(Editor’s Note: The headline of this story has been corrected to reflect that Mark Reilly is the new chef at Cecelia and Bengal Tap Room. The headline in the newsletter email is incorrect. Daily Report regrets the error.)
Chef Mark Reilly, who most recently served as executive chef at Stroube’s Seafood and Steak downtown, is taking over as executive chef/operating partner at the downtown family of dining and entertainment venues that includes Cecelia Creole Bistro, The Bengal Tap Room and Loft at Cecelia.
He succeeds Phil Beard, who is leaving to join the yet unnamed concept restaurant at the former Crispy Catch location on Perkins Road.
Brad Watts, co-owner of the three Third Street venues, says not only was Reilly was ready to make a change after heading the kitchen at Stroube’s for four years, but also Beard wanted to move to the new Perkins Road restaurant, so the timing worked out well.
“He was available and we were thrilled,” says Watts, who also co-owns several other downtown establishments as well as Kalurah Street Grill. “We’re excited about it and Mark is good.”
Since opening on Third Street early this year, Watts says the new establishments are doing well, though some better than others. The Bengal Tap Room, which took over the space previously occupied by The Draft House, has exceeded expectations.
“It just goes to show you when you clean up a place and provide inventory it’s amazing what happens,” he says.
At Cecelia, business slowed during the summer after an initial strong showing last spring. But over the past month, it has picked up considerably, he says.
As for Loft at Cecelia, a second-floor event and catering space above Cecelia, Watts says feedback has been positive from those who have leased the facility but it has been hard getting the word out.
“We’ve had great events upstairs but we feel that remodeled space is still catching on,” he says. “Special event spaces are still very much word of mouth.”
Reilly’s new position is effective immediately. Before serving as executive chef at Stroube’s, he worked in the kitchen at Roberto’s River Road Restaurant.
