VOL. 131 | NO. 101 | Friday, May 20, 2016
Bakery, Cafe Planned For Chiwawa Space
By Andy Meek
Daniel Flanagan is moving forward with a new concept at 2059 Madison Ave., the Overton Square space where his restaurant Chiwawa closed almost a year ago and where he apparently has plans for a bakery and cafe.
A new donut-focused bakery concept is coming to 2059 Madison Ave., the Overton Square space where the restaurant Chiwawa closed almost a year ago.
(Daily News/Andy Meek)
Flanagan confirmed the plans to The Daily News, declining to identify the name of the new venture until he’s satisfied with its branding, saying he’d prefer to share a logo and signage rather than “words in sans serif.” Other details are likewise still being finalized: It’ll open “soon,” will have a late-night offering, and donuts will be a large part of what’s on offer.
Flanagan – also a co-owner of Tamp & Tap – said he’s been using the downstairs kitchen area at 2059 Madison to alleviate prep work for both Tamp & Tap locations. One reason is its location between both Tamp & Taps – one of which is Downtown at 122 Gayoso Ave., the other in East Memphis at 6070 Poplar Ave., suite 110 – so he’s been baking there and running bread, soups and other items to both cafes.
Adding donuts to the mix, he explains, “retails” the unused upstairs part of the former Chiwawa space without much of an additional logistical commitment, as he’s already there prepping and baking regularly anyway.
“I would call it a bakery/cafe, rather than a donut shop, as we will be selling some of the breads we already make, but the focus upstairs will indeed be donuts,” Flanagan said of the new concept. “I’ve been approached by would-be restaurant-bar ideas over the past few months, but I didn’t think any were particularly viable.
“It’s (also) a unique opportunity to support what I am already doing. We bake a lot, so it makes sense to add donuts and channel them not only through the upstairs section of Madison but also to my two cafes, which have a strong breakfast business.”
He doesn’t have a definitive opening date yet. And he adds that the renovation needed is largely cosmetic, mostly because he’s using the space as-is and trying to optimize its current design.
“You can expect a tremendous amount of paint and color upstairs and outside,” he said. “Downstairs will consist of new equipment and maybe a small rearrangement – perhaps eliminating a wall here and there and generally optimizing the small space for what we’re doing. … That rectangular existing bar will become display cases. We also intend to have a late night offering that’s unrelated to baking, or even Tamp, but should be a hit.”
The previous Chiwawa restaurant, which opened in 2013, closed somewhat suddenly last August. At the time, notice of the change to the public came in the form of a posted sign that said the business was undergoing repairs.
Flanagan said at the time that he was planning to bring something new to the space.
He said this week that Overton Square likely will see increased demand for lunch, cafe and coffee offerings, and that his design plans adhere to that notion.
“And I have plenty of room to grow into that, if warranted,” he added.