Ray Clark is not a knucklehead. Unless your definition of knucklehead equates to being a successful businessman. I've known this family since the early 70's. I was a bartender for Doug Clark the father of Ray when he owned "Doug's Place, Working Man's Tavern" on Thompson Rd, just before carrier circle. I worked for Ray when he opened the first Clark's Ale House downtown. I was Ray's first hire at bartender. Our families have got together on multiple occasions. The Clark's do everything by the book. Their success speaks to that fact. The reasons why Ray has been having trouble is because every time the city beauracrats told him to make changes in the restaurant, he did, and then they came in and asked for more changes. Ray kept the staff he needed in order to help with the everyday BS he was getting from the city. The liquor license situation was to Ray a no brainer. His new establishment would be no different than his first. He assumed his license would be the same. If anyone has tried to open a business, especially a bar, restaurant, or tavern in Syracuse would understand the BS that the owner has to go through before opening. Ray and his dad who is also the founder of Doug's Fish Fry's have an outstanding reputation in the State license departments, you would think the liquor authority would take that into consideration.
