Chef Herbert Herbst opens new restaurant with varied influences
By Kirsten Ballard
Published in News on May 17, 2015 1:50 AM
Chef Herbert Herbst went from engineer to caterer to chef to restaurateur.
After his career at Stanley Cooper ended, he searched for a new passion.
"I've been exposed to food all my life," he said.
His father was in the air force and his mother worked in the lunch room of his school.
Now he combines all of these influences into his new restaurant.
He describes the food as international fusion, "but with a Chef Herb interpretation."
Opening the restaurant was a whirlwind of excitement, as they gutted the building and decorated. Planning started in December, when Chef Herb's Bistro and Restaurant moved into the space on 115 E. Walnut St. the last week of February.
On April 15, Chef Herb's Bistro and Restaurant opened for lunch. The restaurant served lunch to 60 people in two hours on its soft opening. On April 17, they started doing dinner service as well. There will be an official ribbon cutting in the future.
The restaurant is open Monday for lunch, Tuesday through Friday for lunch and dinner and Saturday for dinner only.
Food is still a family affair. Wife Nicol and son Luis join him in the kitchen.
Luis is a senior at Charles B. Aycock High School. After school he serves as his dad's sous chef.
"I get out here (in the dining room) and socialize, and he's back there working," Chef Herb laughed. There are eight employees at the restaurant, but as business picks up, Herb wants to bring on a bigger staff.
During the day, he describes the restaurant as "very bistro and lighthearted."
They serve gyros, sliders, soups and salads. One hot lunch special is served each day.
"We try to meet all the needs," he said.
The lunch price point is around $10, with a drink. The staff plans to offer downtown lunch delivery in the coming months.
At night, the lights come down and table cloths go out. Smooth jazz pulses from the hidden speakers as the restaurant transitions to a more romantic eatery.
The dining room seats 48. Reservations are accepted by not required.
The exposed brick wall is decorated with local artists Lotus Blossom and Dreamweaver's massive paintings. The art gallery features pieces for sale.
"It's more of a fine dining experience," Chef Herb said.
The restaurant offers a different menu each night.
The menu is listed at www.chefherbsbistro.com and the restaurant's Facebook page.
The menus rotate every three weeks. Each night offers a vegetarian dish and two main entrees to choose from.
Diners can decide between an a la carte menu or a pre-packaged 5-course meal.
"That's a lot of food for some people," Chef Herb said.
The Chef's Choice appetizer is a sweet cherry pepper stuffed with prosciutto and provolone.
End the meal with a fresh-made dessert with choices like baklava and ice-cream or a key lime torte.
Dinner plates have a price-point of around $20.
"We want to stay at a price point where people can get in and out of here affordably," he said.
On April 27, the restaurant was licensed to serve wine and beer.
"Our menu lends itself to a wine experience," Chef Herb said.
He has big plans going forward.
The staff will be out in force at Center Street Jams, serving up sliders and gyros. The restaurant will be open on those Thursday evenings as well.
Later in the year, he plans to add an awning and outdoor cafe on the sidewalk. He wants it to have a New Orleans feel.
He has brainstormed about monthly theme nights with a 3-piece jazz band in the dining room.
"I'm too much of a romantic," he laughed.
The restaurant is available for private events during off-hours as well.
He views his neighbors as a support system instead of competitors.
"We're not in competition," he said. "We're helping to rebuild downtown. If we don't have what you want, try our neighbors!"