Visitors to the Birchwood Inn in Temple will quickly notice something different about the restaurant – just about everything.
Owners Matt and Amy Cabana recently completed a massive six-plus week renovation project that saw just about every inch of the bar and dining room areas transformed to give it a modern look and feel, improve function and expand what they can offer on the menu, while working to honor the historical nature of the building that dates back to 1775 and is on the National Register of Historic Places.
“We wanted to preserve the character of it as much as we could,” Amy said.
Not only was the restaurant closed during the project that began Jan. 2 and continued with small punch list items through a soft opening on Feb. 20, but so were the inn’s three rooms due to the scope of the renovation.
When the Cabanas took over the Birchwood Inn last April from longtime owners Nick Finnis and Andrew Cook, there was a lengthy list of projects they wanted to pursue to create the kind of experience they felt both dinners and guests deserved at the Temple property. Near the top of the list was the dining and bar area, and kitchen.
Prior to the project, the Cabanas had a plan for what they envisioned, but as the demolition phase began most of those plans went out the window. Once they saw what was behind walls and covered with plaster it became increasingly more obvious that the project would be much bigger than anticipated.
“It started as a renovation and turned into a restoration,” said Eileen Boyer, the restaurant and bar general manager.
“The plans were changing every day,” Amy said.
The feature of the redesign can be found in the bar. The wood used for the 18 foot, eight seat creation came from a cherry tree that had fallen on the Sharon property of Richard Chism, who wanted the Cabanas to use it for their new bar.
It was built in two sections with epoxy used to help fill some of the gaps. The three hightop tables in the bar area were also made from the same tree.
The previous bar was a small four seat area that made it hard for guests coming into to just grab a drink or wait for their table to be ready.
“It looked like someone’s home they put a bar in,” Amy said.
The setup was less than ideal and changing the configuration allowed for the Cabanas to create the kind of environment they always felt was most needed for the restaurant. The bar now sits directly infront of where guests enter and the space is more inviting to both patrons and the staff.
After removing a wall that separated the bar from a small seating area more adjustments were made. The bathroom used to also house the laundry but that was relocated to better house the new ADA bathroom.
The floor was torn out and the supports rebuilt. They used hickory for the new floor and some of the beams were repurposed to make a mantle in the adjoining dining area. They found exquisite old beams underneath walls and decided to leave some exposed to give it a certain look and feel.
“We realized there was a lot more character underneath than what was exposed,” Amy said.
The lights were hand built, and done in a way for a more historic appeal.
The original idea was to redo the bar and dining area this year and then tackle the kitchen redesign next year. But as the project unfolded it became more apparent that waiting was not in their best interest.
“If we’re going to do it, we needed to do it all,” Amy said.
The previous kitchen wasn’t big enough for more than one person. But the expansion now allows for the staff of three to work comfortably and the goal is to put out the same quality food in a shorter time frame, which allows for more seatings in a given night.
“We had to maximize the potential for the building to make it financially feasible,” Amy said.
“On Friday and Saturday night we have had to turn people away,” Boyer said.
Before, almost all the cooking was done using a six burner gas stove, which was kept, and the addition of a pizza over, fryalator and grill has allowed for more options to the new menu.
“Really with the way the kitchen is now, it’s more functional,” Boyer said.
The previous menu had a traditional British pub feel and certain popular items remain, but adding items like seafood and salads, flat bread pizzas using in house made dough and handcut onion rings and fries, burgers will help ensure there is something that appeals to everyone. They also added a bar menu, and have partnered with local farms to provide the freshest ingredients possible.
A walk in cooler was added, but to maximize the indoor space, it is housed on a new platform off the back side of the building with the access from inside.
The front dining room was painted and got new furniture and the decor on the walls received an update paying tribute to the property’s past. There is a copy of the original deed to the land, receipts from when the building housed the post office and old pictures.
The Rufus Porter room features three original paintings of the American painter and inventor, and one interpretation of his work. The work was uncovered in 1971 behind two layers of wallpaper and is the feature of the dining area. Previously the floors had been redone and the trim replaced and with the renovation the tables and chairs were updated. The two dining rooms sit about 16 to 18 each.
The walls in the front hallway are the only thing on the first floor that haven’t been updated, as the plumbing and electrical were updated, while a central heating and air conditioning system was added.
“That was not in the scope originally, Amy said.
With a project of this magnitude, the Cabanas used many contractors that all came together to deal with the changes and turn a plan into a reality.
“We knew this was too big a project for one contractor,” Amy said. “In the throws of construction, there were no less than 20 people in here working.”
The restaurant is open Tuesday through Saturday, opening at 4:30 p.m. and Sundays for brunch from 9 a.m. to 2 p.m.
For more information, visit www.thebirchwoodinn.com.