Red Raven Eyes November Landing in Acton

Gastropub will open in the space ScupperJack’s left in 2011.

The Red Raven gastropub is expected to open by mid-November on the Nagog Park waterfront. Courtesy photo
The Red Raven gastropub is expected to open by mid-November on the Nagog Park waterfront. Courtesy photo

Nibbling and noshing in Nagog Park is about to get more interesting as the Red Raven, a 300-plus seat gastropub, expects to open in early- to mid-November.

They’ve hired the staff, construction’s wrapping this week and then all that’s left will be the inspections and training, according to Jenifer Apazidis, who’s opening the restaurant with her husband John.

Locals hungry for elevated American cuisine have been eagerly anticipating the Red Raven’s arrival since Jen and John went before the Board of Selectmen for their common victuallers license this summer. And Jen says the Red Raven will deliver with everything from marrow bones and charcuterie boards to steak frites and short ribs.

“The idea is to create elevated American cuisine from a scratch kitchen while supporting local businesses and growers,” she said. “Everything I’ve ever not liked about a restaurant, we’ll be doing it the opposite way.”

Jen and John Apazidis honed their likes and dislikes over decades in the business. And, in opening Red Raven, they’ve teamed with Josh Buehler, a noted chef whose resume includes stints at KO Prime and Eastern Standard.

With a potential capacity of 300-plus and concept rife with culinary buzzwords, a project like Red Raven may seem out of place this deep into suburbia. But Jen believes their gastropub can be everything to everyone here in Acton.

A philosophy of inclusivness will permeate all aspects of the eatery, she said, from the diverse bistro and bar menus, to the accessible service, to the inclusion of Bud Light on a beer list that boasts 60 craft selections.

“The whole restaurant will have a comfort zone,” said Jen, “But the staff will be creating things that can expand people’s palates.”

And they’ll make use of the vast waterfront space by offering a variety of different dining experiences.

The first floor will be split between the white tablecloth and reservation bistro and more casual pub-style dining area. And the upstairs features couches and cushioned booths befitting of causal overflow patronage and the intimate “Nest,” which offers a more intimate, minimum-spend dining option. Outdoor seating is in the plans, as well. 

For more on the incoming gastropub check out the Red Raven's website. And stay tuned to Patch for more on the restaurant's opening; we'll post updated information as it becomes available. 


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