Augusta’s most prolific restaurateur will soon add two more entries to Downtown Augusta’s dining mosaic.
Pho-Ramen’L will be the first to open — sometime in early February — and the exact opening date is still a little in flux. That’s for a reason. Wight had a mob of people show up to Farmhaus Burger’s grand opening.
“There isn’t a set date. It’ll just sort of open,” Wight said. “With Farmhaus, we had a line of people around the block until closing.”
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Connected by kitchen to Pho’Ramen’L is Tacocat, a taco spot with room built in for more social dining. The latter will open by Masters’ week.
Pho-Ramen’L is an Asian-inspired but Southern-informed concept that Wight has wanted to bring to Augusta for eight or nine years, he said. There will be rotating small dishes and noodle bowls along with Wight’s signature cocktails, similar to the offerings at Craft & Vine. He said he’s not reinventing the wheel and bringing something completely new, but it’s new to the Augusta area.
Jennifer Krapp, who is designing the interior of both spaces, said Wight’s travels influence the changes and new concepts he wants to bring to Augusta.
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“When I plan a trip, I plan around my belly,” Wight said. “The first thing I do when I’m going somewhere is log onto Eater or Thrillist and see what’s good to eat. I book my hotel around where the good places to eat are.”
Wight’s trip to a Boulder, Colo. pho restaurant helped to further grow the concept for Pho-Ramen’L.
“I may take one aspect for a concept and combine with other ideas I have or places I’ve been,” Wight said. “Nothing I’ve done is really just one thing.”
Construction delays from the pandemic slowed the process, but Wight said he was in no rush to get these two concepts up and running. After all, he has five other restaurants to run.
In Downtown Augusta, Wight has Frog Hollow Tavern, Craft & Vine and Farmhaus Burger. A second location for Farmhaus and Frog & the Hen are in Martinez.
“I’ve got plenty on my plate, so I wasn’t all fired up to get it done too fast,” Wight said. “I’m going to take my time and do it right.”
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The methodical approach and commitment to excellence has helped Wight develop an army of dedicated employees that keep his restaurants running smoothly.
“Well, it’s not just me. It’s having good people,” Wight said. “It starts at the dishwashers. You can’t serve food on dirty dishes. No one job is more important than another.”
Wight said instilling his values in the first step, but empowering employees, giving them a sense of ownership and pride in what they do helps to perpetuate that standard.
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“When they care, it shows in the business. If you take care of your people, they’ll take care of you. If they’re happy doing what they’re doing, hopefully that helps you turn a profit,” Wight said. “I’ve had months where restaurants didn’t make money. But the hope is in the long term, you do.”
When asked if there was a dream concept Wight still wanted to have come to reality, Wight nodded and answered quickly.
“Retirement.”
Tyler Strong is the Business Editor for The Augusta Press. Reach him at tyler@theaugustapress.com
