​Bistecca owners urge customers to stay tuned for new-look restaurant in the spring

The owners of Bistecca Restaurant in downtown Kincardine are urging customers to be patient and stay tuned for a new look, and possibly a new location, in the spring.

Speaking on behalf of the owners and staff, Charles Edey said people have noticed that Bistecca has been closed for a few weeks. The reason, he said, is that both chefs tested positive for COVID-19, and two of the sous chefs were away. Hence, the restaurant closed due to the lack of staff.

The owners took the opportunity to do some “glow-up” by redoing the tin ceiling and adding some new paint and a few other touches. If you get the chance to look in, it looks awesome.

During this period of down-time, it also gave them the opportunity to evaluate how the restaurant was doing and fully reflect on the past four years.

“We wanted to do a deep dive to understand whether or not it was meeting the vision we had when we opened,” said Edey. “Most might remember that we opened initially in the footsteps of Tramonto’s Restaurant. With that success, we knew a fine-dining venue was both wanted and needed.”

Over the past years, Bistecca has had some of the industry’s best Red Seal Chefs, as well as an excellent team of sous chefs and front-of-house service providers supporting them. This enabled Bistecca to offer a top-tier, fine-dining experience. The restaurant has been overwhelmingly supported by the town, and the owners are thankful.

However, the restaurant was not without its struggles, said Edey.

“The COVID-19 pandemic caused unfathomable stresses on the industry, not just to us but all of the restaurants in town,” he said. “We continue in a period of unprecedented supply issues, increased food costs, and increased overhead costs, along with labour shortages.

“To be fair, we are not alone in this and, honestly, a lot of customers have stayed with us to support us even in this market. But the proof is in the pudding, and the numbers show that in this environment, Bistecca is not sustainable in its current form. It also needs a ‘glow up’.”

Another looming concern, said Edey, is the “Big Dig” or road reconstruction on Queen Street in downtown Kincardine, set for next year.

“Our restaurant is at the main connection point of the infrastructure on Queen Street,” he said. “Both the north and south lines connect in front of the restaurant and go down Harbour Street, so the wall-to-wall reconstruction of Queen Street will have a severe impact on Bistecca at its current location.”

There are some hurdles, but the owners are not ready to throw in the towel yet.

“It is our belief that a venue such as this, is still needed in town, so we need to reinvent ourselves and perhaps relocate ourselves,” said Edey. “We believe that we need to be more local to keep transport costs down, we need to be more resourceful, we need to offer fresher, tastier and, in some ways, simpler offerings that our guests desire.

“We want to be at a position that we can deliver the best guest experience that we can and still be affordable. It is our continued goal to do so.

“So, please be patient We have a plan that we have the ability to implement, and we may have a better location. Please stay tuned for ‘Bistecca in the spring’.”

In the meantime, the talented staff will be kept busy, said Edey.

“During the winter season, the Bistecca kitchen will stay hot and will begin to offer a soup and sandwich menu, presented at the Erie Belle as a luncheon alongside the Erie Belle’s own famous fish and chip menu. We hope that in the near future, we will be able to offer other features and the possibly of a limited take-out menu.”

On a related note, Edey said anyone who has a Bistecca gift certificate, it will be honoured at the Erie Belle, or you can hold on a little longer.

“We hope you will be one of our first guests at our re-opening,” he said. “We hope you will join us when the warm weather returns.”