Mesh brings new life to historic Mass Ave restaurant site

The newly opened restaurant at 725 Mass Ave represents new territory for an Avon-based company, both in terms of geography and cuisine.

The decor of Mesh, including the dining room, bears “Mike Cunningham’s signature all the way,” said general manager Roddy Kirschenman, referring to the owner of the Cunningham Restaurant Group.

The new restaurant – Mesh – features a menu of “sophisticated American comfort food,” said general manager Roddy Kirschenman. Mesh was also described as “a casual, but elegant restaurant with a very neighborhood vibe,” by Ben Bullard, a spokesman for Cunningham Restaurant Group.

The menu has been designed by Chef Layton Roberts, who comes to Mesh from another Downtown restaurant, 14 West, and Tim Keesling, executive chef for the Cunningham Group which operates six restaurants in suburban Indianapolis settings. Four of those use the Stone Creek Dining Co. name, while Brownsburg hosts the Boulder Creek Dining Co. and Avon has Charbonos. Two other restaurants are located in Ohio. Cunningham also operates a Downtown lunch spot, Café 251 in Downtown’s Capital Center, making Mesh the company’s first foray into the Downtown dining scene.

And while the Stone Creek brand is certainly upscale, Mesh represents a move up to “elegant,” although the price range for the dinner and lunch menus is very intentionally below below that of the site’s previous occupant, Scholar’s Inn Gourmet Café and Wine Bar. Dinner entrees range from $14 to $24, with sandwiches in the $10-$11 range. Entrée salads are priced between $13 and $14.

Kirschenman said Roberts and Keesling built the Mesh menu “infused with their own favorite flavors,” while also using some of the more popular items from the Stone Creek menus.

He predicts Mesh favorites will include entrees such as Duck Confit, Yellow Fin Tuna, Sea Bass and Pork Belly, the latter served with white bean cassoulet, bacon braised endive, and a balsamic reduction. The dinner menu also includes sandwiches such as the Cuban, Tuna Melt, BLT and Po’ Boy; entrée salads such as the Applewood Chicken and Bistro Steak; appetizers such as Lump Crab Cake, Wild Mushroom Strudel and Chicken Lollipops; and cheese and smears – in which diners get their choice of such toppings as Maytag Blue Cheese, Mango Stilton, 1,000 Day Gouda, Smoked Salmon Boursin, Duck Rillet or Arugula Pistachio Pesto, served with flatbread, crostini and pretzel rolls.

The lounge at Mesh.

The lunch menu includes sandwiches; salads; burgers; and small plates such as Fish Tacos, Shrimp Fettuccini, Rock Shrimp, and items off the dinner appetizer list.

Mesh will offer a Sunday brunch featuring omelets, Duck Confit Benedict, Clifty Farm Ham Benedict, breakfast plates, salads, soups and sandwiches.

Mesh opened Aug. 23 in space occupied for eight years by Scholar’s Inn Gourmet Café and Wine Bar, with a redesign directed by company owner Mike Cunningham. The makeover represents the third for the space since the two historic buildings were renovated in 2002 by Lyle and Kerry Feigenbaum of Scholar’s Inn.

The spacious restaurant offers seating for 400, including the patio and second-floor area.

Hours will be 11 a.m. to 10 p.m. Mondays through Thursdays, 11 a.m. to 11 p.m. Fridays and Saturdays, 10 a.m. to 2 p.m. Sundays for bunch, and 2 p.m. to 9 p.m. Sundays for dinner. A bar menu will also be offered from  to 6 p.m. daily, and for two hours after the restaurant closing each day.

Kirschenman, an Irvington resident who previously worked   at Oceannaire Seafood Room Downtown, said he sees “nothing but great potential” for the Cunningham Restaurant Group’s foray on to Mass Ave, and for its possibilities of becoming involved with Downtown residents. “As a company, we’re excited to be in this area. We can offer the locals a flavor of what we do as a company.”

(1 votes, average: 4.00 out of 5)

 Loading ...