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Unintended Consequences of the Ever Shrinking Newspaper Industry

Louisiana Flair is closing at the end of the month.  Nate’s reached the end of his rope.

The restaurant is located in downtown Richmond right across the street from the Times Dispatch’s back door.

He’s survived snow storms that shut the city down.  He’s managed his cash flow as best he could, but it’s the layoffs at the newspaper that have done him in.

There are at least 65 fewer people working across the street than there were back in 2006 when he opened the restaurant.

There just aren’t enough people in the neighborhood anymore to warrant four restaurants.

Nate and his team have become my friends.

His beignets, red beans & rice and chickory coffee, not to mention his crawfish boils, smoked pork shoulder and fried oyster po’ boys and most importantly the attitude of his staff have made raving fans of his customers.

My Wednesday mornings are going to be bleaker with out their smiles and beignets.

A couple of days every week my lunches are going to be blander without Nate’s special seasoning.

But again, I’m going to miss the welcome I get every time I walk in the door.

I sat down at Catch Your Limit’s offices yesterday with Nate and we laid out his options.

Do you know anyone looking for a personable, capable chef with a following here in metro Richmond?

If so, reach out to me or give Nate a call at the restaurant 804.612.9066.

Meanwhile, you have until lunch on Saturday the 30th to enjoy great Cajun cooking.

Y’all come now, ya hear.

><(("> Gayle Turner

Gayle is a ><(("> Team Member at Catch Your Limit, a consulting firm headquartered in Richmond, Virginia. To learn more, visit

Posted in Miscellaneous.

One Comment

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  1. Tom Laughon says

    Maybe we should mount a Buy More Newspapers Drive. Maybe we could put Louisiana Flair on wheels and Twitter locations so more people are exposed! Free beads for everybody (I don’t know why the word exposed made me think of this). The main thing is to keep Nate in town. We need the energy and spice that he, his team and his magnificent, spicy concoctions offer us … without having to drive/train/fly to New Orleans to get it.

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