ASTORIA — A lifelong resident who runs a sports bar in the neighborhood and another in Long Island City is opening a new eatery on Broadway that'll serve upscale pub fare, including fresh seafood sourced from Montauk.
Though the restaurant is still under construction, its decor will feature what Brown — who also works in elevator construction — calls a "bridge and tunnel" theme.
Its ceiling is designed to look like the arches and beams on the underside of a bridge, while the walls of the kitchen and bathroom feature tiles like those found in subway stations.
"I love the construction-themed bar, the industrial look to it," said Brown, adding that the restaurant will feature outdoor seating in the warmer months.
His menu will change often based on what's in season, but expect to find "the best burgers," soups, salads and sustainably-sourced seafood from Montauk, where Hewitt's son works as a fisherman.
"Fresh off the boat fish, calamari," Hewitt said. "We're trying to go really approachable, sustainable."
The bar will feature a cocktail menu, 12 beers on tap and another 30 available in bottles and cans. They plan to also offer brunch, which will feature a special menu of different variations on the bellini and mimosa.
The new eatery, like Brown's other businesses, will be staffed by many of his siblings who will aim to treat customers like family, Brown said.
"We're just a family bar — we take care of everyone around us, we know all of our customers by name, we know what they drink," Brown said. "We want the same feel here."
Brown grew up nearby and says he's wanted to open a business in the space at 34-02 Broadway for years. The storefront was most recently home to the now-closed PizzAstoria.
"I love this corner, this corner is beautiful," he said, noting that while much of Astoria's new dining and nightlife spots have gravitated to 30th Avenue and Ditmars Boulevard in recent years, he thinks Broadway is "slowly starting to come back."
"This is something the neighborhood needs," he said.
Trestle is expected to open in mid-February.