BRIAN McCULLOUGH , Staff Writer 08/21/2004
SADSBURY -- After 21 years of seven-day weeks and 13-hour days, Nick Miccariello is hanging up his apron and bar towel.
Miccariello is selling Nicks Airport Tavern to a group of West Chester businessmen, who intend to turn it into a sports bar after a brief closing for renovations.
Miccariellos voice cracked when he remembered the dart and pool teams that frequented his tavern for two decades, noting, "Theyre sort of like family to me."
But, at 66, "Im old enough to do it," Miccariello said of his retirement. Like the TV show, "Cheers," the Airport Tavern has been an establishment were "everybody knows everybody."
"All I want to do is relax and go fishing," Miccariello said, noting that was what he did on his last vacation, a couple of days off -- in August 1986.
Nicks Airport Tavern will close after business tonight and reopen on Sept. 9 as The Landing Zone Sports Grille, just in time for the National Football League season (Indianapolis at New England, 9 p.m.).
There are no immediate plans for physical expansion at the establishment, which has 18 bar stools and 15 seats in a restaurant area.
There will be changes, though, to accommodate the new sports theme, including big screen and plasma TVs, as well as televisions in the restrooms.
"So you never miss a play," said Steven Conduit, who with Terry McGuire and Michael Cresta, is taking over the restaurant.
Terms of the deal were not disclosed and final settlement is pending.
The new owners believe the market along Business Route 30 west of Coatesville is a great spot for a new bar/restaurant.
"We see an area thats on the verge of exploding in terms of growth of the industrial and residential development," Conduit said.
The group hopes to lure lunch patrons from new developments going up in the area, such as Electronics Boutiques new distribution center and the new businesses going into Meetinghouse Business Park, not to mention existing businesses and residents in the area.
"Theres not a whole lot out there now," Conduit said.
The new restaurant will feature lunches, happy hours and dinners -- mostly of the soup, salad and sandwich variety.
One thing will remain the same, though.
"Were sticking with the traditional Nicks roast beef sandwich," Conduit said. "Hes spent a lot of time teaching us the recipe."
Miccariello recently held a party for his regulars, treating 80 or 90 people to hamburgers and hot dogs and an evening out.
"Its a great living," he said. "The only thing is, its a lot of hours."
İDaily Local News 2004
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