What’s Next for the Bar Lou Space

Less than a week after Bar Lou announced its closing, word of the next tenant has come out: a restaurant called Monte’s, operated by Endwell Hospitality. The company takes farm-to-table seriously. Its One White Street and Rigor Hill Market in New York City are supplied by Rigor Hill Farm in the Hudson River Valley; similarly, its forthcoming restaurant/market project at The Palms building in Carpinteria will draw on nearby Rincon Hill Farm.

Monte’s is cut from the same cloth. From the release: “The restaurant will focus on being a casual, community-driven space focusing on produce sourced from Rincon Hill Farm, as well as Central California Coast’s bounty of produce, seafood, and protein. The menu will be farm-driven and fun, balancing comfort and creativity through highlighting seasonal ingredients, bold flavors, and an unfussy approach to cooking.”

The driving force behind Endwell Hospitality is founder Ryan Sohn (below right), “whose industry pedigree includes Apres Cru Hospitality, The Restaurant at Meadowood, and Hillstone Restaurant Group.” And “the two new projects’ culinary vision will be led by Chef Daniel Kim [below left], who was the former Executive Sous Chef at The Restaurant at Meadowood, former Executive Chef at Hibi in Los Angeles, and also formerly of Providence in Los Angeles and Le Cirque in Las Vegas.”

More on Monte’s as it gets closer to opening, which could be as soon as February, after the space gets a quick refresh.

Photos by Jack Dahlia, courtesy Endwell Hospitality.

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