Back in November, we let you know that the former Bechelli's on Chestnut Street was to be transformed into a new project by Alvin Garcia and Tom Patella. Now, with Flour + Water alum Adam Rosenblum on board in the kitchen, Causwells (née Hopper's Place) is set to open its doors on Wednesday, July 2nd.
A small plates offering will be the focus, and Tablehopper has some details on the forthcoming menu, which will include dishes like deviled eggs with smoked trout; steak tartar with garlic, capers, shallots and quail egg; and smoked brisket with onion jam. A dessert of note will be their donut bread pudding, made with day-old donuts sourced from nearby shop Allstar Donuts.
Patella is drawing on seven years spent at California Wine Merchant to curate the wine program, which will feature 20 wines by the glass. Look out for mostly California wines, with some Spanish, French and Portuguese selections as well. The beer list is being put together with input from Erin Vogel, who's currently studying to be come a Certified Cicerone.
Causwell's interior is courtesy of the Bon Vivants Design Build team (Trick Dog, 15 Romolo), who are infusing the space with Art Deco influences, from old mirrors, quartzite bar tops, and hanging lamps repurposed from Bechelli's cast-iron bar stools. Also a new Deco-inspired panel has also appeared on the front façade of the restaurant, courtesy of The Bon Vivants' Colby Thompson.
The space seats 66, with 40 spots in the main dining room, 10 at the bar and a planned 16 outside, pending a Kickstarter campaign that's raising money for outdoor heaters along with other enhancements.
Once they open on July 2nd, Causwells will be from 4pm-1am seven nights a week, making it another late-night addition to the neighborhood (the new Chubby Noodle is also open late, 'til midnight). They'll also roll out weekend brunch (9am-4pm) and weekday lunch (11am-4pm) starting two weeks after opening.