Arts&Entertainment
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Main Street as deli and bar
By Shelley Mika
Staff writer
When you walk in the door, a ray of sun catches the chrome
of a bar stool, and it seemSTlike you’ve entered a ’50s soda shop
with a modem twist.
With one wall of shiny red booths and the black-and-white
checkered floor, people may not guess they are in a bar - espe
cially one on O Street.
But a look to the left boasts the shameful display of confis
cated fake IDs, a look to the right delivers a glance of liquor bot
tles and beer taps, overhead Tracy Chapman’s voice wails and
you know you’ve entered a college bar.
Main Street Cafe’s decor suggests a history, although it’s own
is short. As a cafe and bar, Main Street leads a sort of double life,
and as it does its history in the making becomes twice as rich.
John Seltzer, part owner and manager of Main Street, 1325 O
St., said his partners Tyler Olson and Mike Robinson found the
space for the business.
“In November of 1995, my partners were walking by, going
out to the bars and went, ‘Why is that building empty?’ and here
we are today,” Seltzer said.
Before it housed Main Street, the building was occupied by
Guarantee Clothing for about 30 years, Seltzer said. Later the
space became the site for Avant Card. Following Avant Card’s
move next door, the space went empty for about five years before
finally becoming what it is today.
Seltzer said he and his partners began building Main Street in
August 1995.
“We gutted the place; it took a month and a half to rip every
thing out. Then we did everything ourselves - the heating, cool
ing, plumbing and electrical woik,” Seltzer said.
Finally, a little more than a year
alter tne taea ior iviatn
Street came about,
the bar and cafe
opened on
December 6,1996.
From that day on, Main Street began its double life, serving
primarily as a cafe during the day and a bar in the evening, much
like the Peach Pit or the After Dark of “Beverly Hills 90210.”
However, there are a few differences. For one, Main Street’s
approach to cuisine takes a decidedly healthy step away from
typical tavern fare.
“People are more into not eating greasy food and want to get
in and out on their lunch break,” Seltzer said. “So we came up
with the idea to serve hot subs that are quick and easy. That way
you can go back to work without feeling like you have to take a
nap afterward.”
Jake Buss, a bartender at Main Street and a UNL senior psy
chology major, agreed with Seltzer.
“We have a kitchen that’s not your regular greasy bar food.
It’s deli style, so that’s one thing that sets Main Street apart from
other bars,” Buss said.
Nicole Anderson, a Main Street patron, said even though
Main Street takes a different approach to its menu, it is still suc
cessful.
“It’s definitely different,” Anderson said. “They have a good
variety; it’s simple but it’s good.”
Anderson said day customers differ from the evening
crowds.
“Lunch caters to downtown business people, and at night it’s
definitely a college crowd,” Anderson said.
Seltzer agreed.
“During the daytime, it’s business oriented, but college kids
come in, too. College kids say it’s weird to come in at noon when
it’s low key, and 12 hours later it’s a different atmosphere,”
Seltzer said. “It’s nice that we’re able to do both sides.”
In the evening, Main Street demonstrates the other side of its
dual atmosphere, catering mostly to college students. The
kitchen remains open until 8
p.m., but
instead of remaining a
place to dine, the glass
brick counter’s role
unmistakably becomes
to serve drinks.
As the last of the
business people make
their way out, the music
is turned up a notch, and the lights are turned down. But Seltzer
said Main Street keeps from becoming a typically grimy college
bar.
“Everyone comes down and has fun, but it’s clean and not too
dark,” Seltzer said.
Seltzer also said he felt there was a good deal of camaraderie
at Main Street.
“I attribute much of my success to my employees. Half of
them have been here since we opened. They care, and everyone
is friends. It’s kind of like a big family,” Seltzer said.
“I know a lot of people who work at Main Street, and it’s fun
that we can all get together even when they’re working,”
Anderson said. “Everyone seems like they know each other.
There are a lot of familiar faces.”
In between greeting customers by name, Buss said he also
felt there is a good deal of intimacy between patrons and
employees.
“I’ve worked here since day one, and I’ve seen the same faces
for 3'/2 years,” Buss said. “People come in knowing they’ll know
somebody. I think it’s the beginning of a tradition.”
Buss also offered another dimension to Main Street’s already
multi-faceted business per
sonality.
“We’re the
only bar that
boasts ‘Hip
Hop Happy
Hour’ ,on
Fridays,” Buss
said with a
chuckle.
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Scott Eastman/DN