Lobo served its final meal this Sunday before it closed for renovations, but pay no attention to speculations that this might be a permanent closure, suffering the fate of so many nearby shuttered restaurants (Miriam, Jill’s, Margaret Palca blech…). Owner Sean Patterson told us that after 5 great years at Lobo’s Court Street location, he signed a new 10-year lease, and is taking this time to make improvements for Lobo’s patrons.
Renovations that will be made over the month include:
- Creation of a larger, more efficient kitchen and easier access for guests to the back garden, which will be accomplished by adding a 10-foot extension to the rear of the building on the basement and first floor. Before, guests were forced to walk up one flight and then back down a back staircase to reach the garden. With the new design, there will be a corridor that goes past the kitchen and directly into the garden.
- Addition of new hardwood floors and more seating and standing area to the downstairs bar and dining area, along with other cosmetic improvements. Hardwood floors will also be added to the upstairs dining area, along with additional booth seating. Restrooms will be renovated and lighting will be improved.
- Restoration of the building facade to its original historical state while maintaining the Lobo aesthetic.
All renovations are expected to be completed by mid to late April, and Lobo will reopen in plenty of time for Cinco de Mayo.
Can you make sure that in the course of the renovations he removes all American cheese from the premises and reopens with, at the very least, Cheddar or Jack in its place?
Though I know what you mean, Ann, I have to say my mouth waters when I think of that bean dip with the American/Velveeta-esque cheese on top. Of course, that would be accompanied by three margaritas, which are slammin at Lobo.
Perhaps the margaritas affected your recollection of the bean dip?
The American really ruins a plate of cheese enchiladas. I haven’t had the margaritas there, do they involve sour mix? I will say – the sangria I had tasted like watered down cranberry juice.
Nonetheless, boarded up storefronts are never a good thing so it is good to hear they’re doing well enough to renovate. Perhaps I’ll give them a second, scratch that, fourth try post-renovation.
The margaritas use fresh juice. That’s why they’re so good. But, I’ll agree, the food could be better.
I agree with Ann. Can the renovations include an overhaul of the food? A good, sharp cheddar would be an improvement, as would a change to the “beans” which recently were just a pile of coagulating mush.
I’d like to be sure that in the course of his renovations he finds a more likable, hospitable waitress. That woman is rude (and seems to hate children and their parents, no necessarily in that order!)