Three weeks into their opening, the management at the Krush lounge are working to perfect their operation in time for their May 4 grand opening.
“You need 30 to 45 days before you say ‘Public, here we are,’” said Joe McLaughlin, who co-owns the Rock Plaza “ultralounge” with John Allen.
The lounge, which sports hanging red lamps and highlights against subdued blue walls with grey slate masonry, is one of several new venues opening to cater to adults who don’t go to bed at eight in the evening as well as to families who want good food during the earlier part of the day.
McLaughlin defines his decorative style as “Northwest Modern,” which combines a Seattle city lounge aesthetic with the openness of Northwestern bars. He designed the lounge’s high ceiling and open bench seating to encourage more relaxed and open social situations.
He also has incorporated modern oil paintings into the design.
Classy is the name of the game for McLaughlin and Allen, who have tried to differentiate Krush from other eateries in the area by providing a different aesthetic from Sequim’s other bars.
Bartenders are decked out in long-sleeved shirts and ties, and waitresses sport sleek black dresses. The menu offers a variety of different entrees, from duck tacos to steak sandwiches and seafood pasta.
McLaughlin says that part of the key to his business plan is supporting the lounge’s nightlife aspect through a family friendly eatery during the day and evening.
“We want to bring in the full spectrum of people,” he says. That spectrum varies on a given day at Krush from retirees having an evening meal to 21-year-olds celebrating their first legal drink.
“You gotta have variety and cover a lot of different people,” McLaughlin says.
By providing quality food to Sequim’s older residents and families, he can keep revenue coming in to support DJs and other events for the younger crowds. He says that visitors should look to Cinco de mayo (May 5) for the first big party of the season.
McLaughlin hopes to provide some nighttime activities for the under-40 crowd, who are becoming an increasingly larger part of Sequim but, he says, haven’t yet been catered to.
“The under-40 crowd has been forgotten about,” he said. “Sequim is growing and some of the growing pains with the younger generation is having nothing to do.”
McLaughlin said he doesn’t look at other Sequim eateries as competition, but as part of a symbiotic relationship. He figures that the more people who go out, whether it’s to Krush or somewhere else, the more business eventually will come his way.