Annies on Congress to Replicate Zinc Cafés of Paris [Interview]

Downtown Austin is getting a little dose of international flair next month with the opening of Annies, a new cafe/bistro restaurant that aims to recreate the zinc bar atmosphere of old Paris.


Annies [ed note: that's sans apostrophe, we double-checked] will reside in the Day building at Congress Avenue and 3rd Street, and is owned by Love Nance and Sherry Jameson, the proprietors behind Apple Annies catering. Inside the space, a 30-foot-long custom-built zinc bar is intended to serve as the focal point for impromptu gatherings, whether early in the mornings or late into the night.

Christopher Petkanas describes the culture of the zincs best in Travel+Leisure magazine's December 2007 issue:

A subset of cafés and bistros, zincs are named for a piece of furniture: the bars that are also their nerve centers. Technically the bar should be of galvanized steel, but they also show up in Formica, stainless steel, stone, copper, brass, and wood. Imperious and clannish, zincs are those places whose windows you’ve peered through a million times without, despite desperately wanting to, ever quite making it through the door. Hesitations usually have to do with the patrons looking too scary, the proprietor too crabby, the cigarette smoke too thick, the housekeeping too marginal. But be brave. Take a seat. No one can pretend to know and love Paris and not its zincs.

Zincs are the keys to their neighborhoods. (Apparently they’re a lot like pubs, but I can’t bear pubs and refuse the comparison.) Habitués treat them like home, coming and going, reading and slandering, daydreaming and grumbling.

Below and after the jump, we conducted a quick Q&A with Annies co-owner Love Nance, who told us about the concept behind the new restaurant, what we can expect to see on the menu, and why right now is a good time to be starting a new business.

Describe for our readers the genesis behind this new cafe-restaurant concept. How do you envision this fitting in with the core downtown demographic?


For 26 years, Apple Annies' crowded 50-seat basement cafe has been offering the downtown worker a made-from-scratch, fresh and quick breakfast or lunch, Monday thru Friday. The new Annies will add 100 seats, outdoor Congress Avenue dining, a full bar, seated dinner and takeout and delivery to the downtown resident and worker.

This nitch has not been filled in the downtown area. Annies on-site bakery, authentic espresso drinks and large takeout section (including evening delivery) will be new to the neighborhood.

Tell us about the architecture and design of the new restaurant. Which firms and engineering companies are behind it?

The cafe was designed by Love Nance and Sherry Jameson based on their travels through Europe and old New York, [and] it has a grand yet approachable European-style feel.

Annies is located in the historic Day building, built in 1886—the same year as the State Capitol and Driskill Hotel. The overriding goal of its owners was to preserve and celebrate the building's interior and exterior. They were assisted by [colorist] Carol Burton, Dick Clark Architecture, J. Grace Construction and Sam Swinback of Viridian Engineering.

Beyond the actual bar, how do you intend to cultivate the "zinc cafe" atmosphere of the old world?

Ernest Hemingway hung out around zinc bars all over Paris. Annies has recreated the scene by making the bar curvy and inviting. Zinc is a soft metal that can be polished to a sterling silver glow or a warm pewter hue.

Annies bar will serve as great place for a drink or a full course breakfast, lunch or dinner. Above the bar will sit an eleven-foot-high mirror, also framed in zinc, and a pair of seven-foot-tall custom-built European stands for the glassware and liquor. The zinc bar is located next to a big coffee bar, outfitted with an espresso machine [that was] hand built in Florence, Italy—[it's] the same style of machine used in the world championship barista competitions.

As grandiose as this all sounds, the bar feels warm, cozy and iconic. The vibe is definitely not stuffy. Kitschy red iguana leather bar stools and a swirl of sparkling lights above make it a fun place to see and be seen.

With the economy in such dire straits, why did you decide to launch a new business venture at this moment?

Actually, over the years, Apple Annies has lived through several economic downturns. Strangely enough, our business does better in a slower economy. We believe it is the value we offer and the farm-to-table comfort food fare.

Apple Annies has been downtown for 26 years, with a loyal following clamoring for its return. Annies, like Apple Annies before, is a place where you can come everyday and never eat the same meal twice, and it has always been know for an affordable and varied price point menu.

The same philosophy remains for the new Annies at its greatly improved location. The inviting and cozy atmosphere, run by employees who know your name, is [a] nice escape from the economic news in the outside world.

What recommendations or advice would you offer to those who might be considering opening up their own shops right now?


Always start small. My first shop was 500 square feet. Never expand unless you are bursting at the seams. Know daily where you stand financially. We bought our 4000-lb pizza oven on eBay ... with free delivery! Don't be afraid to ask. Not everything has to be new. Surround yourself with happy employees who know more than you do. Love what you do, show appreciation and be devoted to your customer.

What is it about the Day Building on Congress Avenue that attracted you to this location?

Its scale and warmth, the old brick as well as the beautiful sunshine that floods the doors and transoms. The minute we walked in the space we knew it was the new Annies. The 40 feet of Congress frontage and 12 French doors give us the opportunity to continue mingling outdoor and indoor dining, and the space is flanked by office buildings that already hold the majority of our cafe and catering customers.

Will the restaurant be open 24/7, and if not, what hours can we expect?

We will be open late on busy nights and have a late night dining and dessert menu. We will close earlier on Sunday, Monday and Tuesday evenings.

Can you share with us a sampling of what we'll see on the menu?

Organic eggs and brioche for breakfast, organic coffee drinks, freshly-baked bread and rustic apple tarts, our monthly hot entree lunch menu along with our famous tomato brie soup, farmstand vegetables, and our well known salads ... 15 at the last count. Wood-fired pizza, and a signature burger. And, for dinner, the pizza and grill stay [on] and we add in roasted lamb, risotto, and other seasonally-updated bistro comfort food.

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