Construction begins on the 2nd floor – John Dustrude photo
Updated – Turns out it’s not going to be a restaurant after all, but the new owner’s residence. So the rest of this story is outdated now and not true anymore :-/
Have you seen all the activity lately on the roof of the old Jeri’s Mall building? That’s the new second floor going in. And all the trusses stacked up at the old Browne Lumber location on Spring Street – they’ll work their way up to the top within the next week.
Building owner Scott Boden decided that rather than simply replacing the old roof, he’d raise the new one up high enough to add a new floor and guess who’s moving in? John Sable, owner of the Rocky Bay Cafe is opening a new restaurant with Victor Keane as Co-Owner and Executive Chef. (don’t worry, the Rocky Bay isn’t going anywhere – this will be in addition to that).
Trusses being unloaded and temporarily stored at the old Brown Lumber location – John Dustrude photo
I spoke with John about his plans and it sounds very exciting. It will be a somewhat casual, but upscale, warm and inviting restaurant and bar. The restaurant will be toward the front of the building with an outdoor dining area looking over Spring Street. The bar will be toward the back and will also have a smaller deck looking over the back parking area. The bar will include a 20′ x 40′ “multi-use” area in the corner that might have a variety of things – pool tables, arcade games, maybe some modern DJ dancing, maybe a big screen for major sporting events – whatever the season calls for.
As for what’s on the menu, that too will be whatever the season calls for, and whatever the customers seem to prefer. It will definitely include fresh local ingredients and seasonal meats and seafoods, all with a local, friendly, customer-service oriented flavor.
If you want bragging rights, why not try to come up with a name? Both John and Scott mentioned a sort of “contest” to see who can come up with a name for the restaurant. They really want to have the community’s involvement and for everyone to feel at home when they go there. But you’d better hurry – they are planning to have the place open for business in time for Memorial Day Weekend (barring any unforeseen setbacks).
>> Note: Here are some additional bits brought to my attention from John: Vic is co-owner, partner in the restaurant, not just executive chef. The bar is not in the back, its up front. In fact it is the biggest part of the establishment. And I may have understated the service level by saying “local, casual” Its a bit more sophisticated than that. John says that being an international travel destination we need a place that can cater to the needs and wants of people that are used to 4 and 5 star service.
So there you have it…