By Mike Huang

What would I do if I wanted to open a restaurant in downtown Chaska?

First, I’d do some research. A long time ago, I learned that selling the same thing as the next guy would only be an uphill battle.

Selling a commodity, you’d compete on price and finding a differentiator would be challenging, especially if quality and service of your competition was good as well. So what type of restaurant is missing from Chaska’s current landscape?

Let’s see, there are plenty of bars/restaurants (Pauly’s, Cy’s, Heartbreakers), Chinese (China Pagoda, Rising Dragon, Super Buffet); pizza (Papa Murphy’s, Pizza & Pasta, Papa John’s, and Sarpino’s, Domino’s); Mexican (Chaska My Love, Mi Casa, Qdoba, Tacqueria de Texas); sandwiches (Subway, Quizno’s); fast food (DQ, Arby’s, Culver’s, KFC); moderate upscale American (Ruby Tuesday, Seasons, Willows); family American (Perkins); coffee (Dunn Bros, Caribou); and even an Indian (Spice UP).

If there’s a restaurant on this list you haven’t heard of, drop me a line, and I’ll be sure to point you to it! That’s generally the dining landscape we have today in Chaska – I apologize if I missed anyone, but those are what come to mind. So, what’s missing? We could go on for a whole page about this, but what are the big hitters?

Years ago, when I was growing up (and had a full head of hair), there were two types of restaurants that I really enjoyed going to. First, there’s the old classic sit-down family-style Italian restaurant. We’re talking old-school Italian, with the moody dark woods, and hand-made home-style pasta to die for.

As I grew older, I discovered other types of Italian restaurants, with lighter, more delicate flavors and textures. But it wasn’t just the food – it was the warm, friendly feel of la mia famiglia.

One could argue that Buca or Macaroni Grill fits this bill, but a small chicken saltimbocca for $18.99 is a bit much for my family’s budget, and Macaroni Grill (or Olive Garden) are a bit more affordable, but still a bit spendy, and not nearly as convenient.

The other endearing restaurant that I found along the way and missed was one called the Klondike Cafe (Pizza) in Arroyo Grande, Calif. What I loved about this place wasn’t just the food – it was the atmosphere and energy. Stepping into the front door, you were greeted by the smell of fresh pizza in the air, peanut shells on the floors, and jubilant voices singing (often badly) to classic folk tunes.

Peanuts were all-you-can-eat and the floor was the well-worn ground for this. The first and third Saturdays of each month were sing-along nights, where the old-fashioned player piano would blare out old tunes from that grandparents to kiddies could sing along to. Thursday nights were (and still are) all-you-can-eat pizza chowdowns. And of course during the holidays, you could order a reindeer pizza, topped off with a maraschino cherry! (Boo!)

With the economy the way it is, I’m not sure that I would want to go too far upscale – after all, while there’s a significant affluent population nearby, places such as Eden Prairie and Chanhassen tend to have enough critical mass of higher-priced dining to draw those customers over that way. And opening a restaurant in downtown Chaska, you’d have to be price-sensitive to gain regular lunchtime business as well as attracting people from other parts of Chaska to come downtown.

So, here’s my vision for a downtown restaurant (like the former Mix). I’d open a family-friendly restaurant, serving affordable, Italian-American food. Target prices would be $7 to $10 for entrees. The atmosphere would be casual and friendly, with lots of energy. It would be a place that had different activities, such as sing-along and open mic nights. Weekends would bring in local artists to perform.

All the while, the goal would be to create not just a place to eat, but a place to gather. Through discounts for seniors and students, as well events and as outreach to the community, continually and aggressively attract and incent clientèle.

Of course, the staple of any good restaurant would be consistent, affordable food. Sure, there would be burgers on the menu, but the focus would be on home-style Italian fare, and some other dishes for those who desire something a little more upscale.

Of course, any restauranteur will tell you that that in and of itself is a significant, and ongoing challenge. A single bad meal could easily end a customer’s loyalty. Every customer would be No 1. I’d do crazy things to make the place stand out in the city – not just another restaurant. I’d name dishes after notable locals (all in good humor and taste, of course) and of course, the obligatory goofy things like create nearly insurmountable culinary challenges (a la the 64-ounce steak or 10-patty burger where eating one can earn the honor of a photo on the wall and a T-shirt to prove the accomplishment to friends and co-workers).

Anyone up for a Boe Burger or Ford Foccacia? Or would you rather take on the Brickburger Challenge?

Community columnist Mike Huang is a Chaska resident, and can be reached at huangmike@comcast.net.