Artesano, featuring creative takes on Spanish tapas, will open in two to three months in the old AP Crafters space in Westport Village. Fernando sounds excited about it, and so am I! Architectural renderings to follow, Fernando says. I'll post them when I get them.
Fernando Martinez wrote:We think this is going to be our best concept so far. This is a project by us and our partner Todd Wellemeyer, the space was designed by Design+Plus a local architect firm.
We'll have a tapas bar with open kitchen and a brick oven, full bar with a draft system for beers and draft cocktails. We'll also have four communal tables.
We have an amazing team opening Artesano: Rick Moir will be the GM, Mark Ford (former St. Charles Exchange) will the Executive Chef; Shelly Yoder (former Corbetts) will be the be the Exexutive Sous chef.
The menu is all Spanish tapas with only one side, call "Platos Para Compartir" (“Plates for sharing”) that will be bigger portions to share, like our Chuleton De Buy - 24-ounce bone-in Rib-Eye with truffle chimichurri and brick-oven olive oil roasted potatoes), etc.
Our paellas, like a lot of the other items in the menu, will be cooked in the brick oven. There will be personal size paellas for one, or enough for two to share, and they will only take 15 minurwa in our oven, so no waiting will be needed. Also the Spanish octopus will be cooked in the oven.
Opening should around 60 to 90 days from next Monday, including 2 weeks of soft pre-opening. At the beginning we'll only open for dinner 6 night a week; then we'll open for lunch six days a week. Later we plan to open on Sundays for dinner and brunch featuring a all you can drink Sangria Bar with seasonal sangrias.
We are really, really excited about this one.
Fernando