Spuntino will undergo a remodel, expand its menu and pursue a full liquor license
Broening, for his part, intends to grow his small plates, incorporating, he says, "big Mediterranean flavors." He reveals for example, that he's "working on a forroto with chanterelle essence and roasted acorn squash dish, another with braised short ribs with spiced carrot puree, charred radicchio and Fourme d'Ambert," and, he adds, "tons of unique homemade pastas and homemade salumi."
And all of those dishes -- and desserts -- hope the couple, can be paired with beers, wines and cocktails. At the moment, Spuntino has a limited wine liquor license, which only allows them to serve one wine from one producer, a restriction that's in place because Spuntino's location is within 500 feet of a school, otherwise known as the "500 Foot Rule." But in August, the Department of Excise and Licenses eliminated the distance restriction -- with provisions -- allowing restaurants in Highland to apply for a hotel and restaurant liquor license. "We're applying for a restaurant and hotel liquor license, which will allow us to serve wine, beer and some great cocktails," says Lozada-Hissom.
"We mainly want to create and environment and a menu that's welcoming and unpretentious. This will be a full-service restaurant, where people will be able to come in and sit at the bar and comfortably grab lunch, and at night have cocktails and then dinner," she adds.