WORDS Tara Crutchfield
PHOTOGRAPH Amy Sexson
Bay Street Bistro When James Rawlins worked at the Antiquarian Restaurant some twenty years ago, he had no idea he’d one day run his own downtown Lakeland eatery in the same Studebaker Building space. His food industry origins go back to a restaurant his family owned in Utah when he was a kid. From there, he moved around Hawaii for several years, where he got to experience an abundance of fusion cuisine.
passion and […] a lot of talent,” said Rawlins of his executive chef. “When we started out, it was more Italian than French, to be honest,” he said. Over the years, the Bistro’s French-Italian fusion offerings have shifted to about 80 percent French cuisine, according to the owner. Their menu is filled with French fare like Escargot in a garlic and white wine butter sauce and Seafood Vol-au-vent made with shrimp, scallops, and blue crab in a garlic cream sauce served in a puff pastry. Dishes including their Bruschetta and Pasta Primavera add an Italian flair to the menu.
After “a lifetime of working in restaurants” and his time at The Antiquarian, Rawlins left the restaurant industry temporarily. “The Antiquarian ended up going bankrupt. I put in a bid and got it out of bankruptcy court and opened my own place,” he said.
“It’s been a lot of fun,” Rawlins said. “The end product now isn’t exactly how I envisioned it when I opened it.”
BONJOUR! BAY STREET BISTRO
The restaurant was doing well and setting monthly records pre-pandemic. When COVID-19 hit, Bay Street Bistro, like many other establishments, closed temporarily and created a paireddown takeout menu. Though they continue to feel the strain of supply chain disruptions, the Bistro’s solid staff, consistency, and PPP loans helped them carry on.
When he first opened Bay Street Bistro in 2010, Rawlins aspired for a similar Antiquarian vibe, “a nice little simple place.” He brought on a chef he had previously worked with at Mario’s Italian Restaurant, Kevin Smith, who remains part-owner and executive chef of Bay Street Bistro today. “He’s got a great
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