The property is headed for an overhaul this spring ahead of a planned July opening. The taqueria concept is a first for PJW, which operates three other eateries on Haddon Ave. in Haddon Twp.
By Matt Skoufalos | February 23, 2018
Rendering of PJW Restaurant Group taqueria in Haddon Township. Credit: PJW Restaurant Group.
The menu and bar list are still in development.
The site plan hasn’t been approved yet.
Heck, the name is still being kicked around.
But conceptually, things are full steam ahead for PJW Restaurant Group’s 22nd location, a taqueria and tequila bar opening in the former Irish Mile this summer.
The theme is a new play for the Haddon Township-headquartered business, which also operates three other establishments (P.J. Whelihan’s, Treno, and The Pour House) within a half-mile of the property.
But it’s a niche for which PJW Restaurant Group sees an opportunity, said Operations Director Christopher Webb.
“Haddon Township is on fire right now,” Webb said. “It’s a hot spot. A lot of young people are moving in. The clientele is perfect for us.
“We really think this is something that the area would want.”
Intended as a comfortable lunch, happy hour, and dinner destination, the restaurant will put forward a menu that’s simple and fresh, Webb said. Its dishes and bar menu are still being finalized, but he promised “a great cocktail list and some great local beers.”
Rendering of PJW Restaurant Group taqueria headed for Haddon Township. Credit: PJW Restaurant Group.
The interior will reflect a vast overhaul, most noticeably in an elevated ceiling and front façade that will allow more natural light into the dining room.
The walls will be lined with reclaimed barn wood and salvaged corrugated metal accents; the floor will be composed of random-length wood paneling.
Preliminary sketches also show some conceptual wall art and potential seating arrangements throughout the bar and dining areas.
“We’re definitely going to clean up the décor,” Webb said.
Webb said the restaurant could create at least 50 jobs, with hiring beginning in May ahead of a planned July opening.
Onsite parking, which was a frequent concern for patrons of The Irish Mile, “is an issue for every restaurant right now,” Webb said. He’s banking on an offsite lot lease and street parking to handle any overflow traffic, as well as welcoming guests who bike, walk, or arrive via the nearby PATCO Speedline.
“We’re good neighbors,” he said. “We’re respectful to our neighbors. We all live here. We feel like we’re partners in this town with the town.”
