TENANT SPOTLIGHT: COLBY CONKLIN

THE CULINARY MIND BEHIND EAST WEST, MR. WEST’S, AND THE MAYOR 

Few figures have shaped Birmingham’s modern dining scene quite like Colby Conklin. The restaurateur behind EastWest, Mr. West’s, and The Mayor Bar has earned a reputation not just for his culinary vision but for his deep commitment to people, process, and place. We sat down with Colby to explore the experiences that led him here, the lessons that shaped him, and the ambition that continues to drive him.

GETTING HIS START

Colby’s path into hospitality began early at local favorite Jim & Nick’s, with a tray in hand and a curiosity for how restaurants worked behind the scenes.
One of his earliest coworkers, a man named Bus, who also happened to drive Colby’s school bus, helped shape his understanding of structure and hustle in a fast-paced restaurant environment. “I got thrown into the fire at a young age, and it gave me a great foundation,” Colby said.
When asked what truly drew him to the restaurant world, Colby’s answer was immediate: “I love people. I love talking to people.”
The unpredictability of each day, the chance to meet someone new, the realness of the work—these elements made the industry irresistible. “There’s no script. It’s loose, it’s real. Iron sharpens iron.”
But beyond food, it was the business of restaurants that captivated him. “Unlike other industries, restaurants are incredibly transparent. You can walk into a restaurant and see exactly how they do it. That openness inspired me. I could observe the best of the best, learn, and then refine my own approach.”

THE SPARK THAT LIT THE FIRE

Colby spent a decade with Chuck’s Fish, a stretch that saw him climb from server to general manager, and eventually a key player in opening ten locations across the Southeast.
After ten years in Tuscaloosa, Colby felt it was time to return home.
“My parents were in Birmingham, and I loved the city. I thought it had huge potential.” He walked Second
Avenue North and visited El Barrio, a Second Avenue staple. “They were a big influence,” he said. “When landlords are intentional about who they lease to, it creates a rising tide that lifts all boats.” Colby admired the thoughtful curation of tenants that gave the corridor its unique character and wanted to contribute something just as meaningful.

THE BIRTH OF EAST WEST

Colby envisioned something different—something hard to replicate at home. “Burgers and Cobb salads are fine, but they don’t get people out of their seats.” He landed on an East-meets-West fusion concept: inventive, approachable, and full of energy. EastWest was born—and quickly became a local favorite.

SURPRISES AND SETBACKS

Of course, opening a restaurant from scratch came with challenges.
“You look at a space and have the vision, but you don’t always grasp how much work it takes,” he said. “Grease traps, hoods, sprinklers, security, sound, HVAC—it’s everything. It’s the full monty.”
Staffing, too, became a bigger puzzle. “There’s so much turnover. You go to a new restaurant and recognize the staff from somewhere else that just opened.”
And then came COVID. “That was the toughest. You build something you love, put your heart into it, and then you can’t continue to operate in the same way.”
Still, Colby said the most persistent challenge is internal.
“How do we stay relevant? How do we stay top of mind when someone says, ‘Where should we go tonight?’ Do they think of EastWest?”

MR. WEST’S, THE MAYOR, AND EXPANDING SMART

OVID shifted Colby’s mindset. He began rethinking the high-overhead, full-service model of EastWest and started exploring fast casual.
“I knew concepts like Tzatziki’s and Taco Mama had done really well,” he said. That inspired Mr. West’s—a suburban, Asian-fusion concept built for speed and efficiency.
The response was strong, especially in Trussville’s Entertainment District. “We were one of the first tenants, and it really worked.”
The Mayor followed—a Birmingham-based hybrid that combines fast casual food with bar-forward ambiance. “If it wasn’t for Trussville, we probably wouldn’t have done this,” he said.
Fast casual also eased staffing pressures. “Better tips per person, happier employees. You’re not splitting tips ten ways. That helps with retention.”

WHAT DRIVES COLBY CONKLIN

Colby’s favorite part of being a restaurateur?
“I love challenges,” he said. “I wake up every day and I fix things.”
He’s not one to sit still. “Some people may have been satisfied with EastWest and been okay with that, but I’ve displayed that I’m not. I want to grow, but not at the expense of quality.”
That means making sure each concept can thrive independently. “My goal is to make it to where it can still be at that standard level, that expectation that we have, while we grow.”

FOUR KEYS TO RESTAURANT SUCCESS

When asked to name the most important ingredients in building a successful restaurant, Colby didn’t hesitate:

  1. Leadership: “You’ve got to walk the walk and talk the talk. Go into my spaces, talk to my team, they’ll tell you I’m passionate. I try to lead by example.”
  2. Listen: “Listen. Listen. Listen. We’re all really good at talking and saying what we know but we don’t listen enough.”
  3. Intention: “You’ve got to be smart, and that includes knowing when to say no. Be strategic. Make decisions with intention.”
  4. Culture: “If you’re miserable, your staff will be miserable. I like coming to work, and I want my people to feel the same way. If your people are happy, it shows in the guest experience.”

BIRMINGHAM’S NEXT CHAPTER

Colby is optimistic about the city, but candid about its challenges.
“You’ve seen a lot more development south and east of the metro—places like Chelsea. Hoover just got named one of the top 25 cities in the U.S., which is great.”
He’s especially hopeful about the planned amphitheater downtown. “100% yes, it’ll help. People weren’t driving to Pelham for a concert. But they’ll come downtown.”
His advice to skeptics: “Don’t let headlines scare you off. Come down here, have a night out, go to a concert. You’d be surprised.”

WHAT’S NEXT

For now, Colby’s focus remains on refining what he’s already built. “It’s really just making these three that we have operate to the best of their ability,” he said. “The hope is that the attention and time we put in will allow them to be self-sustaining so we can grow.”
That growth might include a sandwich shop, or another Mr. West’s in a market that fits. But it will be intentional.
“It’s just like children,” he said. “You want to have a third or fourth, but you also have to make sure your first and second are not being neglected.”
If the past is any guide, whatever comes next from Colby Conklin will be thoughtfully built, and full of heart.

COLBY’S GO-TO MENU ITEM

Colby’s top pick at East West?
Without hesitation the pan seared salmon – simple, balanced and packed with flavor. A must order for those who haven’t tried it yet.