Seafood served up at TJ's in Auburn.

Byline: Barbara M. Houle

COLUMN: TABLE HOPPIN'

What better way to lead off a column after vacation than with news about a restaurant opening.

TJ's Seafood Bar & Grille, 452 Southbridge St., Auburn, opened last month in the space formerly occupied by Bickford's and Abdow's, and already it appears to be a fave with local diners who like "big portions of food at affordable prices."

The restaurant is a "dream come true" for owner Thomas J. Revane of Auburn, who took to seafood at an early age working tables at lobster pounds and touristy places in Wells, Maine, where his family vacationed. Later on he worked as manager and bartender at local businesses including Chuck's Steak House in Auburn.

His decision to lease property from Abdow's in November 2007 was an easy one, he said. "I'm passionate about the restaurant business, and I've always wanted to have my own place," Revane said. "I looked at the property and figured out what I had to do. I did the inside work myself."

Revane's wife, Linda, and their children, Nick, 17, and twins, Mike and Emily, 15, help out at TJ's.

Revane owns Revane Development Co. in Worcester, and is vice president of the Builders Association of Massachusetts and a past president of the Builders Association of Central Massachusetts.

Jean Louis Marty and Stephanie Finnegan are in the back of the house at TJ's. Marty's family was in the restaurant business, and he has worked at various places including the Beechwood Hotel and Webster House Restaurant, both in Worcester. Finnegan was at Marlboro Country Club in Marlboro. Bar manager is Sue Marano.

The menu, which includes daily specials, is standard when it comes to fried seafood dinners ($12.95 to $19.95) and haddock, sole, scallops, shrimp, swordfish and salmon dinners ($13.95 to $16.95). Filet mignon, New York sirloin and steak tips are in the $8.95 to $22.95 price range. Lobster dinner, double and triple lobsters, shore dinners and large lobsters, upon request, are market priced. Surf & turf choices are varied. Choice of potato or rice and vegetable of the day comes with dinner. Choice of garden or Caesar salad with lobster dishes.

Appetizers, soups and chowders, salads, pasta dishes, burgers and a kids menu also are available. Desserts, too.

Revane said before he designed the menu he talked to friends in the seafood business. "I'm pretty happy with the results," he said. "I want people to feel like they're on vacation when they eat here."

TJ's seats 200, which includes 70 at the bar and 50 in a private function room.

Hours: 11:30 a.m. to 9 p.m. Sunday through Wednesday; 11:30 a.m. to 10 p.m. Thursday, Friday and Saturday. The lounge remains open until 11 p.m. Sunday through Wednesday; midnight Fridays and Saturdays. Call [phone].

A raw bar, featuring jumbo shrimp, oysters on the half shell and cherry stones, is available until closing.

TJ's will have its grand opening celebration next month. Revane said customers also can look forward to special menus to coincide with sporting events in the fall.

We usually say "welcome to the neighborhood" to newcomers, but we think Revane's diners already have.

* * *

The Beechwood Hotel's general manager, Mark Waxler, gave me the update on plans for a new 200-seat restaurant that The Beechwood and Mike Covino, CEO of Niche Hospitality Group (Block 5 Bistro, Bocado Tapas Bar, Mezcal Tequila Cantina) and his management team have worked out.

Bulldozers start pushing dirt around the hotel grounds, 363 Plantation St., Worcester, next month. You'll be able to see the action from Route 9, according to Waxler, who said the new restaurant should "hopefully" be open in May 2009. It will located to the right of the hotel's front entrance.

The philosophy of a hotel restaurant is that it benefits the guests, according to Waxler, who said the new "independent" restaurant goes a step further. "It will be used by the community and the hotel guests," he said.

The Beechwood owns the restaurant, which will be managed by Niche Hospitality Group, Waxler said. Covino will have an office at The Beechwood, he added.

Plans for the restaurant include indoor and outdoor dining, a "gorgeous terrace," sliding doors (so you can breathe in the fresh air), festivals, movies, etc. The downstairs dining area will be turned into office space once the new restaurant is up and running.

Don't panic, because you can continue to dine at The Beechwood, and all the function rooms remain open during renovations. "It will be business as usual," Waxler said. "Our guests won't be affected," he said.

Jonathan Powers continues as executive chef.

Waxler said talks about a new restaurant have been ongoing for years. "We're very excited about the project," he said. "Right now, we're leaning toward a steakhouse."

Stay tuned!

* * *

We talked to Chris Rovezzi this week about closing his Worcester restaurant.

He said executive chef Tommaso Gargiulo, who was head of Rovezzi's culinary department, is no longer with him. "Tommaso is exploring other venues," Rovezzi said.

Gargiulo worked at Arturo's Ristorante in Westboro for 10 years before joining Rovezzi last year. Rovezzi in a previous article in Table Hoppin' said, "Gargiulo taught me to cook." He often referred to Gargiulo as his mentor.

Some of the waitstaff from the Worcester spot have been hired by local restaurants, including Block 5 Bistro in Worcester, and Romaine's Wood Grill and Bar in Northboro, according to Rovezzi.

"Personally, I'm glad I did what I did," Rovezzi said about closing his Worcester and Rutland locations. "Business was off. It was the right thing to do. Customers have been very understanding and supportive. The outpouring of love has been overwhelming."

Rovezzi said he now works full time at Rovezzi's, 2 School St., Sturbridge. `It was my first restaurant, and we have a very loyal base of customers," he said. "I'm happier than I have ever been."

Rovezzi has added high-tops (tables) in the bar/lounge area in Sturbridge and three additional booths in an area he referred to as "private or secluded."

The restaurant will extend dinner times to seven days a week after Labor Day, Rovezzi said. The menu also will reflect a new design by Rovezzi. Currently, the restaurant is open for lunch, 11:30 to 2 p.m. Tuesday through Saturday; dinner, 5 to 9 p.m. Tuesday through Thursday; 5 to 10 p.m. Fridays and Saturdays; 4 to 8 p.m. Sundays.

"I'm back doing what I love to do," Rovezzi said. "That's cooking. I'm a mile away from work, so I can devote more time in the business."

Rovezzi will compete in Worcester's Best Chef scheduled for Sept. 28 at Worcester Technical High School.

* * *

"Kids Eat Free" this month at Sunday Brunch, 10 a.m. to 2 p.m., at Oliver Wight Tavern at Old Sturbridge Village in Sturbridge.

The offer is good for children up to age 10. Cost for adults is $18.95 per person. Reservations, [phone].

Brunch menu includes omelets made to order, specialty salads, bacon and eggs, assorted muffins and pastries, pancakes, a carving station, seasonal fruits, "chef-created" entrees and desserts.

* * *

A Summer Beer Dinner with Harpoon Brewing Company is at 6 p.m. tomorrow on the grounds of Old Sturbridge Village in Sturbridge. It will be dining al fresco.

Cost is $45 per person, tax and tip not included. Reservations required. Call [phone].

The menu is extensive!

If you have a tidbit for this column, call [phone]. Send e-mail to [e-mail].

ART: PHOTO

CUTLINE: Thomas J. Revane at his new restaurant, TJ's Seafood Bar & Grille in Auburn.

PHOTOG: T&G Staff/MARK C. IDE