More than three years after the famed Dowagiac institution closed its doors, the Round Oak restaurant is ready for its big comeback.

Now known as Round Oak Revisited, the downtown restaurant reopens to the public Wednesday, opening for lunch at 11 a.m. Helmed by new owners Cindy and Bob Brosnan, the business will be open seven days a week, offering lunch and dinner service inside its vintage dining room, new bistro area and restored bar.

Since acquiring the building from former owner Doug McKay last September, the Brosnans have spent the last 10 months restoring the former Front Street hotspot into a casual, family-friendly restaurant. A mixture of old and new décor await customers, intended to give off a friendly, homey atmosphere, Cindy said.

Last weekend, after finally getting all their paperwork with the state in order, the owners decided to test the waters, inviting around 60 members of their extended family Saturday for the restaurant’s first dinner service, she said. The next day, those family members invited some of their friends over for another service, with nearly twice as many showing up for dinner.

“I saw people wandering around from their tables to the bar area to talk with friends,” Brosnan said. “It felt just like one giant house party.”

In spite of a few hiccups, the first batch of the eatery’s customers overwhelming went home happy, the owner said.

“We had a well-seasoned staff working during the soft opening, and nearly all of them told us this was one of the smoothest ones they have ever seen,” Brosnan said. “They were thrilled with how things went.”

Given the success of the opening weekend, the couple decided to make things official, beginning their first public service Wednesday.

Spirits are running high in the back of the house as well. Head chef Thomas O’Hara, backed up by his sous chef Steve Gargis and other kitchen staff, acclimated themselves quickly to the new equipment during the soft open, cranking out dishes that received high marks from nearly every customer.

The chef was surprised that some of his more experimental ones, such as the shrimp and grits, were massive hits from diners that evening, O’Hara said.

The chef said new customers can expect a combination of tried and true favorites, such as rib eye steaks, cheeseburgers and mac and cheese on the regular menu, many of which are prepared with a special twist. For instance, the cod filets for the kitchen’s fish and chips dish are coated in stout beer batter instead of the usual lighter beers used in most recipes, O’Hara said.

“We’re looking to change the culinary culture of Dowagiac,” Gargis said. “We want to give them great, fresh food without breaking the budget, either, so they can come dine here three or four times a week and still have enough money to buy gas.”

Round Oak Revisited will be open from 11 a.m. to 9 p.m. Mondays through Thursdays, 11 a.m. to 10 p.m. Fridays and Saturdays, and 3 p.m. to 8 p.m. Sunday.