Page 57 - Jeffersonville Journal Visitors Guide

ospitality is the focus of two of the new
businesses that have opened in our area. Both are housed in older buildings which had been recently renovated. Their new owners have taken these buildings even farther, with additional renovations creating warm and welcoming spaces for visitors and locals alike.
BY ANNE HART
HHOSPITALITY IN THE HAMLETS Respectful Renovations bring new life to two + Historic Buildings
And the food’s good, too!
The Clair Inn and Cafe, which opened last December, is located at the site of the legendary Hotel Clair in Youngsville. This coffee bar, cafe and soon-to-be inn is operated by Randy Klocko, Keith Cousineau and an ever-present yet silent partner. The trio recently moved to Youngsville from Palm Springs, where Keith and Randy operated a design and construction business for a number of years. Prior to that Randy worked in retail and design while Keith worked in every aspect of the food industry. They had originally considered opening a business on their property, but when they heard that the Clair was for sale, they decided to buy it. “I’d always liked this building and felt that it was sad that it hadn’t been brought to its full potential,” Randy said in a recent interview. “It was sad to see it closed, sitting there, with birds flying in and out of the windows,” he added. “Enough had been done that I thought we could financially afford to finish it. So many of these buildings have been run down to a point that it’s almost financially impossible to bring them back.” he noted. Having a business like this was something he always wanted to do, he said, and the combined experiences of the partners gave them the expertise they needed. Their goal was to create a comfortable space that feels modern without being disrespectful to the building’s past. “We wanted the place to be “kind of like the “Cheers” of Youngsville; your go-to place for lunch or breakfast,” said Randy with his
characteristic smile.
Randy describes the food
as “country eclectic.” Keith is
the chef, bringing his years-
long experience in the food
industry to the forefront. The
food is regionally sourced,
using organic vegetables and
flour, while adding in other
products to help moderate
prices. They strive to keep
their meals at the highest qual-
ity while remaining affordable.
“We’re conscious of the community and want to keep our prices at a level that appeals to everyone. Our local clientele is our best customer and we are grateful for that,” said Randy.
There are three distinct eating areas, all of which have a different character. The coffee bar is a place where you can grab a coffee and a quick bite, to eat there or to take out. The bar area is casual and open and the dining area is a bit more formal and adaptable for large dinners or events. There’s also a “Woodstock Lounge” for just hanging around in. A deck in the back completes the public areas.
When asked what are his greatest joy and his greatest challenge, he readily stated that the people are the best part of it. “I enjoy meeting people, meeting new people and getting to know people from all over the place,” he said. The biggest challenge – “Getting enough sleep,” he joked. “The challenge is more like learning to take a little break. It’s so exciting I just want to be here all the time. I’m excited to come here every day. It’s fun.”
Dining area in The Clair.
They hope to open the four upstairs rooms by Memorial Day. In years past, the upstairs was a warren of small rooms, some of which could only be accessed by walking through another. The previous owners had gone so far as to rough out the four rooms, which will be spacious, comfortable and pet friendly. Randy noted that it is a manageable number of rooms for them, and that he feels that the guests
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