Surveying the bustling scene early on a recent Friday evening, it was easy to discern among a clientele that runs the gamut – from 20-something’s to ladies who politely decline to discuss numbers – that all were clearly enjoying the convivial atmosphere, expertly prepared food and attentive service. Getting to this point involved a great deal of vision and a little help from her friends. Eight-foot ceilings, dark cubicle-lined corridors and a total lack of character greeted Long on her first visit to the Northern Bank Building, which was built in 1889 and marks the beginning of Market Street. Before moving forward, Long called on interior designer (and next door neighbor) Matthew Carter to lend his honest opinion. “When he said it was doable, I moved forward,” she said. Working with a group of four investors, Long purchased the building and collaborated with Carter to strip out years and years of patchwork modifications done as the building’s use changed over the years. The result of Carter’s impeccable design sense and Long’s practical knowledge of how the ideal restaurant should flow and function is a venue that exceeds Long’s exacting standards.
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Inside, the bustling vibrancy of the airy bar and dining room, with its cream-colored walls lined with an array of horse racing photographs (a carryover from the original Dudley’s), gives way to the cocooned intimacy of a second dining room distinguished by lacquered wallpaper that calls to mind a glass of merlot. Perfectly suited to the historic building are reclaimed antique wood floors from Longwood Antique Woods found in each distinct space. A stunning panoramic wall mural in muted tones created by artist Kim Comstock is the focal point of two spacious private dining rooms located on the second floor, which can cumulatively accommodate 60 guests. A second bar is located on this floor, making the space perfect for business luncheons and dinners, rehearsal dinners, cocktail parties, lectures and holiday parties. The same no-nonsense approach applied to the interior design was also lent to the menu. “I wanted the menu to be simple and fresh, using the best ingredients, local whenever we can,” said Long. She categorizes the menu as distinctly American, meaning that subtle and varied global flavors permeate aspects of the offerings.
