Nob Hill Bar and Grill owners Matthew Ludeman and Sam Etheridge want their establishment to be casual.
"It's a place where everyone can be comfortable," Ludeman said. "You can come dressed up; you can come in a T-shirt."
The bar opened April 7.
The backs of the bussers' black T-shirts read, "This shirt meets dress code."
Ludeman was a frequent customer at Sam Etheridge's Ambrozia Café when the two came up with a joint restaurant endeavor.
The restaurant is on the corner of Bryn Mawr Drive and Central Ave., the space that used to house restaurants Graze and Kanome.
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Ludeman is a graduate of the Culinary Institute of America, and Etheridge is the restaurant's executive chef. Ethridge closed Ambrozia Jan. 1 to focus on Nob Hill Bar and Grill.
Renovations for Nob Hill Bar and Grill took about nine months to complete, Ludeman said. The decor includes European art and a 500-gallon electric blue fish tank.
"It's modern mixed with a little bit of the classic American bar," he said.
The bar's tagline is "an upscale joint," emphasizing its mix of class and comfort.
"It's a neighborhood bar and grill with an upscale, chic kind of environment," Etheridge said.
Glass garage doors were installed so the east side of the restaurant opens right up to Bryn Mawr. The shaded patio seats up to 60 people.
There are three big-screen televisions in the bar area. Ludeman said they will show sports events, including Lobo games.
First-time customers Vanessa Abbott and Dan Spanogle said they enjoyed the atmosphere on the patio.
"The food is good," Spanogle said. "We like hanging out here."
Ludeman said the menu reflects Etheridge's creativity and the style they are trying to promote - an upscale play on American-style bar food.
Some of the variations on classic bar food include chips with mango salsa, tuna nachos and buffalo calamari. Some Ambrozia favorites like duck enchiladas and shrimp corn dogs are also on the menu. Some new inventions include the Jack and Coke quail and the tortilla-encrusted snapper, which is a twist on the standard fish taco.
"The fish is actually the taco," Etheridge said.
Abbot said she liked the unique twists on menu items.
"I love that you can have a fried egg on your burger," she said.
The menu's array of unique drinks came out of collaboration with Mike Trujillo, a professional mixologist who trained the staff on exotic cocktails.
Etheridge said he took that training and used it to spice up drinks of his own creation. Some of these creations include the "gastronomical cocktails," which combine food and drink.
One example is the "Breakfast of Champions," a Bloody Mary topped with a poached egg, bacon and green chile.
Server Lauren King said she is excited about the drink choices.
"We're trying to bring back classic cocktails and to promote a new standard for them," she said.
King said the majority of the wine list is made up of organic, sustainable and biodynamic wines from vineyards committed to holistic and ecologicaly friendly practices.
King said the staff is working well together and is excited about the restaurant finally opening.
"It's a great staff - everyone's especially enthusiastic," she said. "We have a good group of people."
Nob Hill Bar and Grille
3128 Central Ave. S.E.
For hours, call 266-4455
