Carrie Rengers

Taste & See owes almost $24,000 in state taxes

Jason Paul-Febres says the new Gianni Bacci’s, shown here before it was remodeled, doesn’t have anything to do with slow sales at his Taste & See across the street. Taste & See is almost $24,000 behind in state taxes.
Jason Paul-Febres says the new Gianni Bacci’s, shown here before it was remodeled, doesn’t have anything to do with slow sales at his Taste & See across the street. Taste & See is almost $24,000 behind in state taxes. File photo

Some restaurateurs stress about being behind in taxes, but Jason-Paul Febres is taking a more zen approach.

His Taste & See in Old Town is almost $24,000 behind in state taxes for January through April.

“It’s just slow. That’s just the reality of it,” Febres says. “That’s all I can tell you right now.”

Paperwork the state filed lists Christine Bacci as owing the taxes.

Bacci didn’t return a call for comment.

“Eventually we’ll pick up again,” Febres says.

“It seems to be a constant pattern,” he says, adding, “like any other restaurant I had before.”

How the delinquent taxes could affect Taste & See’s future is something Febres says he doesn’t know.

“I don’t handle that,” he says.

Febres says he thinks the time of year was the issue and not the opening of his new Gianni Bacci’s at Second and Washington across the street from Taste & See.

“They’re two different concepts, and they don’t compete with each other, so that shouldn’t be a reason.”

Febres says he doesn’t believe Taste & See is in danger of closing, but he’s prepared if it does.

“If it closes, it closes. If it keeps open, it keeps open,” he says. “That’s my personal view as a chef.”

Again, he says that doesn’t mean Taste & See is closing.

“I’m OK with both. That’s all I’m saying. Life continues.”

Febres says when it comes to restaurants, “Some of them work out, some of them don’t.”

He says sometimes a chef may have to try a new concept.

For instance, Febres says he’s not a plain steak-and-potatoes kind of chef, but maybe he’ll need to change to one for a time.

“We’ll be stuck in steak and potatoes until the market allows us to do more,” he says. “We’ll just roll with the market.”

Febres hopes it doesn’t come to that, though.

“Hopefully, we’re picking up here soon.”

Reach Carrie Rengers at 316-268-6340 or crengers@wichitaeagle.com. Follow her on Twitter: @CarrieRengers.

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