Ocean Zen brothers buy Tony Roma’s spot

Co-owners and brothers Johnson Tan and John Tan are moving the restaurant from its 2058 S. Glenstone Ave. location to the former Tony Roma’s building at 600 E. Battlefield Road, where they’ll double both square footage and parking.

The Tans plan to close this month on the $1.3 million purchase of the 7,500-square-foot vacant building. Wilhoit Properties broker Ken Schwab represents both the buyers and the seller – Pendleton Family LLC. Richard Pendleton and family acquired the property from Tony Roma’s when the restaurant closed in July 2005.

Johnson Tan said they expect to spend between $300,000 and $500,000 renovating the former rib joint into an upscale dining spot, themed similar to Ocean Zen’s décor. The Tans renovated a former Buckingham Smokehouse for $350,000 when they opened Ocean Zen in November 2004.

Tan said Ocean Zen will move in mid-March and be closed for no more than two days in the process. Tan said he plans to add 15 employees to his approximately 45-member staff. The Tans gain about 45 parking spaces with the move.

Ocean Zen serves Pacific Rim cuisine, a fusion of Asian, French and Italian tastes, with lunch entrees ranging from $7 to $12 and dinner prices at $9 to $39.

Next order

The move isn’t all the Tans have cooking.

After Ocean Zen’s move, the brothers will spend about a month completing minor renovations to their Glenstone property to create an upscale, trendy Chinese restaurant.

Tan compares it to Scottsdale, Ariz.-based P.F. Chang’s China Bistro – “not your sweet-and-sour, cashew, moo goo gai pan” meals.

The restaurant is tentatively named Five Spice China Grill and will have about 35 menu items, with entrees ranging from $9 to $18.

Renovations to the 3,000-square-foot building will include changes to the interior design and the creation of a wok station in the kitchen. Tan will keep the open-kitchen layout of the building – because “people love to watch.”

Broker Schwab is confident the Tans’ latest venture will fit in Springfield’s dining scene.

“A food concept like P.F. Chang’s is very popular,” he said. “We’re amazed at the number of people that ask us why don’t you get a P.F. Chang’s, from a real estate side, in Springfield.”

Tan said he plans to hire as many as 30 employees in anticipation for an April opening.

Fast pace

The popularity came fast for the Tan brothers’ Ocean Zen seafood restaurant. While Tan wouldn’t disclose revenues, he said his original projections were “stomped” because revenues were coming in at about double what was expected.

Ocean Zen packs a lunch crowd of up to 200 people and serves up to 350 people at dinner, Tan said.

Broker Schwab isn’t surprised by the restaurant’s growth.

“From a person that sells and leases space to restaurants, the ones that seem to thrive and it seems like the consumer is demanding are the local fine-dining restaurants, as opposed to the chains,” he said. “(They) can put their special stamp on it.”

Tan attributes the success to Ocean Zen’s atmosphere, plate presentation and quality of food, which also includes steaks.

As for the new location, Tan said he’s not worried about nearby competition or the saturation of restaurants along East Battlefield Road, where at least seven eateries have shut their doors in the last two years.

“I think we’re one of a kind in Springfield,” he said. “We’ve really made a name for ourselves, so I think we should be OK.”

Johnson Tan serves as chef and John Tan runs the front of the house.

Chef Tan learned the fusion cooking style from Scottsdale Culinary Institute’s Le Cordon Bleu Culinary Arts program and has worked at Chateau Grille at Chateau on the Lake. John Tan is a Missouri State University graduate and has managed Hemingway’s and TGI Friday’s in Springfield.