Andy Adams, the force behind the now-closed wine bar Corkscrew, is back. He and business partners Dr. Frank Morello and Anthony Hassen are opening a 1980s-themed diner called Hungry Like the Wolf, a name that comes from the 1982 Duran Duran hit. The eatery is expected to open by December 2020 at 920 Studemont where The Beer Market used to be.

It might seem crazy to open a restaurant in the middle of a pandemic, but Adams is known for his unconventional approach. The Corkscrew was known for its annual Corkscrew-palooza party, and he insisted his bar’s vibe was always more about demystifying the wine experience than it was about being a highbrow spot. “Look, people have to eat, even in a pandemic,” he said. “And we’re going to emphasize good food and a fun time, something where people can forget about this craziness for a little while.”

Adams, who graduated from high school in 1985, said the plan is for bold colors, big music, comfort-food favorites such as burgers, chicken and dumplings and meatloaf, plus a full bar. Guests can look forward to gnarly touches like cans of Aqua Net in the ladies’ room and a full weekend ’80s brunch that encourages diners to dress in their best acid-washed jeans, parachute pants, shoulder-padded blazers and leg warmers. “You know you’ve been saving that Members Only jacket for a reason,” he quipped.

The interior is designed by Viviana Velasco and features bright fuchsia accents, TV screens, a speaker wall and cozy booths. The Beer House had a Z-shaped bar, which will become a focal point, where patrons can order cocktails that offer a nod to the 1980s theme. “We’re painting the bar white, with paint splatter on it,” he said. “And I’m encouraging people to donate their ’80s high school yearbooks to us; I want them on a wall.”

Amidst the renovations, the team is keeping an eye on Covid-19. Adams emphasized the space will comply with every necessary health and safety regulation that’s in place at opening. He figures that the restaurant’s wide patio will play a huge part in that; there’s ample seating for social distancing. “Employees will be in masks, and we’ll follow the law,” he said. “We’re going to be absolutely certain that people can have as good a time as possible within the confines of whatever keeps all of us safe and healthy.”

Adams said he’s been thinking about this particular concept for a few years, and had been searching for the right space to pull it off. He’s excited to take on a new project that combines his love of the way food and drink can bring people together. “And I’m nostalgic for a time when life was fun,” he said. “Besides, I want to be in a place where I can play music I know all the words to.”

Holly Beretto