Irreverent, funny and surprising even to themselves, the Snack Boys
have opened a game-changing restaurant and bar of the same name in
Walkerís Point, former home of A.P. Bar and Kitchen. Mitch Ciohon,
John Revord and Shay Linkus combined their culinary and mixology
powers to create a fun fusion of gourmet food and carefully crafted
cocktails in a hip yet tongue-in-cheek atmosphere thatís filled with
insider jokes. Revord, who owns Boone & Crockett, and Ciohon, who
owns TacoMoto (formerly Gypsy Taco) and BurgerMoto, are moving their
restaurant operations from Bay View to riverfront access at the
former Hot Water Warehouse, 818 S. Water St. These two friends had
always wanted to partner with their friend, Linkus, former chef of
The Vanguard. The three sat down with M Magazine to tell their
So, how did Snack
Ciohon: This concept was on the back burner for a
couple of years. We are friends with Justin (Anthony), who said he
was trying to get out of A.P., and he wanted John and I to buy all
his stuff. Then, we thought about it. Walkerís Point is growing,
and this is the perfect place for our restaurant. We had been
talking with Shay a lot. We are all friends. John said ĎLetís make
an offer, and letís talk to Shay about being our third partner.í We
all hang out, we like to eat and have (drinks), and we donít take
ourselves seriously. We take our food and beverages seriously, and
this (is a place to show our chops). Me and Shay have been chefs for
15 years, but most people know us Ė Shay as the sausage guy and me
as the taco guy, but both of us have fine dining backgrounds.
Revord: We always wanted to open up a restaurant
Shay, what did you think about going in with Mitch
Linkus: Itís about time. We were talking about a
couple of other things, and this just landed on us. It was super
fast. I didnít have time to think. I just had to go with it.
Tell us about
some of the food and drink options.
Ciohon: The Shay Breeze Slushie is named for Shay. He
likes lady drinks. Itís made with Malibu rum, pineapple, a little
bit of Red Bull, and itís topped with edible glitter.
Linkus: I donít like tough guy, bartender-like
drinks. I like things like margaritas and bay breezes.
Revord: The scallops are a little slice of heaven.
The bone marrow FTDL (for the dark lord) is the best in the city. We
operate very much on the fly. Itís a super dynamic menu and
Ciohon: The chips toodaloo is like onion dip cranked
up. It gives you the idea of French onion dip, but itís a blast off
from there. Itís got just about every kind of onion and allium in
it. It was the first item we created for the menu. The name comes
from this woman. We were waiting for the buildingís owner, and this
woman walks by, and we say hi. Then, when sheís about 15 feet away,
she turns around and says ďChips Toodaloo,Ē and I said ďWe have to
have a menu item named that.Ē
Tell us about the
naked Burt Reynolds poster in the back.
Ciohon: Like a lot of things at Snack Boys, itís
stuff that happens when me and John and Shay hang out. One of us
said ďLetís get a 16-foot blow-up of Burt Reynolds.Ē We all laughed
about it, but the next day we were ordering it. We gather
inspiration from everywhere, and absolutely, it will continue to
evolve. We havenít (fixed it) yet, but we are going to do the menís
room up in vintage Dolly Parton. We havenít decided on the womenís
Linkus: Probably Ralph Macchio.
Ciohon: Yeah, í80s heartthrobs.
Linkus: Like ďThe Outsiders.Ē Yeah, see, we made a
decision. This is how things happen.
Isnít it kind of
crazy to open one new restaurant and then move your original bar to
a new location?
building had just been sold. We want to let people know what they
love about Boone and Crockett wonít change. It will be bigger, but
it will retain that same small, cozy feel. The biggest thing is to
not lose anything. Iím excited to open up Boone to a larger
audience. And we will have an event space.