While this may sound like a joke, it’s the true life story of how the Empire Dine and Dance rose from the wreck of a long abandoned building at the corner of Congress and Forest and turned into a slick new restaurant and live music spot. Bill Umbel (the realtor) bought the building and recruited Todd Doyle (the soldier) to help transform the space. Soon they were joined by Jim Lynch (the construction worker), Alexander Zimmerman (the librarian), Sandor Benczedi (the chef) and Ryan Dolan (the musician). The space opened with the December First Friday Art Walk and has been serving up dinner and entertainment seven nights a week ever since.
“We’re shooting to present a wide, eclectic array of performers,” says Dolan, who handles booking. “We’re going to be featuring national acts in the spring.”
Dolan says in addition to occasional comedy acts, shows will be mostly music, which will run the gamut from blues and jazz to salsa and Americana. Shows start around 9:30 pm and go until close. Covers will vary, depending on the band.
The first floor of the Empire is a decent-sized restaurant and bar. Upstairs is a huge open space with a bar, a few tables and a stage. Everything from the distressed flooring to the streetlights retrofitted as wall sconces to the diner stools has been recycled from a former use.
“There’s a piece of each of our identities in this place,” Doyle says.
Benczedi is offering a limited menu at this point, with an emphasis on burgers, such as Just a Burger ($8) and Porto-Onion Burger ($10), and steak, such as the 12 oz. steak au poive ($14) and the Capehart’s steak salad ($10). Lighter options include shaved fennel salad ($6), stuffed endive with smoked trout ($8) and pesto veggie grinder ($8). Other menu items include Empire meatballs ($8), mango brie quesadilla ($10), roasted eggplant ($6) and chorizo sandwich ($9).
Dessert offerings come from the nearby Geo’s Patisserie, and food is served both upstairs and down from 4 pm until midnight.
“I moved up from Texas a few months ago, and I’m trying to bring big portions and hearty meals to the state,” Benczedi says. “It’s about leaving with a full belly and a smile on your face.”