At the end of March, the Greensburg restaurant Red Star Agave Grille closed its doors. A Tribune-Review article cited the owners of the restaurant as attributing the closure to the construction of the Seton Hill Performing Arts Center (SHUPAC) and the building’s effect on parking spaces in the area.
By Andrew Wichrowski
SHU Community News Editor
At the end of March, the Greensburg restaurant Red Star Agave Grille closed its doors. A Tribune-Review article cited the owners of the restaurant as attributing the closure to the construction of the Seton Hill Performing Arts Center (SHUPAC) and the building’s effect on parking spaces in the area.
“I am devastated that they are leaving, because we are great patrons of the Red Star,” said JoAnn Boyle, president of Seton Hill University (SHU). “I was disappointed that we were identified as part of a problem, but everyone looks at what’s happening to their business from their own perspective.”
The restaurant, which opened in 1998 as Red Star Brewery and Grille in the historic Greensburg train station, changed its format to the Mexican-themed Red Star Agave Grille in 2009. Construction of the SHUPAC began on Aug. 28 2007.
“We met with them regularly, we were totally working together as partners, and were very aware that they might have temporary problems as anybody does when there is construction,” said Boyle. “We never, of course, were in any of their parking. Their parking is totally isolated.”
The restaurant used a number of parking spaces on the grounds of the train station to accommodate parking needs for their customers, but also used a parking lot the city owns to provide additional spaces for patrons.
“The lot that the city operates, and that they lease out, was cut back, somewhat, during the period of construction. That lot was available at night for the Red Star, and there was still a good many places available at night,” said Boyle.
Boyle mentioned efforts to provide the restaurant with additional parking on the other side of the train tracks to which the train station is connected. SHU administration also made efforts to draw business to the Red Star after the SHUPAC was built.
“I thought the Red Star was a great restaurant,” said Tamara Swank, assistant Theatre professor. “We were excited about having them right there and being able to work together with them like this, so we’re very sorry to see them go.”
Swank developed the “Dinner and Show” ticket packages in conjunction with the Red Star Agave Grille.
“Patrons would be able to purchase tickets where they would actually go to the Red Star for dinner first, and then come here for a show afterwards,” said Swank.
The ticket packages were created in an effort to draw business to the restaurant on nights that there were performances at the SHUPAC.
“They made a special menu for us, so that when patrons would come there, they would be able to order off the special menu so they could get to the show in a timely manner,” said Swank.
A new restaurant, The Supper Club, has moved into the space vacated by the Red Star, and will open this summer.
“I know that I will definitely meet with whoever it is to hopefully be able to continue our dinner and a show,” said Swank. “There have been a lot of people interested in that, they thought that was a really unique concept, to be able to have that all tied together, and so I would hope that I would be able to continue to do that.”
Boyle speculated that the economy was a contributing factor to the closing of the restaurant.
“I’m sure that has had something to do with any downturn in business. It certainly hasn’t been a downturn of clients from Seton Hill,” said Boyle. “I was in there a week ago, I took three people in, and at least two other tables were filled with Seton Hill people.”
“There isn’t a week that goes by that there aren’t Seton Hill people down there for lunch or for dinner,” said Boyle. “We love having the Red Star right down the block, so we’re very sorry about [the restaurant closing].”
Boyle noted that many other restaurants and businesses have seen increased business since the opening of the SHUPAC.
“The best thing any restaurant can do is give good quality food and service, and the word spreads like wildfire,” said Boyle. “So a lot of the places that are open downtown… who seem to be doing very well, and have the same parking issues that the Red Star does, I think benefit from people speaking very highly of them.”
Ernie Valozzi, part owner of the Red Star Agave Grille, declined to comment on the closing of the restaurant. Restaurant staff could not be reached for comment.