March 5, 2025 • 43 mins
Len Critcher isn’t just reviving Dallas’ most iconic hangouts—he’s also diving into robotics, ranching, and a whole lot more. In this episode, Sarah catches up with Len at the freshly renovated Milo Butterfingers, a beloved SMU staple, to talk about his incredible career and the magic of bringing legendary spots back to life. But the adventure doesn’t stop there! She wraps up the night at Chelsea Corner, another one of Len’s masterpieces, for some next-level food, drinks, and laughs with friends. Trust us, you don’t want to miss this one!
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Episode Transcript
Available transcripts are automatically generated. Complete accuracy is not guaranteed.
Sarah Zubiate Bennett (00:00):
Hey there. I'm Sarah Zubiate
Bennett, and welcome to Let'sTalk Local. I'm so glad you're
here because today's episode isa fun one. I'm sitting down with
Len Critcher, an absolutevisionary who's been ahead of
the game in so many industries.He was one of the first to take
car buying online, and now he'sgot his hands in everything from
robotics to ranching and, oh, hehappens to own three of Dallas'
(00:23):
most iconic bars, Chelsea'sCorner, where I am today, Inwood
Tavern, one of my favorite barsever in the world, and the newly
renovated Milo Butterfingers,where we conducted this
interview. We chatted about hisincredible journey and trust me,
you don't wanna miss thisconversation. And stick around
for what we record today atChelsea's Corner with some great
(00:43):
food, drinks, and fun with myreally good friends, Lusely and
Priscila. Let's dive in anddon't forget to like, subscribe,
and thanks for being here.
Okay. So here's why I'm a littlenervous. I have not been in here
(01:04):
since its renovation, and italways had this really divey sex
appeal that I love, and I justdon't want that to be gone.
Len Critcher (01:16):
We enlarged the kitchen, but it's the same exact
location. We put three bathroomsup front. The patio is brand
new. You'll have to look at thatin a little bit.
Sarah Zubiate Bennett (01:27):
Can't wait.
Len Critcher (01:28):
This floor used to lean.
Sarah Zubiate Bennett (01:29):
Oh, I remember.
Len Critcher (01:30):
Like, you were you thought you'd already been
drinking all day when you got inhere. And so we had to get
underneath, shore everything up,all new beams, all new AC units.
There's not a single piece ofelectrical
Sarah Zubiate Bennett (01:41):
This is all the same.
Len Critcher (01:42):
Plumbing. That's all new.
Sarah Zubiate Bennett (01:43):
Yeah. This is new?
Len Critcher (01:44):
All new.
Sarah Zubiate Bennett (01:45):
Oh my gosh.
Len Critcher (01:46):
And we did this renovation down to the studs in
four weeks. Nine crews workingaround the clock so we could get
this thing done. But we had toshore this up, the ground. This
is all cedar.
So I don't know if you've everseen this. This was the original
building when it was broughthere.
Sarah Zubiate Bennett (02:04):
Oh, I had not.
Len Critcher (02:06):
That was probably brought, I don't know, in the
forties or
Sarah Zubiate Bennett (02:08):
Oh my gosh.
Len Critcher (02:09):
There was a stable.
Sarah Zubiate Bennett (02:09):
It's like a yes.
Len Critcher (02:10):
Yeah. And that's so that door you're seeing is
the patio door.
Sarah Zubiate Bennett (02:14):
Here.
Len Critcher (02:15):
Correct. Oh. You can see that we added I say we.
Where that little x is. Therewas another door. That's the
entry door now.
Sarah Zubiate Bennett (02:25):
Oh, I see.
Len Critcher (02:27):
And then the yeah. So...
Sarah Zubiate Bennett (02:29):
Oh my gosh. I'm so happy.
Len Critcher (02:31):
Then the famous movie "Born on the
Fourth of July" Tom Cruise wasfilmed right here. He's in his
wheelchair yelling at everybodyright here. This was no man's
land back here. It was a junkpile of tables.
Sarah Zubiate Bennett (02:44):
I don't remember anything back here on
it.
Len Critcher (02:46):
It was it was like an old wood box with a TV on it
and dart boards.
Sarah Zubiate Bennett (02:51):
Okay.
Len Critcher (02:51):
But we've created and this is another event space
now.
Sarah Zubiate Bennett (02:54):
I love it. Yeah. Got it.
Len Critcher (02:57):
We even went to, well, we haven't went to
lengths. These these lights, wehad to source them from the
eighties. So those are vintage.Now if one goes out, they all go
out. It's a big problem.
Sarah Zubiate Bennett (03:06):
No. Not those.
Len Critcher (03:08):
But we but we did it because we wanted a vintage
glow. Not LED. Yep. So these aretechnically these are not LED.
Sarah Zubiate Bennett (03:15):
Yep.
Len Critcher (03:16):
Now I don't know if we're gonna be able to
sustain this because it's been,you know, four months of hell.
Yeah. But we're gonna try Yeah.We're gonna try to figure it
out. And that's one of thethemes of what we do. We don't
believe this is our bar. We'resimply a steward at the moment.
Sarah Zubiate Bennett (03:27):
Yeah.
Len Critcher (03:28):
And this bar should live on. Yep. Hopefully.
And so we do everything we canto make sure these buildings
don't get torn down.
Sarah Zubiate Bennett (03:34):
That's right.
Len Critcher (03:34):
The building should have been torn down.
After what we found out,definitely, you should probably
get a shot if you ever drankhere before. It's like
penicillin or something. It wasfilthy. But it's now
Sarah Zubiate Bennett (03:46):
I'm sure. It's now and and I and I have to
correct people all the time.Dive bar does not mean dirty.
No. It means neighborhood. Localpatrons. It means a little dim
lit. But dirt has nowhere in my,you know, my vocabulary for a
bar. Or anything that I own. Sobehind the scenes, we even have
a glycol beer system thatcharges our beer to 30 degrees
(04:08):
in the lines.
Okay.
Len Critcher (04:09):
We are very sophisticated in our in our
ovens. Even our grease emptiesitself from the grease fryers
and stuff, and it's washed everyday.
Sarah Zubiate Bennett (04:17):
Okay.
Len Critcher (04:18):
So we are we're dive. But we're advanced, and
we're clean. And so that's thegoal.
Sarah Zubiate Bennett (04:24):
I love it. Yeah. I love it. I I'm so
eager to sit with you. Len.
Len Critcher (04:29):
Yes.
Sarah Zubiate Bennett (04:29):
I am so eager to just chat with you. You
own some of the most incrediblehistoric, I believe,
establishments where so manybeautiful memories have been
created in our city.
Len Critcher (04:41):
Right.
Sarah Zubiate Bennett (04:42):
And I'm just, like I said, very eager to
explore all that makes you you.You are such a dynamic person.
You're quite an incredibleleader. And I know I sent you
some questions, but I'minterested to explore how you've
come to be you. Well,
Len Critcher (05:02):
I have no idea.
Sarah Zubiate Bennett (05:04):
I'm gonna ask the question. We'll we'll
Len Critcher (05:05):
try to figure it out
Sarah Zubiate Bennett (05:06):
together.
Len Critcher (05:07):
Thank you for having me.
Sarah Zubiate Bennett (05:08):
No. Thank you for being here. So you're
originally from Dallas. Right?
Len Critcher (05:13):
I try to claim it. I got here as fast as as my
parents allowed. We were I wasactually 12 when I moved to to
to the Park Cities fromShreveport, Louisiana. So not
far Louisiana.
Sarah Zubiate Bennett (05:26):
Not far.
Len Critcher (05:27):
And and it was, yeah, it was a shock, very
different culture moving from aa very public Shreveport school
system to Highland Park. And,then I even spent a brief moment
living in LA as a junior on myown. So Strange. We don't need
to get in all that, but it's butbut very, so I see Park Cities
(05:48):
for what it is Yeah. And have alot of love for it still live
there today. But I felt like Isaw a lot of other things too.
That brought me. Maybe it's myperspective changed a little bit
to see a different things.
Sarah Zubiate Bennett: Definitely. But that that kind (05:59):
undefined
of that helps me understand youbetter. I mean, so many people
from Louisiana, they're justgood people.
Len Critcher (06:05):
I'd like to think so.
Sarah Zubiate Bennett (06:06):
Yes. I mean, food, dear god. I mean,
it's, you know, some of thebest.
Len Critcher (06:10):
I do make the joke, though, that that real the
the real Louisiana you know,they they don't claim
Shreveport. They call us EastTexas.
Sarah Zubiate Bennett (06:19):
Really?
Len Critcher (06:20):
Yeah. I don't think that they if you go to New
Orleans and you say you'refrom Shreveport, they're gonna
go, I think you're more EastTexas, but but you're correct.
My parents met in in inShreveport at Centenary College,
and I had a great I had a greatexperience. I I, you know, I
don't get back there very often,but it absolutely shaped a lot
of who I was. That's right. Itwas a great town. Yeah. Great
(06:41):
great place.
Sarah Zubiate Bennett (06:42):
I'm assuming your were your parents
originally from there?
Len Critcher (06:45):
So my father was from Houston.
Sarah Zubiate Bennett (06:46):
Ah, like Monty, my husband.
Len Critcher (06:48):
Yeah. From Houston, Texas, and, my mother's
from Magnolia, Arkansas. So avery small town.
Sarah Zubiate Bennett (06:55):
Yes.
Len Critcher (06:55):
They met at Centenary, which is kind of, you
know, they they they met atCentenary.
Sarah Zubiate Bennett (07:01):
Okay. That's perfect. And so I've done
some research on your family.And is your father an author?
Len Critcher (07:06):
He is. He is. He's he's he's published his third
book now.
Sarah Zubiate Bennett (07:10):
Yeah. They're nonfiction.
Len Critcher (07:12):
Nonfiction. Well, he's even written a major tax
book Uh-huh. Called yeah. Yeah.About it's it's called Covering
Your Assets.
Sarah Zubiate Bennett (07:19):
Okay.
Len Critcher (07:20):
So he's also a technical writer. Yeah. He's a
very smart man.
Sarah Zubiate Bennett (07:25):
Got it. Yeah. And so what kind of
influence did your parents haveon you, and what made you you?
Because you clearly have anentrepreneurial spirit.
Len Critcher (07:36):
You know, yeah. It's a it's a great question. If
I start back, you know, I wasblessed with a with a
grandmother in in Magnolia,Arkansas. Believe it or not, had
her own radio show going back tothe fifties. She, was and and it
was a very famous radio show.
Sarah Zubiate Bennett (07:56):
Okay. My mother, and I give her a lot of
credit, was in pageants totheater to taught, in college,
speech. And it was probably herthat saw us doing well in
Shreveport. But I'll neverforget the day she came to us
and said, I think there's anopportunity for us to move to
(08:19):
Dallas with my father's, in acareer. And it would be an
amazing thing. Would you insteadof being a big fish in a small
pond, let's go make the pond alittle bigger. And let's find
out what what we can, you know,do with that. And and I do
credit her adventurous spirit,but since the age of there's a
funny story she would say is itI I I was probably 10 years old.
(08:41):
And a lady called my mother andsaid, why is your son at the
local, it was a deli, trying toget a job? And and I didn't need
a job, but I needed a job.
I get it. I get it.
Len Critcher (08:52):
But I need a job.
Sarah Zubiate Bennett (08:52):
I get it.
Len Critcher (08:53):
And so I even my father to this day says, who are
you? What what did we do to makeyou run away and try to work all
the time?
Sarah Zubiate Bennett (09:03):
Sure.
Len Critcher (09:03):
But I think it's in you.
Sarah Zubiate Bennett (09:05):
It is.
Len Critcher (09:05):
And and I but I do I do think a lot about my
father's very creative too. AndI see business as as as a
creative outlet. You know, beingsuccessful and making money,
those are all nice things thatallow you to keep doing what
you're doing.
But every venture, and I've hada lot of them, just a lot of
interesting things Yep. Have allbeen about creativity and
(09:26):
expressing that creativity andleadership and camaraderie and
and and being part of community.I think that's really important
too.
Sarah Zubiate Bennett (09:34):
So it's interesting because I'm big into
energy. I'm also quite linearright brained in my thinking,
but very creative as well. Andso tell me, do you think it's
because you also inherited thatcreativity that you've been able
to really have such a diverseportfolio when it comes to your
investments?
Len Critcher (09:55):
My daughter asked me again, what do you do for a
living? Because my friends keepasking.
Sarah Zubiate Bennett (10:00):
Okay. And we can't make sense of it.
And I said I I like that. Andbecause I I don't wanna be I
don't wanna define myself as asone thing. And my career, if you
if you go back to the beginning,it really makes no sense from
I've been everything from a ayoung filmmaker to one of the
first online car dealers to asoftware, and I made my you
(10:25):
know, the bulk of my career inbuilding two good software
companies and exiting to now howthe hell did I end up owning a
bar? And I always joke becausemy parents are so proud. He goes
from all these great things toknow he's a bar owner, but
whatever, though they laugh.
Len Critcher (10:38):
But I don't know. And I and I and I but I I I do
say that, yes, that I see it asa creative venture, whatever it
is I do. But I've been blessedenough to have great people
around me because you don't doanything alone. To learn, and
I've been pretty good atfiguring out what makes sense.
Can this make money? Can we keepdoing it? And there's levels. Is
(11:01):
it and so so I look at twodifferent ways of of running
business. There's businessesthat I'm passionate about that
I'm involved in every day.
I mean, if you I answered aGoogle review this morning for
crying out loud. Right? I Iactually care. On the flip side,
I just got back from Austin, andwe're heavily invested in
humanoid robots. And we'reraising money for that company.
(11:23):
But I'm not running thatcompany. I have a passion for
it, but let let them have theday to day passion. So two
different ways of looking atthings, I think. You know, what
am I emotionally connected toversus I still like making
money?
Sarah Zubiate Bennett: Absolutely. And that's okay. I (11:34):
undefined
get that. Yeah. I get that. And,my brother always laughs because
he's like, you're all over theplace. I'm initially, I was a
fixed income trader.
Len Critcher (11:46):
Right.
Sarah Zubiate Bennett (11:46):
And then I've owned some businesses, but
I was in wealth management. I'ma classically trained singer,
and it's just it none of itmakes sense. Right. It is. It
is.
Len Critcher (11:54):
It's just hard to tell somebody.
Sarah Zubiate Bennett (11:56):
It is.
Len Critcher (11:56):
I think that's the thing. It's like, what do you
do? And I literally now just go,I don't know. I own some bars.
And , you know, when I get thebiggest kick out of that, I
think.
Sarah Zubiate Bennett (12:05):
Okay. So you moved here
Len Critcher (12:06):
Right.
Sarah Zubiate Bennett (12:07):
at 12. You decided to so you went
through the Park City Schooling
Len Critcher (12:11):
Right.
Sarah Zubiate Bennett (12:11):
And then you went to SMU. I ended up at
SMU. We had a without going toomuch into it. Right before
graduation, I was probably gonnasupposed to end up in
California. And, my closestfriend who is a partner in in in
this specific place as well asChelsea Corner with me, Chris
Camillo, who you've met. Chrisand I met in eighth grade, and
(12:35):
we had a very tight group of us.
Oh, I didn't know that.
Len Critcher (12:38):
Yeah. We met at the lunch table. And
Sarah Zubiate Bennett (12:40):
Oh, yes.
Len Critcher (12:40):
Yes. Yes. It's a great story. Yes. We were we
were both shunned for being theoutsiders in Highland Park.
Sarah Zubiate Bennett (12:45):
Yeah.
Len Critcher (12:46):
And, that's a funny story. But, anyway, we
lost our best friend rightbefore graduation to
a car accident. And itdramatically you know, you you
you look at life in in in keymoments that can really change
the entire course of your life.And Chris was going to UT. I was
going over to in California. Iwas to be a famous director, and
(13:10):
we both said we need a breatherbecause it happened right before
graduation. So you take a a a avery significant life event like
that, and it allows you toregroup.
Sarah Zubiate Bennett (13:22):
Of course.
Len Critcher (13:22):
Would Chris and I be as close as we are today? I'd
like to think so. But we haveshared a fascinating journey
together and apart, meaning he'slived in LA when I didn't live
there. He's done crazy thingswithout me, But we still find
each other. We talk every day.
And this is an example of whatwe call second, third careers,
(13:43):
maybe fifth careers for me Wherewe get to reconvene and and
really be be great together anddo something not just because we
have to, because we really lovewhat we're doing right now.
Sarah Zubiate Bennett (13:56):
That's right. Yeah. And okay. So talk
to me a little bit, if youwould, about everything that you
are touching at this moment, ifyou can. Because I know some of
your investments.
Len Critcher (14:06):
Right.
Sarah Zubiate Bennett (14:07):
But I'm sure there's many more. You've
exited. You even have SpaceX onone of the organizations that
you've exited from. So is thereany way you could give some
history as to what that lookslike?
Len Critcher (14:18):
I started out building probably one of the
first online car dealerships inthe country.
Sarah Zubiate Bennett (14:22):
That's right.
Len Critcher (14:23):
We didn't have AutoTrader, Cars dot com. We put
cars on eBay and quickly foundout they sold. And I said
there's a business here. And sowe started buying all the trade
ins from Park Place and thelocal franchise dealers. And
then we would we had jet hangarsat an airport in Addison,
Addison Airport, and we grewthat from one jet hangar to five
(14:45):
jet hangars.
Sarah Zubiate Bennett (14:46):
That's pretty capital intensive.
Len Critcher (14:48):
It it was. I got lucky. I say got lucky. I had a
great investor in the beginning.
Sarah Zubiate Bennett (14:53):
Uh-huh.
Len Critcher (14:55):
But as you should, you learn over time. You put
money away, and then you canfinally buy your investor out.
Sarah Zubiate Bennett (15:00):
That's right.
Len Critcher (15:00):
And so that business was fantastic. But we
were at the right place, righttime where the technology was
shifting. And I quickly realizedthat we needed systems to manage
all of this inventory on all thedifferent websites. So
syndication, pricing tools,descriptions, photography
management. So we built, or Isay, you know, I got my team
(15:22):
together. I didn't know I likedsoftware. Had no idea. Fell in
love with designing software.
Sarah Zubiate Bennett (15:27):
Wow. Okay.
Len Critcher (15:28):
I'm not a coder.
Sarah Zubiate Bennett (15:29):
Uh-huh.
Len Critcher (15:29):
But I I know enough to be dangerous of if I
am I asking you to do somethingthat's hard? And I I really got
excited about that opportunity,and so I started building
software and realized I gotsomething really good here. And
I left my own dealership, and wegrew that to, you know, hundred
and some employees
Sarah Zubiate Bennett (15:46):
That's right.
Len Critcher (15:47):
Sold that company. But that's where another
opportunity comes up. Right? Soat that point, it was a it was
really an emotional thingbecause when you build
something, as you know, that isyour heart and soul, and you've
got a hundred and somethingemployees, and you live and die,
and you build a product youlove. And I wanted to sell, but
I don't think I was ready tosell. So I needed a basic
(16:09):
project.That's where Inwood Tavern came
in.
Sarah Zubiate Bennett (16:12):
Okay. So it was that long ago?
Len Critcher (16:14):
Yeah. Eleven years.
Sarah Zubiate Bennett (16:15):
Yeah. Eleven years
Len Critcher (16:16):
for that one.
Sarah Zubiate Bennett (16:16):
That's right.
Len Critcher (16:17):
And then we did an apparel software company that I
joined a a small group ofawesome people and Yep. And just
helped them get to where they'regoing. And Whether it's a SpaceX
or now Apptronic, which we'rereal excited about, which you
were there for that That,incredible job. Presentation.
And their CEO is amazing.
Sarah Zubiate Bennett (16:34):
Moving back to your original investor
that you eventually wound upbuying out
Len Critcher (16:37):
Right.
Sarah Zubiate Bennett (16:39):
How did that relationship form? Was it
vis a vis, you know, the networkat SMU in conjunction with Park
City?
Len Critcher (16:49):
So that's what you know, the biggest thing I tell
anybody if I'm ever getting anentrepreneurial speech is you
are your contacts.
Sarah Zubiate Bennett (16:56):
Right.
Len Critcher (16:56):
So if we go back to when my mother said, let's
move to Dallas, that was whatshe was trying to accomplish.
How can you be put in front ofas many people to improve your
your your chances to do whateverit is you want in life?
Sarah Zubiate Bennett (17:09):
Yep.
Len Critcher (17:10):
And relationships are critical. Through the
relationships that I had met inI did a whole another thing, a
.com business before that. I metsome guys that were selling
cars, not online. And that'swhere my technical background I
go, well, what about eBay? Andthen they tried it and it
(17:30):
worked. I go, And I go, I thinkI can do this. I think I can do
it bigger. They had already hadan investor that was funding a
dealership. Okay. So he alreadyknew the game.
Sarah Zubiate Bennett (17:41):
Got it.
Len Critcher (17:42):
And I think, luckily, again, my reputation
was was okay enough that he waswilling to give me I think I
started with $400,000, which isnot a lot in in the car world,
but it was enough. And I I'llnever forget. I would fly to
California to go to an auction.I would load up an entire 18
wheeler. I would bring it back.I wouldn't drive, but, you know,
I would bring it back to Dallasand single handedly would have
(18:05):
them washed detailed. Iphotographed them. I answered
every phone call. I put them oneBay. It's a lot.
Sarah Zubiate Bennett (18:12):
Oh, yeah.
Len Critcher (18:13):
It's a lot, but you you gotta be willing to
commit.
Sarah Zubiate Bennett (18:15):
Yep. That that's right.
Len Critcher (18:16):
To get involved.
Sarah Zubiate Bennett (18:17):
And so okay. So all of that, you're you
exit that particular company,and then Inwood Tavern comes on.
And then after that, was itChelsea's Corner, or was it Milo
Butterfingers?
Len Critcher (18:32):
It was Chelsea after that. So everyone told me
I was really dumb for opening abar or not opening a bar, buying
a bar.
Sarah Zubiate Bennett (18:42):
It's a tough industry.
Len Critcher (18:43):
It it is, but I I see things very differently. And
to me, I don't really care whatthe industry is. Business
principles are businessprinciples.
You you you you have to buysomething. You have to sell
something. You have to sell morethan you spend. You have to
manage your inventory, and it'sstill people
Sarah Zubiate Bennett (19:03):
Mhmm.
Len Critcher (19:04):
And marketing. Let's be honest. It's a lot of
marketing and greatcommunication and figuring out
who you are as a brand. I neededa project that I could jump into
that wasn't a six year, thirtyengineers. You know, sales team.
Sarah Zubiate Bennett (19:20):
Yeah.
Len Critcher (19:20):
I I I walked into that bar, and I'll never forget.
I go, I can fix this. Not thatit was broken broken, but I
said, I can fix it. And it wasalready successful, and it had a
unique feature that it wasgrandfathered in. And I don't
know if you most people don'tknow this, but you cannot open a
bar or restaurant in Texas todaywithout a kitchen.
Sarah Zubiate Bennett (19:42):
I know this. You're the only one.
Len Critcher (19:44):
Right. So we're one of the last left
Sarah Zubiate Bennett: Grandfathered in. Grandfathered (19:47):
undefined
in. Parking is also an issue.You can get grandfathered in,
things like that. So Chelseatechnically don't even own a
parking space. So we'regrandfathered in for that as
well. So that to me made InwoodTavern very successful because
kitchen I always say alcoholhides the sense of the kitchen
because kitchen is veryexpensive. It's food is very
(20:09):
difficult to make money. SoInwood turned out to be
incredible for me. Not only didI become very close with the
neighborhood. I'd go on vacationplaces and be like, well, what
do you do? Well, he owns InwoodTavern. I could be in Florida.
Yeah. And everyone knows that.
Len Critcher (20:24):
Like, I know that bar.
Sarah Zubiate Bennett (20:25):
It's amazing. Yes.
Len Critcher (20:26):
It's amazing. And, but what was what was great
about it is, you know, at theend of the day, my team won't
leave an amazing team. And andthey won't leave in a good way,
meaning they're very successful.They're happy. But that little
bar and I won't say the numberspublicly. You you could figure
it out as well as public data.But we went from from under a
million dollars a year to towell over triple that, and we're
(20:49):
probably the highest grossingbar per square foot in the state
of Texas.
Sarah Zubiate Bennett (20:52):
I would believe that. Easily.
Len Critcher (20:53):
Yeah. And so Chelsea, that was the one that I
I I'm glad I did it now. Thatwas one that almost killed us,
though. I I I I worked there atSMU. Yeah. I watched I always
tell people I watched OJ Simpsonfleeing a Bronco as a server
that day. And so but thatbuilding meant so much to me.
It's a 1926 building.
(21:15):
Yep. And everything in Dallas isgetting torn down.
Sarah Zubiate Bennett (21:18):
I know.
Len Critcher (21:18):
Just getting ripped apart.
Sarah Zubiate Bennett (21:19):
I know.
Len Critcher (21:20):
And especially if you look next to us, all torn
down, skyscraper going up.
Armando (21:24):
Mhmm.
Len Critcher (21:26):
I cared so much, so we knew that it needed love,
and it was it was another barcalled Corner Bar. I could see
what their liquor numbers were,public data, and I said there's
no way they're paying theirbills. And so I just sat. I
tried to meet with them a littlebit, but we kinda they they
ended up having to shut thedoors for tax payments or
something. And we went in andtook it, and that's where Chris
(21:47):
approached me. I didn't think hewould ever wanna be in this
stuff.
And he said, Len he was a barback. At the time, I was a
server.
Sarah Zubiate Bennett (21:56):
Okay. Yeah.
Len Critcher (21:57):
We both went to SMU.
Sarah Zubiate Bennett (21:58):
Uh-huh.
Len Critcher (21:58):
And he goes, Len, if you do this, I have to join
you. So he took a minority rolein that deal. And thank God he
did because it turned out to bethe hardest first few years of
of like, we our our time wouldhave been better used somewhere
else. Let's put it that way.
But now we've built this amazingplace with 60 employees, and
(22:20):
it's extremely I mean, I thinkwe're the number 20 something in
Dallas for liquor sales. And,it's it's very successful. In
fact, all three of my bars rankin the top 40 in in the in
inclusive of hotels. So we'revery
Sarah Zubiate Bennett (22:37):
yeah. I'm like Lordy!
Len Critcher (22:38):
Yeah. We saw a lot of those. Sorry.
Sarah Zubiate Bennett (22:41):
But it's great.
Len Critcher (22:42):
But we, but Chelsea has been extremely
rewarding. And and I will saythat because Inwood is its own
thing, and I think we said thisearlier, whether it's me or
Chris or whatever, I don't feelI own them. I'm just a steward.
I don't walk around town. Youdon't see me, you know, I'm
(23:03):
mister whatever. I didn't Ididn't build that bar. No. I'm
just blessed to be able to carryit on.
Yep.
Ned built Milo Butterfingers. Ididn't build Milo's. Ned,
unfortunately, is no longer withus.
Sarah Zubiate Bennett (23:15):
That's right.
Len Critcher (23:15):
I'm here to hopefully carry it on. Chris and
I cared so much about ChelseaCorner. All of the real estate
in the area was being bought up,and we were gonna lose our
parking, our valet. I mean, wewouldn't have a single place to
park our car, and, eventually,it would have knocked us out of
business. So thank goodness thatChris and I are are have other
(23:37):
things we've done in our lives.We were able to buy all the
property to the south of us,including the condos, and we
orchestrated a put propertytogether. We've sold it, but
we're part of the deal, and thenwe're gonna get a parking
garage. We're adding 4,000square feet on to Chelsea
eventually for a for anotherthing we won't discuss too much
(23:59):
today. But we're gonna buildbuild a 13 story building
touching Chelsea. Well, that'show we in a parking garage. So
we saved the building forever.And it will never be torn down
because of its footprint. But itI was offered Chris and I were
offered really stupid money totear it down. Just to tear it
down because the the the the airrights go up to, you know, 210
(24:21):
feet. Same thing here. Every aseverybody wants to tear this
down because it's worth more
Armando (24:27):
No.
Len Critcher (24:28):
Going up. I know. It's not gonna happen now. No.
We came in. I think people inthe beginning are like, what are
these guys doing to our, youknow, favorite bar? But the
truth is I want a place I thinkwhat I love about these places
more than anything, and if I'msitting down having a drink with
somebody, we talk about themarriages that are formed,
probably some divorces. But kidsare being created because of us.
(24:54):
But, really, having something incommon with you know, my kids
hopefully can come here.
Priscila (25:00):
Mhmm.
Len Critcher (25:00):
And I came here when I went to SMU. And so
there's this this this longhistory of something can stick,
and Dallas doesn't have to teareverything down.
Sarah Zubiate Bennett (25:12):
Exactly.
Len Critcher (25:13):
So the one thing yeah. So the one thing I say is
our business acumen, for betterfor worse, is at least allowing
them to stay. And I hope we getto do it, and we may go do more.
I I I don't I thought I wouldnever do another one after
Chelsea.
Sarah Zubiate Bennett (25:26):
Really?
Len Critcher: You know, just because it was so (25:27):
undefined
much.
Sarah Zubiate Bennett (25:28):
Of course. Yeah.
Len Critcher (25:29):
And I you know, this is now we've got a great
team now. I think that's theother thing when you grow from
one to three. I've gotincredible leaders. A lot of the
staff stayed, which is awesome.
Sarah Zubiate Bennett (25:42):
Yeah. It's a blessing.
Len Critcher (25:43):
And, and I think we found our our we're we're
rolling now. Yeah. Andeverybody's happy, and the bars
are killing them. I mean,killing it. It's just Milo's has
never seen numbers like this ina good way, and and, like,
people are happy, and that'swhat matters.
Sarah Zubiate Bennett (25:58):
Now you have these three. And I I just
like like I said, just kind ofthreading through all of this
information. You clearly havebuilt something unlike any bar
owner, restauranteur,hospitality individual In that,
many people in your industry aresomewhat afraid to join certain
(26:22):
organizations. Let's say, theMetropolitan Civic and Business
Association that is reallyrevolving around trying to get
our employees to become activeparticipants in the city in
which they're living.
Len Critcher (26:36):
Right.
Sarah Zubiate Bennett (26:36):
How in God's name is it that you have
the fortitude, the courage to dothat. I mean, it's it's unheard
of. And I have many friends inyour industry
Len Critcher (26:46):
Right.
Sarah Zubiate Bennett (26:47):
Who are pioneers in it, but they still
won't they won't do it. There'sthey're a little intimidated.
Len Critcher (26:53):
There's two things. I think I am I would say
the average at least in myindustry, the average person in
this industry is working sevendays a week
Sarah Zubiate Bennett (27:03):
That's right.
Len Critcher (27:03):
And barely figuring out
Sarah Zubiate Bennett (27:05):
I get it.
Len Critcher (27:05):
What's up and down. I am blessed that I can
remove myself and and be anowner and be actively involved,
but I'm looking at a biggerpicture of who are we as a
society?
Sarah Zubiate Bennett (27:17):
That's right.
Len Critcher (27:17):
What are what am I providing to Dallas? Am I just
providing a a place for peopleto get drunk and sloshy? I hope
not. I hope I'm holding goodevents. We do a lot of things
for charity. Massive food truckat Chelsea Corner now. We do
events for up to 400 people.
Sarah Zubiate Bennett (27:34):
Oh, I didn't know that.
Len Critcher (27:35):
Lots of neat stuff we're doing, and and it's a lot
higher in food than people wouldever expect.
Sarah Zubiate Bennett (27:41):
Mhmm.
Len Critcher (27:41):
And so for me, I think it it you know, and I'm
I'm getting older. I'm I turned50 this year.
Sarah Zubiate Bennett (27:47):
Oh, okay.
Len Critcher (27:48):
Which is a big deal to say out loud.
Sarah Zubiate Bennett (27:49):
It is.
Len Critcher (27:50):
And I don't feel it. I hate saying it. But but
you start to realize, like, whatwhat is my city? What are we
what are we leaving? And theonly, you know, voting and and
being involved is our power tochange. If I don't want
buildings to tear down, we needto get involved. And so I don't
(28:10):
and I've always said, I do notwear my political beliefs very
publicly.
Sarah Zubiate Bennett (28:16):
Me either.
Len Critcher (28:17):
It's a rare
Sarah Zubiate Bennett (28:17):
My husband does. Well, I mean, I
don't. I mean,
Len Critcher (28:20):
I will speak to anybody, but I but I sure don't
make my bar We are notpolitical. And those restaurants
and places should be a place ofsafety and love. And community.
Sarah Zubiate Bennett (28:33):
That's right.
Len Critcher (28:33):
And community is all sides. Right? And you should
be able to have a voice. And soI want my staff to feel the same
way, and I want them to beinvolved and get involved.
Sarah Zubiate Bennett (28:43):
So what are the conversations that you
have with them to not to notfurther any type of
divisiveness, which I think isjust so sickening to me? I wish
that so many of us could havethat ability to create
community, yet still encouragethat active involvement and
passion to help the city thrive,right. In a positive capacity.
Len Critcher (29:07):
Right. The conversation is, again, not
political. That's it's not. Theconversation is do you care
about more than yourself? And doyou care about what your future
looks like for whether it's yourfamily, your friends, yourself?
And you need to know what'sgoing on in your city. And I
think we have a very bigdisconnect between what the
(29:28):
media, you know, comes and barksand yells
Sarah Zubiate Bennett (29:30):
Totally.
Len Critcher (29:31):
Versus what is going on in your actual
community that affects youpersonally.
Sarah Zubiate Bennett (29:35):
Yep.
Len Critcher (29:35):
I think getting involved in that is is is I
think it's just an if you don'tcare about that
Sarah Zubiate Bennett (29:41):
Mhmm.
Len Critcher (29:42):
What do you care about?
Sarah Zubiate Bennett (29:43):
That's right. What words do you have to
other industry leaders,particularly those in your
industry, to encourage them toto have the because I I assume
that it's you having theseconversations with a lot of the
people that work for you. Sure.What can you tell them?
Len Critcher (30:02):
I I I don't know that that I hold myself as a as
a person that needs to to changemy industry. And and I don't
think you're saying that, butit's, and I don't even consider
myself in an industry. That'skinda funny to say. Because I'm
all over the place. I look atI'm a microcosm of whatever it
is in this industry of what Ido, and I try to do it the best
(30:25):
way possible. I measure mysuccess by how long have my
employees been with us. Yeah. Infact, we had a and for the first
time ever, we had an all threemanagers meeting
Sarah Zubiate Bennett (30:35):
Oh.
Len Critcher (30:36):
And where we could learn from each other.
Sarah Zubiate Bennett (30:37):
Uh-huh.
Len Critcher (30:38):
And and and that was because, you know, I bought
Inwood on its own, and thenChris and I do Chelsea. And now
Chris and I equally own thisplace.
Sarah Zubiate Bennett (30:44):
Milo's. Yeah.
Len Critcher (30:45):
And and I go, well, we we have too much to
learn between all of us. Andthen we started doing the math,
and I was like, they've beenwith us eleven years or
fourteen. You know? Thisperson's been seven years and
and five years and the room wasjust unbelievable how long and
you and then you finally sitback and you go, well, that
(31:06):
success to me is that we'rewe're nurturing people.
Sarah Zubiate Bennett (31:09):
That's right.
Len Critcher (31:09):
And then I I also tell people that if you leave
me, I want you to do it becauseit's something you want to go.
I've at least done something inyour life. You didn't leave
because I did something wrong.
Sarah Zubiate Bennett (31:22):
Yes.
Len Critcher (31:22):
Or the job, but maybe there's an opportunity
that I simply can't give you.And I think that's amazing. But
as far as the industry goes,yeah. I mean, I talk to them as
much as we can, and we do needto get involved because we are a
part of the city.
I mean, food. Yes. What else dowe do in Dallas?
Sarah Zubiate Bennett (31:37):
I know.
Len Critcher (31:38):
Eat and drink. Right? I don't know the last
time my buddy said, let's go,let's go run a mile. No. I don't
know.
Sarah Zubiate Bennett (31:43):
Yeah. Yeah. Yeah.
Len Critcher (31:44):
They go meet me for a cocktail. Yeah. And we'll
and we'll go out.
Sarah Zubiate Bennett (31:47):
That's right. Yeah. Again, is there
anything else that you wouldlike to leave our viewers and
listeners with any types ofnuggets? I mean, I know my so
you know Trey Lentz?
Len Critcher (32:00):
Yeah. So his wife, myself, my friend, Lusely we're
gonna do, kind of a dinner atChelsea's Corner. That we're
gonna kinda showcase after this.So and then we'll probably go
have a cocktail at InwoodTavern. Yeah. But so we're gonna
show all of your establishmentsand just the uniqueness of each
location. They're so different.
They're very different. I think,you know, it was interesting and
(32:21):
and and not a nugget. I justChelsea's an anomaly. Inwood's
Inwood. I mean, in fact, youknow, that's where, Scottie
Scheffler went when he, I wasn'tthere that night.
Went to Sunday night, and Ishould not
Sarah Zubiate Bennett (32:34):
Tell us. Tell tell everybody. 12:30 in
the morning. I probablyshouldn't be at my bar on a on a
Sunday night. But he walked in,hadn't even showered. And and
and that's the kind of placethat it was built to be. You can
have a Jerry Jones sitting nextto an auto mechanic.
That's right.
Len Critcher (32:50):
And that's exactly the kind of place, and I think
Milo's is. Milo's, you you youyou don't you can be any walk of
life and come in here and feelcomfortable. Chelsea has is a
chameleon. Yeah. We have some ofthe best brunches in Dallas on
Saturday and Sunday. Peoplethink, well, it's a bar. Well, I
don't know why you call it abar. Is it just because it has a
(33:12):
bar in it? I go, do you callHouston's a bar? Yeah. Do you
call Hudson House a bar? Theyhave very large bars. Yeah. And
somebody actually wroterecently. It was up this last
night.
It kind of upset me. I they go,well, it's it's good for bar
food. I go, well, is is braisedshort rib bar food? Is is is is
our salmon Caesar, our redfish?Yeah.
(33:32):
You know, these are bar fooditems. So, again, we're a little
something for everybody. I can'tbe in there at 10:00 on a Friday
because I aged out. It gets itgets younger. Yeah. But during
the day, it's us. It's a familyevery now and then. You know
what I mean? It's a little biteverything and, again, being a
part of the community.
Yeah. So whatever nugget I couldsay is choose your passions,
(33:55):
follow your heart. And getinvolved, and do something that
makes other people's lives alittle better.
Sarah Zubiate Bennett (34:02):
I love it.
Len Critcher (34:02):
I think that's a good way to live.
Sarah Zubiate Bennett (34:05):
It is a good way to live, and I just
wish there were more of you. Butit's it's pretty rare. And if
there's anything that I hopepeople listening or watching
learn from this and and yourwisdom is that. I I don't wanna
say anything else after itbecause it's such poignant and
(34:25):
Thank you. Wonderful advice.Thank you for being here.
Len Critcher (34:27):
It was an absolute pleasure.
Sarah Zubiate Bennett (34:28):
Or thank you for having me here because
we're we're not at my place.We're we're at Milo's. So thank
you.
Len Critcher (34:32):
Milo's has pizza now too. We have a new pizza, so
you'll have to try soon.
Sarah Zubiate Bennett (34:37):
Well, I will. I'm I'm actually gonna sit
here. I have my stuff to work.Yeah. And so I'm gonna be
sitting here eating, and I hopethey'll join me. I don't know. I
don't know what they're doing.But Yeah.
Len Critcher (34:46):
Today's chicken fried steak day, so maybe
they'll like that.
Sarah Zubiate Bennett (34:49):
Okay.
Len Critcher (34:49):
Alright.
Sarah Zubiate Bennett (34:50):
Thank you so much.
Len Critcher (34:50):
Thank you for everything.
Sarah Zubiate Bennett (34:53):
Len has truly put his heart and soul
into Milo butterfingers, and Ilove seeing his passion come to
life. But now, I'm excited tocheck out what he's done with
Chelsea's Corner. It used to beCorner Bar, and I've invited a
couple of my good friends tojoin me. And after hearing Len
rave about the food, you know Ijust have to try it for myself.
Let's order some food and let'sget the good times going.
(35:14):
So I am here with Lusely andPriscila, and we are just gonna
have some yummy cocktails. Ihave well, what are you having
to drink, Priscila? An Aperolspritz.
Aperol spritz. What about you,Lusely?
Lusely (35:27):
I'm having this, like, blackberry, crush cocktail.
Sarah Zubiate Bennett (35:33):
Is it good?
Lusely (35:34):
It's so good.
Sarah Zubiate Bennett (35:35):
It's so good. So here's the the cool
part. Priscila's husband, Trey,went to SMU. Right?
Priscila (35:42):
Went to SMU Mhmm.
Sarah Zubiate Bennett (35:43):
With one of the owners. And Trey throws
this huge Tailgate. Party,tailgate every year at SMU still
to today, and people willsponsor it. So they love
Chelsea's Corner. Right? Yeah.So tell us tell us, like, all
the fun things that you've donewith and at Chelsea's.
Priscila (36:05):
Yeah. I I've come to Chelsea's Corner for, you know,
over the years and, Chris, theone of the owners, and him kinda
started talking and, you know,they know each other from way
back in the day. So, Trey waslooking for for sponsors and and
whatnot. And so Chris supergenerously offered and it was a
(36:26):
huge hit. I think you guys werethere one of the times they had
like those sliders. Oh, it wasso good. It was so good.
Everybody was lined up gettingfood and drinks. They had a
bartender there as well fromfrom here. And so it was I mean,
it was a huge hit. People werekind of asking when they were
gonna sponsor again.
Sarah Zubiate Bennett (36:44):
Why don't you tell everyone about
yourselves? So oh my god. Yourjacket? Yes. Clearly everything.
I believe. I know. She shewasn't planning on doing this.
I'm putting her the spot. It'sit's amazing. It's beautiful.
And I want one.
Lusely (37:01):
Yes. So I'm starting, to do, like, an arts and crafts,
and I just love blazers.
Sarah Zubiate Bennett (37:06):
Yeah.
Lusely (37:07):
And I probably own, like, a hundred blazers. All
different colors, all different,sizes, different textures. And I
was like, okay. I can't wear allof these. And if, you know, if I
wear a couple and then I I don'twanna get rid of them, but I'm
like, what can I do to
(37:27):
make it, like, fun and creativeand one of a kind? So Yeah. I
love arts and crafts. And Istarted saving these little
champagne caps. And I was like,what can I do with them? So I
decided to, like
Priscila (37:41):
Well, and you're huge into fashion.
Sarah Zubiate Bennett (37:43):
Like, Didn't you go to school for it?
Lusely (37:45):
I I did a couple years, actually. Yes. And so since so
I'm like, oh my god. It's time Ithink it's like time to really,
like, put all my energy in.
Sarah Zubiate Bennett (37:53):
Do it.
Lusely (37:54):
Holy, like, and get myself involved.
Sarah Zubiate Bennett (37:57):
She is a dentist. Okay. But she's a
dentist for adults. Yeah. Wheredo you work, Priscila?
Priscila (38:03):
Well, so my field is prosthodontics, which is like
the prosthetic part ofdentistry. Or better known as
the veneer doctors. Yeah. As youknow, people love their veneers
here in Dallas.
Sarah Zubiate Bennett (38:14):
But yours, are yours veneers or no?
Priscila (38:16):
No. Mine are well, mine teeth are real. Yeah. Yeah.
Lusely (38:18):
Good. Beautiful.
Priscila (38:19):
Just some good braces. Yes. Yes. Likewise, you both
have great teeth. Thank you.
But, yeah, I do prosthodontics,here in Press Center. Mhmm.
Armando (38:28):
Hey, guys. Just wanted to drop the...
Sarah Zubiate Bennett (38:30):
This is what we're starting with.
Armando (38:33):
Yes. Chicken, buffalo chicken bites.
Sarah Zubiate Bennett (38:35):
Yes.
Armando (38:36):
And we have four more things coming.
I hope you guys enjoy it.
Sarah Zubiate Bennett (38:39):
Thank you so much. Thank you. Oh my god.
They're soft. Wow. They're soft.They're not all, like, dried
out.
Priscila (38:49):
No. Their food is their food is amazing. Their
kitchen is really good. Isn'tthat good? I I'm just obsessed
with buffalo.
Sarah Zubiate Bennett (38:58):
Oh my god. But they're
exceptionally good.
Priscila (39:03):
Wow.
Sarah Zubiate Bennett (39:04):
They're so good.
Priscila (39:05):
I know. I love them. I can't, like, ever not order
them. Oh my. Mhmm. And that'sthe thing about it. Like, their
presentation is so you know,it's like upscale, but chill.
Lusely (39:16):
I feel like that's, like, their vibe. Yep. And I
love it.
Sarah Zubiate Bennett (39:19):
They're delicious. Mhmm. I think I'm
gonna order another round. Thebuffalo bites were not burnt or
crispy. They were perfectlyseasoned, perfectly balanced. I
know some people hate the wordmoist, but they weren't dry.
They weren't dry. They weredelicious.
Priscila (39:38):
They were tender.
Sarah Zubiate Bennett (39:39):
Yes. So tender.
Priscila (39:40):
So yeah.
Sarah Zubiate Bennett (39:40):
We just
Lusely (39:41):
Yeah. No. Yeah. I I think, like, the sauce, the
buffalo sauce, like, it was notsuper spicy, but it was, like, a
perfect balance with the ranch.
Sarah Zubiate Bennett: I mean it was delicious. (39:52):
undefined
Lusely (39:53):
So delicious. Yeah.
Priscila (39:54):
For sure. Definitely hit the spot.
Armando (39:56):
Just wanted to stop by and bring some more good food.
Priscila (40:00):
Oh my gosh.
Sarah Zubiate Bennett (40:01):
These were are gonna be really hard to
to match up.
Priscila (40:04):
Yeah. So we
Armando (40:06):
we can deliver.
Priscila (40:06):
Oh, these are incredible.
Armando (40:08):
So the this is gonna be our, risotto balls, our pimento
risotto balls. These are ahituna tostadas.
Sarah Zubiate Bennett (40:15):
Okay.
Armando (40:17):
Our firecracker shrimp.
Priscila (40:19):
Oh. I've never had that actually!
Armando (40:22):
I have a spinach artichoke dip.
Sarah Zubiate Bennett (40:25):
Oh my gosh. Oh my gosh. Are you
joking?
Armando (40:30):
And then one of chef's favorites.
Sarah Zubiate Bennett (40:31):
One of chef's favorites. Okay.
Armando (40:33):
The jalapeños, our bacon wrapped short rib stuffed
jalapeno.
Sarah Zubiate Bennett (40:36):
Oh. So so
Priscila (40:37):
Oh, wow.
Sarah Zubiate Bennett (40:38):
Oh my gosh.
Armando (40:39):
So a little feast for you guys.
Priscila (40:41):
A little feast.
Sarah Zubiate Bennett (40:45):
This looks incredible.
Priscila (40:47):
So good. Thank you.
Lusely (40:48):
Thank you.
Armando (40:49):
You're welcome.
Priscila (40:50):
See, this is exactly what I love about Chelsea's
Corner. Like, it's kinda likewhatever vibe you want it to be.
Yes. Yes. You know?
Because this is this literallyis like a gourmet meal.
Sarah Zubiate Bennett (41:01):
It is.
Priscila (41:02):
But we're in a really comfy booth.
Sarah Zubiate Bennett (41:05):
Yeah. Like Well, that's that's what I
that each of his establishmentsor their establishments, I
should say Yeah. Are they havethat approachability. Yes.
Right?
Lusely (41:16):
And they make you
Sarah Zubiate Bennett (41:17):
feel comfortable.
Priscila (41:18):
Yeah. Like, they're not trying hard to be something
that they're not. They'reexactly that, and each one is
kinda like a different side ofDallas. Totally. You know?
That's to die for. So good. Imean, I don't even know what to
make my next bite becauseeverything is so delicious.
Sarah Zubiate Bennett (41:34):
I'm so Oh, my gosh. The artichoke dip.
I know. I'm like,
Priscila (41:37):
I'll go in for that.
Sarah Zubiate Bennett (41:38):
They they have a they have a truck.
Priscila (41:42):
A food truck? Yeah. Really? Oh, yes. That's right.
Sarah Zubiate Bennett (41:52):
Mhmm. Are you kidding me? Which are your
favorite?
Priscila (41:55):
Oh my god.
Sarah Zubiate Bennett (41:57):
If you had to pick.
Lusely (41:59):
I think if I wanted to go for something healthy, I
would just
Sarah Zubiate Bennett (42:02):
use this one.
Priscila (42:02):
I mean, those are those are good. Mhmm. They're
like little perfect bites. Mhmm.I love this shrimp though.
Sarah Zubiate Bennett (42:10):
Me too. Me too.
Priscila (42:11):
This shrimp is is phenomenal. I'm all about, like,
the sauces with the kick. Mhmm.That's my thing.
Lusely (42:17):
Yeah. It's like a little sweet
Priscila (42:20):
of spicy spinach artichoke that is really good on
this.
Sarah Zubiate Bennett (42:23):
I haven't tried it yet. Let's I guess I
can't say until I try that. If Iwere to come back, I'd probably
get this, this, the buffalobites.
Lusely (42:32):
Yes.
Sarah Zubiate Bennett (42:32):
I think those shrimp. No. Between those
and the buffalo's things.
Lusely (42:39):
The buffalo things are the bites. They're so good.
Sarah Zubiate Bennett (42:42):
Buffalo bites, shrimp. I would I would
do that, and ahi the next time Icame. Yes.
Priscila (42:47):
Well, there's so much more on their menu.
Sarah Zubiate Bennett (42:49):
Well, I know. I mean, this is This is
just some of them.
Priscila (42:52):
All part of their awesome appetizers, but they
have so much more stuff on theirmenu.
Lusely (43:00):
So we'll just have to come again.
Priscila (43:02):
Yeah. Round two. Yeah.
Hey there. I'm Sarah Zubiate
Bennett, and welcome to Let'sTalk Local. I'm so glad you're
here because today's episode isa fun one. I'm sitting down with
Len Critcher, an absolutevisionary who's been ahead of
the game in so many industries.He was one of the first to take
car buying online, and now he'sgot his hands in everything from
robotics to ranching and, oh, hehappens to own three of Dallas'
(00:23):
most iconic bars, Chelsea'sCorner, where I am today, Inwood
Tavern, one of my favorite barsever in the world, and the newly
renovated Milo Butterfingers,where we conducted this
interview. We chatted about hisincredible journey and trust me,
you don't wanna miss thisconversation. And stick around
for what we record today atChelsea's Corner with some great
(00:43):
food, drinks, and fun with myreally good friends, Lusely and
Priscila. Let's dive in anddon't forget to like, subscribe,
and thanks for being here.
Okay. So here's why I'm a littlenervous. I have not been in here
(01:04):
since its renovation, and italways had this really divey sex
appeal that I love, and I justdon't want that to be gone.
Len Critcher (01:16):
We enlarged the kitchen, but it's the same exact
location. We put three bathroomsup front. The patio is brand
new. You'll have to look at thatin a little bit.
Sarah Zubiate Bennett (01:27):
Can't wait.
Len Critcher (01:28):
This floor used to lean.
Sarah Zubiate Bennett (01:29):
Oh, I remember.
Len Critcher (01:30):
Like, you were you thought you'd already been
drinking all day when you got inhere. And so we had to get
underneath, shore everything up,all new beams, all new AC units.
There's not a single piece ofelectrical
Sarah Zubiate Bennett (01:41):
This is all the same.
Len Critcher (01:42):
Plumbing. That's all new.
Sarah Zubiate Bennett (01:43):
Yeah. This is new?
Len Critcher (01:44):
All new.
Sarah Zubiate Bennett (01:45):
Oh my gosh.
Len Critcher (01:46):
And we did this renovation down to the studs in
four weeks. Nine crews workingaround the clock so we could get
this thing done. But we had toshore this up, the ground. This
is all cedar.
So I don't know if you've everseen this. This was the original
building when it was broughthere.
Sarah Zubiate Bennett (02:04):
Oh, I had not.
Len Critcher (02:06):
That was probably brought, I don't know, in the
forties or
Sarah Zubiate Bennett (02:08):
Oh my gosh.
Len Critcher (02:09):
There was a stable.
Sarah Zubiate Bennett (02:09):
It's like a yes.
Len Critcher (02:10):
Yeah. And that's so that door you're seeing is
the patio door.
Sarah Zubiate Bennett (02:14):
Here.
Len Critcher (02:15):
Correct. Oh. You can see that we added I say we.
Where that little x is. Therewas another door. That's the
entry door now.
Sarah Zubiate Bennett (02:25):
Oh, I see.
Len Critcher (02:27):
And then the yeah. So...
Sarah Zubiate Bennett (02:29):
Oh my gosh. I'm so happy.
Len Critcher (02:31):
Then the famous movie "Born on the
Fourth of July" Tom Cruise wasfilmed right here. He's in his
wheelchair yelling at everybodyright here. This was no man's
land back here. It was a junkpile of tables.
Sarah Zubiate Bennett (02:44):
I don't remember anything back here on
it.
Len Critcher (02:46):
It was it was like an old wood box with a TV on it
and dart boards.
Sarah Zubiate Bennett (02:51):
Okay.
Len Critcher (02:51):
But we've created and this is another event space
now.
Sarah Zubiate Bennett (02:54):
I love it. Yeah. Got it.
Len Critcher (02:57):
We even went to, well, we haven't went to
lengths. These these lights, wehad to source them from the
eighties. So those are vintage.Now if one goes out, they all go
out. It's a big problem.
Sarah Zubiate Bennett (03:06):
No. Not those.
Len Critcher (03:08):
But we but we did it because we wanted a vintage
glow. Not LED. Yep. So these aretechnically these are not LED.
Sarah Zubiate Bennett (03:15):
Yep.
Len Critcher (03:16):
Now I don't know if we're gonna be able to
sustain this because it's been,you know, four months of hell.
Yeah. But we're gonna try Yeah.We're gonna try to figure it
out. And that's one of thethemes of what we do. We don't
believe this is our bar. We'resimply a steward at the moment.
Sarah Zubiate Bennett (03:27):
Yeah.
Len Critcher (03:28):
And this bar should live on. Yep. Hopefully.
And so we do everything we canto make sure these buildings
don't get torn down.
Sarah Zubiate Bennett (03:34):
That's right.
Len Critcher (03:34):
The building should have been torn down.
After what we found out,definitely, you should probably
get a shot if you ever drankhere before. It's like
penicillin or something. It wasfilthy. But it's now
Sarah Zubiate Bennett (03:46):
I'm sure. It's now and and I and I have to
correct people all the time.Dive bar does not mean dirty.
No. It means neighborhood. Localpatrons. It means a little dim
lit. But dirt has nowhere in my,you know, my vocabulary for a
bar. Or anything that I own. Sobehind the scenes, we even have
a glycol beer system thatcharges our beer to 30 degrees
(04:08):
in the lines.
Okay.
Len Critcher (04:09):
We are very sophisticated in our in our
ovens. Even our grease emptiesitself from the grease fryers
and stuff, and it's washed everyday.
Sarah Zubiate Bennett (04:17):
Okay.
Len Critcher (04:18):
So we are we're dive. But we're advanced, and
we're clean. And so that's thegoal.
Sarah Zubiate Bennett (04:24):
I love it. Yeah. I love it. I I'm so
eager to sit with you. Len.
Len Critcher (04:29):
Yes.
Sarah Zubiate Bennett (04:29):
I am so eager to just chat with you. You
own some of the most incrediblehistoric, I believe,
establishments where so manybeautiful memories have been
created in our city.
Len Critcher (04:41):
Right.
Sarah Zubiate Bennett (04:42):
And I'm just, like I said, very eager to
explore all that makes you you.You are such a dynamic person.
You're quite an incredibleleader. And I know I sent you
some questions, but I'minterested to explore how you've
come to be you. Well,
Len Critcher (05:02):
I have no idea.
Sarah Zubiate Bennett (05:04):
I'm gonna ask the question. We'll we'll
Len Critcher (05:05):
try to figure it out
Sarah Zubiate Bennett (05:06):
together.
Len Critcher (05:07):
Thank you for having me.
Sarah Zubiate Bennett (05:08):
No. Thank you for being here. So you're
originally from Dallas. Right?
Len Critcher (05:13):
I try to claim it. I got here as fast as as my
parents allowed. We were I wasactually 12 when I moved to to
to the Park Cities fromShreveport, Louisiana. So not
far Louisiana.
Sarah Zubiate Bennett (05:26):
Not far.
Len Critcher (05:27):
And and it was, yeah, it was a shock, very
different culture moving from aa very public Shreveport school
system to Highland Park. And,then I even spent a brief moment
living in LA as a junior on myown. So Strange. We don't need
to get in all that, but it's butbut very, so I see Park Cities
(05:48):
for what it is Yeah. And have alot of love for it still live
there today. But I felt like Isaw a lot of other things too.
That brought me. Maybe it's myperspective changed a little bit
to see a different things.
Sarah Zubiate Bennett: Definitely. But that that kind (05:59):
undefined
of that helps me understand youbetter. I mean, so many people
from Louisiana, they're justgood people.
Len Critcher (06:05):
I'd like to think so.
Sarah Zubiate Bennett (06:06):
Yes. I mean, food, dear god. I mean,
it's, you know, some of thebest.
Len Critcher (06:10):
I do make the joke, though, that that real the
the real Louisiana you know,they they don't claim
Shreveport. They call us EastTexas.
Sarah Zubiate Bennett (06:19):
Really?
Len Critcher (06:20):
Yeah. I don't think that they if you go to New
Orleans and you say you'refrom Shreveport, they're gonna
go, I think you're more EastTexas, but but you're correct.
My parents met in in inShreveport at Centenary College,
and I had a great I had a greatexperience. I I, you know, I
don't get back there very often,but it absolutely shaped a lot
of who I was. That's right. Itwas a great town. Yeah. Great
(06:41):
great place.
Sarah Zubiate Bennett (06:42):
I'm assuming your were your parents
originally from there?
Len Critcher (06:45):
So my father was from Houston.
Sarah Zubiate Bennett (06:46):
Ah, like Monty, my husband.
Len Critcher (06:48):
Yeah. From Houston, Texas, and, my mother's
from Magnolia, Arkansas. So avery small town.
Sarah Zubiate Bennett (06:55):
Yes.
Len Critcher (06:55):
They met at Centenary, which is kind of, you
know, they they they met atCentenary.
Sarah Zubiate Bennett (07:01):
Okay. That's perfect. And so I've done
some research on your family.And is your father an author?
Len Critcher (07:06):
He is. He is. He's he's he's published his third
book now.
Sarah Zubiate Bennett (07:10):
Yeah. They're nonfiction.
Len Critcher (07:12):
Nonfiction. Well, he's even written a major tax
book Uh-huh. Called yeah. Yeah.About it's it's called Covering
Your Assets.
Sarah Zubiate Bennett (07:19):
Okay.
Len Critcher (07:20):
So he's also a technical writer. Yeah. He's a
very smart man.
Sarah Zubiate Bennett (07:25):
Got it. Yeah. And so what kind of
influence did your parents haveon you, and what made you you?
Because you clearly have anentrepreneurial spirit.
Len Critcher (07:36):
You know, yeah. It's a it's a great question. If
I start back, you know, I wasblessed with a with a
grandmother in in Magnolia,Arkansas. Believe it or not, had
her own radio show going back tothe fifties. She, was and and it
was a very famous radio show.
Sarah Zubiate Bennett (07:56):
Okay. My mother, and I give her a lot of
credit, was in pageants totheater to taught, in college,
speech. And it was probably herthat saw us doing well in
Shreveport. But I'll neverforget the day she came to us
and said, I think there's anopportunity for us to move to
(08:19):
Dallas with my father's, in acareer. And it would be an
amazing thing. Would you insteadof being a big fish in a small
pond, let's go make the pond alittle bigger. And let's find
out what what we can, you know,do with that. And and I do
credit her adventurous spirit,but since the age of there's a
funny story she would say is itI I I was probably 10 years old.
(08:41):
And a lady called my mother andsaid, why is your son at the
local, it was a deli, trying toget a job? And and I didn't need
a job, but I needed a job.
I get it. I get it.
Len Critcher (08:52):
But I need a job.
Sarah Zubiate Bennett (08:52):
I get it.
Len Critcher (08:53):
And so I even my father to this day says, who are
you? What what did we do to makeyou run away and try to work all
the time?
Sarah Zubiate Bennett (09:03):
Sure.
Len Critcher (09:03):
But I think it's in you.
Sarah Zubiate Bennett (09:05):
It is.
Len Critcher (09:05):
And and I but I do I do think a lot about my
father's very creative too. AndI see business as as as a
creative outlet. You know, beingsuccessful and making money,
those are all nice things thatallow you to keep doing what
you're doing.
But every venture, and I've hada lot of them, just a lot of
interesting things Yep. Have allbeen about creativity and
(09:26):
expressing that creativity andleadership and camaraderie and
and and being part of community.I think that's really important
too.
Sarah Zubiate Bennett (09:34):
So it's interesting because I'm big into
energy. I'm also quite linearright brained in my thinking,
but very creative as well. Andso tell me, do you think it's
because you also inherited thatcreativity that you've been able
to really have such a diverseportfolio when it comes to your
investments?
Len Critcher (09:55):
My daughter asked me again, what do you do for a
living? Because my friends keepasking.
Sarah Zubiate Bennett (10:00):
Okay. And we can't make sense of it.
And I said I I like that. Andbecause I I don't wanna be I
don't wanna define myself as asone thing. And my career, if you
if you go back to the beginning,it really makes no sense from
I've been everything from a ayoung filmmaker to one of the
first online car dealers to asoftware, and I made my you
(10:25):
know, the bulk of my career inbuilding two good software
companies and exiting to now howthe hell did I end up owning a
bar? And I always joke becausemy parents are so proud. He goes
from all these great things toknow he's a bar owner, but
whatever, though they laugh.
Len Critcher (10:38):
But I don't know. And I and I and I but I I I do
say that, yes, that I see it asa creative venture, whatever it
is I do. But I've been blessedenough to have great people
around me because you don't doanything alone. To learn, and
I've been pretty good atfiguring out what makes sense.
Can this make money? Can we keepdoing it? And there's levels. Is
(11:01):
it and so so I look at twodifferent ways of of running
business. There's businessesthat I'm passionate about that
I'm involved in every day.
I mean, if you I answered aGoogle review this morning for
crying out loud. Right? I Iactually care. On the flip side,
I just got back from Austin, andwe're heavily invested in
humanoid robots. And we'reraising money for that company.
(11:23):
But I'm not running thatcompany. I have a passion for
it, but let let them have theday to day passion. So two
different ways of looking atthings, I think. You know, what
am I emotionally connected toversus I still like making
money?
Sarah Zubiate Bennett: Absolutely. And that's okay. I (11:34):
undefined
get that. Yeah. I get that. And,my brother always laughs because
he's like, you're all over theplace. I'm initially, I was a
fixed income trader.
Len Critcher (11:46):
Right.
Sarah Zubiate Bennett (11:46):
And then I've owned some businesses, but
I was in wealth management. I'ma classically trained singer,
and it's just it none of itmakes sense. Right. It is. It
is.
Len Critcher (11:54):
It's just hard to tell somebody.
Sarah Zubiate Bennett (11:56):
It is.
Len Critcher (11:56):
I think that's the thing. It's like, what do you
do? And I literally now just go,I don't know. I own some bars.
And , you know, when I get thebiggest kick out of that, I
think.
Sarah Zubiate Bennett (12:05):
Okay. So you moved here
Len Critcher (12:06):
Right.
Sarah Zubiate Bennett (12:07):
at 12. You decided to so you went
through the Park City Schooling
Len Critcher (12:11):
Right.
Sarah Zubiate Bennett (12:11):
And then you went to SMU. I ended up at
SMU. We had a without going toomuch into it. Right before
graduation, I was probably gonnasupposed to end up in
California. And, my closestfriend who is a partner in in in
this specific place as well asChelsea Corner with me, Chris
Camillo, who you've met. Chrisand I met in eighth grade, and
(12:35):
we had a very tight group of us.
Oh, I didn't know that.
Len Critcher (12:38):
Yeah. We met at the lunch table. And
Sarah Zubiate Bennett (12:40):
Oh, yes.
Len Critcher (12:40):
Yes. Yes. It's a great story. Yes. We were we
were both shunned for being theoutsiders in Highland Park.
Sarah Zubiate Bennett (12:45):
Yeah.
Len Critcher (12:46):
And, that's a funny story. But, anyway, we
lost our best friend rightbefore graduation to
a car accident. And itdramatically you know, you you
you look at life in in in keymoments that can really change
the entire course of your life.And Chris was going to UT. I was
going over to in California. Iwas to be a famous director, and
(13:10):
we both said we need a breatherbecause it happened right before
graduation. So you take a a a avery significant life event like
that, and it allows you toregroup.
Sarah Zubiate Bennett (13:22):
Of course.
Len Critcher (13:22):
Would Chris and I be as close as we are today? I'd
like to think so. But we haveshared a fascinating journey
together and apart, meaning he'slived in LA when I didn't live
there. He's done crazy thingswithout me, But we still find
each other. We talk every day.
And this is an example of whatwe call second, third careers,
(13:43):
maybe fifth careers for me Wherewe get to reconvene and and
really be be great together anddo something not just because we
have to, because we really lovewhat we're doing right now.
Sarah Zubiate Bennett (13:56):
That's right. Yeah. And okay. So talk
to me a little bit, if youwould, about everything that you
are touching at this moment, ifyou can. Because I know some of
your investments.
Len Critcher (14:06):
Right.
Sarah Zubiate Bennett (14:07):
But I'm sure there's many more. You've
exited. You even have SpaceX onone of the organizations that
you've exited from. So is thereany way you could give some
history as to what that lookslike?
Len Critcher (14:18):
I started out building probably one of the
first online car dealerships inthe country.
Sarah Zubiate Bennett (14:22):
That's right.
Len Critcher (14:23):
We didn't have AutoTrader, Cars dot com. We put
cars on eBay and quickly foundout they sold. And I said
there's a business here. And sowe started buying all the trade
ins from Park Place and thelocal franchise dealers. And
then we would we had jet hangarsat an airport in Addison,
Addison Airport, and we grewthat from one jet hangar to five
(14:45):
jet hangars.
Sarah Zubiate Bennett (14:46):
That's pretty capital intensive.
Len Critcher (14:48):
It it was. I got lucky. I say got lucky. I had a
great investor in the beginning.
Sarah Zubiate Bennett (14:53):
Uh-huh.
Len Critcher (14:55):
But as you should, you learn over time. You put
money away, and then you canfinally buy your investor out.
Sarah Zubiate Bennett (15:00):
That's right.
Len Critcher (15:00):
And so that business was fantastic. But we
were at the right place, righttime where the technology was
shifting. And I quickly realizedthat we needed systems to manage
all of this inventory on all thedifferent websites. So
syndication, pricing tools,descriptions, photography
management. So we built, or Isay, you know, I got my team
(15:22):
together. I didn't know I likedsoftware. Had no idea. Fell in
love with designing software.
Sarah Zubiate Bennett (15:27):
Wow. Okay.
Len Critcher (15:28):
I'm not a coder.
Sarah Zubiate Bennett (15:29):
Uh-huh.
Len Critcher (15:29):
But I I know enough to be dangerous of if I
am I asking you to do somethingthat's hard? And I I really got
excited about that opportunity,and so I started building
software and realized I gotsomething really good here. And
I left my own dealership, and wegrew that to, you know, hundred
and some employees
Sarah Zubiate Bennett (15:46):
That's right.
Len Critcher (15:47):
Sold that company. But that's where another
opportunity comes up. Right? Soat that point, it was a it was
really an emotional thingbecause when you build
something, as you know, that isyour heart and soul, and you've
got a hundred and somethingemployees, and you live and die,
and you build a product youlove. And I wanted to sell, but
I don't think I was ready tosell. So I needed a basic
(16:09):
project.That's where Inwood Tavern came
in.
Sarah Zubiate Bennett (16:12):
Okay. So it was that long ago?
Len Critcher (16:14):
Yeah. Eleven years.
Sarah Zubiate Bennett (16:15):
Yeah. Eleven years
Len Critcher (16:16):
for that one.
Sarah Zubiate Bennett (16:16):
That's right.
Len Critcher (16:17):
And then we did an apparel software company that I
joined a a small group ofawesome people and Yep. And just
helped them get to where they'regoing. And Whether it's a SpaceX
or now Apptronic, which we'rereal excited about, which you
were there for that That,incredible job. Presentation.
And their CEO is amazing.
Sarah Zubiate Bennett (16:34):
Moving back to your original investor
that you eventually wound upbuying out
Len Critcher (16:37):
Right.
Sarah Zubiate Bennett (16:39):
How did that relationship form? Was it
vis a vis, you know, the networkat SMU in conjunction with Park
City?
Len Critcher (16:49):
So that's what you know, the biggest thing I tell
anybody if I'm ever getting anentrepreneurial speech is you
are your contacts.
Sarah Zubiate Bennett (16:56):
Right.
Len Critcher (16:56):
So if we go back to when my mother said, let's
move to Dallas, that was whatshe was trying to accomplish.
How can you be put in front ofas many people to improve your
your your chances to do whateverit is you want in life?
Sarah Zubiate Bennett (17:09):
Yep.
Len Critcher (17:10):
And relationships are critical. Through the
relationships that I had met inI did a whole another thing, a
.com business before that. I metsome guys that were selling
cars, not online. And that'swhere my technical background I
go, well, what about eBay? Andthen they tried it and it
(17:30):
worked. I go, And I go, I thinkI can do this. I think I can do
it bigger. They had already hadan investor that was funding a
dealership. Okay. So he alreadyknew the game.
Sarah Zubiate Bennett (17:41):
Got it.
Len Critcher (17:42):
And I think, luckily, again, my reputation
was was okay enough that he waswilling to give me I think I
started with $400,000, which isnot a lot in in the car world,
but it was enough. And I I'llnever forget. I would fly to
California to go to an auction.I would load up an entire 18
wheeler. I would bring it back.I wouldn't drive, but, you know,
I would bring it back to Dallasand single handedly would have
(18:05):
them washed detailed. Iphotographed them. I answered
every phone call. I put them oneBay. It's a lot.
Sarah Zubiate Bennett (18:12):
Oh, yeah.
Len Critcher (18:13):
It's a lot, but you you gotta be willing to
commit.
Sarah Zubiate Bennett (18:15):
Yep. That that's right.
Len Critcher (18:16):
To get involved.
Sarah Zubiate Bennett (18:17):
And so okay. So all of that, you're you
exit that particular company,and then Inwood Tavern comes on.
And then after that, was itChelsea's Corner, or was it Milo
Butterfingers?
Len Critcher (18:32):
It was Chelsea after that. So everyone told me
I was really dumb for opening abar or not opening a bar, buying
a bar.
Sarah Zubiate Bennett (18:42):
It's a tough industry.
Len Critcher (18:43):
It it is, but I I see things very differently. And
to me, I don't really care whatthe industry is. Business
principles are businessprinciples.
You you you you have to buysomething. You have to sell
something. You have to sell morethan you spend. You have to
manage your inventory, and it'sstill people
Sarah Zubiate Bennett (19:03):
Mhmm.
Len Critcher (19:04):
And marketing. Let's be honest. It's a lot of
marketing and greatcommunication and figuring out
who you are as a brand. I neededa project that I could jump into
that wasn't a six year, thirtyengineers. You know, sales team.
Sarah Zubiate Bennett (19:20):
Yeah.
Len Critcher (19:20):
I I I walked into that bar, and I'll never forget.
I go, I can fix this. Not thatit was broken broken, but I
said, I can fix it. And it wasalready successful, and it had a
unique feature that it wasgrandfathered in. And I don't
know if you most people don'tknow this, but you cannot open a
bar or restaurant in Texas todaywithout a kitchen.
Sarah Zubiate Bennett (19:42):
I know this. You're the only one.
Len Critcher (19:44):
Right. So we're one of the last left
Sarah Zubiate Bennett: Grandfathered in. Grandfathered (19:47):
undefined
in. Parking is also an issue.You can get grandfathered in,
things like that. So Chelseatechnically don't even own a
parking space. So we'regrandfathered in for that as
well. So that to me made InwoodTavern very successful because
kitchen I always say alcoholhides the sense of the kitchen
because kitchen is veryexpensive. It's food is very
(20:09):
difficult to make money. SoInwood turned out to be
incredible for me. Not only didI become very close with the
neighborhood. I'd go on vacationplaces and be like, well, what
do you do? Well, he owns InwoodTavern. I could be in Florida.
Yeah. And everyone knows that.
Len Critcher (20:24):
Like, I know that bar.
Sarah Zubiate Bennett (20:25):
It's amazing. Yes.
Len Critcher (20:26):
It's amazing. And, but what was what was great
about it is, you know, at theend of the day, my team won't
leave an amazing team. And andthey won't leave in a good way,
meaning they're very successful.They're happy. But that little
bar and I won't say the numberspublicly. You you could figure
it out as well as public data.But we went from from under a
million dollars a year to towell over triple that, and we're
(20:49):
probably the highest grossingbar per square foot in the state
of Texas.
Sarah Zubiate Bennett (20:52):
I would believe that. Easily.
Len Critcher (20:53):
Yeah. And so Chelsea, that was the one that I
I I'm glad I did it now. Thatwas one that almost killed us,
though. I I I I worked there atSMU. Yeah. I watched I always
tell people I watched OJ Simpsonfleeing a Bronco as a server
that day. And so but thatbuilding meant so much to me.
It's a 1926 building.
(21:15):
Yep. And everything in Dallas isgetting torn down.
Sarah Zubiate Bennett (21:18):
I know.
Len Critcher (21:18):
Just getting ripped apart.
Sarah Zubiate Bennett (21:19):
I know.
Len Critcher (21:20):
And especially if you look next to us, all torn
down, skyscraper going up.
Armando (21:24):
Mhmm.
Len Critcher (21:26):
I cared so much, so we knew that it needed love,
and it was it was another barcalled Corner Bar. I could see
what their liquor numbers were,public data, and I said there's
no way they're paying theirbills. And so I just sat. I
tried to meet with them a littlebit, but we kinda they they
ended up having to shut thedoors for tax payments or
something. And we went in andtook it, and that's where Chris
(21:47):
approached me. I didn't think hewould ever wanna be in this
stuff.
And he said, Len he was a barback. At the time, I was a
server.
Sarah Zubiate Bennett (21:56):
Okay. Yeah.
Len Critcher (21:57):
We both went to SMU.
Sarah Zubiate Bennett (21:58):
Uh-huh.
Len Critcher (21:58):
And he goes, Len, if you do this, I have to join
you. So he took a minority rolein that deal. And thank God he
did because it turned out to bethe hardest first few years of
of like, we our our time wouldhave been better used somewhere
else. Let's put it that way.
But now we've built this amazingplace with 60 employees, and
(22:20):
it's extremely I mean, I thinkwe're the number 20 something in
Dallas for liquor sales. And,it's it's very successful. In
fact, all three of my bars rankin the top 40 in in the in
inclusive of hotels. So we'revery
Sarah Zubiate Bennett (22:37):
yeah. I'm like Lordy!
Len Critcher (22:38):
Yeah. We saw a lot of those. Sorry.
Sarah Zubiate Bennett (22:41):
But it's great.
Len Critcher (22:42):
But we, but Chelsea has been extremely
rewarding. And and I will saythat because Inwood is its own
thing, and I think we said thisearlier, whether it's me or
Chris or whatever, I don't feelI own them. I'm just a steward.
I don't walk around town. Youdon't see me, you know, I'm
(23:03):
mister whatever. I didn't Ididn't build that bar. No. I'm
just blessed to be able to carryit on.
Yep.
Ned built Milo Butterfingers. Ididn't build Milo's. Ned,
unfortunately, is no longer withus.
Sarah Zubiate Bennett (23:15):
That's right.
Len Critcher (23:15):
I'm here to hopefully carry it on. Chris and
I cared so much about ChelseaCorner. All of the real estate
in the area was being bought up,and we were gonna lose our
parking, our valet. I mean, wewouldn't have a single place to
park our car, and, eventually,it would have knocked us out of
business. So thank goodness thatChris and I are are have other
(23:37):
things we've done in our lives.We were able to buy all the
property to the south of us,including the condos, and we
orchestrated a put propertytogether. We've sold it, but
we're part of the deal, and thenwe're gonna get a parking
garage. We're adding 4,000square feet on to Chelsea
eventually for a for anotherthing we won't discuss too much
(23:59):
today. But we're gonna buildbuild a 13 story building
touching Chelsea. Well, that'show we in a parking garage. So
we saved the building forever.And it will never be torn down
because of its footprint. But itI was offered Chris and I were
offered really stupid money totear it down. Just to tear it
down because the the the the airrights go up to, you know, 210
(24:21):
feet. Same thing here. Every aseverybody wants to tear this
down because it's worth more
Armando (24:27):
No.
Len Critcher (24:28):
Going up. I know. It's not gonna happen now. No.
We came in. I think people inthe beginning are like, what are
these guys doing to our, youknow, favorite bar? But the
truth is I want a place I thinkwhat I love about these places
more than anything, and if I'msitting down having a drink with
somebody, we talk about themarriages that are formed,
probably some divorces. But kidsare being created because of us.
(24:54):
But, really, having something incommon with you know, my kids
hopefully can come here.
Priscila (25:00):
Mhmm.
Len Critcher (25:00):
And I came here when I went to SMU. And so
there's this this this longhistory of something can stick,
and Dallas doesn't have to teareverything down.
Sarah Zubiate Bennett (25:12):
Exactly.
Len Critcher (25:13):
So the one thing yeah. So the one thing I say is
our business acumen, for betterfor worse, is at least allowing
them to stay. And I hope we getto do it, and we may go do more.
I I I don't I thought I wouldnever do another one after
Chelsea.
Sarah Zubiate Bennett (25:26):
Really?
Len Critcher: You know, just because it was so (25:27):
undefined
much.
Sarah Zubiate Bennett (25:28):
Of course. Yeah.
Len Critcher (25:29):
And I you know, this is now we've got a great
team now. I think that's theother thing when you grow from
one to three. I've gotincredible leaders. A lot of the
staff stayed, which is awesome.
Sarah Zubiate Bennett (25:42):
Yeah. It's a blessing.
Len Critcher (25:43):
And, and I think we found our our we're we're
rolling now. Yeah. Andeverybody's happy, and the bars
are killing them. I mean,killing it. It's just Milo's has
never seen numbers like this ina good way, and and, like,
people are happy, and that'swhat matters.
Sarah Zubiate Bennett (25:58):
Now you have these three. And I I just
like like I said, just kind ofthreading through all of this
information. You clearly havebuilt something unlike any bar
owner, restauranteur,hospitality individual In that,
many people in your industry aresomewhat afraid to join certain
(26:22):
organizations. Let's say, theMetropolitan Civic and Business
Association that is reallyrevolving around trying to get
our employees to become activeparticipants in the city in
which they're living.
Len Critcher (26:36):
Right.
Sarah Zubiate Bennett (26:36):
How in God's name is it that you have
the fortitude, the courage to dothat. I mean, it's it's unheard
of. And I have many friends inyour industry
Len Critcher (26:46):
Right.
Sarah Zubiate Bennett (26:47):
Who are pioneers in it, but they still
won't they won't do it. There'sthey're a little intimidated.
Len Critcher (26:53):
There's two things. I think I am I would say
the average at least in myindustry, the average person in
this industry is working sevendays a week
Sarah Zubiate Bennett (27:03):
That's right.
Len Critcher (27:03):
And barely figuring out
Sarah Zubiate Bennett (27:05):
I get it.
Len Critcher (27:05):
What's up and down. I am blessed that I can
remove myself and and be anowner and be actively involved,
but I'm looking at a biggerpicture of who are we as a
society?
Sarah Zubiate Bennett (27:17):
That's right.
Len Critcher (27:17):
What are what am I providing to Dallas? Am I just
providing a a place for peopleto get drunk and sloshy? I hope
not. I hope I'm holding goodevents. We do a lot of things
for charity. Massive food truckat Chelsea Corner now. We do
events for up to 400 people.
Sarah Zubiate Bennett (27:34):
Oh, I didn't know that.
Len Critcher (27:35):
Lots of neat stuff we're doing, and and it's a lot
higher in food than people wouldever expect.
Sarah Zubiate Bennett (27:41):
Mhmm.
Len Critcher (27:41):
And so for me, I think it it you know, and I'm
I'm getting older. I'm I turned50 this year.
Sarah Zubiate Bennett (27:47):
Oh, okay.
Len Critcher (27:48):
Which is a big deal to say out loud.
Sarah Zubiate Bennett (27:49):
It is.
Len Critcher (27:50):
And I don't feel it. I hate saying it. But but
you start to realize, like, whatwhat is my city? What are we
what are we leaving? And theonly, you know, voting and and
being involved is our power tochange. If I don't want
buildings to tear down, we needto get involved. And so I don't
(28:10):
and I've always said, I do notwear my political beliefs very
publicly.
Sarah Zubiate Bennett (28:16):
Me either.
Len Critcher (28:17):
It's a rare
Sarah Zubiate Bennett (28:17):
My husband does. Well, I mean, I
don't. I mean,
Len Critcher (28:20):
I will speak to anybody, but I but I sure don't
make my bar We are notpolitical. And those restaurants
and places should be a place ofsafety and love. And community.
Sarah Zubiate Bennett (28:33):
That's right.
Len Critcher (28:33):
And community is all sides. Right? And you should
be able to have a voice. And soI want my staff to feel the same
way, and I want them to beinvolved and get involved.
Sarah Zubiate Bennett (28:43):
So what are the conversations that you
have with them to not to notfurther any type of
divisiveness, which I think isjust so sickening to me? I wish
that so many of us could havethat ability to create
community, yet still encouragethat active involvement and
passion to help the city thrive,right. In a positive capacity.
Len Critcher (29:07):
Right. The conversation is, again, not
political. That's it's not. Theconversation is do you care
about more than yourself? And doyou care about what your future
looks like for whether it's yourfamily, your friends, yourself?
And you need to know what'sgoing on in your city. And I
think we have a very bigdisconnect between what the
(29:28):
media, you know, comes and barksand yells
Sarah Zubiate Bennett (29:30):
Totally.
Len Critcher (29:31):
Versus what is going on in your actual
community that affects youpersonally.
Sarah Zubiate Bennett (29:35):
Yep.
Len Critcher (29:35):
I think getting involved in that is is is I
think it's just an if you don'tcare about that
Sarah Zubiate Bennett (29:41):
Mhmm.
Len Critcher (29:42):
What do you care about?
Sarah Zubiate Bennett (29:43):
That's right. What words do you have to
other industry leaders,particularly those in your
industry, to encourage them toto have the because I I assume
that it's you having theseconversations with a lot of the
people that work for you. Sure.What can you tell them?
Len Critcher (30:02):
I I I don't know that that I hold myself as a as
a person that needs to to changemy industry. And and I don't
think you're saying that, butit's, and I don't even consider
myself in an industry. That'skinda funny to say. Because I'm
all over the place. I look atI'm a microcosm of whatever it
is in this industry of what Ido, and I try to do it the best
(30:25):
way possible. I measure mysuccess by how long have my
employees been with us. Yeah. Infact, we had a and for the first
time ever, we had an all threemanagers meeting
Sarah Zubiate Bennett (30:35):
Oh.
Len Critcher (30:36):
And where we could learn from each other.
Sarah Zubiate Bennett (30:37):
Uh-huh.
Len Critcher (30:38):
And and and that was because, you know, I bought
Inwood on its own, and thenChris and I do Chelsea. And now
Chris and I equally own thisplace.
Sarah Zubiate Bennett (30:44):
Milo's. Yeah.
Len Critcher (30:45):
And and I go, well, we we have too much to
learn between all of us. Andthen we started doing the math,
and I was like, they've beenwith us eleven years or
fourteen. You know? Thisperson's been seven years and
and five years and the room wasjust unbelievable how long and
you and then you finally sitback and you go, well, that
(31:06):
success to me is that we'rewe're nurturing people.
Sarah Zubiate Bennett (31:09):
That's right.
Len Critcher (31:09):
And then I I also tell people that if you leave
me, I want you to do it becauseit's something you want to go.
I've at least done something inyour life. You didn't leave
because I did something wrong.
Sarah Zubiate Bennett (31:22):
Yes.
Len Critcher (31:22):
Or the job, but maybe there's an opportunity
that I simply can't give you.And I think that's amazing. But
as far as the industry goes,yeah. I mean, I talk to them as
much as we can, and we do needto get involved because we are a
part of the city.
I mean, food. Yes. What else dowe do in Dallas?
Sarah Zubiate Bennett (31:37):
I know.
Len Critcher (31:38):
Eat and drink. Right? I don't know the last
time my buddy said, let's go,let's go run a mile. No. I don't
know.
Sarah Zubiate Bennett (31:43):
Yeah. Yeah. Yeah.
Len Critcher (31:44):
They go meet me for a cocktail. Yeah. And we'll
and we'll go out.
Sarah Zubiate Bennett (31:47):
That's right. Yeah. Again, is there
anything else that you wouldlike to leave our viewers and
listeners with any types ofnuggets? I mean, I know my so
you know Trey Lentz?
Len Critcher (32:00):
Yeah. So his wife, myself, my friend, Lusely we're
gonna do, kind of a dinner atChelsea's Corner. That we're
gonna kinda showcase after this.So and then we'll probably go
have a cocktail at InwoodTavern. Yeah. But so we're gonna
show all of your establishmentsand just the uniqueness of each
location. They're so different.
They're very different. I think,you know, it was interesting and
(32:21):
and and not a nugget. I justChelsea's an anomaly. Inwood's
Inwood. I mean, in fact, youknow, that's where, Scottie
Scheffler went when he, I wasn'tthere that night.
Went to Sunday night, and Ishould not
Sarah Zubiate Bennett (32:34):
Tell us. Tell tell everybody. 12:30 in
the morning. I probablyshouldn't be at my bar on a on a
Sunday night. But he walked in,hadn't even showered. And and
and that's the kind of placethat it was built to be. You can
have a Jerry Jones sitting nextto an auto mechanic.
That's right.
Len Critcher (32:50):
And that's exactly the kind of place, and I think
Milo's is. Milo's, you you youyou don't you can be any walk of
life and come in here and feelcomfortable. Chelsea has is a
chameleon. Yeah. We have some ofthe best brunches in Dallas on
Saturday and Sunday. Peoplethink, well, it's a bar. Well, I
don't know why you call it abar. Is it just because it has a
(33:12):
bar in it? I go, do you callHouston's a bar? Yeah. Do you
call Hudson House a bar? Theyhave very large bars. Yeah. And
somebody actually wroterecently. It was up this last
night.
It kind of upset me. I they go,well, it's it's good for bar
food. I go, well, is is braisedshort rib bar food? Is is is is
our salmon Caesar, our redfish?Yeah.
(33:32):
You know, these are bar fooditems. So, again, we're a little
something for everybody. I can'tbe in there at 10:00 on a Friday
because I aged out. It gets itgets younger. Yeah. But during
the day, it's us. It's a familyevery now and then. You know
what I mean? It's a little biteverything and, again, being a
part of the community.
Yeah. So whatever nugget I couldsay is choose your passions,
(33:55):
follow your heart. And getinvolved, and do something that
makes other people's lives alittle better.
Sarah Zubiate Bennett (34:02):
I love it.
Len Critcher (34:02):
I think that's a good way to live.
Sarah Zubiate Bennett (34:05):
It is a good way to live, and I just
wish there were more of you. Butit's it's pretty rare. And if
there's anything that I hopepeople listening or watching
learn from this and and yourwisdom is that. I I don't wanna
say anything else after itbecause it's such poignant and
(34:25):
Thank you. Wonderful advice.Thank you for being here.
Len Critcher (34:27):
It was an absolute pleasure.
Sarah Zubiate Bennett (34:28):
Or thank you for having me here because
we're we're not at my place.We're we're at Milo's. So thank
you.
Len Critcher (34:32):
Milo's has pizza now too. We have a new pizza, so
you'll have to try soon.
Sarah Zubiate Bennett (34:37):
Well, I will. I'm I'm actually gonna sit
here. I have my stuff to work.Yeah. And so I'm gonna be
sitting here eating, and I hopethey'll join me. I don't know. I
don't know what they're doing.But Yeah.
Len Critcher (34:46):
Today's chicken fried steak day, so maybe
they'll like that.
Sarah Zubiate Bennett (34:49):
Okay.
Len Critcher (34:49):
Alright.
Sarah Zubiate Bennett (34:50):
Thank you so much.
Len Critcher (34:50):
Thank you for everything.
Sarah Zubiate Bennett (34:53):
Len has truly put his heart and soul
into Milo butterfingers, and Ilove seeing his passion come to
life. But now, I'm excited tocheck out what he's done with
Chelsea's Corner. It used to beCorner Bar, and I've invited a
couple of my good friends tojoin me. And after hearing Len
rave about the food, you know Ijust have to try it for myself.
Let's order some food and let'sget the good times going.
(35:14):
So I am here with Lusely andPriscila, and we are just gonna
have some yummy cocktails. Ihave well, what are you having
to drink, Priscila? An Aperolspritz.
Aperol spritz. What about you,Lusely?
Lusely (35:27):
I'm having this, like, blackberry, crush cocktail.
Sarah Zubiate Bennett (35:33):
Is it good?
Lusely (35:34):
It's so good.
Sarah Zubiate Bennett (35:35):
It's so good. So here's the the cool
part. Priscila's husband, Trey,went to SMU. Right?
Priscila (35:42):
Went to SMU Mhmm.
Sarah Zubiate Bennett (35:43):
With one of the owners. And Trey throws
this huge Tailgate. Party,tailgate every year at SMU still
to today, and people willsponsor it. So they love
Chelsea's Corner. Right? Yeah.So tell us tell us, like, all
the fun things that you've donewith and at Chelsea's.
Priscila (36:05):
Yeah. I I've come to Chelsea's Corner for, you know,
over the years and, Chris, theone of the owners, and him kinda
started talking and, you know,they know each other from way
back in the day. So, Trey waslooking for for sponsors and and
whatnot. And so Chris supergenerously offered and it was a
(36:26):
huge hit. I think you guys werethere one of the times they had
like those sliders. Oh, it wasso good. It was so good.
Everybody was lined up gettingfood and drinks. They had a
bartender there as well fromfrom here. And so it was I mean,
it was a huge hit. People werekind of asking when they were
gonna sponsor again.
Sarah Zubiate Bennett (36:44):
Why don't you tell everyone about
yourselves? So oh my god. Yourjacket? Yes. Clearly everything.
I believe. I know. She shewasn't planning on doing this.
I'm putting her the spot. It'sit's amazing. It's beautiful.
And I want one.
Lusely (37:01):
Yes. So I'm starting, to do, like, an arts and crafts,
and I just love blazers.
Sarah Zubiate Bennett (37:06):
Yeah.
Lusely (37:07):
And I probably own, like, a hundred blazers. All
different colors, all different,sizes, different textures. And I
was like, okay. I can't wear allof these. And if, you know, if I
wear a couple and then I I don'twanna get rid of them, but I'm
like, what can I do to
(37:27):
make it, like, fun and creativeand one of a kind? So Yeah. I
love arts and crafts. And Istarted saving these little
champagne caps. And I was like,what can I do with them? So I
decided to, like
Priscila (37:41):
Well, and you're huge into fashion.
Sarah Zubiate Bennett (37:43):
Like, Didn't you go to school for it?
Lusely (37:45):
I I did a couple years, actually. Yes. And so since so
I'm like, oh my god. It's time Ithink it's like time to really,
like, put all my energy in.
Sarah Zubiate Bennett (37:53):
Do it.
Lusely (37:54):
Holy, like, and get myself involved.
Sarah Zubiate Bennett (37:57):
She is a dentist. Okay. But she's a
dentist for adults. Yeah. Wheredo you work, Priscila?
Priscila (38:03):
Well, so my field is prosthodontics, which is like
the prosthetic part ofdentistry. Or better known as
the veneer doctors. Yeah. As youknow, people love their veneers
here in Dallas.
Sarah Zubiate Bennett (38:14):
But yours, are yours veneers or no?
Priscila (38:16):
No. Mine are well, mine teeth are real. Yeah. Yeah.
Lusely (38:18):
Good. Beautiful.
Priscila (38:19):
Just some good braces. Yes. Yes. Likewise, you both
have great teeth. Thank you.
But, yeah, I do prosthodontics,here in Press Center. Mhmm.
Armando (38:28):
Hey, guys. Just wanted to drop the...
Sarah Zubiate Bennett (38:30):
This is what we're starting with.
Armando (38:33):
Yes. Chicken, buffalo chicken bites.
Sarah Zubiate Bennett (38:35):
Yes.
Armando (38:36):
And we have four more things coming.
I hope you guys enjoy it.
Sarah Zubiate Bennett (38:39):
Thank you so much. Thank you. Oh my god.
They're soft. Wow. They're soft.They're not all, like, dried
out.
Priscila (38:49):
No. Their food is their food is amazing. Their
kitchen is really good. Isn'tthat good? I I'm just obsessed
with buffalo.
Sarah Zubiate Bennett (38:58):
Oh my god. But they're
exceptionally good.
Priscila (39:03):
Wow.
Sarah Zubiate Bennett (39:04):
They're so good.
Priscila (39:05):
I know. I love them. I can't, like, ever not order
them. Oh my. Mhmm. And that'sthe thing about it. Like, their
presentation is so you know,it's like upscale, but chill.
Lusely (39:16):
I feel like that's, like, their vibe. Yep. And I
love it.
Sarah Zubiate Bennett (39:19):
They're delicious. Mhmm. I think I'm
gonna order another round. Thebuffalo bites were not burnt or
crispy. They were perfectlyseasoned, perfectly balanced. I
know some people hate the wordmoist, but they weren't dry.
They weren't dry. They weredelicious.
Priscila (39:38):
They were tender.
Sarah Zubiate Bennett (39:39):
Yes. So tender.
Priscila (39:40):
So yeah.
Sarah Zubiate Bennett (39:40):
We just
Lusely (39:41):
Yeah. No. Yeah. I I think, like, the sauce, the
buffalo sauce, like, it was notsuper spicy, but it was, like, a
perfect balance with the ranch.
Sarah Zubiate Bennett: I mean it was delicious. (39:52):
undefined
Lusely (39:53):
So delicious. Yeah.
Priscila (39:54):
For sure. Definitely hit the spot.
Armando (39:56):
Just wanted to stop by and bring some more good food.
Priscila (40:00):
Oh my gosh.
Sarah Zubiate Bennett (40:01):
These were are gonna be really hard to
to match up.
Priscila (40:04):
Yeah. So we
Armando (40:06):
we can deliver.
Priscila (40:06):
Oh, these are incredible.
Armando (40:08):
So the this is gonna be our, risotto balls, our pimento
risotto balls. These are ahituna tostadas.
Sarah Zubiate Bennett (40:15):
Okay.
Armando (40:17):
Our firecracker shrimp.
Priscila (40:19):
Oh. I've never had that actually!
Armando (40:22):
I have a spinach artichoke dip.
Sarah Zubiate Bennett (40:25):
Oh my gosh. Oh my gosh. Are you
joking?
Armando (40:30):
And then one of chef's favorites.
Sarah Zubiate Bennett (40:31):
One of chef's favorites. Okay.
Armando (40:33):
The jalapeños, our bacon wrapped short rib stuffed
jalapeno.
Sarah Zubiate Bennett (40:36):
Oh. So so
Priscila (40:37):
Oh, wow.
Sarah Zubiate Bennett (40:38):
Oh my gosh.
Armando (40:39):
So a little feast for you guys.
Priscila (40:41):
A little feast.
Sarah Zubiate Bennett (40:45):
This looks incredible.
Priscila (40:47):
So good. Thank you.
Lusely (40:48):
Thank you.
Armando (40:49):
You're welcome.
Priscila (40:50):
See, this is exactly what I love about Chelsea's
Corner. Like, it's kinda likewhatever vibe you want it to be.
Yes. Yes. You know?
Because this is this literallyis like a gourmet meal.
Sarah Zubiate Bennett (41:01):
It is.
Priscila (41:02):
But we're in a really comfy booth.
Sarah Zubiate Bennett (41:05):
Yeah. Like Well, that's that's what I
that each of his establishmentsor their establishments, I
should say Yeah. Are they havethat approachability. Yes.
Right?
Lusely (41:16):
And they make you
Sarah Zubiate Bennett (41:17):
feel comfortable.
Priscila (41:18):
Yeah. Like, they're not trying hard to be something
that they're not. They'reexactly that, and each one is
kinda like a different side ofDallas. Totally. You know?
That's to die for. So good. Imean, I don't even know what to
make my next bite becauseeverything is so delicious.
Sarah Zubiate Bennett (41:34):
I'm so Oh, my gosh. The artichoke dip.
I know. I'm like,
Priscila (41:37):
I'll go in for that.
Sarah Zubiate Bennett (41:38):
They they have a they have a truck.
Priscila (41:42):
A food truck? Yeah. Really? Oh, yes. That's right.
Sarah Zubiate Bennett (41:52):
Mhmm. Are you kidding me? Which are your
favorite?
Priscila (41:55):
Oh my god.
Sarah Zubiate Bennett (41:57):
If you had to pick.
Lusely (41:59):
I think if I wanted to go for something healthy, I
would just
Sarah Zubiate Bennett (42:02):
use this one.
Priscila (42:02):
I mean, those are those are good. Mhmm. They're
like little perfect bites. Mhmm.I love this shrimp though.
Sarah Zubiate Bennett (42:10):
Me too. Me too.
Priscila (42:11):
This shrimp is is phenomenal. I'm all about, like,
the sauces with the kick. Mhmm.That's my thing.
Lusely (42:17):
Yeah. It's like a little sweet
Priscila (42:20):
of spicy spinach artichoke that is really good on
this.
Sarah Zubiate Bennett (42:23):
I haven't tried it yet. Let's I guess I
can't say until I try that. If Iwere to come back, I'd probably
get this, this, the buffalobites.
Lusely (42:32):
Yes.
Sarah Zubiate Bennett (42:32):
I think those shrimp. No. Between those
and the buffalo's things.
Lusely (42:39):
The buffalo things are the bites. They're so good.
Sarah Zubiate Bennett (42:42):
Buffalo bites, shrimp. I would I would
do that, and ahi the next time Icame. Yes.
Priscila (42:47):
Well, there's so much more on their menu.
Sarah Zubiate Bennett (42:49):
Well, I know. I mean, this is This is
just some of them.
Priscila (42:52):
All part of their awesome appetizers, but they
have so much more stuff on theirmenu.
Lusely (43:00):
So we'll just have to come again.
Priscila (43:02):
Yeah. Round two. Yeah.
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