Hillary Barq, a member of the family that invented Barq's root beer, plans to open a combination ice cream parlor, high-end wine and liquor store and cafe on Magazine Street, she announced at a Coliseum Square Association meeting March 21. First she must convince the city to grant permission for her to sell off-premise packaged liquor.
She went to the neighborhood organization for support. Several speakers wished her success and also expressed trepidation about a project involving liquor in an area inundated with bars.
Barq said the newly renovated shop on 1302 Magazine St. would have a restaurant serving fresh-squeezed juices, specialty cheeses, sandwiches and biscuits. The centerpiece ice cream shop will feature 10 flavors, six of which will be based on the community's input and will be made with milk from grass-fed Jersey cows, she said.
Barq hopes to sell packaged liquor and rare wines, along with wine openers, stemware and martini shakers, she said.
Barq brought mixologist Dylan Morgan to the meeting, and they explained their vision for how a liquor store offering fine wine and spirits would fit into an ice cream store and cafe that sells two types of coffee and sandwiches.
"On premise consumption, that's not going to happen," Morgan said. "We're not going to try and bring another watering hole to the neighborhood."
The association wanted her to agree not to sell her store to an establishment that already does serve open container alcohol on-site, since land use changes are done by location, not by the person applying and easily could become a less regulated liquor store under a new owner, should Barq leave, the group explained.
Barq was a managing partner at Cibugnu, a Warehouse District Italian restaurant that closed in October 2015.