It’s been almost two years of development and build out at the brand new 5,000 square foot building that will become home to Bluffton’s Fabulous Frankie Bones next month.
Wednesday morning, we caught up with Chef Luke Lyons at the new space for a quick tour and a short chat about what you can expect from Bluffton’s newest family dining location.
I suppose we can start with the toughest question. Is there really a Frankie Bones?
Chef: “Frankie Bones is a fictional character.”
Well, you never know if there is a story behind it. You know, I knew a guy from the block and he was Italian and we called him Frankie Bones and the rest is history, right? Ok. Now that we’ve established that.
Chef: “He’s a fictional character based off of a fictional character. But he is a made guy.”
To hear my entire conversation with Chef Luke Click Here for Shuck It. Eat It and Like It Podcast.
Speaking of made, we are standing here in the middle of what is being made into the new Fabulous Frankie Bones. Thanks for allow us in. This is pretty darn cool. You’ve got to be excited.
Chef: “We are excited. It is a huge undertaking and it is turning out quite beautiful. You will find it is going to be probably one of the nicest spaces you will find in Bluffton.”
That’s been part of the fun for you, right? Because it is all new you can make it how you wanted, unlike going into an already established space on the island, right?
Chef: “Yeah, exactly. This has been 12-14 months I would say. Now we are a few weeks away.”
How long had you guys been talking about doing something in Bluffton?
Chef: “For years. But when we first talked about it, there weren’t that many what we call ‘roofs’ or houses at that time. But with this amount of development here. Families, retirement communities. We thought it was time to try to set anchor and take hold of something here.”
That would include you, right? You said you live here. Have you always lived here in Bluffton?
Chef: I have lived here for 7 years. Right down the street from here for the last 4 years.
Is the menu here going to be any different than the island location?
Chef: “It’s starting off exactly the same as the island. If tweaks need to be made, we will address that. But we want everything here to be the same as there and vice versa.”
Do you have plans to expand or do anything different, menu-wise?
Chef: “Menu-wise, it would be for the demographic in the area. But I doubt that is going to happen. I think if we expand at all it will be to do more catering.”
You said you are going to be here 100% of the time?
Chef: Yup. I won’t leave this road. Buckwalter. My kid goes to school here. I’m always here. This will be home.”
How much bigger is this space than the Frankie Bones on the island?
Chef: “The footprint is a little bit larger. Just the way we designed it. It’s just a little bigger. Same amount of seats roughly.”
It would be wrong to assume this is some huge McMansion new Frankie Bones. This is only, it looks like, 20% bigger than the original. The kitchen, though is much bigger?
Chef: “The kitchen is where the space is. I got blessed with that. I said I wanted to do catering. They gave me the space. It’s on me now.”
For those that aren’t familiar, how would you describe Frankie Bones menu?
Chef: “Italian/American steakhouse. We have steaks from coffee marinated ribeye. Classic spaghetti and meatballs and seafood.”
You now are expecting to be open when?
Chef: “Mid-February as of now. We do have a Frankie Bones Bluffton Facebook page where you can follow for updates on our progress.”
Is the Staff hired yet?
Chef: Most of them are hired. Yes. They’ve been training at the other location.
How many employees will you have at Max?
Chef: “80 I think.”
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