Plans to open the Hall of Fame Grill at University Square ended after the applicant decided not to continue its application to the Alcohol License Review Committee.
Scott Acker, owner of Quaker Steak and Lube in Middleton, had planned for a casual, Badger-sports-themed restaurant on the first floor, a more upscale dining area on the second and a banquet hall on the third.
Acker initially brought the proposal to the ALRC in July. However, some committee members were wary of the establishment’s possible 900 capacity in a neighborhood already saturated with bars.
After a lengthy debate, Acker was granted a referral to ALRC’s Sept. 8 meeting, thereby granting him time to come back with a modified business plan. However, Acker decided to longer pursue the establishment of the restaurant and bar.
“I am deeply disappointed. I would call it a great opportunity lost,” said Ald. Bryon Eagon, District 8, whose district includes University Square.
Eagon said it is hard for businesses to establish themselves in the place the Hall of Fame Grill would have occupied since there are significant financial burdens associated with opening a place in that particular area of University Square.
According to Eagon, it would take at least $50 million just to move out the current structures inside the building, such as the walls and ceilings.
“I can’t think of too many businesses or individuals that could take on the financial challenges of opening a place at that location,” Eagon said. “I’m hopeful and optimistic that someone will move in soon, but it’s disappointing that we have lost applicants that could have made it work.”
ALRC member Ald. Michael Schumacher, District 18, said there was a “structural problem” with the proposed plan: The location was under the jurisdiction of the Alcohol Density Plan and the capacity was too high.
Schumacher said he had no doubt the applicant’s intention was to open up a restaurant and he would have no problems with the establishment functioning as a restaurant at that location.
However, Schumacher added that after-dinner hours generally see establishments similar to the proposed Hall of Fame Grill become more focused on alcohol and less on food.
“If [the applicant] would come back and have a smaller capacity, there wouldn’t be a problem,” Schumacher said.
Schumacher also said there is a correlation between high capacities downtown and the need for increased police recourses in the area, draining the number of officers available in districts outside of the downtown area.
“What I look for are the ramifications for the community,” Schumacher said.
The ALRC previously approved the same location for a $4 million sports bar and restaurant, Field Pass, in December 2007, but only after reducing its capacity from 800 to 550. However, after financial difficulties, owner developer Curt Brink pulled his plans.
Eagon said he is confident some conditions and capacity rules could have been developed to alleviate the concerns of the ALRC in order to accommodate the Hall of Fame Grill.
Acker was unavailable for comment.
