Island's newest restaurant opens
There were no diners, not yet, but the kitchen and the dining room were a whirl of activity. The chef, C.J. Correnti, was boiling up some fingerling potatoes. Stacks of white linen napkins were laid out neatly on the tables. Manager David Houseman was checking the computer systems. The glassware was clear and polished.
These were the last minute preparations at The Spring House Barn, the newest restaurant on the island and the brainchild of Spring House Hotel owner Frank DiBiase. The Barn opened on Thursday, Jan. 16.
The room smelled warmly of the woodfire grill as DiBiase explained his vision. “We’re going to have a small menu, but we’re going to change it daily, or every other day,” he said. On the menu opening night will be such appetizers as Portobello stuffed mushrooms, grilled garlic shrimp, and duck confit ravioli. Entrées include Braised Pork Osso Bucco, Grilled Turkey Paillard and Montreal Seasoned Cowboy Steak. There is a full wine list and cocktails. The menu is moderately priced.
DiBiase also said, “We have friends on the mainland, chefs that we know, and we may have a special chef’s night with Asian or Portuguese dishes. We’ll mix it up.” There may be special wine dinners in the future, as well. The restaurant will employ a staff of 10 or so.
The restaurant seats 25 people, and there is a large communal table in the center of the dining room where strangers, Durgin Park-style, can meet and enjoy a meal together.
Initially, the restaurant will be open Thursday through Saturday, which will soon expand to Sundays. “Depending on how well we do, we might be open more,” said DiBiase.
The Spring House Barn is accepting reservations. Phone is (401) 466-5176, and it will open at 6 p.m.