Sale allows Fratelli owners to focus on remaining outlets in Kanata, Westboro, and open new place in Little Italy
MAY 21 14 – 3:00 PM — Fratelli owners Richard and Robert Valente have sold their original Bank Street restaurant of 18 years in the Glebe to Ottawa restaurateur Ion Aimers, who has plans for a local, hip, upscale and seasonally-driven 75-seat restaurant with partners Rich Wilson, sous chef at Beckta Dining & Wine, and Lindsay Gordon, former service manager at Fraser Café.
There is a fourth, silent partner in the venture, to reopen June 5 for lunch and dinner under the name (Segue) — yes, the name includes parenthesis.
The sale allows the Valente brothers to focus more on their two remaining Fratelli locations at 275 Richmond Rd. in Westboro, and 499 Terry Fox Dr. in Kanata.
“But we invite our customers to join us in Westboro and Kanata, and we plan to open a new place at 348 Preston St. in spring 2015,” he says. The new concept has not yet been decided.
“We’ve done business with Ion in the past and have a great respect for each other,” Richard says.
Aimers operates under the corporate name The Shallowbrook Group.
Previously, Aimers founded The WORKS Gourmet Burger Bistro in 2001, a small local chain he held until 2010 when he sold it to a nation-wide franchise company that has since expanded the brand considerably.
Aimers currently has interest in three locations of ZaZaZa Pizza with Pizazz (launched in March 2010), Fraser Café and Table 40 (in partnership since 2009), and Wilf & Ada’s Diner (January 2014).
In fact, Fraser Café at 7 Springfield Road in New Edinburgh was formerly a Fratelli restaurant when Aimers joined with chef partners Simon and Ross Fraser to expand by moving their restaurant from Putman Avenue.
“Quite a few pieces have come together quite quickly,” Aimers says.
“It’s a fabulous neighbourhood, a great location near the corner of Bank and First Avenue. The Valente brothers have done well there with Fratelli, so it seemed like a logical step for my next partnership. Both Rich Wilson and Lindsay Gordon have a great track record and I’m pleased to work with them.
“So right now it’s (Segue) a kitchen in transition,” Aimers says.
“We’ll operate with a completely new but limited menu of about 20 items beginning Thursday June 5, then we’ll install our new concept, decor and renovations early in the new year to open in spring 2015.
“It will be fresh, seasonal. Rich has a traditional as well as contemporary background and we’ll let him do his thing. To me, what seems to be missing in the Glebe is a sort of ‘local yokel’ spot — a place where everybody gravitates because it’s in the centre of the Glebe and it’s truly local.
“The food will be upscale comfort food, and we think (Segue) will be a real hub with 75 seats and a small bar. We’ll have a completely new menu starting in two weeks and we’ll be experimenting over the next six months with a limited menu of under 20 items to see what works.”
(Segue) will be open June 5 for lunch and dinner, dinner only on Sundays, closed Mondays.