Restaurateurs pick Bates Mill to open fresh seafood eatery.
LEWISTON – Ten years ago Paul Landry, co-owner of Mac’s Grill in Auburn, couldn’t give away an order of salmon.
Today, he goes through 30 to 40 pounds per week – and that’s in a steakhouse.
The shift is a reflection of people’s changing tastes and greater awareness of the health benefits of fish. And it’s part of the reason he and his wife, Kate, are willing to invest $500,000 in a new seafood restaurant.
Fish Bones American Grill was introduced to an assembly of media and dignitaries Thursday, one flight above its future home in Mill No. 6 at the Bates Mill complex. The restaurant, due to open Nov. 1, will feature fresh fish and shellfish.
“The major emphasis is seafood, healthfully prepared,” said Paul Landry, noting several grilling and sauting techniques that he likes to use. “There won’t be a Fry-o-lator in the house.”
A sample menu shows grilled entrees like rainbow trout, Atlantic halibut, Chilean sea bass, jumbo shrimp and scallops, as well as tuna, salmon and swordfish dishes. Seafood cakes, mussels, oysters and chowders set the seafood theme in the appetizers, and there are some pork, chicken and steak entrees for people who don’t want fish.
But fish will take center stage. Landry said he has many New England suppliers to ensure that the freshest and highest-quality fish makes its way to diners’ plates. And he has 11 years of experience at Mac’s to help gauge whatever adjustments will have to be made to the menu.
“Kathy and I are good listeners,” he said. Feedback will steer menu selections, decor and even hours of operation.
Initially, the restaurant will be open only for dinner, Tuesday through Saturday. It will occupy 4,700 square feet with seating for 80. There will be a lounge area with footed couches to give it a living room feel.
The warmth fits with the mill’s rough-hewn timber and brick interior. The restaurant will be on the first floor of the former finishing mill, which had its 200-ton ceiling raised by 17 inches to accommodate modern uses. In fact, when the Landrys first toured the space two years ago, they didn’t think it would work because of the low ceiling.
But when developer Pat Maiorino of Platz Associates invited them back a second time, they saw the renovated space and felt it was perfect for what they had in mind. They had looked at locations in Portland, Brunswick and Freeport, but thought L-A’s market was underserved for fresh seafood options. Plus they were excited to be part of the city’s economic revitalization.
“It is a coming home for us,” said Paul, who lives in Wales, and whose grandparents, great-grandparents and various other relatives worked in the local mills.
Among those who warmly welcomed the pair was Jules Patry, owner of DaVinci’s eatery, also at the mill. In fact, he offered the Landrys help in finding a dish-washing machine.
“We’re all friends at the Bates Mill,” said Patry. “And they’ll bring more traffic to downtown, which benefits us all.”
Comments are no longer available on this story