Taylor sent 140 surveys to people who knew the area and the property to get some feedback on what kind of restaurant he should open.
“My intention early on was to open a gastropub,” Taylor said. “After kicking the tires and surveying people, the conclusion was maybe that’s not where I need to be.”
Instead, Taylor plans to create a comfortable tavern that has trendy decor and menu items.
Taylor used wood reclaimed from the former Shackelford’s interior for paneling, put in concrete floors and a concrete bar top, and has plans to upgrade the patio.
He wouldn’t say what it has cost him to launch the Urban Tavern. He is using personal savings and reinvestment money to finance it.
There will be 24 craft beers on tap and domestic bottles available. Taylor said he is still working out how he wants to price the menu.