I could take the easy way out reporting on Green Bean's closing last Friday and simply link you to restaurant critic Ian Froeb's excellent account in the Post-Dispatch's Off the Menu website. But there is so much more to this story than a business closing its doors in the CWE. In my humble opinion, the lesson here is something you learn over the course of a long life: To try something and fail is one thing but to have a great idea and not act on it is just that – a great idea.
When Green Bean opened at 232 N. Euclid in 2011 the two partners, Nick Guzman and Sarah Hazelkorn, were barely in their twenties – Sarah was still an undergrad at Washington University! Nick, originally from D. C., began two businesses while a student at Amherst College (class of 2011), MAStorage (since sold) and Mass Drinks. After graduation he moved to St. Louis to open a sustainable, healthy restaurant in the CWE with his friend
Sarah. (Read more about Green Bean in an earlier post here.) The pair did all the renovation work themselves, recycling wood left behind by previous tenants to build seating and counters, and getting menu advice from a family friend and well-respected chef in Washington.
Green Bean was, at its opening, one of the first "green" restaurants in St. Louis. Though recycling is a small part of what gives a restaurant this designation, I joked that it took more brain power to figure out which recyclable item went into which bin at the end of a meal, than it took to choose which delicious wrap or salad to order.
As I understand it, Nick sold his interest to Sarah sometime last year and moved to Chicago. Sarah kept the business going until last week. Some of Sarah's comments as they appear in Ian Froeb's column follow:
"We worked hard to bounce back from tough
strains placed on the business back in our first year, but in the end,
it wasn't enough – too little too late. Sometimes in business, the best
thing to do is let something go. We are hopeful to bring the concept
back in some fashion, at some time, and continue building on a brand
that has become known locally for fresh, sustainable, healthy, delicious
salads and salad wraps.
"It has been a pleasure serving all
of you sustainable and healthy food for the past 2 years. We wouldn't be
where we are today without all of your support, encouragement, and
commitment to us. We are sad to be leaving the sustainable food
community, but excited to have been part of such an amazing movement in
St. Louis.
Stay fit, stay healthy, stay happy, and thanks for all of your support!"
It's with tremendous admiration for these young entrepreneurs that I wish Nick and Sarah the best of luck with whatever comes next! And of course, I'll miss Green Bean – a lot!