I kid you not, downtown Statesboro is beginning to remind me of the infamous words belted by sixties icon, Petula Clark.
"The lights are much brighter there, you can forget all your troubles, forget all your cares and go downtown where all the lights are bright, downtown, waiting for you tonight, downtown, you're gonna be alright now."
With the opening of Statesboro Brews in addition to the Blue Moon Cafe and the French Quarter Cafe, downtown Statesboro has developed a night-life, and more restaurants are on the way.
Robby Richardson and his wife, Lacy, are opening Hugo's at the corner of South Main and Vine Street. Richardson said he wants to bring the taste of St. Simons Island to Statesboro.
"We are going to focus on the flavors of the south Georgia coast," Richardson said. "We are going to have fresh seafood, including raw oysters, every day. Our theme is going to be 'what is on your plate slept in the river last night'."
Richardson said they are going to serve soup, salads, and sandwiches for lunch and seafood at night.
"We plan to steam and fry a lot of fresh seafood," he said. "We will also have a raw oyster bar. And, we will be serving raw oysters for a quarter a piece during the months that have an 'r' in them."
Richardson said the restaurant is going to be a family venture.
"Everyone in my family has a vested interest in the restaurant," he said. "The name Hugo's comes from my grandfather who owned a restaurant 20 years ago named Hugo's."
Richardson was quick to point out that Hugo's is going to be a restaurant first and foremost. "We will be serving alcohol, but Hugo's is not going to be a bar," he said. "We want people to come eat the wonderful food that we are going to serve."
Richardson also said that they are going to offer free delivery to the downtown area. Many of you may know Richardson and his wife. Richardson is the former manager of Gnat's Landing in Statesboro. Lacy Richardson, a Georgia Southern alum, worked with her husband at Gnat's.
Hugo's is slated to open in May.
Until next week, I bid you au revoir.Got a scoop for Jan? Call her at (912) 489-9463 or e-mail her at email@example.com