Terry Blake and Tom Turner, along with Chef Bob Delbuono, say they are three regular devoted dads bringing a bit of Cheers to the Valley.
Cheers, as in the famed television bar. The three men are opening their own version in Shelton this winter.
It’s called Coasters Tap and Grill, and it is scheduled to open in the Stop & Shop plaza on Bridgeport Avenue in December.
Valley Indy: You are about to open in early December. How do you know each other?
Turner: Terry and I are business partners in another business, First Choice Mortgage, LLC.
Valley Indy: Do you still have that business?
Blake: Yes.
Valley Indy: Tell me about Coasters Tap and Grill.
Turner: It’s an American fusion restaurant. It has a variety of food such as California style pizza, variety of sandwiches and burgers, but everything with a semi- healthy twist such as whole wheat bread or low fat cheese. We are going to put a healthy twist on regular style food.
Valley Indy: Is this your first food business and what’s your experience?
Blake: I am a Johnson & Wales culinary graduate.
Valley Indy: How about you, Tom?
Turner: I have none. I have always been a banker.
Valley Indy: So, what brings a banker to this?
Turner: This is something that I always wanted to do with Terry because he has the experience doing it and we were waiting for the right time.
Valley Indy: Tell me about your experience, Terry.
Blake: I built and started Brickes in Milford. It’s a pub style restaurant. I operated that restaurant for 14 years. I sold it New Years, 2000. I then opened Old Strafford Ale House.
Valley Indy: What was its style?
Turner: It was a beer and shot bar.
Blake: I don’t know if we want to call it that, Tom.
Valley Indy: You can call it that if it was a beer and shot bar. With food?
Blake: Yup. You can see the grill behind the bar.
Valley Indy: Bob Delbuono, how do you fit in? What’s your experience?
Delbuono: I am the head chef and kitchen manager. I’ve got 19 years in the culinary field. All different types of cuisine. I moved up the ladder. I also worked at Il Palio restaurant. Basically, I found Tom and Terry have what I have been dreaming of in this concept. I have also been collecting since 15 years.
Valley Indy: Collecting what?
Delbuono: Coasters, bar coasters.
Valley Indy: You have been going to bars since you were 15?
Delbuono: No, just collecting from friends.
Valley Indy: Oh, good. I was wondering why your parents let you go to bars at 15. Is there anything unique about your new establishment, Coasters Tap and Grill?
Blake: We are big on all types of handcrafted beers. We will have a 10 draft beer system.
Valley Indy: Tell me about the 10 on tap. What brand or flavors?
Turner: We haven‘t picked them yet.
Delbuono: But we will have five or six standard ones and change them monthly after we figure out the clientele.
Valley Indy: Okay, I’m a light weight, basically a Bud Lite kind-of-girl. What would you suggest?
Turner: Sam Adams Octoberfest, a pale ale.
Delbuono: And we will be pairing food with beer — such as a bratwurst platter with a Belgium white ale.
Valley Indy: What about the ambiance and appearance?
Turner: We gutted the place and refurbished it. It will be very clean. The place has been beautifully appointed with oak trim throughout and with hardwood floors. It will have a casual style.
Valley Indy: Do you guys ever hang out?
Blake: Tom and I have been in business for years and Delbuono is new to the fold.
Valley Indy: What I mean is – what do you do when you are not working?
Blake: I’m actually into sports with my kids.
Turner: I am into playing sports with my son also.
Delbuono: I have a 4 year old and another baby due in March. I do whatever my son wants to do, usually play, play and more playing.
Valley Indy: So, you’re a nice group of family guys.
Turner: Yes, and the restaurant is family oriented too. We want it to be the place that you can come by yourself or with a family. I didn’t want to say that it we will be like Cheers, but that is what we will be like.
Valley Indy: Anything else?
Delbuono: To sum it up it will be a place for a good time with great food and great microbrew. It’s unique and different and we don’t want to be like anyone else. We want to set ourselves apart.
