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LP is the name of a new bar and restaurant expected to open in the next month or so at 1137 N. Martin Luther King Dr. The Loaded Slate, which closed last June.
Behind the new concept are longtime industry veterans Edward DeShazer and Mike Edler, and together they have created a concept that offers delicious, affordable food and a high-quality experience unlike anywhere else in the entertainment district.
“We really wanted to contribute to another positive experience in the area,” DeShazer noted. “We want everyone to feel at home in our space, whether they’re coming in to put on their jersey before a Bucks game, or they want something to eat before a concert. But we also want it to be a place where people can be comfortable.” Where the family comes.”
As for the “LP” name, it pays homage to the building’s past as a record store, as well as to The Loaded Slate, which uses the tagline “The Local Pub” on its menu and branding.
In an effort to maintain a friendly neighborhood vibe, DeShazer said they’ll be ditching late-night events in favor of events like weekly trivia quizzes and musical bingo nights that bring people together throughout the week to socialize.
Construction of the space is well underway, DeShazer said. In fact, they took the time to completely remodel the entire restaurant with the goal of not only updating the space, but giving it a bright, fresh feel.
This included exposing the long-covered cream urban brick, combined with lighter shades of white, blue and gray, to transform the dark bar ambience into a brighter, more relaxed one. They also have a private dining area where guests can host birthday parties, baby showers and other private events for up to 50 guests.
To design the menu for LP, DeShazer and Edler brought in chef Ben Cravensten hot wax and meat company Design a menu that caters to guests looking for a quick bite before an event, but will also appeal to the crowd who are looking for a nice spot for a relaxed happy hour or weekend brunch.
“Our focus is on homemade pub food that goes beyond what’s usually done,” Crevensten notes, saying he and DeShazer have been looking for a way to collaborate for years. “This program has really pushed me out of my comfort zone, but I’m really excited about the opportunity and the challenge.”
The menu will lean toward appetizers and sandwiches, Crevensten said, offering crowd favorites nachos and chicken wings, as well as appetizers like homemade charred onion dressing and a “fantastic” Caesar salad.
Handhelds will include smash-up burgers, po’boys, and fried green tomato BLTs, as well as a variety of vegetarian options, including sloppy joes made with Impossible beef, red onions, and bell peppers.
Crevensten said he also hopes to offer a rotating selection of specials, many of which will cater to guests looking for an entrée-style meal.
Brunch dishes will include classics like eggs Benedict, French toast, brunch burgers, steak and eggs, and options like shrimp (or grilled mushrooms) and sharp cheddar. In addition to weekend brunch, Crevensten said LP’s is also looking to introduce a Monday morning service industry brunch.
“We want people to think of us when they think of a place to go before an event in the area,” DeShazer said. “More importantly, we want LPs to be at the top of their list.”
Once open, LP’s will offer weeknight happy hour and dinner service Tuesday through Friday, and brunch service on weekends and Mondays.
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