Named Jack Dillion’s after his grandson, Dillon said that the restaurant will be using 16 to 18 local farmers for the fresh produce, meats and dairy products for menu items. The restaurant will also feature a fully stocked bar—Dillon has refinished the original square-shaped bar from when the establishment was first opened by Collins 50 years ago—and he plans on utilizing the original wood-fired oven for dinner entrées. There will also be catering starting in the fall.
The main dining room and the banquet room feature functioning fireplaces and warm-colored tones. Dillon said that between the banquet room, the bar area and the dining room, the restaurant will have the capacity to seat 220 people.
Dillon also plans to bring back a piano bar—installing a piano in the corner and featuring several local talents to play for the diners’ pleasure.
He has installed all new lighting in the dining area and is presently waiting for the carpeting to be put in. The original hardwood flooring in the banquet area, which will be used during track season for an additional dining area, was recently re-stained and the bar area features large, cream-colored ceramic squares.
Dillon said he expects the parking lot to be refinished later this week and afterwards will tackle to landscaping.
A mid-June opening is planned.
