FLOYD AND CONNIE’S POP UP AT THE WAITING ROOM
MENDOCINO, CA >> Every Sunday starting at 5:00 p.m. at The Waiting Room next to Cafe Beaujolais, Floyd and Connie’s food pop-up takes over the small building. Two culinary-trained chefs, Stephanie Butler, and Nick Dogan, offer a set dinner menu for those locals and tourists who seek them out on Ukiah Street.
Butler and Dogan have built up a reliable cluster of patrons attracted to their fresh approach to classic roadhouse and French bistro-style menus with touches of other international flavors. Everything is fresh and locally sourced. With severely minimal cooking equipment and space, the miracle lies in the culinary magic they present to diners.
Think poached shrimp with grapefruit, fennel, and chervil. Perhaps you would prefer a potato tart with green garlic and black olives. How about a side of arancini mozzarella balls with marinara? Or a vegetable cassoulet or perhaps a Sunday ragu with focaccia? Maybe try the marinated olives or the deviled eggs? Top it all off with a slice of strawberry guava cake or perhaps banana chocolate cake.
The pair are committed to their brand and see Fort Bragg, where they live, as the place to settle down. Butler explained, “We only want to be in Fort Bragg. We think there’s a need here, a lot of potential, and many empty buildings. We think what we offer is a little bit different, and we want it to be fun.”
The duo is hoping to find the right downtown location but commented that “it’s too early to say anything is in the works.” Their hope is to open by the end of the year or next year. Dogan said, “We built our brand and built a presence. When we do open, people will know who we are.” Currently, they serve about fifty diners each Sunday.
Dogan noted that quite a few people come in on Sundays and call him “Floyd.” Stephanie remarked that it is “his alternate persona for about three hours a week.” The business name of Floyd and Connie’s came from multiple discussions about what type of atmosphere, food, and presentation to the public they were looking for.
Modern roadhouse yet beckoning to past days, well-known
foods but with a fresh approach came down to the names of Nick’s grandparents — Floyd and Connie. Old fashioned, warm, reliable, yet with a spark of the unknown lurking about. Both chefs agree that a full menu in their own location will offer much of what diners now come for.
Mutual friends brought Butler and Dogan together with the owners of Cafe Beaujolais, Peter and Melissa Lopez, whose son is the executive chef. They also own the Brickery and The Waiting Room nearby. The Waiting Room is a coffee and pastry shop by day and a wine and beer bar in the evenings. However, Sunday evenings drew in only a few customers.
An agreement was pulled together, and the Lopez team granted Butler and Dogan the use of The Waiting Room to serve customers, the Brickery to use as a kitchen (with one induction burner and an oven,) and the main restaurant for the dishwashing. Butler and Dogan spend Sunday evenings dashing among the buildings to present Sunday meals.
In an understatement, Nick described this routine as “quite a production.” It’s all part of the plan to reach their goal. They can already feel it happening on Sunday nights. Butler noted that they have a base of regulars who span a wide spectrum of ranchers, artists, locals getting off work shifts, and tourists as well.
“We want to open a place that is accessible, fun, geared towards the more youthful,” said Butler. She continued, “Just good vibes and good energy, a place where local people could come and have fun and feel like they’re supporting other local people.” Butler added, “It takes a village, and that’s what we found up here.”
Butler and Dogan didn’t just wander into Mendocino County one day. The forces of economics and personal dreams propelled them to the Bay Area in 2010 after their training at the French Culinary Institute in New York City. Butler, born and raised in Sacramento, and Dogan, a native of upstate New York, founded a friendship on a casual conversation about a pizza restaurant.
The conversationalists became a couple, and the couple headed to the Bay Area with some work contacts in hand. Both worked in a variety of restaurants. Butler worked as a pastry chef before they came north, and Dogan had employment in events. Then catered events began to sputter out. It was time to move on after nine years.
Butler was already familiar with the Mendocino area from family trips to enjoy the area and the good food. She found employment in The Fog Eater Cafe in Mendocino and credits owner Haley Samas-Berry with inspiring her to believe, “If Haley can do it up here, we can do it up here.” Butler and Dogan then asked each other, “Why not us?”
In the meantime, Nick said that the two chefs, who never stopped talking since the first discussion about a New York City pizza place, are operating “where space will have to dictate the menu.” In spite of the mad dash on Sunday nights, they remain committed to their dream and to forging ties in the community.
Butler described their focus on local food sources. “We’re partnering with other small businesses,” she said, “who are equally small, to support each other. Ukiah is too far away to go. We purchase at the Fort Bragg Farmers Market every week.” The chefs also rely upon a variety of small farms in the area.
At this time, Floyd and Connie’s social media contacts are only on Instagram. They know there is a much wider audience to reach to tell their story. Butler said, “The community up here has been so great. Anyone who hears our story will be a positive thing.” She added, “Maybe one of them has an empty building.”
Floyd and Connie’s is open on Sunday evenings at 5:00 pm at The Waiting Room on Ukiah Street in Mendocino. There is a set menu, and beer and wine are available through the on-site Cafe Beaujolais wine bar. They can be contacted by email at connie@floydandconnies.com.