EG Restauranteur Has Plans for Vacant Space at 250 Main Street

First, David Spaziano took over 250 Main St., opened Greenwich Bay Oyster Bar and brought some vitality to East Greenwich’s established food scene in 2012.

Three years later, he moved the popular restaurant to 240 Main St., leaving a vacant spot behind.

Now, Spaziano is getting ready for a new restaurant in that now-empty space, saying on Monday that he’s hoping to settle on a name, menu and concept in the coming weeks.

In the meantime, Spaziano has applied for a victualing license from the town. The Town Council was set to review the request at its meeting Monday night.

According to documents filed with the town, the restaurant’s working name is Dapper Dino’s LLC doing business as “EG Eatery.”

The seating capacity of the spot is 12 patrons and a sample list of possible dishes run the gamut with a heavy Italian influence. Lots of lunch options like potato, beat, chicken, snail and tuna salads, chowders, bisque, pizzas, and pasta, spinach pie, olive tapenade, pepperoni, grissini, biscotti and cannellini bean spread.

Hungry yet?

“We’re still in the early stages,” Spaziano said in a telephone interview Monday afternoon.

Spaziano said that the “menu” and the name on paperwork filed with the town is really a placeholder for a more detailed concept to be determined later.

“We just wanted to get the ball rolling, the process started,” Spaziano said.

Spaziano said that he has found East Greenwich to be a good place to do business. People enjoy flocking to the Main Street area to dine out and the town has “been receptive to our ideas,” Spaziano said.

He said he wanted to get the ball rolling, to get the license process going while he nails down a final concept, which will pave the way for designing the menu, the interior, the outside of the building on East Greenwich’s primary promenade.

A man with many pots on the stove, Spaziana, from his cell phone while driving around Providence to tackle some errands, said there’s still much work to do. In fact, he had to cut the interview short.

“I’m actually on the other line with a guy I’m talking to about the concept,” he said. “Can you call back later?”