New Restaurant in Demshar's location
 

This was just posted by The Daily Sun:
Residents will soon see a new dining option at Spanish Springs Town Square. Maureen and John McIntyre— owners of Lighthouse Point Bar & Grille in Lake Sumer Landing— have leased what was Demshar’s in Spanish Springs and will transform it into Augustine’s 1812 House, which will serve Italian food. They have a targeted opening time of mid-November. Read more in Saturday's Daily Sun.

Hmmmm...So what happened to Demshar's being made into apartments???

Apartments would be upstairs.

Rollie

Anybody on Demshar's mailing list ? They have opened a second location in Stonecrest. The overwhelming supply of digital marketing including events per the mailing list is aimed at the new location. Today there is a picture of their head chef at the new location. Per my recent observations of the lack of traffic at their Spanish Springs location I would go out on a limb and bet goodbye to the SS location when the lease is up. Any thoughts?


I predicted and posted this on July 3.

Augustine’s was the name of the original restaurant and brewery that was at that location when I first arrived in TV.

I am sure they will be successful in SS, if they are as busy as the LIGHTHOUSE is. Nice people. Good Luck!

Wish them luck

When we arrived it was Louiginos? Or something along that name. Did Augustine's have New Orleans style food or some cajun dishes? We arrived in TV too late for them.:)

No. Italian. :icon_hungry:

I knew DEMSHAR’s wasn’t going to reopen.

I hope that they are successful and that their menu is comprised mainly of authentic Italian dishes vs. Italian-American dishes...
that would really make them stand out.

With entertainment starting at the Square and performances at The Sharon beginning the timing may be right.

I get confused. Can you or anyone else on here explain the difference to someone who originally comes from the lone prairie? What is it that makes authentic Italian dishes different?

Just like pizza, stuff served here is nothing like what get in say Naples. Take a trip you’ll be amazed. Sauce here is nothing like my grandma made.

Based on our experience in Italy two things come to mind.

Mozzarella typically made that day. Sauce has more of a tomato flavor

As long as they do not bring the noise from the Lighthouse, we will give it a whirl.

OMG...where do I begin

The differences between Italian and Italian-American cooking can be described as harmony among the items in the dish versus abundance. Italian-American cooking uses far more garlic, tons more sauce, much more cheese and meat. Fewer vegetables are used.

In Italy dishes are not 'loaded' with sauce and the food is lighter...

chances are you'd never see chicken parm on a menu in Italy...nor would you see
spaghetti and meatballs as a main...(unless you were in a restaurant that catered to American's traveling abroad). You'd see dishes that are made with what is in season and locally available...and made that day, like stuffed squash blossoms or wild boar, or fish caught that day

a small dish of pasta usually is served before the main meal

In Italy every region has unique recipes based upon what is plentiful in their part of the country...so you're not going to find the same items all over Italy....you will find pretty much the same items in every Italian-American restaurant all over the USA

In the North there is more cream and butter in the dishes...on the coast, more dishes with fish...in Sicily you'll find a lot of raisins and pine nuts being used

I love Italian, and can’t wait! Also, am glad it’s not *another* hamburger joint.

Bologna in the north has wonderful food and restaurants.

Nailed It!
 

Great post! Grew up in Indiana and thought Chef Boyrdee was real Italian. Thankfully we spent over 20 years in the Air Force and traveled much of the world. We love the Northern Italian style and often make Cannelloni from the recipe we obtained from Ristorante Orsini in Grizzo, IT. It is a family favorite and is the farthest thing from fast food imaginable. No red gravy (sauce) in this recipe and nothing like it so far in ten years of looking around this area.

They use Classico, not Ragu!

Better hope that new restaurant downstairs is not cooking Indian food (which I love). The aromatics can be intense...:icon_wink:

Pizza here: Cheese, more cheese, sauce, more sauce, tons of meat.

Pizza at Andreas in Amalfi, Italia: Fresh made mozzarella sliced thinly and laid on an olive oiled pizza round made with Italian double zero flour. A little salt and then a light spread of sauce made with fresh San Marzano tomatoes. Topped with a bit of fresh Prosciutto de Parma.

You think you know pizza? No way until you go to Italy.

If they can come up with a sauce that doesn’t cause heartburn then I’m in.

Demshires was never deemed for apartments, it’s the upstairs of some of the buildings....smh
Glad they will have new occupants there now...

We love Indian as well������

A close friend of mine when we lived in St. Louis was on a trip to Italy. He and his wife were at a fine restaurant and commented to the waiter how good the food was. The waiter accepted the compliment and then told him that part of the secret was good ingredients. For instance, the waiter said, the prosciutto ham was imported. My friend asked him, ‘imported from where”. The waiter replied, “From St. Louis, Missouri.”

Augustinos
 

Augustinos was an Italian restaurant. There was a New Orleans style restaurant there after Auggies.

Hopefully, some good food.

Always found them a bit chewy when roasted!:icon_wink:

[QUOTE=Carla B;1845416]I get confused. Can you or anyone else on here explain the difference to someone who originally comes from the lone prairie? What is it that makes authentic Italian dishes different?[/QUOTE
Salt, salt and more salt!]

Yeah , we are off put to terrible noise from mostly drunk patrons, lack of consistency and poor serve staff. Lighthouse r.I.p.

If anyone has ever lived above a restaurant they would know the exchanges of roaches is inevitable.

:clap2:

I'd love to see real authentic Italian food. This means (among MANY other things):

preparing the sauce (aka gravy) from scratch, and never using jarred, canned, or restaurant-supply-store-packaged sauce.
using fresh herbs, or recently-dried herbs from a local garden or herb farm (dried oregano in a supply store plastic jar with a 2-year expiration date won't cut it).
using locally-produced mozzarella cheese, sliced rather than shredded.
preparing EVERYTHING right there in the kitchen, never using mixes or ready-to-cook pre-prepared meats and veggies from the restaurant supply house (or the chain-store's corporate warehouses)
Cutting veggies there, in the kitchen, never buying salads already made up and ready for dressing.

No foodie stuff. There would be no truffle oil anywhere in the building. Or Kombucha.

Parmesan cheese that doesn't come from a cardboard container. Same with romano.

Espresso made to order from an actual espresso machine, and the milk steamed and foamed with an actual milk steamer/foamer.

Whipped cream made at the store, not squirted from a can or dumped out of a cool-whip tub.

Cannoli shells made there, or brought in from a local italian pastry shop, and the cannoli cream made on site fresh every day.

Lots of stews, fish, eggplant.

FRESH-made pasta - made with an actual pasta machine on site.

That'd be a cute trick seeing as the entire top floor is Villages Media and houses the newspaper, tv and radio.

I'm sure it will be good for a year and then go down hill and become something different. Also will be competing for parking with the new apartments 1-2 cars and carts (that usually take a whole car space) for those trying the restaurant.

Oh yes those apartments will be taking up so much of the square parking that people will not be able to get into the Sharon . My barber heard that not only will there be allocated 3 private parking space for each apartment but they’ll each have 3 visitors spaces and one for uncle Frank when he comes for winter

Upstairs apartments is exactly the plan submitted to the planning board by The Developer. 46 in Spanish Springs town square is the number I remember seeing disclosed. As a matter of fact that meeting was postponed last week due to one of the board members being ill. It has been rescheduled.

I hope the food is a lot better than at Lighthouse. The meals there are very inconsistant and poor service. Do they really think they can cook real Italian???

You are right, sir. The economy is not conducive to any new ventures or old ventures because of the harsh reality of the Pandemic.

Y'all. Please save your money. It is gonna get worse before it gets better.