At the Oct. 14 Prescott City Council meeting, the council approved a Class “B” Beer and Liquor License for Gordy’s Prescott Inc., located at 216 Broad St. Alderperson Maureen Otwell questioned Jonathan Lundquist of Gordy’s Prescott Inc. on what type of establishment would be opened at the location. Lundquist responded enthusiastically, sharing his plans for the building and their aim to make a few modifications.

“This building had some significant value to us because it’s the place my wife had her first job at back when she was 15 years old when it was the Brickyard,” he said.

Commenting that he and his wife have spent a significant amount of time here the past few years, he added, “We thought it would be fun to open up another one of our restaurants down here.”

The building, until Oct. 4, housed Lucille’s, a locally owned “upscale casual from scratch restaurant. Owner Kimberly Braun posted on the business Facebook page a farewell:
“This has been an amazing experience that I dreamed about for years. I did not think it was possible, but I found this crazy chef that after three years of convincing, took a leap of faith and joined that dream. There was very little plan, except to offer Prescott something a little different. To create a work environment that was fun, where staff were a part of the plan. A type of restaurant that I craved to go to and work at when I was early in my career. Unique and a bit fancy, but nothing too fancy. I think we did a pretty good job.

“It is time to move on and I am excited! No clue what I will do next.”

The 1,794 square-foot building sold for $710,000.

Lundquist said their restaurant will be more like a quick-service restaurant, emphasizing that it’s not fast food, but rather a 1960s-style diner featuring burgers, malts, and onion rings. He noted that they have been in business for 65 years, and their other restaurant, Gordy’s Hi-Hat in Cloquet, Minn., has been featured multiple times on Diners, Drive-Ins and Dives. He explained that they operate as a seasonal restaurant, open from April through October.

“Where we just kind of bust our butts for six months,” he said.

When Otwell asked if they were keeping the patio, Lundquist responded, “Oh yeah, that’s the best part of the place.” He emphasized that the patio is a major selling point and shared plans to expand it. “We’re keeping the same aesthetic and vibe. It’s a fun place to be, and we love this town. I’m excited to be part of your community here.”

They also plan to build a new commercial kitchen, as the current one is “quite small,” with hopes to open in the spring.