How the oil crash took down a St. John's restaurant

The cooks and waiters at the Reluctant Chef say they saw the subtle but surefire signs of a slowdown over time busy seasons were less busy, fewer customers, and fewer orders for the eleganttasting menu that is the restaurant'sspecialty.

"You only see credit. Nobody's paying with cash or debit," saysMarkPardy, sommelier and operations manager.

"A restaurant is just a microcosm of how much money people have to go out and spend."

This weekend, the Reluctant Chef is serving up its final plates. Owner Anthony Butt broke the news via social media late last month, giving customers a chance to squeeze in a last meal oruse their gift cards.

No regrets

Buttstarted the the Reluctant Chefwith just hiscredit card, butit grew into a top destination for foodies, anda star of therestaurant revolution in St. John's.

In the past year, the tables have turned and business has softened, but Butt isn't second guessing anything.

"There are things you regret in life," said Butt."Taking a risk to follow a dream ... you shouldn't regret that if it doesn't work out."

CBCcameras got exclusive access to the Reluctant Chef during its final month of operation. The result isReluctantly Closeda short documentary that takes you inside the restaurant, and examines its closure in the context of the Newfoundland andLabrador economy.

As for Butt, he is leaving the door open to other food service businesses, such as a catering venture.

"But I'm really looking forward to a fresh start," he said.

"I think I'm starting to feel that today."