From the outside, it looks like any other restaurant on 30-A, but once you walk through the front door of The Bowery on 30-A, you step out of the beach scene and into an era of days gone by.
“We wanted that old New York feel,” said Joel Williams, owner of The Bowery on 30-A. “My son fell in love with Bowery Street in New York and wanted to bring some of that charm back home.”
That charm translated into rich wood tables and leather chairs, beautiful artwork adorning the walls and Vanderbilt chandeliers lighting the way.
Williams’ son, Cagen, was the visionary behind the restaurant’s design and he had to trust his son’s instincts since he’d never seen New York himself.
“I was scared a little bit,” Williams said. “Especially since we are going against the grain, but we wanted to offer a different atmosphere, something unique with a ‘wow’ factor.”
And guests will be wowed by more than the décor, as the restaurant features a five-star menu. Williams enthusiastically described his favorites — the shrimp cocktail, fish n’ chips made with fresh grouper, and a filet mignon that’s “grilled to perfection.” The secret to a five-star restaurant, he says, is filling the kitchen with the industries finest.
“Between our four executive chefs in the kitchen, there’s 120 years of experience,” Williams said. “Our bartender is a mixologist. He doesn’t just pour drinks, he creates cocktails. Each and every person working here was carefully handpicked.”
If that’s not impressive enough, The Bowery is about to adopt the same filtered water system that’s used by the White House; it’s a latex-free environment and tries to stay “green” in every way possible.
“One unique thing about us is that we have wine on tap,” Williams said. “Our kegs hold about 200-300 bottles of wine and have a shelf-life of about 90 days. So not only are we saving all of those bottles, but we are serving a higher quality of wine.”
Needless to say, there’s nowhere quite like this on 30-A, Williams said, and that’s exactly why they’re here to stay.
“We saw a need on 30-A for a centrally located restaurant,” Williams said. “The potential is here, so we are here to stay. We know this is a hard business, but we’re all in.”
And by “we,” he means the entire Williams family. Cagen, the visionary, continues to spearhead the rest of the building’s renovations (they plan to open a wine bar upstairs and a 5,000-square-foot space for events). Their daughter, Crystal, takes care of the social media and booking talent for their stage (they offer live music 2-3 times a week). And Joel’s wife, Sylvia, is responsible for the latex-free initiative and keeping the restaurant “green.”
“It’s truly a family effort,” William said. “We’re in this for the long haul. Whatever we do, we do it right. That’s the way we do business.”