A barbecue restaurant in downtown Atascadero is facing potential closure unless business improves, according to its owner.
Chef Gregory’s Barbecue Smokehouse Emporium, which opened last summer in the La Plaza development, has struggled to gain traction. Owner Gregory Kalatsky told The Tribune that business has been challenging since day one.
The main obstacle, Kalatsky explained, has been the ongoing eight-month-long construction on El Camino Real, which has reduced lanes downtown and added more parking spaces. The disruption, he said, significantly impacted customer traffic.
“The months from June to September were horrible, and October didn’t improve. November was quiet, and December was extremely poor,” Kalatsky said. “I’ve reached out to the community twice to let them know how bad things have been.”
The hot weather during the summer and the presence of the Mid-State Fair also contributed to the struggles, Kalatsky added.
“Five months of poor business,” he said. “We’re tucked away, around the corner, and people can’t see us.”
In an effort to turn things around, Kalatsky reached out on Nextdoor and Facebook, sharing his struggles and asking for local support. The response has been positive, with more visits to the restaurant.
While Kalatsky is grateful for the current support, he stressed that continued patronage is essential for the restaurant’s survival.
“We need ongoing support to continue, and if that happens, we can offer things like beef brisket and beef short ribs that people have been asking for,” he said. “Let’s see what happens.”
To attract more customers, Kalatsky has introduced brisket on Wednesdays, a unique offering in the area.
He describes his restaurant as an “emporium” because of its variety of Memphis-style barbecue dishes, which include ribs, pulled pork sandwiches, pork belly, and smoked chicken.
The menu also features baked beans, coleslaw, cornbread, signature salads, soups, catering options, and 30 different flavors of peanut brittle.
Kalatsky, who has been working on a cookbook titled How to Eat Successfully without Chewing, shared his personal experience with food. Seven years ago, he was in a motorcycle accident that made it impossible to eat solid foods during his recovery. Now, he is sharing his journey and recipes in his book.
“How do we manage to eat things like an In-N-Out burger, pizza, spaghetti, tater tots, and a barbecue pork sandwich without chewing? Trust me, I’ve done it all,” Kalatsky said.
As Kalatsky continues to navigate his challenges, he hopes the community will continue to rally behind the restaurant.
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