Paris, Tenn.–When you see the sign for Stella Nera being installed, you know the opening of the new restaurant must be happening soon.
The sign for Stella Nera, the new French-Italian Bistro which will open in downtown Paris, has been placed on the front of the building and Owner and Manager Fay Fassio of Paris told WENK/WTPR, “We will be open super soon!”.
The new sign is unique and totally different than any other signage in Paris. Fassio said it also will be lit at night, which will make it even more distinctive.
Stella Nera is located in the historic building at the intersection of Market and Wood Streets, which has been totally restored inside and out by Fassio and her crews. The two-story brick building used to house WTPR on the top floor and Luckey’s Hardware (followed by Wallin’s Hardware) on the bottom floor.
Fassio said previously that the French-Italian bistro will be open all day, from breakfast to dinner, featuring French pastries, a Sunday brunch, coffee bar, and fresh, homemade ingredients. “On the Italian menu, everything will be made right there, nothing will be frozen. The baked goods will be baked there, the pasta will be made there.”
The sign for Stella Nera, the new French-Italian Bistro which will open in downtown Paris, has been placed on the front of the building and Owner and Manager Fay Fassio of Paris told WENK/WTPR, “We will be open super soon!”.
The new sign is unique and totally different than any other signage in Paris. Fassio said it also will be lit at night, which will make it even more distinctive.
Stella Nera is located in the historic building at the intersection of Market and Wood Streets, which has been totally restored inside and out by Fassio and her crews. The two-story brick building used to house WTPR on the top floor and Luckey’s Hardware (followed by Wallin’s Hardware) on the bottom floor.
Fassio said previously that the French-Italian bistro will be open all day, from breakfast to dinner, featuring French pastries, a Sunday brunch, coffee bar, and fresh, homemade ingredients. “On the Italian menu, everything will be made right there, nothing will be frozen. The baked goods will be baked there, the pasta will be made there.”