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Lexington sold to Smack Shack owners

With Jack Riebel in the kitchen. Thank god it doesn't sound like they are going to change too much and it will still have the old fashioned supper club feel.

http://www.twincities.com/localnews/c...

http://mspmag.com/Blogs/Foodie-File/A...

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  1. Wow! Talk about diversifying your assets.

    1. I've lived near The Lex for 3 decades and not eaten there once. I guess that I always figured it was a grandma/grandpa kinda place with mediocre steaks and mushy green beans and a stuffy atmosphere.

      I'm hoping they'll make a terrific restaurant out of it.

      2 Replies
      1. re: JimGrinsfelder

        I wonder if it's possible to knock some windows into the joint. It looks like a grandpa place that's also a dark cave.

        1. re: JimGrinsfelder

          I lived in the neighborhood for a while, too. One year we went to the Lex for Thanksgiving dinner. I have to say nothing there stretched the culinary envelope. But I expected mushy and bland, and what we got was competently prepared and tasty.

          Let's hope the Smack Shack folks can update the menu without making the Lex a hipster joint that's also a dark cave. :^)

        2. I found this interesting tid bit about Thoma after hearing more about him on another site. Looks like he was ousted from his former partners prior to Smack Shack.

          http://tcbmag.com/Industries/Food/Din...

          Not saying this is really relevant to the Lexington but interesting none the less.

          5 Replies
          1. re: phokingood

            This town does like to give people lots of chances. Fhima, Pham, Bartman, etc.

              1. re: ChillyDog

                I think it is because you see the potential talent and you are hoping they find the right place where it all clicks. Some of the names above are more style than substance, but America is built on more than one chance to get it right.

                Steven Brown comes to mind with Tilia.

              2. re: american_idle

                Some would say that second (and third and fourth) chances for people who start business is a US thing, not just a Minnesota thing and not just a restaurant thing. And that it's a strength, not a weakness.

                The argument is, when second chances go right, they takes advantage of experience, which is often only cultivated from previous failures.

                Food-related example: Milton Hershey, founder of Hershey's Chocolates had a few ventures fail before he succeeded.

                http://hersheyhistory.org/library-arc...

                If we were a one-strike and you're out (or even three-strikes and you're out) economy, Hershey Chocolate Company wouldn't exist.

                Persistence is a key characteristic of successful entrepreneurs.

                1. re: JimGrinsfelder

                  I'm all for second chances, but there is a difference between failure and malfeasance.

            1. I finally ate at the Lex about a year and a half ago. It was for brunch. I was looking forward to classic food made from good ingredients.

              What we got, both food- and service-wise, was SO bad that we were speechless - we DID NOT complain at all, but they still gave us HALF OFF of our meal as an apology.

              I'm sure it was just a terrible day for them and they had my sympathy, but nothing happened that day to convince us that a good day was worth going there for, either.

              Here's to the hope that the new owners will bring us a nice supper club with good ingredients and reasonable prices. People love to insult the idea of supper clubs (evidently not trendy enough for them), but they have their place and can be yummy.

              1 Reply
              1. re: sandylc

                Never went there to eat, it was a great place to drink....