CELEBRATE THE GRAND OPENING OF THE NEW CAMBRIDGE ON SOUTH ST WEST WITH UNVEILING OF NEW DINING ROOM, NEW MENU AND NEW BAR PROGRAM

Heather Annechiarico and Chris Fetfatzes count down to the opening of Wine Dive later this year with an updated companion restaurant next door.

After several weeks of renovations, Heather Annechiarico and Chris Fetfatzes announce the grand opening of the new Cambridge this weekend. The Cambridge, located on South Street West at 1508 South Street, will debut a brand new dining room and lounge, an upgraded outdoor garden and patio, a brand new food direction and menu, all new cocktails and wines – and a brand new door in the middle of it all – leading directly to the red, white and rose’ riches at the yet-to-open Wine Dive. The Cambridge unveils its new dining room and menus this weekend – where the weather also promises to be picture perfect around the fire pit of the Cambridge’s beautiful outdoor garden and patio. Hours are Monday through Thursday, 4:00pm to 1:00am, Friday 3:00pm to 2:00am, and Saturday and Sunday 10:00am to 2:00am. Later this fall, look for a brand-new brunch menu to be unveiled. Look for hours updates as Wine Dive goes live.

“We wanted to take The Cambridge to the next level with a new direction for our kitchen, a new menu, a new bar program, renovated exterior work, embelishments in our lush garden, and a brand new dining room,” said Fetfatzes. “We wanted to lighten up the palate, open up the layout and evolve our food offerings – all to pair with Wine Dive. We want both concepts to compliment each other and be the Ying and Yang to each other. Our goal was to add more energy to the space, and still be casual but be slightly more classier and a hair upscale – especially in comparison to the vibe next door at Wine Dive.  I think you’d be pleased it feels like a great cool neighborhood restaurant that you would find in modern day London. Still very much approachable and a come as you are vibe but one that is definitely transcend you back to a much cooler hip or open concept feel.

The Cambridge’s exciting changes go into effect this weekend. In the kitchen, Executive Chef Derek Cantwell unveils an entirely new menu for The Cambridge. The new menu focus will adapt to the changing population around the neighborhood – and help The Cambridge prepare for the opening of the connected, companion bar Wine Dive later this year. The Cambridge’s former menu featured larger individual entree plates, heartier meat and potatoes dishes, comfort food favorites, and more typical American pub-inspired fare. For the new direction, Cantwell has modernized the menu to feature all-scratch food with worldly flare found inside today’s London neighborhoods – with dishes finding inspiration from all four corners of the globe. Look for new sections of small plates and starters, expended vegetables and vegetarian offerings, larger-format boards for sharing, handhelds and sandwiches, brand new entrees, whole fried bird, and a starter selection of decadent desserts.

“The new menu direction is fun, fresh, sharable and more health-driven,” said Fetfatzes. “We are proud of the entrees and pub fare of the former menu, but we want to take things to the next level. Derek is a talented chef and has been wanting to get more creative – and our customers had really been responding well to his weekly and daily specials. While we of course will feature some pub dishes like a double patty burger with Irish Cheddar and our Fish and Chips, the menu now features more flavors from around the country and around the world – and there will be more diversity. One thing that hasn’t changed, though, is the warm welcoming vibe and ensuring we have a menu that will be filled with future favorite dishes for customers that come in several times a week. We are still a neighborhood restaurant – and in fact we have updated our menu and our pricing to give the neighborhood more of what it wants.”

He added, “Chef Cantwell’s menu takes a new direction as we look to cater to the changing demographics around us on South Street West and in Graduate Hospital Neighborhood. We are seeing more and more neighbors and locals come in – and folks that take their food very seriously. The number of neighbors and foodies is on the rise, while the number of tourists is on the decline. Our focus is on being the well-regarded neighborhood restaurant, bar and outdoor garden that you could find yourself at once, twice, three times a week. We have always been proud to have a large staple of regulars, but now the neighborhood has shifted and with it we want to stay modern, relevant and evolve our guest experience. The new menu reflects the tastes of the younger families and couples coming through our door. Our diners have become more diverse and have more diverse palates – and with that we wanted to diversify the flavors we are featuring. We also wanted to expand the number of vegetable offerings. Last, we wanted to offer something unique and interesting for the large groups of friends that want to not just share some small plates, but want to share stories and memories over a larger-format board. We hope everyone will come try Derek’s exciting new dishes – I personally already have a ton of new favorites – and I can’t wait to share them with everyone.”

Chef Cantwell has brought together a new menu that showcases some of the best dishes from around the globe – like you would find in restaurants, pubs and bars of modern day London. From the Americas, look for Chef to showcase his passion for Southern and Southwestern cooking with Hot Green Tomatoes, Nashville Fried Chicken, Steak Salad, Mexican Street Corn Nachoes, Churros and more. For flavors inspired from across the pond, look for a Bahn Mi Salad, Chicken Tikka Masala Pot Pie, Bombay Chicken Cheesesteak, English Pub Meatless Burger, and the new share boards.

Groups of four to six friends and family members can now sit down and break bread together over new share boards – including Israeli (bosc pears, champagne grapes, seasonal pickled vegetables, spicy feta, kalamata olives, fresh herbs, chickpeas, cucumbers, pita, hummus), Roman (ricotta stuffed meatball with marinara, roasted red peppers, prosciutto, goat cheese, eggplant fries, broccoli rabe, parmesan, pesto, baguette, olive oil & crushed red peppers), and Tavern (dry rub & garlic hot wings, fried green tomatoes, nashville hot chicken bites, amish slaw, pickles, buttermilk onions, ranch, blue cheese, honey mustard). Additionally, don’t miss the new Whole Bird Chicken sharable dish with food for two to three hungry people featuring a whole fried chicken, house-made biscuits, candied pecan cornbread, brioche, assorted pickles and condiments.

The new menu is as follows:

A. Starters and Small Plates

Hot Green Tomatoes – fried green tomatoes, nashville hot sauce, candied pecan cornbread, buttermilk chive vinaigrette 8

Loaded Guacamole – pomegranate-pineapple pico, chili oil, corn tortilla chips 10
add house wiz 2

Mexican Street Corn Nachos – ranchero, house wiz, roasted corn, sour cream, lime, cilantro, feta 10, add chicken 3

Eggplant Fries – Italian breadcrumbs, chipotle aioli 8

Wings – choice of garlic hot with blue cheese, dry rub with ranch, mongolian bbq with ranch13

Fries Royale – house wiz, bacon, buttermilk fried onions, jalapeños 9

House Cut Fries – salt, peper, malt vin aioli 6

Bread Basket – buttermilk biscuit, candied pecan cornbread, brioche 6

Mushroom Bisque – wild mushrooms, port wine, cream, parmesan 8

B. Shareable Boards – serious boards meant for sharing with friends

Israeli – bosc pears, champagne grapes, seasonal pickled vegetables, spicy feta, kalamata olives, fresh herbs, chickpeas, cucumbers, pita, hummus 25

Roman – ricotta stuffed meatball with marinara, roasted red peppers, prosciutto, goat cheese, eggplant fries, broccoli rabe, parmesan, pesto, baguette, olive oil & crushed red peppers 25

Tavern – dry rub & garlic hot wings, fried green tomatoes, nashville hot chicken bites, amish slaw, pickles, buttermilk onions, ranch, blue cheese, honey mustard 25

Whole Fried Chicken – whole fried bird feeds 2 to 3 hungry people, whole fried chicken, house-made biscuits, candied pecan cornbread, brioche, assorted pickles and condiments 40

C. Fresh Greens – add grilled -or- crispy chicken 5, falafel 5, salmon 5, steak 6, avocado 2

Bahn Mi Salad – romaine, spring mix, pickled daikon & carrots, cashews, cucumbers, jalapeños, cilantro, red onion, croutons, chili vinaigrette 13

Arugula & Pear – goat cheese, pickled shallots, toasted walnuts, fresh herbs, sage vinaigrette 13

Cambridge Cobb – romaine, avocado, apple-wood bacon, danish blue cheese, dried cranberries, candied pecans, white balsamic vinaigrette 13

Chopped Greek – romaine, cucumber, kalamata olive, onion, tomato, chickpeas, pepperoncini, bulgarian feta, oregano vinaigrette, herb pita 13

House Salad – mixed greens, cucumber, red onion, tomato, carrot, sherry vinaigrette 10

D. Mains

Steak Salad  – arugula, avocado crème, pickled jalapeños, red onions, cucumbers, danish blue cheese, fresh herbs, balsamic vinegar, olive oil 19

Chicken Tikka Masala Pot Pie – curried chicken, peppers, onions, carrots, coconut milk, chickpeas, biscuit crust 16

Cast Iron Eggplant Parm – fried eggplant, marinara, mozzarella & provolone 15, add ricotta-stuffed meatball 5

Meatball and Tonnarelli – beef, veal & pork meatball stuffed with crushed red pepper ricotta, tonnarelli & marinara 17

Fries – grilled salmon with tartar -OR- grilled steak tenderloin with herb butter 18

Fish and Chips – slaw, english mustard tartar, malt vinegar aioli 17

E. Vegetables

Cucumbers olive oil, lemon juice, garlic, fresh herbs 5

Roasted carrots pesto, pistachios, honey, mint, horseradish yogurt 8

Cauliflower roasted corn, red chili, fresh herbs, garlic oil 8

Pickled Green Tomatoes with amish slaw 7

Brussels Sprouts walnuts, sultanas, bacon, maple-cider whole grain mustard, pecorino 9

F. Handhelds – add sunny egg, caramelized onions, avocado, bacon, blue cheese 1.25 each

Marinated Chicken – herb boursin, apple-wood bacon, apricot marmalade, arugula, sourdough 12

Fried Green Tomato Grilled Cheese – sourdough & tomato bacon jam 10

Bombay Chicken Cheesesteak – curry chicken breast, onions, bell peppers, cheese sauce, cilantro 12

“Meatball” Sub – house-made falafel, roasted red pepper marinara, aged provolone, baguette 11

buttermilk fried chicken, cajun remoulade,nashville hot sauce, slaw, pickles, ranch 12 add fried green tomato 2

Lamb Burger – tzatziki, feta, pickled cabbage, hummus, brioche 13

Before the Butcher Burger – plant based vegetarian patty, lto, irish cheddar, cambridge sauce, brioche 11 (available without the cheese)

Double Patty – beef, lto, aged irish cheddar, cambridge sauce, brioche 10

G. Desserts – more to be added

Churros – with fruit puree & Chocolate ganache 4

Smores Shortcake – chocolate chip biscuit, toasted marshmallow, chocolate ganache, graham 6

Behind the bar, look for an entirely new cocktail and wine program – paired with an always stellar selection of craft beers on draft (20 in total), and by the can and bottle.

Fetfatzes said, “Our goal at the bar is to offer new fun and crushable cocktails. Most cocktails on the menu are our interpretation of the classics. Our list will be more compact and more focused on those classic combinations and flavors. We wanted a more focused and polished wine list that is sexy, smart and approachable – something balanced and well driven.”

He added that with the opening of Wine Dive they will also be opening themselves up to many new importers and distributers – and some of those new selections will start to appear early at The Cambridge.

Cocktails for the new menu were designed by collective of the whole staff – Fetfatzes said it was a strong team effort and “one that we took advice input from all of our staff members who really have perfected their craft and who also know our customers inside and out.”

On the beer side of the bar program, he said, “The beer program is a strong as ever but at the same time we decide to round it adding some hard seltzers, more everyday favorites, plus of course the great curated craft list we have been known for. “

The new bar program features the following:

Cocktails

Sazerac
Old Overholt Rye,
Peychaud’s Bitters,
Sugar, Absinthe $13

Aviation
Gin, Luxardo, Crene de
Violette, Lemon $12

Bluecoat Black
Manhattan
Barrel Age Bluecoat Gin,
Averna, Angostura Bitter
$15

Smokey the Bandito
Vida Mezcal, Aperol,
Averna, Lime $14

Mule of the Week
Stateside Vodka, Ginger
Beer, Ask Your Server
For This Week’s
Ingredients $13

Hawthorne In Your Side
Laphroaig, Drambuie,
Cinnamon Simple,
Angostura & Orange
Bitters $15

Paper Plane
Bulley Bourbon, Aperol,
Amero Nonino
Quintessentia $14

Wine List:

White Wine
House White – Collier Creek Chardonnay, 9
Louis Guntrum Riesling – Dry, Rich, & Medium Body, 11/44
Planeta La Segreta Bianco – Citrus & Floral, 12/48
50% grecanico, 30% chardonnay, 10% viognier, 10% fiano

Chateau Magneau Bordeaux Blanc – Light & Crisp 13/52
45% semillon, 45% sauvignon blanc, 10% muscadelle

Red Wine

House Red – Toschi Cabernet Sauvignon, 9

Domaine Martinolles Pinot Noir – Fruity & Spicy, 12/48

Altosur Malbec – Berry, Spicy, & Floral, 12/48

Cespas Antiguas Tempranillo – Black Fruit & Velvety, 13/52

Domaine de Beranes Cotes de Rhône, 14/56

Rose´& Bubbly

House Rose, 9

House Bubbly, 9

Purato Rose Terra Siciliane – Organic, Bold & Juicy, 11/44

Bovale Rosado – Dry w/ Blood Orange & Rhubarb, 12/48

Marquis de la Tour Champagne (Btl Only), 50

Dessert Wines

Graham’s Ruby Port Wine – Sweet and Full Bodied, 13

Harvey’s Bristol Cream Sherry Wine – Light & Sweet, 13

The new food and drink menus are the perfect pairing to the upgraded modern-day Soho London inspired interior design and vibe. With help from Dominik Schleppinghoff, Annechiarico and Fetfatzes wanted to update, elevate and change the tone of the inside of The Cambridge. Prior to this week, the exterior and interior were darker in tone and texture – and the dining room and bar were divided by large-format dark wood benches and walls. Now, the walls have come down, the booths are gone, and the entire dining room has been transformed. Look for a large new area of open space in the middle of the room, with highlights such as new floors, new lounge-style dinner seating in the front windows, expanded floor space, flex seating for parties of 2 to 22, brightened decor colors, London-inspired accent pieces, and a renovated seating wall against where the new Wine Dive will be. The new door to connect Wine Dive when it opens was also installed – that will allow customers to go from concept to concept without having to leave the establishment. High above the dining tables, look for all brand-new light fixtures and a bust of Charles Dickens. At the bar and side lounge, look for new hints of color, renovated walls, pops of London-esque decor and other surprises.

When asked why they picked Schleppinghoff, the answer came easily. “He is an a amazing Interior Designer who works out of New York City and Hudson Valley, and is based out of Philadelphia. He’s a long-term personal friend of ours that knows and loves our space. We decided to bring along someone to help us with this new fresh take on Cambridge as generally both Heather and myself have designed all of our spaces so we wanted to bring on a collaborator and enhance our own approach. Dominik brings with him some really interested elements that refine and elevate the space but also maintain the charm and welcomeness it had before. He has attention to details and really added in great points of interest but in a subtle fashion. You may not notice all the details upon first entering, but as you enjoy food and drink during the night you will spot them the more you are in the space.”

Opening up the dining room and transitioning the space was a topic that has been under discussion for the last few years. Finally, the couple decided to pull the trigger as they really wanted to take things to the next level for when Wine Dive arrived.

“We have talked for years about opening up the dining room,” said Fetfatzes. “The layout before worked when we opened and was very popular but it created these cozy sections of people that couldn’t see each other. It was also a tight fit and felt compact when you entered. The new layout brings the whole space to a new level – and there’s a greater connectedness of the restaurant to the bar. Instead of having all these separate spaces, there’s a great new energy. Patrons can now see each other, and servers can connect with guests in new ways.”

Outside of removing the dark heavy wooden walls and booths, other changes included a new sleek modern black refinish on the outside and around the bar, a whiter and more airy feel to the restaurant seating area, removal of reclaimed woods, addition of a new floor, renovations to the long seating bench, pops of color throughout, the addition of London-inspired details, the addition of a beautiful rusted poppy tufted back to the banquet area, and fun beta fish and jellyfish wallpaper. Diner will now nightly be supervised by Charles Dickens – who looks on overhead. Along with Dickens, look for books, clocks, flowers, plants and other decor nestled in the bar and lounge area.

On the exterior, look for the glow as you come down South Street as the couple added lighting to the entire front of the restaurant above the large-format windows that open to the street. Look for accent colors, lush greens and flowers along the railing and other design elements – all, again, courtesy of Interior Designer Schleppinghoff.

In the outdoor garden and patio, look past the outdoor seating to the glow of the fire pit, plus the addition of even more plants, flowers and overhead lights.

“We added beautiful big Canadian maple trees, new pavers, more shrubbery, additional lighting and more seats. Our garden will be ever-evolving as seasons change and we transition the space to be used year-round. We will make more renovations to the area come springtime,” said Fetfatzes.

Later this year, look for the garden area to take on a holiday vibe with decor, the roaring fire and warm cocktails. Also look for cocktail and bar programs in the garden – and special events. Next spring, the couple will continue to evolve and enhance the back-yard garden when spring arrives.

On a big picture level, coming next for the couple will be the curtain inside to come down and Wine Dive to make its grand debut. The front of Wine Dive will showcase a diverse and rich wine selection in the new wine shop. Through the wine shop, find the city’s first official wine-focused dive bar and lounge. Once open, Wine Dive will also feature cuisine prepared by Executive Chef Derrek Cantwell. Where The Cambridge will be the hot spot on South Street West to stop before or after your wine for a full dinner experience, Wine Dive will offer more bar fare, burgers and sandwiches for the more casual of bar patrons. Both establishments will have neighbors and locals in mind – in both selections and in pricing.

Fetfatzes added, “I want The Cambridge and Wine Dive to be places that me and my wife would hang out at several nights a week in our own neighborhood. We want to be able to see ourselves in our product – and we want great options for young couples, young families and groups of friends that feature affordable prices, great service, and a quality meal.”

Reservations for The Cambridge can be made on opentable, by calling (267) 455-0647 or visiting https://www.cambridgeonsouth.com/. The Cambridge can be found on Facebook, Twitter and Instagram under The Cambridge. Hours for dinner, bar and late night service are Monday through Thursday, 4:00pm to 1:00am, Friday 3:00pm to 2:00am, and Saturday and Sunday 10:00am to 2:00am. Later this fall, look for a brand-new brunch menu to be unveiled. Look for hours updates as Wine Dive goes live.

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