BOSTON -- The restaurant industry hopes to make some gradual improvements this year as the economy bounces back, but some Boston restaurateurs aren't sitting back and waiting.

They are opening big new restaurants that in some cases come with big prices on the menu.

Patrick Lyons, restaurant and nightclub impresario, will soon open Towne Stove and Spirits Restaurant in the shadow of the Prudential Center.

There will be three dining rooms, three bars and seating for nearly 400 people.

"When there are challenging times like we're engaged in now, what better time to make a bold statement? We certainly think this is a bold statement," said Lyons.

Towne boasts celebrity chefs Lydia Shire and Jasper White and is located in the Hynes Convention Center. The location is a huge plus, considering convention business in Boston is in the middle of what's expected to be a record-breaking three years of bookings.

Lyons concedes that in spite of that, times are challenging.

"It's tough out there. It's not any easier today than it was 18 months ago, and frankly, we don't see it being any easier in the next two years," said Lyons.

Nonetheless, he said he's willing to make a large investment.

"We're gamblers and we believe in Boston," he said.

In the shadow of the Boston exhibition and convention center, there's an even bigger gamble. An upscale restaurant in the Fort Point Channel neighborhood offers a four-course meal for $95.

The restaurant's called Menton, the dream of chef Barbara Lynch, who already runs some of Boston's best restaurants, including Number 9 Park.

"Any restaurant in any economy is a big gamble. It's always a risk to open a restaurant," said Lynch.

But she believes Menton is elevating the Boston dining experience.

"Do you want to have great linen and feel great glassware and eat perfectly cooked food, maybe dishes you haven't seen before, and be served by a great time? It's good to have this," said Lynch.

Boston Magazine food editor Donna Garlough said there is demand for restaurants in all price ranges if they offer a good value.

"Everybody's conscious of their wallets, so it's about fine food, but it's also about feeling you got your money's worth. And if your money is $500 for the meal but it feels like you got $1,000 worth of food, then great," said Garlough.

Veteran chef Lydia Shire agreed.

"Restaurants have raised the stakes high and the customers have responded,and they want good food on their plate," said Shire.