Mohawk Place is getting ready to reopen under new management this summer, and the team has a strategy to make the venue work as a daily business, not just a concert hall.

At around 8 p.m., people sat for dinner: bone-in, dry-aged rib-eyes plated with toasted garlic and piquillo peppers. On the side, there were roasted hen of the woods mushrooms tossed with yellowfoot ...