One of Columbia’s most missed eateries is making a savory come back. Glenn’s Cafe is reopening at the Tiger Hotel on the corner of Eighth and Cherry streets.
Steve Cupp, longtime owner of Glenn’s Cafe, closed the Columbia location in 2002 and reopened at Hotel Fredrick in Boonville in 2006. Cupp closed the Boonville location this August and will reopen Glenn’s Cafe at the Tiger Hotel. This past summer, Cupp accepted the job as the food and beverage director for the hotel, managing and overseeing catering, banquets, Vault, Velvet Cupcake, and now, Glenn’s Cafe. The restaurant is now owned by the Tiger Hotel.
The restaurant will feature a New Orleans culinary style with foods such as gumbo, oysters and jambalaya. Although the final menu is not set, Cupp knows the restaurant will include contemporary American dishes as well as Glenn’s classics including black and redfish, pastalaya and its pork chop.
Glenn’s Cafe will be open for lunch and dinner and feature a raw seafood bar. The restaurant will also offer a full bar with a specialty wine list and new cocktails Cupp is in the process of making. The finished restaurant will include outdoor seating when weather permits, three entrances, modern décor and a private dining room.
Although the restaurant will have an upscale ambience, Cupp plans to include price friendly dishes as well. “I don’t want it to be just a special occasion restaurant,” says Cupp. “I mean when Glenn’s was originally in Columbia I saw some people every Friday night or every Saturday night.”
Cupp is happy to have Glenn’s Cafe back in Columbia. According to Cupp, at least 50 percent of the clientele at the Boonville location were from Columbia. “There are a lot of longtime customers in Columbia and there are expectations they have for the restaurant,” says Cupp.
Construction began about a month and a half ago, and Glenn’s Cafe was scheduled to open in October. But with construction setbacks and difficulty finding a management team, the restaurant is now scheduled to open late November.
“I am looking forward to getting open and for everyone to see what is going on,” says Cupp.
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