Photo by Sharon J. Alfred Club Operations Assistant Christopher King shows the bar area for the new restaurant in the Bolling Club.

It will specialize in traditional American-style cuisine, from the grab-and-go hamburgers to the sit-down-and-eat meals such as lamb couscous. The plan is to have the new restaurant operational by January.

A goal of this new bistro is to add to the healthy eating options available to Airmen stationed at Bolling.

‘‘We’re eager for the opportunity to provide healthy eating choices to the troops,” said Chef Tonne Khabir, who will supervise the operation management of the B&B American Grill.

William Homer, assistant manager for the community portion of the Club, said that workers have started to renovate a kitchen upstairs and bring in cooking equipment and dishwashing machines.

Homer is excited by this new eatery. He said that the Club cannot help but benefit from the added revenue brought in by the new restaurant.

‘‘We’re going to move out the Club furniture that’s already here, so the new chef will be free to set up (tables) more to her liking,” Homer said.

During the bistro’s initial launch, Khabir will travel from Texas to Bolling to supervise the new restaurant.

However, most of the staffing will be drawn from local residents. She emphasized that the foods will be freshly prepared to order, and that many of the menu choices will have an organic flair.

Khabir said that the company she works for has catered for military functions in the past.

‘‘It is quite an honor to have an actual restaurant on the base,” she said.

This is the first article in a series that will cover the planning and opening of the Bayonet and Bugle American Grill at the Bolling Club.