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Radville’s R-Bar is going to shake things up

Radville – What started as an office building eventually turned into a bar, accommodations and aesthetics shop on the Main Street of Radville.
R Bar
Lana Tatarliov wants to change the R-Bar and Restaurant in Radville into a fine dining establishment. It also offers accommodations for up to 31 people.

Radville – What started as an office building eventually turned into a bar, accommodations and aesthetics shop on the Main Street of Radville. It took a long time, but recently it appears a lightbulb has turned on, and the accommodations portion has become very busy.

That’s according to Lana Tatarliov, owner. The last time Pipeline Newsspoke to her was seven years ago, not long after she had set up the accommodations portion of the business, known as R-Bar Accommodations.

“I’ve been here 10 years,” she said on Aug. 17, in the R-Bar and Restaurant. That bar took a long time to get going. This December will mark three years for it. The lounge has just been finished, and the video lottery terminals have been moved. Now she’s ready to shake it up.

“I want to make it more fine dining. It’s going to be fine dining, but it will still be a bar,” she said.

Her goal it to make it more of a destination restaurant, where people are willing to go out of their way to drive to and have an evening out.

“I’ve listened over the last three years to what everyone told me what I should do. I’m not doing that anymore. I want to be able to do what I want to do.”

Indeed, she sat down with her staff the day before, telling them of her plans, and asking her two chefs to come up with impressive menu items.

“These are chefs in my kitchen, not students,” she said.

But while she’s making plans for revamping the restaurant and bar (which allows minors until 8 p.m.), she’s busy organizing rooms. That night, another three men were expected.

“I have oil crews, construction crews, road construction crews for seven years in a row,” Tatarliov said. She’s recent built onto the suite.

The accommodations are in the style of a boarding house, with a capacity of 31 guests. There’s a rec room for clients, and the menu isn’t simply what’s offered at the restaurant. “We make home-made roast beef,” she said as example. “We do lunches and breakfast. Our chef is up at 3:30 a.m.”

The oilfield accounts for about 20 per cent of her business, Tatarliov estimates. The downturn in the oil sector didn’t affect her that much, because it was never a large part of the business. 

Asked if she’s taking a gamble on shaking up her business, Tatarliov replied, “You know what? I did it, whether I succeed for fail.”