By Zachary Petit
zpetit@townmediainc.com
OVER-THE-RHINE Sure, it means “laundromat” in French, but that’s kind of the point.
After all, Chef Jean-Robert de Cavel says his namesake restaurant group’s newest venture Lavomatic Caf, in the emerging Gateway Quarter is being built in a space that officials believe once served as home to an actual laundromat.
But it goes deeper than a few bins of ancient clothes. As it turns out, the name is the first clue in unraveling the degree of community interaction that de Cavel and his comrades are hoping to accomplish with the quaint urban eatery.
“A laundromat is where the people of the neighborhood meet,” de Cavel says.
As crews prep the restaurant and urban wine bar for what will likely be a late February opening, de Cavel, Lavomatic manager Burke Morton and Chef Joanne Drilling are in the process of looking the establishment’s progress over. Though cluttered with the trappings of construction in late January think snaking electrical cords, potent paint and a labyrinth of schematics it’s possible to see what will soon rise within the narrow, gallery-esque space.
One of Lavomatic’s key features is slated to be a wine and food bar spanning much of the first floor, and a dining room and outside terrace are in the works for the second story. An upstairs outdoor bar also is a possibility. Throughout the structure, the building’s natural character will bring the space’s urban flair ambience to life through features such as Lavomatic’s exposed pipes, de Cavel says.
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As for the fare, Drilling says to expect wine-friendly French dishes with some Mediterranean touches; moreover, the menu is set to include an array of cheeses, flatbreads and a strong element of braised, slow-cooked items. No matter the dish, Drilling notes that Lavomatic is committed to using as many locally obtained ingredients as possible.
“We’re really focusing on connecting with the community,” she says.
If you’re familiar with the former Maisonette chef’s victuals, don’t expect another Jean-Robert at Pigall’s experience. At the four-star fine dining hub, Morton says, wine is an intrinsic cog in the way a meal comes together; at Lavomatic which is slated to potentially host some 100 wines things are different.
“Here, wine is a reason unto itself,” Morton says.
So why the new artsy Over-the-Rhine location? Simply put, it seems de Cavel and his crew believe in it.
A long-time supporter of the downtown Cincinnati area, de Cavel says it’s exciting to see all the stores and venues in the Gateway Quarter area, and such establishments offer a massive potential for neighborhood redevelopment.
“All of us together will be a unique destination,” he says.
Morton concurs. “We hope we can contribute to, and benefit from, all of this,” he says.
Seeking to fill the role of a community gathering spot moreover, in a distinctively diverse setting, de Cavel says Lavomatic officials are hoping to craft a fun hub that will likely tap into the emerging thoroughfare’s younger crowd.
“I think it’s going to be more like a true neighborhood restaurant,” de Cavel says.
So has it been hectic getting everything together?
“It’s typical for a restaurant,” he says with a smile.
And, he should know when Lavomatic opens, it will join Pigall’s, JeanRo Bistro, Cuisine by Jean-Robert catering, Greenup Caf and Chalk Food + Wine, formerly Pho Paris.
