The Pelican House and Matt Reed working together under one roof

Until last Monday, Matt Reed was working with his wife on a catering and cake business, dubbed Reed’s Cakes.

The couple provided everything from hot dog and hamburger dinners to 12-course meals and wine dinners for small gatherings.

However, Reed was getting cabin fever and Reed’s Cakes was growing out of its space (the couple’s and customers’ houses).

“I needed to get out of the house,” he says. “Business was getting too big for the house.”

At the same time, The Pelican House (Map it!) needed a new executive chef. So, Reed’s Cakes and the new bar on Corporate Boulevard have joined forces.

“We are still independent names under the same roof,” he says. “We’re working together in symbiosis.”

Reed will provide a revamped menu for The Pelican House restaurant and its off-site catering. Reed’s Cakes will also be in business as Reed continues to cater for events and parties, using The Pelican House kitchen.

Has the new schedule been busy? Extremely, he says, and he’s only been at it for two weeks.

“Last Saturday was a 22-hour day,” he says.

Reed, who recently won bronze in the meat category at last week’s Fęte Rouge, says he saw an identity crisis at The Pelican House before he took the position.

“Across the board, there wasn’t a heavy identity,” he says. “This place is buzzing. We’ve been trending now for weeks and weeks on end. The crowds have been fantastic. We’re going to take this into a gastro-pub direction with all your favorite bar foods elevated.”

Patrons can expect daily specials with a slow revamp of the menu over the next three weeks. Among the dishes you can expect are edamame hummus, blackened mahi tacos, red beans and rice with alligator sausage braised in Longhammer IPA, duck confit nachos and smoked salmon potato skins.

With the catering aspect of both businesses, Reed’s Cakes made its name with customized menus, an idea he’ll continue to use and bring to The Pelican House.

“Our niche was we didn’t have a list for people to choose from,” he says. “We would throw something together that was unique to you and your party or occasion. We hope to do that same kind of thing here.”—Matthew Sigur