Local Restaurateur Teresa Boyd hopes to bring her lifetime experience to Springfield Township in less than two months.
Boyd will open Trini and Carmens Springfield, following the completion of the sale for the property from the current owners. The sale is contingent on the approval of a liquor license transfer by the township.
The 2,308-square-foot building is at 10063 Dixie Highway, north of Davisburg Road. 221B Baker Street, a French fine-dining establishment is in the building now; however; the sale of the property is likely to be completed within the next month, Boyd said.
Boyd does not anticipated staying closed for more than two weeks to make the change over to the her restaurant, the third current location of that namesake.
‘I don’t want to be closed for long,? Boyd said.
Trini and Carmens, a restaurant founded by Boyd’s family, was started in the late 1950’s. There are currently two locations in Waterford Township. The main spot is along Telegraph Road, southwest of Dixie Highway. The other, a carryout location on Elizabeth Lake Road, Boyd sold to her brother five years ago. Those locations serve Mexican cuisine.
‘I knew I wanted to go north and I found that,? Boyd said. ‘I knew it was going to be far enough away from our other locations.
‘It’s really, really growing, I’m excited about that,? she added.
Boyd’s family members who live near Holly said to her, ‘There’s nothing out here.?
‘Not for long,? Boyd told them. ‘This was my chance to be myself and be the owner.? Boyd said.
Boyd said she wants to put her own touch on her restaurant. She said she wants to have a rounded menu that may include things such as prime rib, chicken dishes and hamburgers. Food that is not necessarily from a Mexican cuisine menu.
Boyd said that she is looking forward to the change, ‘I want something for everybody.?
She said the current owners took exceptional care of the building and the biggest change will be the paint that she plans to add.
‘I’m going to brighten it up,? Boyd said.
Boyd remembers being trained for the restaurant business as a child: ‘I remember being in the kitchen with my dad experimenting? with different recipes.
Boyd said all the recipes that Trini and Carmen’s uses are passed down from her grandparents.
Boyd’s son Randy has been getting training as a cook at the Telegraph Road location and will bring that knowledge with him when he moves to the Springfield location.
Her daughter Michelle, also from the Telegraph location, will also move to the Springfield restaurant, serving as the dining room manager.