In 1992, when a former JC Penney department store space became vacant at a Florence, South Carolina mall, Dale Barth, with a $1 M investment, tore off the roof of the old retail store and added another story. The end result was a dramatic 14,000 sq.ft., two-story high facade with an open atrium, streetscapes, lanterns, a children's area with patio seating next to an old fashioned ice cream truck, and a sports bar and grill located on the balcony overlooking a two story facility.
For over a year, Dale Barth, owner of Redbone Alley Restaurants, has been searching for just the right city in which to open his third restaurant and has selected Sumter, South Carolina. Redbone Alley respresents a new approach to the "family restaurant," with an extensive wine list for adults and a playroom and kids menu. Redbone food is fresh and offers regional cuisine as Barth calls it, "new Southern fusion," influenced by French, Mediterranean, African and West Indian cooking. This destination dining concept allows diners walking in an "alley" which runs between townhouses, street lamps and fountains reminiscent of those in Charleston, South Carolina.
"So many factors went into this decision, but the bottom line was that Sumter was unique. It is a fast-growing city with a number of Fortune-500 companies, but it's still a place where people value families and a small town lifestyle. It's our kind of town," stated Barth.
Set to open in May the 10,000 sq.ft. building is currently being renovated. The entire interior has been gutted in order to make room for Redbone's signature design... built very much like a theatrical set, each Redbone features a two-story high space with an open atrium. "We're going to create an atmosphere for experienced diners," stated Reggie Gibson, architect. The first Redbone Alley Restaurant & Bar opened in Florence, South Carolina, which now attracts between 5,000-6,000 diners per week and its 8,000-sq.ft. Columbia, SC locationa attracts between 3,700-4,500 per week.
The Sumter location is the first of five to open in the next five years in the Southeast. With plans to launch to other areas after 2004.
Posted on Mon, January 3, 2000
by Innovative Restaurant Concepts