New Bedford’s South End Getting New Restaurant

When The Edge and Me & Ed's closed, it seemed as though New Bedford's South End peninsula might starve for places to eat.

The famine didn't last long, however, with the addition of Cisco Brewers Kitchen & Bar at the former Edge site and DoCo at the Kilburn Mill at Clarks Cove.

Now a new dining option is in the works at the former Clark's Point Creamery at 26 Brock Avenue.

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New Bedford City Councilor at Large Ian Abreu is teaming up with Troy and Ryan DeMelo, owners of End Zone Sports Pub on Coggeshall Street, and Nicholas Silvia, Vice President of Operations at Abreu's reincarnated Silmo Syrup, to form the Clark's Point Hospitality Group.

The group has purchased the former Clark's Point Creamery and will offer "the best and most diverse ice cream and hot food options," according to Abreu.

"We look forward to not only being a first-class ice cream and food establishment serving up the best products and hospitality money can buy, but we also relish the opportunity to become a great community partner for the neighborhood, city, and region," Abreu said.

The group has yet to settle on a name for the new venture, and an opening date has yet to be determined, but the menu is already coming together.

"We will feature the freshest seafood around, smash burgers, and, of course, a plethora of (35 flavors) soft serve and hard ice cream," Abreu said.

Troy DeMelo said the group will serve "fresh Maine frying clams, local sea scallops, and fish," with a "focus on having the freshest light batter seafood in the area."

"We are very excited about the new venture," DeMelo said.

Abreu said they plan to offer "free kids cones this summer to all youth little league players, themed family nights, neighborhood festivals, and small business vendor fairs as a way to help bring the community together."

The new eatery will be open from March to October going forward and possibly year-round.