MANSFIELD — Both Rick and Carol Taylor were smiling from ear to ear Wednesday morning as they cut through a bright red ribbon in celebration their new deli.
The deli — one of three businesses that will be run out of Hudson and Essex (along with a winery and dining room) — will serve a variety of pastries, sandwiches and salads from 7 a.m. to 4 p.m. Monday and Wednesday through Saturday. It may open Sundays at a later time.
Later on Wednesday afternoon, the Mansfield couple will celebrate their winery’s relocation with a similar ceremony. Located on the lower floor of Hudson and Essex, Cypress Hill Winery will operate from 4 to 11 p.m. the same days as the deli. It will serve wine, beer and small plates of food. The menu includes items like lobster mac and cheese, spinach artichoke dip, grilled shrimp skewers and flatbreads.
“I’m very happy it’s open, and I guess, we’ll have to see how well we’re received by the community and surrounding communities,” Rick Taylor said.
The building, located on the corner of Fourth and Diamond Streets took 14 months to renovate. It most recently operated as National Electric Supply, but was initially was a car dealership, selling Hudson and Essex cars. This inspired the restaurant’s name and is memorialized with a picture of the dealership near the entrance to the winery and other car photos that line an upstairs hall leading from the deli to the main dining room.
The dining room is expected to open in early May, completing the 14,400 square-foot space. There guests will be able to order full meals.
Outside, caverns, discovered after Taylor purchased the property, will eventually be open for tours, too.
“We have a lot to do. We still have to get the caves done. It’s dragging on through June, I’m afraid,” Rick Taylor said.
At the deli, breakfast will be available from 7 to 10 a.m. Lunch begins at 10 a.m. and continues through 4 p.m. Coffee and pastries will still be offered, as available during lunch hours.
Customers can also order lunch meats, cheeses and breads from the deli. Ben Hoggard will be the deli manager.
The eat-in winery will feature a wine and beer bar and fireplace. Large barn doors close off a portion of the space for the Taylors to bottle their wines.
Rick Taylor intends to “catch up” on bottling over the next two weekends now that the restaurant is open.
I was in on Sunday for brunch. Hands down, the best French toast I’ve ever had!! And I’ve eaten a lot of French toast!! Kudos to your fine kitchen staff!!