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021714_grapeseed The South Hampton area will soon be getting a new neighbor. Bar and restaurant Grapeseed is on target to open in April at 5400 Nottingham Ave., at the corner of Nottingham and Macklind avenues.

Grapeseed is a project by Ben Anderson, whose Gist Bistro in Manchester shuttered last year after a nine-month run. Grapeseed, explained Anderson, is a concept he conceived of prior to opening Gist. “I had the idea of doing a small-plates venue, a little bit of a wine bar influence,” he said. “The name plays into that reference, but we don’t want to pigeonhole ourselves.”

Anderson has tapped Jon Olsen as executive chef for Grapeseed. Olsen was sous chef at Gist, but the pair first met a number of years ago. “My first cooking job was when he [Anderson] had Canoe out in St. Charles,” Olsen explained.

He and Anderson have set their sight on turning Grapeseed into a casual neighborhood spot where guests can share plates that feature affordable, locally sourced ingredients and house-made items (pastas, breads and cheeses). “We want to supply a really quality product, but we really want to focus on approachability and affordability as well,” Anderson said. “I don’t want anything over $30. We’re going to have a lot of smaller, shareable plates. We’ll also have entrees; most will be priced between $10 and $20.”

Although Anderson is stepping away from the kitchen to assume a proprietor role at Grapeseed, he will have a hand in its beverage offerings, particularly when choosing a large selection of wines. Grapeseed will also have a cocktail menu.

As first reported by St. Louis Magazine‘s George Mahe, Anderson purchased the century-old building last fall. He has been rehabbing the space to give it an “old city-meets-2014” feel. He has enlisted local green build-supply company Mwanzi to build wood banquette seating, tables, the bar and other wood accent pieces for the restaurant and bar. When doors open, guests will be able to grab one of nearly 80 seats inside or camp out on one of two patios.

 

 

 

 

This article appears in February 2014.

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