Once upon a time, there was a legendary little watering hole near Sears Town called Lester’s Bar (it had first been called SyLa’s, after the original owners, but it underwent a name change in 1949). Around 1990, the landmark lounge was purchased by a customer, John Hitchcock (who was a big fan of the joint’s freshly-made hamburgers). Re-christening it the Cubby Hole, Hitchcock was the steward of the heritage establishment for 15 years before deciding to put it on the market.

Enter Teri Galardi and Gary Edmiston. “We looked at large clubs in Wilton Manors, Fort Lauderdale, and Oakland Park,” recalls Edmiston. “We heard about Cubby Hole, so we stopped in to have a drink and check the place out. We really liked it, and so we put the wheels in motion, and next thing you know Teri bought the place.”

There was a lot to attract Galardi and Edmiston to the location. “We really liked the ‘friendly, local watering hole.’ We wanted the bar to be laid back, comfortable feel,” explains Edmiston. He acknowledges there were concerns when they first over. “Local drug dealers were hanging out in the back alley. Teri started going to city council meetings, and we spoke to the local police about more patrols. We also installed more security cameras.” Eventually, the bad element got the message that they weren’t welcome.

Despite those changes for the better, some things have stayed exactly same— including the bar’s reputation for great food (including the burgers that helped “give birth” to it). “Our burger is 1/3-pound of fresh ground sirloin,” Edmiston justifiably brags. “I personally go out and purchase the sirloin every day. Every Friday is hot dog day, so many times I will make a Sloppy Joe sauce to go on the dogs. We really try to show our customers that they are number one to us,” he adds.

“We also have the longest happy hour in town. Seven days a week and customers can use their [free drink] chips anytime. Our philosophy is you should be able to use that chip when you want to use it,” says Edmiston.

Edmiston’s emphasis on service and quality date back to his days in uniform, military and culinary. “In 1975, I left the United States Air Force and joined Big Boy Restaurants. I was a manager for years,” he remembers. “I then went to work for a private club in Las Vegas, and then became Assistant Executive Chef at Vegas World Casino.” In Las Vegas, Edmiston began his professional association with Galardi.X

“I went to work for Teri at the Back Door Club, which was one of the largest gay clubs in Vegas. It was typical for us to have 500 patrons on any given night. Then Teri and I found Cubby Hole, and this has been home for me for the past three years,” says Edmiston. “I’ve had one day off in that time,” he adds with a smile, “but this has been a labor of love, so it makes it worthwhile.”

The Cubby Hole Bar is located at 823 North Federal Highway, Fort Lauderdale. For more information, visit thecubbyhole.com, and tell Gary and his staff that you read about them in Guy Magazine.

Wilton Drive will soon welcome its newest watering hole, when the Village Pub makes its “rebut” (pronounced “raybyoo,” as in, second debut) during the next few weeks. Business partners Greg Phelps, Mark Byard, Alex Sadeghi, and Jerry Yerich say they plan to revolutionize the bar business.

The owners say they are both intrigued and encouraged by an unexpected occurrence during the construction of the bar (which will be at 2283 Wilton Drive, Wilton Manors), was once the location for J.J.’s Otherside and, more recently, The Mix: The contractor discovered that back in the 1970s the bar had been named “The Village Pub.”

“When Mark and I created the name and the logo we had no idea that this was the original name,” said Phelps, a veteran behind a bar for nearly 20 years. “With help of Wilton Manors’ the Grande Dame Diane Cline, we even found photos of the location’s original façade. Diane is helping create our ‘Wilton Manors Wall,’ which will include historic photos, memorabilia, and facts about our great little town,” he adds.

“We will have six separate sound zones that can be independently controlled,” notes Byard about their plans for the interior. “One will be for the sports bar, one on the dance floor, one for the main bar, and the others will be for the outside areas.

If you look at the building from the front you will notice first all new doors. We are also removing the covered windows, and installing what will appear to be garage doors, so that during good weather they will be opened with a slatted air wall inside,” to help regulate sound going onto the Drive. Phelps added that the position of the VJ booth will include a full view of the entire bar, so that the sound and videos can be adjusted at a moment’s notice.

Along with individual video monitors around the bar, there will be a 76-inch screen located at the main bar. “In the center of the main bar will be a retractable stage for performances, so that anyone at any place in the lounge will be able to see from any vantage point,” Phelps explains, adding, “We want to make this a real destination in Wilton Manors.”

Concerning the ever-present Wilton Drive parking issue, Byard says that in addition to a dedicated back lot, “we have already contracted for valet service, so no one will need to worry about getting a ticket or getting towed. We don’t want anyone to worry about that.” Phelps and Byard say they are shooting for an opening before Halloween.

You can view images of the bar construction’s work in progress at villagepubwm.com.

A Gayborhood staple, Sidelines has been popular with both locals and outof- town customers, who have made the bar a destination-within-a-destination, in part due to its brand advertising in other markets. Morales cited parking in the business’ present Wilton Drive location as an ongoing concern, as well as the ability to now offer food service to patrons.

“Without giving away too many secrets, the acquisition of the new Sidelines Sports Bar garners a total of 6,000 square feet of space, nearly double its current location,” Morales noted. A date for the move wasn’t announced at press time.

ROSIE’S BAR & GRILL
2449 Wilton Drive, Wilton Manors, FL
954-563-0123

Like most people, I truly enjoy finding new places to dine. It’s always exciting to discover a hidden gem tucked away in a strip mall, or a brand new establishment that is hitting its stride right out of the gate. At certain times, however, you just want the comfort of an old favorite, a place where you know precisely what to expect with no surprises to take you away from your main goal:  to relax.  That’s my sentiment about Rosie’s. It’s like an old friend I can return to whenever I feel that need to be in my comfort zone. I may stay away for a while, but when I return, it is as if I have never been gone. And as Martha Stewart would say, “that’s a good thing.”

One of the primary attractions at Rosie’s is their outdoor space. It’s inviting and so well put together that it’s easy to forget that a major four lane road is just feet away from your table. The tropical landscaping is so lush and so well cared for that it all but creates a barrier wall between the restaurant and the street. Quite honestly, no matter the weather, Rosie’s is a spot where I insist upon eating outside. It’s just not a true Rosie’s experience if I don’t. By the way, a fairly recent development has now declared the entire outdoor seating area to be non-smoking.

A recent Monday evening found the partner and I enjoying the relative comfort of a rain-cooled summer breeze as we collapsed from fatigue on the patio. After we each ordered a Skyy martini — they’re on special on Monday evenings — we decided to make a dinner of appetizers because it sounded like fun. After consulting with one another and a bit of discussion, we ordered the most amazing macaroni and cheese balls I have ever tasted. Delightfully crunchy on the exterior and wonderfully cheesy — in a good way — on the interior, they were delicious and amazingly comforting after a long day. My partner is a pickle fanatic, and he could not pass up the chance to order the deep fried pickles. I will admit that I was a bit hesitant, but after they arrived, I threw my hesitation off to the side of the patio. Again, they were crispy outside while offering an astringent tang on the inside. It’s a combination that works. In order to keep things a little — ahem — healthy, we also decided to have a Rose Garden salad brought to the table. It was crisp, green, crunchy (detect a theme here?) and beautifully tossed with tomatoes, cucumbers, carrots and onions.  A smattering of cheddar and jack cheese on the top added interest to the fresh greens and veggies. It all created a comfortable, relaxing, delicious Monday night.

On another recent occasion, we decided to return to a couple of old favorites on the menu.  I have always been partial to the Rose Nylund Wrap, and it has nothing to due with how hot Betty White currently happens to be. It’s a classic grilled chicken Caesar salad done in a convenient and tasty tomato-basil wrap. It’s easy to eat, and it always makes me smile. Its simplicity is what makes it so appealing. The b/f opted for one of his Rosie’s classics: the Young Ranch Hand. Grilled chicken sandwiches don’t really get any better than this. Swiss cheese, bacon, lettuce, tomato and ranch dressing top the juicy boneless chicken breast. It’s a bit messy, and that is part of its appeal. You may need the knife and fork to help you.

If you’re up a tad early (10:00am) on a Sunday morning and want to get a head start on your day at the beach, stop in at Rosie’s for brunch. Just like lunch and dinner, they offer an array of fun, tasty options that will get your day going. I am particularly fond of the menu portion known as “Big Dicts.”  It offers variations on the traditional eggs benedict. I particularly enjoy Not Crab with a K.

Pan-seared blue crab cakes anchor this version of the breakfast classic, topped with poached eggs, sautéed spinach and herb hollandaise sauce – almost too decadent for a Sunday morning, but not with a mimosa. My partner is frequently drawn to the Greek omelet because he is a fan of the dish’s feta cheese, Kalamata olives, spinach and tomato combination. It’s his opinion that a Bloody Mary is the perfect accompaniment. During the earlier hours, a comforting mix of smooth jazz and funk play in the background to ease you into your day.

It’s always swell to run into an old friend; it’s fun to get caught up and to renew the bond that made you friends in the first place. That’s what I do whenever I return to Rosie’s after a brief hiatus.

It’s good to get to know Rosie’s again.

Wine Bar, a wine bar specializing in limited production wines, craft beers, artisan cheese and meats and tapas.

How long have you been here? What brought you to South Florida?
We have been in South Florida permentaly going on 9 years, but bought our condo 11 years ago. We came to Fort Lauderdale when Tim accepted a job here.

Please tell Agenda readers about your business.
We are a unique, alternative gathering spot on the Drive. We are quiet and mellow, which creates a conducive atmosphere for conversation. It’s a great place to de-stress and relax.

How long have you had your business and how is it going?
We are in our fifth year. Business is going well with many loyal local clients. We have weathered the economic downturn well and have adapted to the changing times.

What niche did you feel was missing, that you started your business?
Many people want a quiet place to meet their partners, spouses and/or friends. We saw a need for a place that would be a great date night spot while, at the same time, introducing limited production wines to our customers. Our addition of tapas was actually a response to customer requests for unique, fun, fresh small plates.

How does your business benefit the community?
The business has given us many opportunities to give back to the gay community, as well as to the community at large.

What disadvantages do you feel there are?
We really see no disadvantages.

How would you identify your management approach? Iron Fist or more Flexible? What do you see as the advantages to your approach?

Our staff is small and this allows us to be flexible. Our employees have great ideas and suggestions that we listen to and take to heart. We want them to have a stake in the business, so we respect their opinions.

What do you feel about the idea that the summer season is slow? How do you combat this pressure?
South Florida needs to come out of the “season” mentality. There are many in the area who are now year-round residents. Summer tourism is actually up also. Those of us who are permanent residents need events throughout the year.  We need to become a 12 month area, rather than a 6 or 7 month area.

How do you think the community as a whole responds to your business?
Our clientele is extremely diverse. All people who come to the wine bar gather and get along well, whether straight, gay, lesbian, old or young. That is a key reason why people come to the Naked Grape. It’s one of the aspects that we, as owners, really like about owning the business. Everyone feels welcome, and people like bringing their parents, siblings and friends into the wine bar when they visit.

In your lifetime how do you feel the gay community has changed?
Though we still have many steps to take, there is certainly a much greater acceptance in the community-at-large of gay and lesbian residents. We are fortunate to live in an area with such wide acceptance. Most people know someone in their lives who is either gay or lesbian, and that makes it much more personal. It’s hard to feel hatred when it’s that close to home. Though there is still prejudice out there, we feel it will continue to decrease as time passes.

Do you believe there is credence to the idea that a business geared towards the gay market is cutting out a major section of the wider community?
It depends on the business. In our case, we welcome the wider community and that co-existence does a great deal to broaden understanding and acceptance of the gay community.

How do you minimize that effect?
In some cases, minimizing it is not necessary. Again, it depends on the nature of the business.

What plans do you have for the future?
As of September 1, we are broadening the wine bar by offering a tapas menu and market items for sale at our new location. This plan has been under development for nearly a year. Our menu will focus on fresh, seasonal items. It will change regularly rather than remaining static. We hope to remain one option of many along the Drive in the years to come as we continue to watch and be a part of the on-going development of the Drive.

If you had an open check book, what business would you go into next?
We would remain with our wine bar/craft beer/tapas/market concept. We enjoy what we do, our many great customers and working with our loyal, fun staff. We really have no desire to change into another business but continue to improve the Naked Grape.