What recession?
Gracie’s Place in
Williamston opened in April of 2008 as a small downtown bakery and café. In three years since, when many businesses have struggled, Gracie’s has done nothing but grow. What began as a small bakery became an occasional dinner spot and now has transformed into a full-scale restaurant.
“The kitchen alone went from 80 to 100 square feet to 900 square feet,” says Gracie’s General Manager Ben Donnelly. “The seating area doubled and we added a full horseshoe bar with a marble counter top.”
The renovations began after the growing business purchased their neighboring building. The project began in July of 2010 and underwent major construction between August and October when the restaurant was temporarily closed.
In addition to being able to seat double the number of diners, Gracie’s expansion came with extended hours and staff. The restaurant went from 8-10 employees prior to construction to 29 today.
Gracie’s also features a unique chef bar where diners can overlook the kitchen and interact with the chefs as they cook.
“People were really shaky at first to give it a try,” Donnelly says, “but once they do, nine out 10 people will sit there again.”
Source: Ben Donnelly, Gracie’s Place
Writer: Natalie Burg, News Editor
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