By COLlive reporter
Chef Moshe Wendel, who was involved in the creation of two of the trendiest kosher eateries in Brooklyn, apparently wants out of the restaurant business.
Wendel, who was the executive chef of Basil Pizza & Wine Bar on Kingston Avenue when it opened in 2010 and is now the owner of Pardes on Atlantic Avenue, is looking to retire from the restaurant which he owned with his wife Shana Wendel.
“The restaurant is doing very well, but as most people in the industry know, it’s a very difficult, time-consuming draining industry,” explained Elan Kornblum of Great Kosher Restaurants International, who broke the news.
Kornblum said Moshe Wendel is “looking to refocus his attention on catering and private events for his unique and established cuisine. At the end of the day (the Wendels) love this business — they really do, but they need to do what is best for their family.”
Before becoming frum through Chabad, Moshe Wendel attended a culinary apprenticeship program in Pennsylvania and cooked around the South of France before moving on to mostly French restaurants in the Philadelphia area, according to the Forward.
Promising that “Kosher food will never be the same,” the Wendels opened Pardes on March 2010 in Brooklyn’s hip Boerum Hill neighborhood. It was able to seat 24 people and offered an eclectic menu that altered almost every day.
“I am a Chassidic Jew,” Wendel said at the time. “This is my Chabad house. In my Chabad house, we show that kosher food can be great. It doesn’t have to be what you think it is.”
Most recently, Wendel was in talks with the Prime kosher restaurants for a possible deal, but that just didn’t work, according to Kornblum. “The restaurant is looking for a very serious buyer,” he added. “They are looking for someone that will take over and continue the Pardes vision.”
Until then, the Wendels plan to keep the restaurant open. If you were wondering, their asking price is $300,000 for name, recipes, assistance, non-compete, etc. Those interested can email [email protected].
Chef Moshe is the most innovated and dedecated chef in Brooklyn. He has redefined kosher food. Considering the amount of work he and his crew have put into those recipes and the Pardes legacy the price is a bargain. It only takes a hard working passionate chef and crew to keep it going and evolving. You can’t put a price on a lifetime of work.
I think is a huge mistake to go on public to announce you are selling, specialy for the amount you ask, יד הבעל הבית על התחתונה for any changes, For such a selling you should go to a broker, I hope after you”ll read all the comments above you’ll understand how money ppl who not understand nothing about retail and specially restaurant have opinion about your bussines and how much it worth or not, and I’m sure you don’t need their advices, it’s worthless.
Food looks fantastic!
AS far as 300K value
well it depends on how much money you make ( look IRS files, and new lease,etc)
MY opinion is that if you have 300K , you don’t need this kind of business. This is a business for someone who wants to make a living, iow that you are going to invest your time to be there ( dedcut your salary for more than a full time job) and make some extra profit if you can
I was there twice. The second time, I actually had to get up and get my own food. I wrote a note the waitress explaining why I was leaving her a $5 tip, even if it wasn’t all her fault.
I’m going to exercise my freedom of speech and say that the place is not worth anything.
It was a hipster experiment which has clearly failed.
BS”D
#6 what is your field of expertise
Nice glasses!
The business is not worth .5 cents!! Let me explain
Pardes doesn’t own the place, and the rent is gonna be very very high ( it’s 3 blocks from the Barclay center ) 2nd the place can’t even handle to many people ( it’s tiny ) the only way it’s worth $300,000 and in my opinion upwards of a Million is if the Chef (Wendel ) stays on full time for like 5 years etc…..
Being that he’s leaving, I would not suggest anyone pay anything.
We miss you, from our community in Hillside NJ. Hatzelacha
BS”D
I am afraid you are off the mark # 2 -there are no lines of 24 waiting outside to get inside
BS”D
when does the lease expire
can anyone make such food just by having the recipes
if not, then what could the business be valued at without
Mr.Wendel
how long will he stay on to train the new owner
Every business that sells needs a selling point. In this case any buyer can say “I can turn around the food faster and get in another seating”. So for only 300k you can get 24 more people dinner each night!
The food is great but the wait time is insane it should not take so long to serve the food or to get a drink or get the bill