A new restaurant has opened up in downtown Augusta, offering a different kind of atmosphere that blends upscale flavors with a relaxed and welcoming ambiance. 

Capital Bar and Grille, owned by Andy Chapman, Sotirios Gudis and Mike Akanji, opened in February at 228 Water St.

The restaurant is the result of years of experience and a shared vision among longtime friends who saw an opportunity to bring something different to central Maine’s dining scene.

“We think that we are filling a void … by offering a sophisticated, yet relaxed lounge, coupled with a great food program, great specialty cocktails, and simple yet curated wine and beer lists,” Chapman said.

That vision appears to be resonating. In just a few weeks, the restaurant has begun to establish itself as a go-to spot downtown.

“We are attracting the exact clientele we had hoped for, and the customers have been amazing,” Chapman said. Like many other small business owners in Maine, they recognize the importance of community support and word of mouth.

The concept for the restaurant grew out of the partnership. Gudis, who owns OPA in Waterville, has spent his life in the kitchen, while Chapman brings with him years of industry experience, including his time managing Drip City Arcade Bar in Waterville. Together, they describe themselves as “big personalities, blessed with the gift of gab,” with a shared goal of creating a space that feels lively, engaging and generous in spirit.

When the Water Street restaurant space — the location of the former Whiskey Kitchen — became available, they saw it as the right opportunity at the right time and jumped on it. 

For those who haven’t visited yet, the restaurant aims to offer more than just a meal. It strives to be a premier destination offering a sophisticated and welcoming atmosphere for unwinding after a long day of work or celebrating a special occasion.” That intent is reflected in both the menu and drink offerings, with standout items like a Pistachio Martini and “The Capital’s Best,” which is a sampler featuring beef tartare, ceviche and caviar. 

At its core, the restaurant’s focus remains on hospitality. The atmosphere that they hope to create is welcoming and engaging. Looking ahead, that commitment continues to guide their goals for the future.

The owners say it’s about the customer experience.

“We want everyone who walks through our door to feel like they are among friends/family,” they said.