GLOVERSVILLE — Building a niche in downtown Gloversville is one entrepreneur's "soul" priority.
Michael Chase, 43, is already in the process of getting kitchen equipment for Adirondack Soul Food – a small takeout restaurant and cultural event space on North Main Street. In a few days, he’ll figure out his next steps.
“What we're going to do now is look to open up as soon as possible,” said Chase. “We want to be able to serve the people of Gloversville, whoever comes past the city, through the city and out of the city.”
Chase could obtain a special-use permit as soon as next Monday. His plans have been on the city Planning Board’s monthly agenda for three months now.
It’s been a bumpy process.
The 43-year-old faced some criticism from city planning officials over plans to allow patrons to volunteer for his community-centered, not-for-profit Rehoboth Valley, in lieu of paying for food. The board grilled him on the legal implications and structure of his plans.
“His [oral] narrative pieces just kind of wandered a little bit and that raised some concerns, but with his written application, we reviewed line by line and there was no dissension from the board membership,” said Planning Board Chairman Geoff Peck.
Social-media users at the time — some friends and connections within the community — backed up the business owner and blasted the board for not welcoming all of his vision.
“Mike's a great guy and if the board looks outside of their box and grants the permit, this will be a great thing,” wrote Ron Sutler of Gloversville.
“Praying 🙏 you will get the city to give you a special use permit. God Bless,” wrote Vincy Coadney of Gloversville.
“Hell yes! We need new places. Not another pizza joint, bar, beer store, etc,” wrote Scott Seeley of Stratford.
Chase was delighted.
“The comments were very much well appreciated,” Chase said. “I'm very, very, very happy to see that.”
Chase, director of the Managing Anger Naturally (M.A.N.) Program, moved to the Mohawk Valley from New York City with his wife Angela 15 years ago. He’s spent his time working on the side as a private chef for organizational events.
His interpretation of soul food is unconventional. While the style is conventionally linked to African-Americans recipes from the Deep South, Chase, who is Black, believes that soul food is any dish with “soulfulness.”
In turn, he plans to showcase a variety of worldly fare at Adirondack Soul Food, including Spanish, Greek and Egyptian cuisine. With few tables, the business model is centered around takeout.
The rest of the space will be used for educational, cultural and community-based programming, according to Chase.
When the time comes, the 43-year-old hopes to launch a “really large” grand opening.
“We'll go around to local businesses and allow them to try food and let them know that something's coming,” Chase said.