The north Fresno music-centered restaurant that closed after building a cult following has reopened, with a grand opening planned soon.
Tony Gomez reopened Starving Artists Bistro at 9447 N. Fort Washington Road with a soft opening Tuesday, he told GV Wire. The reopening, even lacking liquor and alcohol and with all the kinks of a soft opening, packed out the house, he said.
“Now, we’re getting that great response. We’re putting the word out there that we’re back in business — no alcohol yet, it’s still pending — and as soon as we get the alcohol and our machines ready, everything in place, what we would like to do is we want to do a grand opening,” Gomez said.
Grand Opening Coming January, Early February
When Starving Artists closed suddenly in September 2024, it sent a sour note throughout Fresno’s art and music scene. It was a popular place to hear local bands — and some bigger artists — do more intimate sets behind a menu of American fare.
Gomez said he wanted to bring that back, with a revised menu. Now, they feature a variety of appetizers with pastas, bowls, burgers, and entrees to keep guests fed while listening to artists perform.
Like every soft opening, they’ve had their difficulties, he said, but they’ve worked through them. They will have their soda machine soon — right now, they’re serving through cans in glasses — and they will soon have their liquor license approved, he said.
He plans to be fully open by the end of the month or early February. The ultimate goal is to have a full liquor menu in time for Valentine’s Day, he said.
“Right now, we’re working on Plan B, which is getting a menu with mocktails because that’s another thing that apparently is trending a lot,” Gomez said.
Gomez Wanted the Freedom of His Own Restaurant
After spending three decades in the corporate restaurant world, Gomez wanted a business to call his own. His experience at Fleming’s Steakhouse and Outback Steakhouse made him want to build his own restaurant. He said he wanted the freedom to put his own touch on the business.
“It’s different when you have restaurants that all the systems are in place, everything works,” Gomez said. “They have the blueprint for everything and everything is so easy. It’s easier to operate in that aspect. When you’re doing it for yourself, when you get out of that corporate world and start working at other little restaurants … it’s a different vibe.”
‘ The preceding article may include information circulated by third parties ’
‘ Some details of this article were extracted from the following source gvwire.com ’
