There is a brand-new red carpet at the Red Carpet Restaurant on Reid Street, along with a host of other upgraded things — lighting, furniture and even some of the senior staff.

After more than a year of refurbishment, the Hamilton mainstay reopened this week.

New front-of-house manager Duncan Adams said when owner Clare Spearing closed the eatery in May 2025 the intention was to make a few quick improvements and reopen in a few months.

“Workers started pulling away things and realised the ceiling needed repair,” Mr Adams said. “It seemed like the building had not had anything done to it in 45 years.”

So they started updating things.

More than a year later, the restaurant has been patched up with a black-and-gold art deco look. Seating has almost doubled with the addition of an outdoor seating area on Reid Street.

“Due to the heat of the summer there has not been a lot of interest in the outdoor dining, yet,” Mr Adams said. “Come the autumn, it will probably be really popular.”

Originally from Scotland, Mr Adams came to Bermuda to work in 1994. Since then he has worked at the Harbourfront Restaurant, Flanagan’s and Bermuda Bistro. Before joining The Red Carpet staff he was maître d’ at The Reefs Hotel.

The renovated restaurant had a soft opening over Cup Match.

“We served a limited number of guests by word of mouth before committing to a full relaunch,” Mr Adams said. “Last week we opened for three days.”

The restaurant is now open Monday through Friday with lunch from noon to 3pm and the bar menu from 3pm to 6pm with burgers, sushi and finger food. Dinner is served from 6pm until 10pm.

Mr Adams described the menu as European classic with a Bermuda twist.

“The emphasis is on what we can get locally,” he said. “We have quite a lot of fish on the menu.”

Over the years The Red Carpet has gained a reputation for its lobster, a reputation it will strive to keep.

“People are always calling to ask if we have lobster,” he said. “We will have fresh lobster again as soon as the season starts on September 1.”

He explained that menu prices are positioned at the higher end, but justified by quality and costs. Starters are about $20 to $30, main courses from $40 to $50, with some of the premium steaks from $50 to $70.

There are also showpieces such as a tomahawk steak priced at about $200.

Mr Adams acknowledged that food prices have shot up in the last few years.

“We price accordingly,” he said. “But people still like to go out and dine. Sometimes it’s just as expensive to go to the store to cook a regular meal, as it is to eat in a restaurant.”

The restaurant is thought to be 45 years old. Ms Spearing was a regular customer for 20 years before buying it in 2022 with her father, Alfred.