Manager Biag Tronti and Chef Roland Vanasse can look with pride to Lewis’s Grill’s new look, and only rightly so. The before and after transformation has turned the establishment into a beautiful lounge. What the change actually accomplished was to provide customers with a lovely environment, the usual good food found at Lewis’ for years, at a low cost. There is waiter service during the day, lunches are served from 10 to 6:30 p.m., and a new feature, delicatessen-type sandwiches any time at all.
Also prepared to help serve you is a genial staff including John Despinosa, Steve Coakley, and Bill Flaherty.
The Friday special is Fish and Chips, like all other items on the menu, designed to delight the pocketbook.
(All articles were originally published in the Norwood Messenger unless otherwise noted)
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