Bistro Opening Borough's Largest Outdoor Dining Area

The Collingswood dining experience is changing enormously Friday, April 22.

By precisely 3,000 square feet.

The size of Bistro di Marino's new outside dining area, currently under construction. Set to open April 22, borough resident and Bistro owner Jimmy Marino, 33, said it will be the largest outdoor dining space in Collingswood.

"When I first opened here in 2004, the idea was already in my head to eventually open up dining outside," said Marino of the restaurant. "When the recession hit, we had to find ways to be competitive, and in 2009, I decided it was time to reinvest and start the project I had in mind."

Marino said it took a few months to get necessary approvals from the planning and zoning boards, who he appeared before last November.

And in March of 2010, when the four-month approval process was complete, Marino said he began construction right away. 

"We were initially going to try and open it this past November, but I decided to wait until this spring, to make the most of the space in nice weather," he said.

And "space" is quite an accurate term.

But by simply looking at Bistro di Marino—housed in a strip center with other businesses, like Stella Pizza and Coin-Op Laundry, standing side-by-side—"space" for a veranda wouldn't be the first term to come to mind.

Because Bistro di Marino occupies more than one property in the strip center, including its end unit, space is on the restaurant's side. 

The 3,000-square-foot courtyard is being constructed behind the restaurant, and the rear of the building is surprisingly spacious and private.  

Flooring has already been laid outside, with the base of red bricks creating a garden-like, Mediterranean feel. And plenty more decorative schemes are being used, Marino said, to achieve one goal—that when customers walk outside, they forget it's Collingswood, and not some faraway Italian village, surrounding them.

"Over top of diners, there will be 330 hanging lights strung above the entire yard—600 feet of string lights," said Marino, pointing above him to envelop the sky in one stroke. "In the back, right corner, we're putting in a flowing waterfall. And the back of the restaurant building is going to be covered in a huge, mosaic mural."

And high fencing will be installed around the whole yard, providing further privacy for guests.

Around 30 Arborvitae Evergreens will encircle the veranda's perimeter. Lilies and a full rose garden will be planted throughout. But with respect to foliage, Marino said vegetables may likely steal the show.

"A wide variety of terra cotta pots will be placed sporadically around the space—large ones, small ones, tall ones, short ones, oversized ones—all of them filled with live vegetables," he said. 

According to Marino, the outside patio will accommodate seating for 70, with nearly 20 tables spread throughout—contributing to a total of 150 seats, between indoor and outdoor options.

Tables and chairs have already arrived—made from Teak wood, the modern designs were shipped to Bistro di Marino from a reputable, Florida-based restaurant designer.

"Outdoor seating for 70 is extremely desirable, especially for eight months out of the year. We plan to keep the outside open annually from April to October," said Marino, adding that heating lamps will be present in the autumn months.

This week, Marino said lighting plans and electrical work will begin. Once complete, the space will be landscaped by Haddonfield's prestigious Knolltop Nursery.

Since opening the restaurant seven years ago, Marino expects to generate more business with his outdoor addition than ever before.

"I think we're going to see revenues we've never seen before," said Marino of outside seating. "We expect to see record numbers this year."

But the year-long project will benefit more than just business.

"This is going to basically become the standard in outdoor dining," Marino said of the deck. "It'll not only be the biggest outside dining area in Collingswood, but one of the biggest in South Jersey. There's going to be nothing like this. It'll raise the bar for everybody."