NEW BEDFORD – Just over one year down since Candela Cucina opened in the former Carmine’s space and historic Rodman Candleworks building on North Water Street.
“We’ve just been so happy with the reception from the community and that they’ve liked the things that we’ve changed and put on the menu and we’re excited for the next year,” said head chef Josh Riazi.
Riazi also highlighted some of the biggest successes and learning moments since opening.
“It’s been great to bring back brunch. It’s been great to try out some fun opportunities, like our Frank Sinatra nights,” he said, adding other successful factors such as the seasonal menu changes.
Candela Cucina opens in Candleworks building welcoming guests to a culinary journey with Mediterranean cuisine.
“We’re about to do another seasonal menu change for the summer, and I think we learned a lot last year about what the guests want and how the space works.”
In May, the patio officially reopens for the summer season offering more space and a relaxed atmosphere for guests.
“I feel like there’s been a lot of things that we’ve been able to work out from the moment of opening,” said general manager Peter Biondi.
“You have so much that you’re looking forward to while you’re opening, and then once guests walk through the door, you finally get their reception of or their idea of what they want the restaurant to be, or what they thought it was.”
Adapting its menu to the palate of New Bedford guests
For Biondi and his team, helmed by Black Whale and Cisco Kitchen and Bar owner Stephen Silverstein, adapting to the New Bedford community was key.
Candela Cucina opens in Candleworks building welcoming guests to a culinary journey with Mediterranean cuisine.
“I think it’s just adapting to, honestly, what everybody in the New Bedford area was looking for,” Biondi said. “It became clear early on that Candela needed to be responsive to local preferences.”
Throughout the year, guest feedback shaped much of Candela’s identity, according to Biondi, who said the menu ended up changing over the year to more classic Italian American dishes such as the popular zuppa toscano.
More food news: Restaurant business group talks worker support in New Bedford
Not every experimental menu item found its audience.
“Some of the more unique, or sometimes we would call them aspirational, things didn’t work or sell as well as we had hoped,” Biondi said. “People want the chicken parm. So they’re going for the chicken parm.”
Candela Cucina opens in Candleworks building welcoming guests to a culinary journey with Mediterranean cuisine.
Biondi said he observed many guests who go to Italian restaurants have the classic that they always go to.
“Sometimes the outliers don’t sell as well, but they’re always still things that we’re extremely proud to put on the plate and happy about,” he added.
Candela continues to push its lunch service
Looking forward, incremental progress remains a core value. As Candela enters its second year, Biondi said he is excited about expanding lunch offerings and hosting more private events.
“One thing that we’re really looking forward to is the continued lunch success that we’ve had. A lot of the time, people either don’t know that we’re open for lunch or haven’t really thought about us,” he said.
Candela Cucina opens in Candleworks building welcoming guests to a culinary journey with Mediterranean cuisine.
“But we’ve seen a lot more local businesses coming in for lunch. That’s been awesome, especially with private events with several organizations, too.”
Biondi said he is most grateful for his staff’s dedication and growth.
“The thing that I’m most happy about is the team that we’ve cultivated. We had a lot of the old Carmine’s employees when we first opened, and just changing the idea of this as a different restaurant was very important to us,” he said.
“Having a lot of the team stay with us through the opening, through our first summer, and turning the corner into this winter, which was a busier winter than last, it was great to see how efficiently the team worked.”
Standard-Times staff writer Seth Chitwood can be reached at schitwood@s-t.com. Follow him on Instagram: @Official_Seth_Chitwood. Support local journalism by purchasing a digital or print subscription to The Standard-Times today
This article originally appeared on Standard-Times: New Bedford’s Candela Cucina continues to thrive a year since debut
Dining and Cooking