AMERICUS — There is a new restaurant opening here that plans to serve a variety of entrees with international flair, from French, European, Italian, Asia, Mediterranean and American. The restaurant will be called the Trellis, and is under construction at 151 Ga. Highway 27 East.

Restaurant owner Edmund Harrera said the 5,000-sq. ft. restaurant is being constructed in Tuscany style, designed by local architect Martin Johnson and will offer fine dining.

The restaurant will offer a variety of atmospheres. In the main dining area, quiet dining will be enjoyed in front of the fireplace, while others with a party of six to 20 can enjoy private dining in the comfort of a separate, private dining area.

“The 26-ft. by 26-ft .tower will be the bar area; it will be separate from the dining area,” Harrera said, explaining that drinks will be served with meals, but this part of the restaurant will allow individuals who are finished with their meals to stay and socialize if they choose.

“It will be simple, warm, cozy dining with good service,” he said.

Harrera also said the restaurant will have an international menu and will be prepared with fresh ingredients.

“We would like to utilize produce from our local farmers. We would like to support area farmers as well,” he said.

Among the menu items will be steak, fish, gourmet sandwiches, pastas and salads.

“We will have specials on Fridays and Saturdays. We are confident this will be a restaurant Americus will be proud of and will provide the finest in food and the most comfortable atmosphere,” Harrera said.

Waiters will be training for several weeks before the opening which is projected to be around the end of November.

“We have been planning the restaurant since last September,” said Harrera as he explained that the March 1 tornado delayed plans.

“We are targeting for the last week in November for the opening. I don’t know exactly how many cooks we will have. I am estimating six. I do not know how many servers yet. We will be training the servers one month before opening,” he said.

Harrera said his executive chef will be Andrew Garrido, a former classmate with whom he attended Culinary Arts School at Sullivan University in Louisville, Ky.

Restaurant manager Louie Balatbat said he and Harrera are in collaboration in trying to perfect all aspects of the new business. He said the building is 75 to 95 percent finished and he hopes to start hiring and training soon after its completion.