Kelly was joined in the Facebook live video by his wife, Maggie, and former Shy Cellars owner, Sherry Schie, and Tara Demuth, who was the former executive chef, pastry chef and general manager at Shy Cellars.
“The concept you’ll be using here at 63 Corks is very different than the concept, the theme, at Donnie’s,” Sherry Schie said.
Kelly explained that Donnie’s Tavern “caters to everybody in the area, especially being off the back-road path …,” but 63 Corks will have a more farm-to-table approach.
“Myself, as a chef, I always love a little smaller atmosphere, you know, farm-to-table approach, so that’s kind of what this is going to turn into for us,” said Kelly. It won’t be a copy of what Shy Cellars was doing, but the 63 Corks team will “put our spin onto it.”
The new restaurant will have a focus on wine, and Schie noted that the owners will be “elevating everything differently,” which she said she is excited about.
Kelly said the tentative plans are to be open for lunch and dinner Tuesday through Saturday, closing between the two meals.
They are waiting on their liquor license but mentioned that everything else is on track for a mid-October opening, most likely the week of Oct. 17.
Demuth and Schie mentioned they will be helping out, with Demuth covering desserts at 63 Corks.
Kelly mentioned that it won’t be a very large menu and will feature what’s available, focusing on working with local people to source food.
Gluten-free foods and desserts will be available.
The restaurant will welcome walk-ins, but reservations are recommended because of the small size of the restaurant.
For more information and updates, follow 63 Corks on Facebook.
This article originally appeared on The Times-Reporter: Donnie's Tavern owners opening new restaurant in Shy Cellars site