Friends and fellow chefs Clint Simon and David Trask wanted to partner in a restaurant when the perfect situation came up. That perfect situation arose last fall when a deli in their neighborhood became available, allowing them to team up in Good Spirits – BBQ, Deli, and Catering.
“The situation was right, the rent was right, everything was right,” Simon says. “We knew this place – it was perfect.” Simon said Trask and him both live in the neighborhood and that made it very appealing.
Good Spirits is on the East End Road at 5214 Estate Teagues Bay by the Reef Golf Course. Simon lives in Estate Turner Hole and has named a smoked turkey, cranberry and cheddar sandwich the Turner Hole. Trask named his favorite sandwich, a beef brisket cheese steak with peppers, onions and cheese, the Hope and Carton after the estate he and his wife live in.
Kelly Simon and Kris Trask are also partners with their husbands and help out at the restaurant when necessary.
Simon says partnering with someone gives each other 50 percent freedom on coverage of an establishment that is open seven days a week. He added they keep an open-minded approach to all their ideas and opinions
Simon trained in French cuisine went to culinary school in Rhode Island and Trask was classically trained in Oregon. They made their connection on St. Croix through Miss Anna’s Hot Sauce, with Simon owning a small stake in the company and Trask creating recipes using the hot sauce.
Simon says the biggest difficulty they had starting the business was the local permitting process, which took more than three months.
“We went to get a fire inspection certificate and they said we couldn’t get it without the business license and we couldn’t get that without the fire inspection,” Simon says. “It was a total lack of communication between departments.”
With that behind them, they had a soft opening in October and officially opened in November 2009.
“Our barbecue is our meat and potatoes of the operation,” Simon says. “We don’t have processed turkey breast, we smoke whole turkeys to get the perfect breast meat.”
The beef, chicken, turkey and pork are all slow-smoked on the premises. Sandwiches are served daily from 10:30 a.m. until 5 p.m. After 5 p.m. they serve Mexican food and specific weekday dinners such as meatloaf Monday and chicken fried steak Fridays. The menu includes soups, salads, appetizers, dessert and children’s meals. Breakfast is served from 8 to 11 a.m. Wednesday though Saturday. One can dine in the air-conditioned dining area or under a canopy at picnic tables outdoors.
The couples also do catering of all sorts from pick-up to on site serving a minimum of at least five and averaging 20 meals basic or gourmet.
The Trasks came up with the name Good Spirits which Simon says is a play on the word “spirits.” He says the wine they stock is good quality wine at good prices and “our attitude is good happy people too.”
“Our specialty is to cook for you and to please you,” Simon says.
Readers can find out more about catering by calling 692-4663 or visiting the website www.goodspiritsvi.com.
