2010-07-24 / News

Waterfront restaurant project moving forward

By Scott Rawdon

A sign announcing the coming Waterfront Grill at the North Shore Landing was recently installed. Beacon photo by Scott Rawdon. A sign announcing the coming Waterfront Grill at the North Shore Landing was recently installed. Beacon photo by Scott Rawdon. BUCKEYE LAKE – The Waterfront Grill project is moving forward, although not as quickly as originally thought.

Eric Mason, who owns the Grill on 21st Street and the soon to be open Chop House in Newark, said plans are still on track to break ground for the Waterfront Grill near the North Shore Boat Ramp in August or September. He hopes to have it open by spring.

“It’s still a go,” said Mason, who originally hoped to break ground in March or April of this year. He said the liquor and dock licenses are approved and the project is in the civil engineering phase of determining proper storm water drainage and the like. Mason said the $2 million restaurant will serve “hamburgers to lobster” and offer casual dining.

Garry McAnally, principal with Wachtel & McAnally Architects/ Planners, Inc., who designed the condos near the North Shore Boat Ramp, is also designing the restaurant, which Mason said will be in Nantucket style.

Mason said the restaurant would be lakeside, near the North Shore Boat Ramp, with a second story banquet facility featuring a patio overlooking the water. He expects to have 140-seat capacity on the first floor with seating for 150 more in an outdoor patio. Docks and carry out will be available. The menu will resemble the Grill on 21st Street, but offer more seafood selections, Mason said. The restaurant would be open year round.

“The overall character will be rather unique,” said McAnally. He said it will blend in with the firm’s three new houses near the North Shore Boat Ramp. “All the tables will have a view of the lake,” he said, as will half of the bar seating.

McAnally said there will be a covered outdoor bar, outdoor tables, and an area that can be covered with clear plastic if necessary to provide outdoor seating during colder months. An upstairs banquette facility will have a 175-person capacity and a second floor lake view. Mason estimated that the Chop House, at the former Natom a restaurant in Newark, would be open in roughly five weeks.

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