Five years ago, with a raging pandemic shutting down the world, pizza was still on people’s minds. And in the the tight-knit community of Manchester, Bravo by the Sea was already leagues ahead. The secret? It’s all about family.
When Beth Gibeley opened the Manchester standout pizzeria, the community fell in love. Even with a pandemic raging, Manchester knew one thing: Bravo by the Sea was the place to go.
Gibeley, a North Shore native, had years under her belt in the restaurant industry before opening Bravo. She started serving tables at 18 and graduated from Johnson and Wales University with a degree in hotel restaurant management. She went on to manage Charlies, a restaurant in Back Bay on Newbury Street. She then opened two restaurants on Thayer Street in Providence—a nightclub called Viva and an American style restaurant called Paragon Restaurant. Though, the North Shore seemed to be always calling Gibeley home.
“One of my family members found the location for me. I looked at it and knew it was a great town for my children to go to high school, and for me too.” she said. “The space was perfect for us and I'm thankful I found it.”
“The more that we can cultivate that welcoming feeling, the more people will want to come to our little town and support our local businesses.” said Lisa Bartlett, who serves three important roles at Bravo: Manchester resident, owner of Captain Dusty’s seasonal ice cream shop, and Bravo by the Sea bartender during the off season.
Now, seven years later, downtown is changing. With storefronts closing and spaces remaining vacant, businesses are in flux. “It's difficult to run any small business.” Bartlett said. “They have to rely on their ability to find unique products and provide a level of service that a large retailer could never provide.”
But in the midst of the COVID-19 pandemic, Bravo by the Sea stayed open every day, turning to a fully take-out menu. Transactions were made completely hands-free and it worked - sales increased. They changed to compostable packaging and streamlined takeout and online ordering. To add more space, they took over the building next door, adding a bar and dine-in space that’s become really popular as a spot that’s an easy decision for dinner out. The vibe is a family-style restaurant, they don’t stay open very late but the bar attracts its share of regulars, which adds to the vibe.
That said, according to Gibeley, the loyal customer following—on both the take out side of the house and the dining-in side—is truly based on good quality food made from a simple list of excellent ingredients. After all, the first location in Manchester eventually grew into a second location on Main Street in Gloucester purely because customers asked for it.
“We adapted and changed the way we served our community.” Gibeley said. “I love talking to the locals and tourists that come into town and tell us they’ve seen us on television, Google, or Instagram. They’ll come in to bring food to the beach or take on a boat, or make huge orders for weddings, birthdays, and graduations.”
If it were up to her, Gibeley would love to see more local restaurants with a variety of options for the community. For her, she hopes Bravo by the Sea stays open for years to come.
“We are not absentee owners.” Bartlett said. “Small businesses like Captain Dusty's and Bravo create far more value than the products that they sell. They are places where people in the community can gather and feel comfortable. They are both businesses where the owners actually live within the community. So, we get to know our customers and involve ourselves in the community.”
Gibeley has faith in the future of Bravo by the Sea, or more specifically, in her son Nicholas.
“Now I’m almost at retirement age and my son will be taking over,” she said. “When I walk into Bravo, I’m thankful to have my son working with me.” It’s all about family.
Lucy Kratman is a student at Endicott College studying journalism. This story was produced by Lucy for the Massachusetts News Service of Endicott College in partnership with the Manchester Cricket.
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