To the delight of many neighbors, West 3rd Street could soon be home to South Boston’s newest restaurant.
John Childs and his business partner Jerry Curtains were in front of the West Broadway Neighborhood Association Tuesday night to pitch Coppersmith, a new restaurant and bar they want to open at 40 West 3rd.
Although a hard date for the restaurant's opening has not been set, Childs said the new eatery could be open as early as April.
The property, a former machine shop, would be renovated for the new use that Childs said aims to be welcoming, warm, and family friendly.
“We’re all about best in class and providing an amenity,” Childs said.
With 30-foot high ceilings and an open dining room, the restaurant would hold close to 250 seats, in addition to an outdoor patio space, Childs said. The project also includes the addition of a 20 car parking lot.
Childs said the eatery aims to provide “farm to table cuisine that’s affordable.”
The restaurant would be approximately 7,000 square feet, with 3,900 square feet dedicated to the main commissary/kitchen.
The indoor space is also expected to incorporate two food trucks, which would supplement the main menu and provide space for cooking competitions and other events.
The roof of the restaurant would hold a rooftop garden, with the vegetables from the garden being used in the restaurant's dishes.
During the day the restaurant would have a more café feel to it, with coffee drinks, prepared meals, and small, less intensive lunchtime dishes.
During the evening the space would be converted into a more traditional restaurant, with table service and full menu. The cuisine is expected to be American comfort food.
The hours of the restaurant have not been determined, but Childs he’s interested in a 2 a.m. closing.
A full liquor license has been purchased, but a common victualler license, which allows the restaurant to serve food, has not yet been obtained.
At Tuesday’s meeting, the majority of the 45 residents in attendance were receptive to the proposal, which could breathe new life into the mostly lifeless block.
“I live in the community, and I think it’s great to see another restaurant, especially one that’s different,” said Skye Schulte.