Davidson and Cornelius, there’s a new restaurant twist coming your way

An historic building in downtown Davidson is about to get new life, with a new restaurant announced this weekend by food writer and restaurant consultant Jennifer Brule.

“This is extremely personal,” she says. “It was the perfect storm. The building is this beautiful, historic building. It’s one I’ve had my eye on years.”

The building, 416 S. Main St., is a former ice house, with Kindred, Restaurant X, Fuel Pizza and Carrburritos as neighbors. It was formerly Campania Cafe. Brule plans to call it Davidson Ice House.

Brule has been a consultant and recipe writer for several other restaurants, including Barcelona Burger & Beer Garden and Alino Pizzeria in Mooresville, but this is her first time opening her own place. A mother with four daughters, she put her food-writing career on hold for a number of years when her family moved to Europe for her husband’s job.

After moving to Davidson seven years ago, she jumped back in a couple of years ago, writing a cookbook for UNC Press, “Learn to Cook Southern Classics 3 Ways.” That was followed by a podcast for The Observer’s Charlotte Five, regular appearances on local shows, and another book, a twist on Southern cooking, that’s due out next fall.

Adding a restaurant, though? That’s risky, she admits.

“I’ve done this, but it’s always been on someone else’s dime.”

Brule thinks she knows exactly what people in the Davidson area really need in a restaurant, she says: A lot of variety, from gluten-free to vegan to meat and potatoes, at a $10 or $11 price point. Her plan is a fast-casual concept, with bowls (mostly grains or greens) and naan wraps where you’ll be able to choose anything from meat to vegetarian toppings. Then you’ll pick a sauce to finish it that will have a lot of international inspirations.

The meat, such a slow-cooked brisket or meat balls, will be humanely raised, while the menu will also have other choices for non-meat eaters.

“This is the way people eat now. They want lots of flavors. I don’t know a family where at least one person is wanting more plant-based meals. I think that’s the future.”

She also plans to have grab-and-go options, including quart-size servings, and vacuum-packed chilled entrees that can be taken home and reheated.

“A lot of people tell me when they’re ferrying their kids to activities all afternoon, there aren’t a lot of easy-to-get healthy options up here. So we’re trying to help in that way, too.”

The building already had a restaurant, and since it has historic building status, they can’t change much. Her plan is to have it open by Feb. 1, after a little refinishing and repainting.

“I want to highlight the history of the building as much as the food,” she says. “I truly love Davidson so much. It’s a charming town, but there’s positive energy here too. They want businesses with heart and soul. Davidson people are really supportive.”

This story was originally published November 20, 2017 at 11:52 AM with the headline "Davidson and Cornelius, there’s a new restaurant twist coming your way."