Businessman plans to reopen Park Schenley restaurant
The Park Schenley, which was regarded by some as the city's top restaurant when it opened in the 1950s in Oakland, could reopen next year, in the eastern part of Oakland.
That's the plan Edward B. Dunlap has in mind, following his acquisition of the Park Schenley restaurant name. He also owns the LeMont Restaurant in Mt. Washington.
'We have acquired Park Schenley Hospitality Corp., and our plans are to open this gourmet restaurant in the eastern edge of Oakland, toward Shadyside and Squirrel Hill,' said Dunlap, who also is a commercial and industrial roofing contractor.
No price was disclosed.
Dunlap hopes either to purchase a building to house the restaurant or lease the space if no alternative is available.
The original Park Schenley, which closed in 1986, was opened in the 1950s by Frank and Jim Blandi on the site now occupied by the University of Pittsburgh's Hillman Library. It later relocated to the Royal York Apartments in Oakland.
The restaurant was later purchased by Ernie Vallozzi, who renamed the restaurant Per Favore. Later, it was called Lewis & Clark, before closing several years ago.
'Two of our waiters at LeMont worked at the Park Schenley, and they will return there once we open,' said Dunlap. 'We also will try to recruit other former Park Schenley waiters and personnel to staff the restaurant.'
Dunlap said the delay in opening the Park Schenley is because he will be busy renovating the Colony Restaurant in Scott Township.
Dunlap and his wife, Ann, recently purchased the 43-year-old upscale restaurant, known for its steaks and seafood, from Dean and Paul Steliotes. No price was disclosed.
Dunlap plans to close the restaurant on or by June 1 and reopen it either later this year or early 2002, following renovations which could cost up to $2.5 million.
He will continue the restaurant in two-thirds of the space and use the remaining one-third for a Club Colony, which will be similar to a supper club, providing music, entertainment and dancing along with food and beverages.
The upper floor will be used for banquets and private parties.
'We will give the restaurant a steak-house look, with such colors as mahogany, navy blue and brown, and we will upgrade or replace the ventilation system, including the plumbing, heating and air conditioning,' he added.
He has named Mike Lee, the number two chef at LeMont, as the executive chef there, and Craig Dixon, a waiter at LeMont, as the maitre d'.
Steliotes will continue to market the Colony steak sauce. He said the item may soon be offered in Ohio, and he is attempting to connect with a major supermarket chain to handle the sauce.
