Erin Norris, the original owner of the eccentric and critically acclaimed American restaurant Grindhaus, is set to reopen her culinary venture under a new identity, Ourhaus, on February 14, 2024. This announcement follows a sudden and mysterious closure of Grindhaus in December 2023, marked by a cryptic message shared on social media that stated, “Grindhaus has gone dark. No further questions at this time.”
Grindhaus, known for its quirky and innovative approach to American cuisine, had garnered a loyal following and rave reviews during its operation. The unexpected shutdown left both locals and food enthusiasts puzzled and eager for news about the future of the establishment.
The suspense partially lifted with the launch of a new website for Ourhaus, currently serving as a landing page. The site teases the rebranding with an inviting message: “We are lookin’ forward to welcoming back our friends and lovers on 2/14. Join our emailing list and follow us on insta for further announcements.”
“Despite a recent setback, I will not burn the Haus down after all; I will reignite 2/14,” Norris wrote on the restaurant’s Instagram page alongside the above image. “A most heartfelt thank you to Asif, Ruffino, Michael, Keaton and Rob for literally showing up and pitching in; I am indebted. And to Monica, Leisah and Betsy. I could not have pulled off cooking for 3 parties in one day without your moral support. And thank you to loyal customers Ales, Della, Tania, Ethan, Nick and Janine for your patronage and trusting little old me with your special day. Feed ya later!”
While details about the new concept and menu remain under wraps, the choice of Valentine’s Day for the reopening suggests a celebration of love and community, themes that have been central to Norris’s approach to hospitality.
The restaurant industry, particularly in areas like Red Hook, has faced numerous challenges in recent years, including the impact of the pandemic and rising operational costs. Ourhaus’s reopening under the same ownership is seen as a positive sign of resilience and renewal in the local dining scene.
