The name's a little clunky, but everything else about Terry's Finer Foods
new adjacent restaurant, called Terry's Finer Foods the Restaurant
and scheduled for a soft opening beginning May 4, sounds pretty good.
I talked with dining room manager Barret Seymour last week for an item that's in this week's What's Cookin'. Then, after we'd gone to press, I got some more info from Lex Golden, whose family bought the Heights grocery last year.
Golden said the restaurant has "a strong French bistro tilt" with a focus on fresh produce and high quality meat and fish. Patrick Herron, former owner of Beechwood Grill and a graduate of the Culinary Institute of America in New York, is the chef. Jeff Mosley is the sous chef.
The main dining room seats 38 with space for 20 in an auxiliary dining room. There's a full bar, and a special bar menu that includes tapas and mini pizzas topped with things like duck confit and brie.
Golden said he hopes to open for lunch later in the summer. In the meantime, the grocery will continue its take out deli operation with daily specials and sandwiches.
Initially, the restaurant will be open from 5:30 p.m. to 10 p.m. Tuesday through Saturday.
It's mostly booked through the first week, though Seymour said he'd saved some rooms for walk-ins.