Former East Windsor Bar Site Transformed Into Dining Showplace

EAST WINDSOR, CT — Motorists and pedestrians passing by the longtime JR's Cafe building at 16 Bridge Street in Warehouse Point may not notice a lot of change to the front of the establishment, save for a new sign reading Mark's Tavern. Step inside the door, however, and prepare to be dazzled by a look unrecognizable to anyone who has been there before. The new place is simply gorgeous.

Those afraid to venture inside due to numerous troubles in the past need not worry. Mark's Tavern is the polar opposite of its predecessor, serving delicious food prepared by employees seasoned at owner Mark Dion's culinary gem in Enfield, Mark's Restaurant.

After nearly a year of renovation beset with issues brought on by the coronavirus pandemic and bureaucratic red tape, Mark's Tavern opened without fanfare last Friday. The first few days have been relatively quiet, giving Dion and his staff members a chance to acquaint themselves with the new surroundings.

Most of the workers at the Enfield restaurant are also putting in hours at the new venture.

"The staff's hours at the restaurant had to be reduced due to COVID-19 restrictions, so this is a great way to help fill the void," Dion said in an on-site interview Wednesday. "Now they're basically working full-time again."

Dion said he initially had reservations about buying a building which "had a reputation of being just an awful dive bar for decades." In Oct. 2016, four people, including at least one employee, were arrested for selling cocaine to agents and police in an undercover operation. Four months later, the bar was cited by the state liquor commission for numerous violations, including fruit flies found in liquor bottles, no food available for customers and no liquor permit being on file with the town clerk's office.

Despite the problems of prior owners, Dion was enamored with the location, on a busy state road just before the bridge into Windsor Locks, just a half-mile from Interstate 91. His purchase of the property, however, was an adventure story all its own.

"When I went to buy it, I said it was contingent on getting a liquor permit, which was not an easy process," he told Patch. "It was easy with the town, because the town wanted the improvement. Then the permit application placard went up, and because of the history of the place, the neighbors didn't want liquor to be sold here anymore. They didn't want what had been going on in here, and I don't blame them; I probably would have signed a petition too."

After the petition and a public hearing, the liquor commission gave Dion the green light on Jan. 9, 2020. He then closed on the purchase of the building on Jan. 28, paying $105,115, according to town land records.

"Once I bought it, I could begin the permit process with the town," he said. "I had two months to provide finished pictures of the kitchen, which didn't exist; finished pictures of lockable storage, which effectively didn't exist. All the plumbing was bad, the bar floor was collapsing - everything was bad. I had to show them the finished pictures and get the sign-off from the town and the health department by April 3. This was like the Bar Rescue show on TV. We had a gazillion contractors here going like hell, and I got it done in late March."

A snafu brought on by the coronavirus pandemic nearly cost Dion approval for the permit.

"I overnighted the pictures to the liquor commission, and on April 3 I called and nobody picked up because of COVID," he recalled. "I finally emailed and got a phone call back from the guy who actually issues the licenses from the state. He said they weren't in the office any more because of COVID, and when I told him I sent the pictures, he said they weren't getting mail either. He said he would go to the mail, and technically I was a couple days late, which wasn't my fault. He checked the postmark and gave me the permit, but he said I couldn't use it yet because the government shut down the state."

Dion said he continued "trickling away" at the renovation process after that, but in the summer, "I decided we were going to open by the end of the year." He and staff members continued the overhaul, and officially unveiled the shiny new establishment on Dec. 4.

Much like Mark's Restaurant, which was boarded up for a decade before Dion bought it and turned his labor of love into a true gem, the new tavern provides a cozy dining experience, with decor reflecting the more than 100 years the building served as a local watering hole.

"Mark is truly gifted," bartender Kara Grady said.

Kim Grady, who oversees the bar operation and handles social media duties for the business, said several newspapers and artifacts were found in the basement during the renovation. One newspaper story dated back to 1898, and a quartet of unopened soda bottles ranged from the 1920s to the 1940s, including one from Bogey Beverages of the nearby Thompsonville section of Enfield.

Tables are spread out inside, in accordance with social distancing protocol, and more tables will be added when government restrictions are eased. One room contains an old upright piano, along with vintage record albums, a wagon wheel and an antique "Reward" poster. In another room containing an inviting new front entryway, the old soda bottles, newspaper clippings and other memorabilia are showcased in a glass hutch.

The menu offers a variety of sandwiches and grinders, including Reuben, turkey club, roast beef, meatball, pulled pork and chili dogs. Five types of salads and several soups are available, as well as appetizers, side dishes and desserts.

Mark's Tavern is open Tuesday through Thursday, 11 a.m. to 8 p.m.; Friday and Saturday, 11 a.m. to 9 p.m.; and Sunday, 11 a.m. to 8 p.m. Take-out food is available, and catering service may be provided.

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This article originally appeared on the Windsor Locks-East Windsor Patch