Madear’s Southern Eatery and Bakery, once serving generous portions of crawfish, croissants and liberal causes, created a buzz in Pembroke when it opened in October of last year.
One owner, Robb Curry, brought his Baton Rouge cuisine north, while the other owner, Kyle Davis, a native Granite Stater, contributed baked goods, blending the two styles into an alliance that few had experienced.
But while the idea seemed to work, especially on weekend nights, the owners announced recently in a memo to their customers that a financial snafu — created because the two men had tried to keep their own books — forced them to close, adding that they needed $70,000 to get back on their feet.
A portion of that money is owed to the New Hampshire Department of Revenue, and the owners hope the public will help pay the bill.
Meanwhile, no specific reason for the error was cited in the message, and neither Davis nor Curry could be reached for comment.
The memo read, in part, “There is no one person in charge of the financial accounting. We thought we could handle it in-house, but in light of recent events, we fully understand our limitations and we will be hiring an accountant that has restaurant experience in New Hampshire.”
The message went on to say that the pair will also hire a lawyer to represent them in talks with the Department of Revenue.
“Prior we relied on family members helping out,” the memo continued. “There were too many cooks in the kitchen and a lack of communication.”
The State Department of Revenue’s website lists 19 businesses in Pembroke on its Granite Tax Connect page, meaning those establishments have an active meals and rentals license.
Madear’s is not on the list.
“That means one of two things,” said Carollynn Lear, the department’s assistant commissioner. “That they were never licensed to operate a restaurant in the state, or it could mean they were licensed at one point and it was revoked or they turned it in and said they’re not operating anymore.”
Lear would not comment specifically on the status of Madear’s. The company and its trade name are still on file as active and in good standing with the Secretary of State’s office, however.
Curry, who is Black, and Davis, who is White, added pizzazz to Main Street in downtown Suncook 13 months ago. Their establishment did more than merely serve food.
They’re lifelong partners who promoted inclusion, acceptance and progressive ideals to create a liberal bastion that included a rally, complete with Democratic lawmakers, at their restaurant last May to push for a higher minimum wage.
With their business opening during the pandemic, Curry and Davis became billboards of current events in three ways: economically, politically and culturally.
“We’re dealing with social justice issues in our daily lives, raising two children and opening up a business and trying to run it in New Hampshire,” Davis said six months ago, during the minimum wage rally.
They moved to Manchester and opened a restaurant there, after running an establishment that combined a catering service with a bakery in Boston for seven years.
Then they moved to Pembroke, citing the need for more space. In their recent memo, Davis and Curry apparently answered those who had questioned their reasons for leaving Manchester.
“First of all, we want to make it clear to everyone that we left Manchester (although we didn’t want to) not because of our initial financial accounting problems,” it read, “but because we needed more space to grow, additional parking, greater main street visibility.”
This time, the owners say, they moved quickly to release information in the name of accountability and to speak directly to their customers.
Curry and Davis only went so far in their message, however, giving no specific details that would explain the sudden decision to close. The restaurant had a solid fan base, which is why the news that it was shutting its doors because of financial concerns was so strange.
They said money is needed to pay the state, renew their liquor license and make improvements, which would include streamlining their menu to counter employee shortages, and equipment such as a convection oven, a full-size frozen daiquiri machine, a beer cooler, and a refrigerated bakery display case up front.
They’ve estimated the cost at $70,000.
“We need to share something with you that’s really hard for us to have to do,” said their memo, addressed to “Madear’s family.”
“We messed up and it’s a pretty big mess up. We’ve been asking ourselves how did this happen like this?”