|The bar at 29 Sudbury|
Zagat: Tell us about the restaurant. What’s the cuisine going to be like?
ED: It’s kind of modern American with Italian influences. The raw bar will be a significant part of the menu - all local seafood, crustaceans and mollusks. We have a coal-burning oven for pizzas. We’re doing more American-style pizzas using great toppings and farm-to-table local ingredients. We’ll have a few items from Stella’s menu like the Bolognese, “Sicillano” swordfish, pork Milanese and some apps too. Entrees will be $30 and under, so $18-$28.
Zagat: What’s the bar program?
ED: We have a full liquor license, so we’ll have about 15-18 signature cocktails and about 25 wines by the glass, 100 bottles of wine and locally-sourced beer.
Zagat: Tell us about the interior.
ED: We’ve gutted the space to the studs and put in hardwood floors. On the main floor we have a massive rectangle bar, which seats about 40, with lounge seating and high-tops. Then there’s the main dining room seating 70, with an open kitchen, separated by a partial dividing wall. There are banquettes, distressed wood tabletops and no tablecloths. Upstairs there’s a dining room with a bar, and a private room off the side that’s kind of curtained off. We have an outside deck on the second level, too, which seats about 25. We’ll have a front patio that seats about 30.
Zagat: What about decor?
ED: We want to pay homage to Sudbury, so it’s funky Colonial. Gray, cream and beiges. Distressed wood.
Zagat: And the hours?
ED: Dinner to start, but we’re definitely going to do brunch on Sundays, and more likely lunch once we perfect what we’re doing.