New business spotlight on Bacchus

Johnny Griffin couldn’t be more excited about his new business.

“My blood breathes in these walls,” he said as he took a break from preparing food at the Montoursville-based restaurant.

Griffin is co-owner and chef of Bacchus, 1130 Broad St., which opened in October.

The restaurant includes a menu of seafood, pasta, fresh-cut steaks and other delectable delights.

“Clam chowder is my footprint,” he said.

He’s also proud of the jumbo lump crab balls served with imperial sauce and his cheesecake.

Bacchus has a children’s menu for $6 and features a steak special.

“Everything is pre-made,” he said. I have fresh bread every day.”

Griffin, who has owned, operated and worked at restaurants over the years as a chef, bartender, waiter, and even a busboy, is putting his heart and soul into Bacchus.

He has refurbished the interior and has big plans for one of the unique features of the site, a swimming pool where diners can lounge and enjoy meals.

“I plan to have pool parties and different functions,” he said.

For now, the restaurant serves just dinners, but customers will soon be able to enjoy lunches and alcohol.

“I’m getting a liquor license,” he said. “I will have specialty wines.”

Griffin likes customers to enjoy their dining experience.

He said he has learned a lot about the restaurant business and cooking through the years from different people.

Among his major influences is Dave Miele of Hillside Catering.

“I want food to come out perfect,” he said. “The happiness from customers is wealth to me.”

The restaurant is open seven days a week.

Bacchus is on Facebook at

The phone number is 570-980-9790.