EDITOR’S NOTE: This post has been updated at the end
Contrary to the hubbub around the closure of Carman’s Country Kitchen, there isn’t a pizza place coming into the corner after all.
|Already some action. Too bad it means nothing|
Carman said she was ousted after 22 years because the landlord wanted to make way for a “run-of-the-mill pizza place.” Irate commenters took to this website and others to rail against the prospective tenant and the dimwitted landlord. But somebody must have gotten their lines crossed.
Building owner John Angelis told us that he does not have a tenant lined up, and that Carman left because she didn’t want to pay $25 extra a month in rent. We tried getting in contact with Carman to confirm this, but haven’t had any luck (You know her? Send her our way).
On Thursday, Angelis was busy tearing out some of the old fixtures to get it ready for…?
He asked us to pass along some info to anyone who might be interested in renting the place for somewhere in the neighborhood of $1,500 a month. “There’s a lot of foot traffic on this corner,” he said.
|Before the end|
Angelis said he would like to see another restaurant come in, maybe a luncheonette. But since it’s right across the street from the state store, maybe a BYOB would be good? Of course, the place is tiny, so any new tenant would have to be creative.
If you know of anyone looking for space, or if you hear that Carman thinks we’re spouting off a bowl full of lies, tell them to email us at firstname.lastname@example.org.
UPDATE: After a little dispute over how and why Carman’s lease was ended, we checked back with Angelis. He said he had been issuing year-to-year leases for several years, each with $25 a month increases. At the beginning of this year, she refused an increase from $975 to $1,000, Angelis said, so he ended her lease.
The confusion about the pizza place may have stemmed from the fact that Angelis used to run one, but he told us he has no interest in doing that again. Also, Angelis noted that any new operator would have to start from scratch with all new equipment because all the old stuff has been thrown out.