Baystate Restaurant Brokers, LLC has expanded and is now offering handyman services to restaurant operators through it’s new company, The Country Carpenter. Most restaurant’s have numerous maintenance and repair issues that are too small for a contractor. This is where “The Country Carpenter” handiman service can take care of those smallest of repairs. As a licensed and insured company, The Country Carpenter, is ready to take care of your every minor need.. Please call for details.

Recently renovated charming 90 seat Irish pub with rent of only $1,600. The pub is 1,600 SF has  full liquor, entertainment and food licenses. Located in a downtown area with major redevelopmet projects in the making.

The current absentee owners have invested $235,000 in renovations. This pub needs a hands on owner who can work the crowd and promote the business and entertainment.

This is a great spot for someone with limited restaurant experience as 90% of the sales are beverage. Call for details.

PHAT CATS BISTRO

65 Market Street

Amesbury, MA (978) 388-2777

 

 

 

 

 

Chefs Paul Eastman and Christina Johnson opened their new restaurant in Amesbury to rave reviews. Paul, who received his Culinary Arts degree at Johnson and Wales University, grew up in the Boston area and Christina, who is from Seattle, received her culinary arts degree with a baking concentration at South Seattle Community College. Paul honed his skills at Ron’s Landing in Hampton, NH before trekking off to kitchens in Florida, California and

Honolulu, Hawaii where he met Christina. Christina has developed her baking skills in Seattle, Idaho, Alaska, and Hampton, NH. We sat down recently to discuss their new venture.

Chuck: Where did the name PHAT CATS come from?

Christina: The name came from part of a nickname that I had as a child that my older brother gave me, which was momma fat cat, a teasing name. I thought it would be a great name for our restaurant. (Paul)We changed it to just Phat Cats to give it a kind of hip, jazzy feel. Going for an American bistro jazzy atmosphere.

Chuck: Can you describe your concept, what is it going to be?

Christina: It’s going to be a bistro, a modest price range. We want people to be able to come in and afford a really nice meal, with everything being cooked in-house, from scratch, you know, with as much local and organic items as possible.

Chuck: How are you finding the sourcing of the local and organic products? Finding it difficult?

Paul: No, the whole concept has evolved and the distribution has become easier more than it was a couple of years ago. Most distributors are carrying the local and organic products. Just because it is local doesn’t mean that it is organic.

Chuck: What are you going to carry that will be organic? Like an organic coffee?

Paul: Flour, all of the cakes, pastries, and breads. Shrimp will be organic, all natural chicken and more.

Chuck: Christina, will you be making the bread?

Christina: Yes, we will be doing freshly baked artisan bread and nightly it will be a different variety in the bread basket at the table.

Paul: We will change up what comes with the bread too from butter to oil dips. We want people to fall in love with everything.

Chuck: Will your menu be limited?

Paul: We will be doing about six appetizers, a variety of salads, about ten entrees and a half of dozen desserts.

Christina: Our signature dessert will be Chocolate Hangover Cake. It is two layers of moist chocolate cake, sandwiched around a layer of chocolate mousse all covered in chocolate ganache and served with a shot of raspberry sauce.

Chuck: Paul are you going to specialize in one type of protein, chicken, beef, seafood?

Paul: We plan to go with a unique, all natural product, again local food, and free range chicken, local raised beef like grass fed. The menu will be kept small so that we can try out a lot of different products and we will be changing the menu seasonally.

Everything is homemade. Everything is going to be made in-house, food choices you won’t find at the chain restaurants. Phat Cats is going to be a neighborhood place where you will get the homemade soups and fresh baked goods by Christina.

Christina: The fish will change daily but we will have regular items with lobster and shrimp

Paul: We will be having two to three specials each day keeping it fresh each day, keeping it exciting.

We are going to serve good portions at reasonable prices. We really want to be a welcoming neighborhood restaurant. We are very excited and looking forward to meeting and serving our new customer friends.

Just to give you a little sampling of the menu think about these:

Start with the unique appetizer “SAVORY PUMPKIN PIE” – served with whipped goat cream, spiced pecans and cranberry gastrique.

Then for your entrée served with fresh vegetables, maybe you try the

“AMESBURY FISHERMAN’S STEW – Lobster, Shrimp, Mussels and Crab simmered in a tomato broth with chive dumplings or

“BEEF SHORT RIBS” –Braised with capers, olives and roasted plum tomatoes served with baked herbed polenta.

And save room for maybe the CHOCOLATE HANGOVER CAKE, or the RUSTIC FRUIT TART- Seasonally chosen fruit baked in a flaky crusted, served with vanilla bean ice cream.

Hmmm. We at Baystate Restaurant Brokers wish Paul and Christina the best of luck and good fortune.

We encourage you to come out and support these two young chefs and feel free to leave a comment wishing them luck by clicking on the title above starting with “READ ABOUT………”