Late winter and early spring have been busy for the Claudio’s compound as they have been working on renovating the various spaces the waterfront compound boasts. The main restaurant has been renovated to offer a more updated tavern experience, while a second floor now has an upstairs bar and event space with a visual wine cellar. Claudio’s Waterfront, formerly known as Claudio’s Clam Bar, also underwent a significant change with the docks and bulkhead being completely rebuilt. Stephen Loffredo and Tora Matsuoka of New York-based management firm Seasoned Hospitality oversaw the vision set forth by owners Perry Weitz, David Weitz, Ryan Sasson and Ian Behar. They worked with architects Robert Brown A.I.A. and Tim Schollaert, A.I.A., to make the improvements on the buildings.
The new season will also feature a new menu that focuses on local and seasonal produce, North Fork beer, local spirits, and wine. The restaurants aim to open Memorial Day weekend.
CLAUDIO’S REVITALIZES SPACE