Popular Restaurant Reopens After Extensive Renovation In Southport

Paci, the popular restaurant located in the historic train depot in Southport, recently reopened after a two-month long remodeling and renovation project. The new space showcases a “fashionable color scheme, new furniture, new floors and a repositioning of elements giving the interior an impressively refreshing atmosphere,” according to a press release. Paci, located at 96 Station Street in Southport, has completed its grand remodeling and renovation and is now open on Sundays from 4 p.m. to 9 p.m. The brand new bar features an expanded menu.

The redesign of the front entrance has been relocated to create easy access to a more spacious welcoming area. A new gleaming 1,000-square-foot glass-walled bar showcases a “stunning quartzite bar with spacious seating surrounded by an architecturally designed aluminum louver system.”

The adjacent grounds offer patio seating hedged with lush greenery. A new menu and hours of operation are also planned. (To sign up for Fairfield breaking news alerts and more, click here.)

Renowned Chef Robert Patchen and his wife Donna are the owners and driving force behind Paci Restaurant, which has been serving Italian cuisine in a modern classic style for more than 21 years. The restaurant was featured in the New York Times in a 2011 review (read it here).

“These new changes represent the evolution of Paci,” Donna said in a press release. “Our focus is to continually give our loyal customers a quality experience, while we introduce ourselves to a new generation of diners who seek a casual and modern energetic ambiance.”

Chef Robert, a celebrated culinary master, has had a passion for great food since an early age. He forged many of his skills while working as a young apprentice in his grandmother’s restaurant when he was just 8 years old. He quickly developed and cultivated a palate for great food while never forgetting the strong influences of his family traditions. His kitchen expertise is equally matched by his passion and comprehensive knowledge of wine. His extensive collection of Italian wines has earned 19 years of Wine Spectator Awards.

To further enhance his stellar wine collection, Chef Robert plans to introduce a special selection of fine California wines.

“For 21 years I have been ingredient driven, taking great pride in selecting seasonal components from our own organic garden beds and from the local markets for my menu, as well as selecting only the best and highest quality meats, poultry and seafood,” says the James Beard Award-winning Chef Robert. His hand-crafted pastas, desserts and ice creams are also created from pure and natural ingredients.

Visit the Paci Restautant website here.

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Photos courtesy of Peter Anton