The Pizitz Food Hall Preview: The Louis
The Louis, a central bar named after Louis Pizitz, the original owner of the building, will enhance the stalls located throughout The Pizitz Food Hall by catering to the eclectic mix of dining options and offering beverages that complement each individual style of cuisine. The Louis is also partnering with Buffalo Rock for an extensive list of fountain drinks. Since The Pizitz is located near family-friendly spots like the McWane Science Center, The Louis will provide several options to satisfy the taste of each family member and offer light snacks. The goal behind this interesting experiment is to tie everything the food hall has to offer together.
The Louis is the latest creation of Matt Wagman of Park South Hospitality. While in college, Matt Wagman gained experience in the food and beverage industry waiting tables and tending bar. After graduating, he worked on Wall Street in finance for 10 years, but always knew he had a greater passion. Matt began looking for spaces to open a bar when he discovered New York’s (at the time) up-and-coming Nolita neighborhood. He opened The Vig Bar in 1997, later opening a second bar in Manhattan named Tribe. The success of his first two ventures led to a list of experiments ranging from a popular nightclub to a fine dining restaurant in New Jersey.
Matt recently selected Birmingham local Roscoe Hall as Director of Operations for Choza, Fero and The Louis. Leading up to the launch of The Pizitz, Roscoe will oversee contractor installations and design finishes, coordinate vendor account setups, and curate wine and liquor selections. He will also be in charge of interviewing candidates as well as hiring – essentially Roscoe is responsible for getting each business set up and running. Once the restaurants open to the public, his main duty will be to ensure that they operate efficiently.
Roscoe discovered his interest in the food and beverage industry while attending the University of San Diego where he gained a Bachelor’s degree in photography and graphic design. He used his skills in the kitchen to pay his way through college and eventually made a career out of the trade. Roscoe also gained a Master of Fine Arts from SCAD in Savannah, Georgia where he began combining his two passions: art and food. Roscoe has perfected his skills in kitchens across the country in several states including California, New York, Georgia, Oregon, Maryland, Missouri and Alabama. Roscoe has also worked as a food service consultant, a culinary teacher, a personal chef, and has developed nutrition programs to help cure eating disorders.
Roscoe is known in Birmingham for blurring the lines of traditional culinary arts. He was introduced to Matt by Sam Heide, Vice President of Leasing at Bayer Properties, and they were immediately intrigued by his passion not only for cuisine, but also his desire to diversify the city of Birmingham.
Park South Hospitality has been an innovative leader in the New York/New Jersey restaurant scene and plans to bring the same flair to The Pizitz Food Hall. Matt has been awed by the infectious energy of the town, specifically the food scene. Park South Hospitality recognizes the importance of how well-versed the residents are in the happenings of the downtown scene and is excited to join all of the cool specialty restaurants coming to Birmingham.