New ‘fast casual’ eatery promises to be family-friendly

LAKEVILLE — Never mind ordinary French fries. Frites are coming to Lakeville.

B&F Burgers and Frites is coming to the restaurant building at 227 Main St., behind Pastorale and in front of the Inn at Iron Masters, most recently the home of Le Laurentis.

Owner Patrick Sinchak was there on Sunday, July 19, with chef Tom Juliano and his son, Joseph, age 10 months.

The building is in the early stages of renovation. Sinchak is planning on opening at the end of August.

He said the concept is “fast casual,” but with a few twists.

Such as homemade ice cream.

And a special hamburger blend developed for the restaurant.

And frites — a twice-fried version of the French fry, served in a paper cone, with a variety of dipping sauces to choose from.

Sinchak, who worked at the Boathouse in Lakeville some years back and has significant restaurant experience, said the target market “is everybody.”

He noted the building is easily accessible for older people, with no steps, and it is certainly convenient for anyone staying at the inn.

Juliano, who was until recently at Community Table in Washington, Conn., is by training and temperament a dessert man, so customers can expect some fairly fancy items (crème brulee, for example).

But they’ll be able to get it to go if they want. 

Customers will order at a counter, and there will be indoor and outdoor seating.

This is deliberate — the “fast” part of “fast casual.”

Sinchak said the hours will be seven days per week, 11 a.m. to 9 p.m.

The restaurant will fill a need for people who don’t have the time for a sit-down meal with table service.

And with a burger priced at between $6 and $8, B&F will be affordable.

“We want to appeal to locals,” said Sinchak, holding Joseph, an infant who smiles the moment someone points a camera at him.

“A lot of places, you can’t sit down for dinner without spending $75 to $100 per couple.”

Sinchak and Juliano are working on a burger blend with Litchfield Meat Locker, and will use local products as available, without making a fuss about it.

“I think that ‘farm-to-table’ phrase gets thrown around a lot,” Sinchak said. “Tom worked closely with local farmers at Community Table, so we know there are a lot of excellent products out there.”

And the to-go packaging will be “eco-friendly.”

Sinchak said he anticipates hiring as many as 15 people; if interested, email Sinchak at burgersandfrites@gmail.com.

There is also a plan to introduce some French cuisine into the fast casual concept.

“Shall we say the word?” Sinchak asked Juliano.

“Escargot!” they said in unison.

“Why not?” asked Juliano. “In New England, clam strips are traditional.”

So someone could ask for a couple of snails on their cheeseburger?

“Sure, if that’s what they want,” said Sinchak.

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