BAINBRIDGE – Established before the turn of the 19th century, the historic Jericho tavern has long been one of Bainbridge’s most well-known landmarks. For more than two centuries, the grand edifice has presided over the intersection of North and West Main Streets. Throughout that long history, it has serving generation after generation of local residents and visitors as an inn, watering hole and even a fine dining establishment.
In recent years, however, the once stately structure has been in a state of decline, as has its reputation. It’s new owners, brothers Jeris and Trey Pesout, are looking to change that, however.
The pair purchased the inn in September, and after three months of labor, reopened in December as The Olive Branch at the Jericho.
While the venture is the siblings’ first foray into business ownership, they are no strangers to the restaurant trade. Despite that neither brother is yet approaching 30, they already have 10 years of experience in the business, gleaned from working at restaurants in their hometown of Walton.
“We’ve been cooking our whole lives,” said Trey, who, at 26, is the younger of the two. Neither has any formal culinary training, having chosen to study music in college instead. But the two are not that far apart, they say.
“It’s just another art form,” said older brother Jeris, 28, who said he loves the creativity involved with cooking.
According to Jeris, after all those years working for someone else, the time was right for them to strike out on their own. Well, together.
Given the easy rapport between the two, and the fact that they complete each others sentences without a second thought, it isn’t a stretch to see them working alongside one another in the kitchen.
There is a lot more to owning and operating their own restaurant than just cooking, of course.
“The responsibility is definitely tenfold,” reported Trey, but both he and his brother say they are up for the challenge.
And there have been challenges. For one, the building required more work than they anticipated to get it ready for their re-launch. Jeris said they had planned on spending a month and a half renovating, but ended up needing twice that.
“Nothing actually worked,” he explained. As a result, major overhauls were required to the building’s plumbing and electrical systems, and some of the floors and ceilings had to be replaced.
The brothers did much of the work themselves, with the help of the rest of the Pesout family, including their parents, grandparents and an uncle.
In an effort to brighten up the old decor - which Trey described as “dark, dingy and ‘dungeonous’” - they stripped layers of wallpaper off many of the walls and added fresh coats of paint.
According to Jeris, the history of the building was one of the things which had attracted them to the property in the first place. Throughout their renovations, they have done their best to retain that colonial tavern feel and embrace the structure’s heritage and character.
Unfortunately, they’ve had to do it without some of the structure’s most authentic accouterments, since “everything that wasn’t nailed down, and even some of the things that were” were stripped by the previous owner and sold at auction – including the weathervane which had once topped the building.
“It’s sad,” Jeris said.
Another challenge they’ve faced is the lengthy process of getting a liquor license. The Olive Branch’s doors have been open for close to three months, and they have yet to receive their license.
“It’s definitely been a hindrance,” said Trey, but it hasn’t stopped patrons from giving the new restaurant a try.
While some have compared their menu to an Italian steakhouse, Jeris and Trey prefer to think their offerings are more diverse. In truth, they offer everything from classic sandwiches and pizzas to pastas, steaks and other grilled entrees. The prices are affordable, they say, the fare family-friendly and the portion sizes more than ample for the average diner.
“Usually people are going home with a doggy bag,” Trey admitted.
Some menu items have already emerged as favorites among their guests. Like the Al Capone, a grilled panini sandwich on homemade ciabatta bread stuffed with salami, provolone, roasted peppers, fresh basil, tomato and red onion. Or the Jericho Cajun Shrimp, featuring Cajun spiced grilled shrimp over penne pasta in a red pepper pesto cream sauce. Their steaks, offered as a cut of the day, have also been a hit, the brothers say.
And, if your appetite is up for it, there is the Fat Tony - a 20 inch pizza available in house only. This isn’t perhaps the right choice for someone watching their waistline, however, because as the menu states, “Tony didn’t get fat from just eating his veggies.”
The Olive Branch at the Jericho is open for lunch and dinner from 11 a.m. to 9 p.m. Wednesday through Saturday, and from 11 a.m. to 8 p.m. on Sunday. For more information, or to make a reservation, call 967-5893.