‘We’re Not Your Average Bar and Grill’

Using a constantly changing menu and service options ranging from Sunday brunch to live bands every weekend, Spice Bar & Grill is carving a name as the place to be in Southington.

The Spice Bar & Grill opened last year without publicity. There was no grand opening and no full-page advertisements – just a renovated design and a dream shared by owners Ron Newman and Jennifer DiLungo.

That hasn’t stopped the Eden Avenue restaurant from finding a way to make a name for itself in a town full of highly respected and popular competitors.

has quickly grown into one of Southington’s hot spots, drawing crowds on Friday and Saturday evenings with live entertainment and bringing a family atmosphere on Sunday mornings with a new feature unique to anywhere else in town – a full buffet brunch with choices ranging from made to order omelets to prime rib.

“We want to be a place where everyone is comfortable, whether it’s for a night out or a family meal,” said April Grezsczyk, manager a Spice. “We want to show people we are more than an old-style saloon.”

Spice Bar & Grill with a combination of unique menu options such as gator bites and side orders of bacon, as well as driving in a night crowd with a bar that includes 22 beers on tap.

But Newman wasn’t satisfied. He wanted more and he wanted to do something that would provide an opportunity that patrons didn’t have elsewhere. That’s why he said the restaurant decided to bring back the Sunday brunch buffet option once popular in Southington.

The town hasn’t had a full service Sunday brunch buffet available since Ponderosa closed its doors several years ago, he said. He believes the new option, available every Sunday, will help the restaurant serve as a place where people can share a family meal in a relaxed atmosphere.

“There are places that offer options like this on holidays, and we will too, but we wanted to make it a regular option for people every week,” Newman said. “It was very popular in the 1990s, but from a restaurant perspective, it can be difficult to maintain.”

Newman said the key to success is providing high quality options and friendly service that will encourage people to come back.

James Brown, a chef who assisted in providing the service last Sunday, said he enjoyed watching the way people came and was surprised with just how many patrons there were.

Louis Angellilo, however, said he wasn’t.

“As a veteran, I have worked with Ronnie before. They provide a great service here,” Angellilo said. “What is more impressive though is the way they have endeared themselves to the community in such a short time. It seems like anytime there is a need in the community or an organization who needs a donation, they are stepping up to help out.”


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