BRADENTON BEACH -- Ed Chiles is beautifying his restaurant empire.
While Chiles is renovating his restaurants he is also recreating his menus to bring tastier items to the locals. His mission is to raise his profile from a popular tourist destination to a place that will frequently attract locals for the food, the atmosphere and the great views.
To that end, Chiles will break ground on a major renovation of his BeachHouse Restaurant, built in 1993. The first phase of the renovation includes a new, state-of-the-art kitchen, new bathrooms, and a renovation to the dining room's interior. The renovation will begin Sept. 16 and continue through the middle of January, said Caryn Hodge, marketing director for the Chiles Restaurant Group.
The BeacHhouse will remain open during renovations, Hodge said. She said a makeshift kitchen will allow the restaurant to stay open even during the kitchen renovations.
The second phase will bring a second story, open-air bar and new waterfront seating area to the outside deck area. This phase of the construction will take place next year, August to December. There will be no increase in seating or capacity.
This is the second restaurant in the Chiles Restaurant Group to undergo renovations. The Sandbar Restaurant's renovations, also done in two phases, were completed last year.
"Our staff is very excited about this project and we are looking forward to its completion," Chiles said.
Architect Barron Schimberg, designer Patti Schimberg and general contractor, Whitehead Construction will be working together on the project. Mark Anderson, Chiles Group construction manager, will be supervising the project.
The restaurant was built in 1993 and the renovations are expected to help improve the experience for diners. The changes come as Chiles adds new menu items at all three of his restaurants with a goal of adding more locally grown food and locally caught fresh seafood, Hodge said.
"We are excited about the new design and the opportunity to have a new state of the art kitchen and dining facilities so our staff can continue to provide great experiences for our guests," Chiles said.