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pterostyrax

Stella! and Chef Scott Boswell

31 posts in this topic

When I last spoke to Boswell, he said that construction would begin on January 1st if all went well with the lease. I think he hoped to open in April, but I don't have my notes with me.

I heard of Lorin Gaudin's radio show either this week or last that the lease was signed. Sounded like he got it done later than hoped (no surprise, it had to go through the state for approval).

I just read that Stanley is scheduled to open in August. Can anyone confirm this?

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When I last spoke to Boswell, he said that construction would begin on January 1st if all went well with the lease. I think he hoped to open in April, but I don't have my notes with me.

I heard of Lorin Gaudin's radio show either this week or last that the lease was signed. Sounded like he got it done later than hoped (no surprise, it had to go through the state for approval).

I just read that Stanley is scheduled to open in August. Can anyone confirm this?

I peeked in the window an hour ago. That sounds wildly optimistic. Demo work has begun in the front of the house, but they're just getting started.


Todd A. Price aka "TAPrice"

Homepage and writings; A Frolic of My Own (personal blog)

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Man, people need to stop getting my hopes up. This is like the 3rd separate time I've gotten really excited, only to find out that it's not opening for another year or something.

It better be really good, too.

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Just wanted to add, we did the tasting at Stella at the end of December, and while it wasn't super local, it was amazing.

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Anybody been recently? I ended up at the hotel so this would be a lovely T-day treat tomorrow. Going to call and check on availability but want to see if any updates before I book. Thanks!

ETA: I just called they are closed tomorrow - still interested as it is a possibility for Friday


Edited by heidih add info on Thanksgiving closed (log)

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I haven't been recently, but I did work there briefly several years ago. Chef Boswell is one of the most driven people on the planet, and I would put money on the fact that it's as good as ever.

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