Owner William “Bud” Hagy says he has spared no expense during the 10-month process of remodeling the 1,200-square-foot neighboring business that will ultimately add an additional 45 seats to his bustling dining spot.
“I don’t like turning away business, especially when customers bring their family and we don’t have a place to sit them. That’s every Friday and Saturday night, we’re just booked,” says Hagy, adding that within the next five years, more than 2,000 new homes will be built within a 3-mile radius of Bistro 83. “The expansion is well worth the investment. We are in the perfect location to embrace neighboring residents and businesses from a number of surrounding cities.”
This new space, which will be accessed through a walkway from the existing restaurant, will have a high-end sports bar feel with a 20-seat bar, 25 seats of high tops and eight TVs, including some 75-inch big screen TVs to watch the top sporting events.
“I call it the Oak Room,” he says. “It’s incredible the amount of work that has been done — the wood finishings, the granite-topped bar that looks like leather. We went totally first class.”
The new bar area will feature 14 beer taps — four more than currently offered — and mostly an array of craft beers. The full menu will be available during its crowd-pleasing happy hour six days a week from 3 to 6 p.m.
Also on tap is a newly constructed four-season room that will open in August, add an additional 25 seats and be used for open seating, events and private parties.
The existing side of Bistro 83 will now feature a raw bar where customers will be able to sit and watch as oysters are shucked and food is prepared as they enjoy their meals and cocktails.
Chef and General Manager Tony Martorello says he’s excited to offer new seafood options in the raw bar, including oysters, shrimp cocktail, ceviche and other rotating seasonal items.
“We noticed that seafood sells really well out here, and there are no raw bars like this in the area,” he says. “We also bought a smoker, so we’re going to be smoking our in-house salmon and cheeses so we’ll see guests building meat and cheese platters, too.”
Martorello says the restaurant will continue to offer its pan-seared day boat scallops, which is the most popular entrée, and its $10 lobster tails that have been long-term staples on the menu.
“I’m really passionate about this restaurant. The community needs this. There’s nothing like this around here,” says Hagy, who opened the restaurant in 2013. It has since won many awards for its twist on American cuisine, extensive wine list and stellar service. “This is somewhere you can take your wife or husband, dress up and have a great night out.”