“We slept in a lot, went to see Beth’s mother a lot,” joked Mullen as he talked about how he and his partner passed the time in the several weeks following the conflagration. With an investigation ongoing – the cause is officially listed as ‘Undetermined’ – as to what prompted the blaze and repair work not yet in full swing, Mullen and Dickerson had more time than usual on their hands.

That’s not to say things didn’t ramp up.

“We’ve been meeting with vendors and new applicants, much like you would do when opening a new restaurant,” Mullen said, noting that he’s also hired a new chef, Roger Duran. Other changes include, at Duran’s behest, some different menu options and additional appetizers, small plates and desserts.

Physically, Patrick’s will feature a new hood in a remodeled kitchen, as well as a new air conditioning unit, a refinished floor and new barstools.

Not all the changes are for the better; Patrick’s has lost about 20 percent of its employees.

“It’s been hardest on the staff,” Mullen said. “We’re paying them at half wages, and that’s a big hit. Insurance has carried us through the summer.”

Insurance, and Zionsville at large.

“It started the day of the fire,” said Dickerson. “We got ice from restaurants around town, we took stuff over to Cobblestone (Grill), we had stuff down at the Pizza King, Serenity let us use their patio. All the neighboring restaurants helped, and everyone was just wonderful.”

main dining room 2
Patrick’s new dining

The present and future

“The last month has been stressful because the completion date always moved,” Mullen said. “It’s been frustrating.”

“Because most of the restoration involves the Inn and not us, we aren’t in charge,” added Dickerson. “No one there is our advocate, so we oversee things. It’s a dance of all the different workmen.”

When asked about what they’ve learned through such a trying process, Mullen and Dickerson look outward rather than inward, and it’s a testimony to the place they’ve made a go of life and vocation.

“We’ve had lots of hands reach out through the summer,” said Mullen. “The same situation played itself out several times. People say we’ve really persevered, but everybody has been gracious.”

“I think it will teach us about the local support,” Dickerson summarized when looking back at the summer that was. “It’s been an outpouring of support from the community. Personally, I think it reinforced our resolve and our strength. We want to build on the momentum we had.”

“Humbling is a word that’s overused,” said Mullen. “But this has been enlightening; we don’t have a lot of resources and have been fortunate. It’s a good example of how much Zionsville wants to help people who work hard.”

 

dining room cropped
Patrick’s bar

Patrick’s at a glance:

 

  • Opened June 2007 (Boone Village)
  • Opened December 2011 (current location)
  • 48 seats; Inn’s banquet room seats 50
  • Comfort food with a twist, featuring a locally-inspired, seasonally-focused menu of small plates and entrees. Ten craft brews on tap; wine list; full bar
  • Hours: Monday-Thursday 11 a.m. – 9 p.m.; Friday 11 a.m. to 10 p.m.; Saturday 8 a.m. to 10 p.m.; Sunday 9 a.m. to 8 p.m.

Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to



By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact
Share.

Current Morning Briefing Logo

Stay CURRENT with our daily newsletter (M-F) and breaking news alerts delivered to your inbox for free!

Select list(s) to subscribe to



By submitting this form, you are consenting to receive marketing emails from: . You can revoke your consent to receive emails at any time by using the SafeUnsubscribe® link, found at the bottom of every email. Emails are serviced by Constant Contact