× Expand Photography by Kevin A. Roberts Grilled, sliced, petite tenderloin with horseradish potato gratin, grilled asparagus, and chimichurri is priced at $19.

Marc Del Pietro and Brian Doherty just did something more chefs might consider doing: transform a vacant neighborhood bar into a restaurant with truly approachable pricing.

58hundred, A Butchery + Garden, opened officially last night at 5800 Southwest Avenue (the former Lou C's Bar & Grill), in the city’s Southwest Garden neighborhood. The handful of entrées are $16 to $19, with starters, salads, sandwiches, and sides priced at $10 or below.

“The price point was of prime importance to us, keeping everything super affordable," says Marc’s wife, Amy. So she was surprised that 58hundred sold more higher-end wine during last weekend’s soft opening. The other thing that surprised her: the overwhelmingly positive response to an unusual starter, brussels sprout tacos. “We liked them and all,” she says, “but never thought they would be the hit of the weekend.”

Bar manager Brad Chapman rattled off a few several more: “The pork belly, those tacos for sure, the shrimp po'boy (all pictured below), the braised beef with brown butter gnocchi... Both salads went over well. The smoked beets are ridiculously good..."

× Expand Photography by Kevin A. Roberts Brussels sprout tacos with lime crema, pickled red onions, and toasted almonds, $7.

× Expand Photography by Kevin A. Roberts A starter, house smoked pork belly with cheddar grits and soy sesame pan reduction, is only $8.

× Expand Photography by Kevin A. Roberts Shrimp po'boy with tomato, house pickles, lettuce, sriracha remoulade, and malt vinegar fries, $10.

Although five of the current six entrées are meat-based—a nod to the in-house butchery that The Block is known for—two-thirds of the menu items are not. "I could have stretched my family’s Italian connection and gone that route or done another meat-forward place, both of which I’d done,” says Del Pietro. “But today, people’s tastes and palates have become more vegetable- and seafood-focused, so it made sense for 58Hundred to lean in that direction.”

Photography by Kevin A. Roberts In one corner of the bar is a live edge walnut table for 10, built by David Stine.

The one-page menu lists 25 items on one side. Annotated illustrations of a knife and carrot are on the other, as well as the raison d’etre: “It’s the story of two butchers and their wives. Two meat eaters and two plant lovers. Who wanted a place for people to come together, where everyone is welcome—and every appetite. At 58hundred, we have a passion for fresh, committed to local. From seasonal produce to free-range meat, we do just that. So come, eat, and stay awhile. There’s always a place for you here.”

The dark-green walls and ceiling in the two-room, 65-seat space (with 40 in the dining room and 25 at the bar) have been painted white, and new chairs, tables, and light fixtures were added throughout. A composite marble-esque bartop—also white—was added.

Photography by Kevin A. Roberts

Real votive lights and simple greenery grace the tables. 58hundred is intentionally simple, spare, and spartan. Wall décor will be added later. A local artist has been commissioned to paint several pieces.

The part-grass, partially shaded rear patio is still in development, with plans for lights, greenery, a garden, and additional tables when the time and season allow.

58hundred is currently open for dinner Tuesday through Saturday. Lunch, Sunday night service, and “hopefully Sunday brunch” will be added at a future date, as will a private event space upstairs.

“We met the nicest people over the weekend,” Amy says, “All indications are we’re giving them exactly what they want. We feel good about this place.”