Photo by John Kirkpatrick
Callas Tavern & Restaurant – a new upscale speakeasy-style restaurant – is celebrating its grand opening this Thursday. Owner Travis Tong, who also owns and operates City Walk, said guests can expect artisanal menu options in an upscale setting.
Callas held a successful soft opening event over the weekend and is excited to welcome the public. Reservations are currently being taken online via a Google link. Initial opening hours are Tuesday to Saturday from 4pm to 10pm. Click here to reserve online.
Tong and his team plan to offer Saturday brunch and a private event space upstairs soon. In the more distant future, he hopes to branch out into the lunch scene.
Callas Tavern & Restaurant is named after the legendary candy store that graced this location for most of the 20th century, and Tong has done everything humanly possible to preserve the building’s historic integrity.
From a front bar he built out of reclaimed wood from buildings around the city to a back bar made up of several pieces of furniture from the late 19th and early 20th centuries, the place transports guests to another time, with an atmosphere that is very reminiscent of the Prohibition-era speakeasy.
The venue is located at 420 Frederica Street and is connected to TWO’s Empress Theater. Directly above the storefront, “CALLAS” is still carved into terra-cotta panels, the only one of its kind in Owensboro. Like the original store, Tong’s has several blown-up postcards hanging on the walls depicting downtown Owensboro in the early 20th century.
“It’s like going back in time to old New York or old Hollywood,” Tong said. “I’ve always been fascinated by both, so it’s exciting to have the opportunity to do this in a historic place like this. We just want to bring something different to Owensboro.”
Tong said guests can look forward to a steak-inspired menu featuring many local ingredients, with homemade sides and more. Other notable dishes include lobster, duck and more.
Tong said his ultimate goal was to create an atmosphere unlike any other in the city, one that could rival the “big city.” He enlisted the help of close friends to set up the stalls and sourced several hand-carved 19th-century furnishings to enhance the atmosphere.
“We want people to see this as something they can dress up for and have a night on the town,” he said. “We definitely want to create an atmosphere where you think, ‘Hey, let’s dress up and go out on Friday night.'”
Tong said they wanted to create a cozy atmosphere where guests would feel comfortable stopping by for a drink or dinner after work. And while drop-ins are always welcome, he recommended making reservations because of the small and intimate feel of the dining room.
He added that the Callas bar will feature cocktails made with fresh ingredients, and the top of the bar where the drinks are mixed is made from a unique glass marble from the original candy shop.
“We’ll have some classic options like an Old Fashioned, but we’ll also put our own spin on some things,” Tong said. “We’ll also have an extensive bourbon selection, highlighted by varieties that are hard to find.”
Tong opened City Walk in 2017, initially as a lunch spot before they got their liquor license and started serving dinner. His first venture into the industry was Brick House Pizza, which he eventually closed to put all his energy into City Walk.
“It’s taken a lot to get City Walk to where it is today,” he said. “From employees to friends and family and everyone who’s been involved in making it what it is today, we’ve been focused on this for the last seven years so we can take it a step further and create a new experience for Owensboro.”
He considers Callas a sister restaurant to City Walk, with the same owners and staff, but he says it’s definitely a “step up.” Nicholas Payne has been with Tong since City Walk opened and is excited to become head chef at Callas.
“I’m really excited – I know this can be something great,” said Payne. “I’m excited for people to come here and try the food. I know they’re going to love it and tell their friends about it.”
Payne added that his time at City Walk has provided him with numerous opportunities to grow as a chef and as a person.
“I’ve grown a lot and learned the industry from start to finish,” he said. “It’s been an incredible experience and I’m excited to see what we can build here.”
