Stay Golden Opens in Berry Hill
Do unto others…the golden rule we all learned as kids. So why would that be the mantra for new spot, Stay Golden? The first installment of Golden Rule Hospitality, the restaurant and roastery is founded on the principle of putting people first, aiming for all of the perks of high quality and none of the pretension. “One of our core values is people first. That’s really our heart and [“stay golden”] was a quick phrase that we loved that kind of summarized the heart of who we are,” shares partner, Jammie Cunningham.
Located on Sidco Drive, an otherwise commercial strip in the 100 Oaks/Berry Hill area, Stay Golden is connected to Design Works Collective, a large renovated wharehouse space which includes The Candle Bar. Owned and operated by Joseph Moore, it is a brilliant space that sells Paddywax candles and offers candle pouring classes, as well as housing the Design Works team (think new age work space meets West Elm).
Similar to the Candle Bar, Stay Golden has made everything accessible, including an open kitchen, training lab, coffee roasting area, and soon to come, a hydroponic garden on top of the kitchen, viewable from the second floor seating area. “We’re inviting people into the magic of the restaurant, which is really fun,” Jamie explains of the concept. Customers can take classes in their training lab and roastery for a unique coffee experience. “It’s all about engaging the customers, weaving entertainment and education together to present guests with global issues such as farm sustainability, and about, for example, the farmer in Costa Ric," says Joseph. “We’re teaching them, but it’s in an entertaining venue."
Every piece of the restaurant tells a story, even the building itself––a revitalized 1950‘s warehouse––but especially their menu. Stay Golden partner, Sean Stewart shares, “One of the major values that we have for both coffee and food is the story of where it comes from.” As a past owner of Steadfast, Sean has cultivated relationships with coffee farmers all over the world and is not slowing down. Chef Simoni Kigweba is also working closely with local farmers, utilizing the freshest ingredients possible for his refined take on classic diner food. Serving up breakfast and lunch, you’ll find a yeasted waffle, as well as a burger and a tomato tartine. Beverage director and fourth partner in Stay Golden, Nathanael Mehrens is adding his own twist to the menu as well, with tempting concoctions such as the Coffee Mint Julep, made with smashed coffee ice and fresh mint. (Tip: watch him make it if you can.)
The ordering process at Stay Golden allows guests to pay via iPad, from their table. The idea is to free up the waitstaff’s time punching in orders to be able to serve the customers better. (It also means you don’t have to try to flag down your waiter when you’re ready to pay.) This requires a smaller staff to operate, allowing Stay Golden to pay higher wages with less turnover. They believe paying living wages makes for a happy staff, and that trickles down to the customer. And we plan to be regular customers at that.
Follow Stay Golden Restaurant & Roastery on Instagram @stay.golden.co
