New own­ers re­open Bess’s Place in New­born

The Na­cho Bar-pur­chased restau­rant fo­cuses on steaks and seafood

The Covington News - - SPORTS - GABRIEL KHOULI gkhouli@cov­

Bess’s Place is back in busi­ness, as the New­born restau­rant re-opened un­der new own­er­ship July 12 af­ter un­der­go­ing 4 1/2 months of ren­o­va­tions.

Cov­ing­ton-based cor­po­ra­tion The Na­cho Bar pur­chased the restau­rant from for­mer owner Andy Wil­son, and the new own­ers went about re­vamp­ing the restau­rant’s look, feel and menu, aim­ing for a higher-level of cui­sine.

Bess’s Place Gen­eral Man­ager Bob Aiello said the restau­rant fo­cuses on steak and seafood en­trees with a wide va­ri­ety of fresh in­gre­di­ents.

“We came in and brought an un­prece­dented menu to New­born. All our beef is 21-day, aged An­gus beef, ham­burg­ers up through filets. We have all fresh pro­teins, noth­ing is frozen. All our seafood is fresh, all our veg­eta­bles are fresh, and we of­fer a menu that com­ple­ments that,” Aiello said.

The head chef is Harry Rowe, who brings with him a seafood back­ground from Hawaii.

“We put an ex­ec­u­tive chef on staff to help come in and cre­ate fla­vors the new Bess’s Place would be putting out,” Aiello said. “He taught culi­nary school in Hawaii, and has done mul­ti­ple projects. He’s come in and been able to take the menu and put in the fla­vor we’re look­ing for, so when folks come in they get wowed.”

Among the en­trees are four steak op­tions, along with crab cakes, salmon, tilapia, and shrimp and scal­lop skew­ers. The restau­rant will also of­fer piz­zas and ham­burg­ers. En­tree prices range from $8-$26.

Bess’ Place will also of­fer a wide se­lec­tion of beer – in­clud­ing eight taps and 15 bot­tle selec­tions – and wine.

Aiello said the own­ers had been look­ing to open a restau­rant for some time and were con­sid­er­ing open­ing some­thing closer to At­lanta when an op­por­tu­nity came along closer to home. Wil­son was think­ing about re­tir­ing, and the two sides reached an agree­ment.

The build­ing, con­structed in 1996, re­ceived a full makeover, in­clud­ing open­ing up and re­mod­el­ing the din­ing room to make it big­ger and give it more light­ing; a new roof to stop leaks; re­mod­el­ing the kitchen and in­stalling new equip­ment; new air-conditioning equip­ment; and paint­ing the build­ing in­side and out.

“We think that at the end of the day we will reap the ben­e­fits of a well-op­er­at­ing fa­cil­ity,” Aiello said.

Aiello de­clined to dis­close the pur­chase price or re­mod­el­ing cost, but said the con­struc­tion stayed on bud­get.

Aiello said he feels Bess’s Place fills a void in the area, as cus­tomers would have to go Athens or At­lanta to find sim­i­lar-qual­ity food.

“We know there’s a tremen­dous amount of peo­ple look­ing for a place like this, and we felt with all the growth com­ing to­ward this di­rec­tion, it would be a great op­por­tu­nity to come down and put great fla­vors out here to be able to at­tract more growth and clien­tele,” Aiello said.

Aiello added that Bess’ would love to use more lo­cal ven­dors who could fit the restau­rant’s needs and said the restau­rant is com­mit­ted to buy­ing the fresh­est in­gre­di­ents it can.

For more in­for­ma­tion, visit the restau­rant’s web­site at besss­place. com or its Face­book page.

Sub­mit­ted photo /The Cov­ing­ton News

Bess’s Place re-opened July 12 af­ter 4 1/2 months of ren­o­va­tions, of­fer­ing en­trees such as steak, salmon and pizza, along with eight taps of beer and 15 bot­tle selec­tions of wine.

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