Callas Tavern & Restaurant – a new speakeasy-themed fine dining establishment – is hosting its grand opening this Thursday. Owner Travis Tong, who also owns and operates City Walk, said guests can expect craft menu options in an elevated environment.
Callas hosted a successful soft opening over the weekend and looks forward to welcoming the public. They are currently accepting reservations online, accessible through a Google link. The initial hours will be Tuesday through Saturday from 4 p.m. to 10 p.m. Click here to make an online reservation.
Tong and his team plan to soon add Saturday brunch and a private venue upstairs. In the more distant future, he hopes to work his way into the lunch scene.
Named Callas Tavern & Restaurant after the iconic sweet shop that graced the location for most of the 20th century, Tong has gone above and beyond to maintain the building’s historical integrity.
From a front bar he custom-built out of vintage wood from buildings across town to a back bar comprised of multiple pieces from the late 1800s and early 1900s, the venue transports diners to a different time. It’s very much a speakeasy-inspired vibe from the prohibition era.
The venue sits at 420 Frederica Street, connected to TWO’s Empress Theatre. It still has “CALLAS” carved into terracotta panels directly above the storefront, the only of its kind in Owensboro. Like the original store, Tong has several enlarged postcards on the walls showcasing downtown Owensboro in the early 1900s.
“It’s like stepping back in time to old New York or old Hollywood,” Tong said. “I’ve always been intrigued by both of those, so to have the opportunity to do this in a historic location like this is exciting. We just want to bring something different to Owensboro.”
Tong said guests can expect a steak-inspired menu with scratch-made sides and more, with many local ingredients. Other notable items include lobster, duck, and more.
Tong said his ultimate goal is to create an atmosphere unlike anything else in town, one that rivals that of the “big city.” He leaned on close friends to help him construct the booths and sourced several hand-carved fixtures from the 1800s to add to the ambiance.
“We want people to view this as something they can dress up for and go out for a night on the town,” he said. “We definitely want to instill that environment of, hey, let’s get dressed and go out on a Friday night.”
Tong said they want to create a comfortable setting where patrons are welcome to stop by for a drink or dinner after work. And while walk-ins will always be welcome, he recommended making reservations due to the small and intimate setting of the dining room.
He added that the Callas bar will feature scratch-made cocktails made with fresh ingredients. The top of the bar, where drinks are crafted, comprises a unique glass marble from the original sweets shop.
“We’re going to have some classic options like an old fashioned, but we’re also going to put our own twist on some things,” Tong said. “We will also have an extensive bourbon selection, highlighted by ones that are difficult to find.”
Tong opened City Walk in 2017, initially as a lunch location, before they obtained their liquor license and began serving dinner. His first adventure in the industry was with Brick House Pizza, eventually closing it to pour all of his energy into City Walk.
“It took a lot to get City Walk to where it is,” he said. “From employees to friends and family and everyone involved to create what it is now. We’ve been focused on that for the last 7 years, allowing us to step out and create another experience for Owensboro.”
He considers Callas a sister restaurant to City Walk, with the same ownership and employees, but he said it’s definitely a “step up.” Nicholas Payne has been with Tong since he opened City Walk and looks forward to becoming the executive chef at Callas.
“I’m really excited – I know this can be something magnificent,” Payne said. “I’m ready for people to come here and try the food; I know they’ll love it and tell their friends.”
Payne added that his time at City Walk has offered ample opportunities for growth as a chef and a person.
“I’ve grown a lot, and I’ve seen the ins and outs of the industry,” he said. “It’s been an incredible experience, and I’m eager to see what we can build here.”
