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Digestif is downsizing.
Later this month, chef Payton Curry will be working the display kitchen at the former Sea Saw location on Stetson Drive, pending the sale of restaurateur Peter Kasperski’s two SouthBridge restaurant spaces, the current Digestif and the half-finished space that would have become Mexican Standoff. (Plans for Mexican Standoff are officially off the drawing board.)
Those spaces are tied in a master lease. Spaghetti Western spokesperson Mari Markogianis (Digestif, Cowboy Ciao, Kazimierz) could not confirm the name of the potential buyer since the sale has not yet gone through. Kasperski’s spaces that would have become an expanded Sea Saw and sister restaurant, Shell Shock, are also in negotiations to be sold.
Digestif will be a much smaller operation than the current 140-seat “beatnik basement” at SouthBridge, which opened in February of last year. And it may even get a name change — they are considering calling the new spot Farm to Table.
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Curry will pull mozzarella, make pasta, and schmooze with guests seated at the counter, and he’ll be joined by multitaskers Shantal Abdo and Jacqueline Morineau, who will cook, mix cocktails, and manage operations.
Abdo and Curry are engaged. When they take their honeymoon in October, Markogianis says that the smaller Digestif would likely close for renovations. In the meantime, the former Sea Saw space is ready to go, and Digestif may make the move by the end of this month.
