Pepper Sprout
A Historic Old Main Building Is Reinvented As A New Restaurant

The following article is reprinted from Dubuque Main Street's monthly newsletter, Main Stream. It is one in a series of articles, highlighting specific downtown restoration projects. This month we look at the renovation and restoration of a building located in the historic Old Main district. Together with her father, Clark, chef Kim Wolff is converting the building that was formerly the Monte Carlo Chinese restaurant into a new gourmet eating establishment, Pepper Sprout. We hope these articles will provide some useful ideas to area business and property owners to help in the ongoing renaissance of our city center. For details of the Main Street Design Assistance program, or information regarding our four-point program, call Dan LoBianco at (563) 588-4400.

Kim Wolff has got something cooking on Main Street. Her one-time hobby has grown into a profession that holds great promise for the downtown dining experience. Together with her father, Clark Wolff, she is transforming the building at 378 Main Street, the former Monte Carlo Chinese restaurant into an eating establishment with a décor that recognizes the history of the structure and a menu that puts a new spin on traditional favorites.

The purchase of the Monte Carlo building was a matter of good fortune and timing. Clark reports they had been looking for a place where Kim could create a restaurant that featured a unique menu and décor. Clark was committed to finding a place downtown. "That's where good local restaurants are - downtown," he said. When the Monte Carlo came up for sale last year, the Wolffs jumped on the opportunity.

Once inside the building, it was decided that major renovation would be needed. The Monte Carlo had called Main Street home for 46 years. While the history of the building's usage before it became a restaurant is not completely known, it served as a hardware store at one time. Other uses seem probable with evidence of various changes in the floor plan. With little of the original interior intact, existing walls were stripped to the brick. Removal of a drop ceiling revealed a surprise - the original tin ceiling was in excellent condition.

Nearly everything else was replaced. With a new roof, new electrical wiring, new plumbing, new heating and central air conditioning, essential systems have been completely updated throughout the building. Future plans include remodeling of the second and third floors into upper-level apartments with about 2100 square feet available on each level.

While renovation was necessary in the building's interior, restoration was the aim of work done on the fa�ade. Windows to match the originals were replaced on all three stories. Though the first floor façde is probably not original, research has not uncovered any photos that show the earlier design. (Available historic photos show the storefront blocked from view by a horse and buggy in one shot, and a streetcar in a later photo.) In an effort to utilize the existing storefront, while updating the color scheme, the Wolffs made use of Main Street's design assistance program, implementing many ideas from Main Street Iowa architect, Tim Reinders' drawings. Consultations and a visitation resulted in a custom, signature color scheme and removal of the rusty, iron fire escape, a later addition that did not fit with the original façade. Clark stated "he can't say enough" about Tim's design, adding that he was "very happy with their help. I would recommend it to anyone (working on a façade project)."

While a total building rehab is in the plans, the priority is to finish the first floor restaurant. Utilizing the exposed brick walls and the tin ceiling in the interior design, Kim describes the décor as "rustic art deco." Seating for about 66 people is expected with a combination of booths and tables. The floor plan also includes a small bar. The restaurant, Pepper Sprout, will feature Midwest cuisine with a gourmet touch Ð a combination Kim reports will be upscale but accessible, and maybe more important to local clientele, reasonably priced. The menu will be fairly small, but will vary seasonally with special entrees and pastas. The use of organic and locally-grown produce, whenever possible, will give dishes a regional flavor, something the Wolffs' hope will appeal to both residents and visitors.

Kim, who refined her technique working with chef Brett Stecher at the Old Village Hall restaurant in Lanesboro, Minnesota, insists on methods that are sometimes more labor-intensive, but worth the effort. The cooking staff at Pepper Sprout will make their own stocks for homemade soups and sauces. Bread will be fresh-baked daily. The restaurant will also feature seasonal wines, picked to compliment the rotating menu. Kim would like to have wine tastings, eventually converting of the basement into a wine cellar and private dining room for groups or special events. She hopes Pepper Sprout will offer people variety and choice and envisions a future Old Main with a variety of restaurants and nightspots "where people can go to dinner, listen to live music and have a drink." Save me a seat.