The Lodge at Smith Point

[baygo]

Has anybody eaten here or know where we can find the menu for this new restaurant? Thanks

[jbolty]

more info over here.

https://www.winnipesaukee.com/forums...ad.php?t=24055

[joey2665]

Originally Posted by baygo

Has anybody eaten here or know where we can find the menu for this new restaurant? Thanks

They have a new facebook page for thelodgenh

[baygo]

Originally Posted by joey2665

They have a new facebook page for thelodgenh

Thanks Joey. I went to their website and encountered only a graphic. Also went to their Facebook page and found pictures but no menu. I have a rare Wednesday night out tonight because we opened for New Year's Eve celebrations Monday night.

[joey2665]

Originally Posted by baygo

Thanks Joey. I went to their website and encountered only a graphic. Also went to their Facebook page and found pictures but no menu. I have a rare Wednesday night out tonight because we opened for New Year's Eve celebrations Monday night.

They had said just "soft openings" and finalizing the menu. I would give them a call to see if they are open tonight

[upthesaukee]

They are closed tonight and Thursday getting ready for their official opening on Fri Jan 4th.

Dave

[Slickcraft]

The start of a web site:

http://www.thelodgenh.com/

[ghfromaltonbay]

There are several reviews of the Lodge on their facebook page and also on the Alton Community facebook page. Most of the comments were from patrons at the soft openings as they officially opened last night (1/4/19). Most people seemed to rave about the quality of the food, but were surprised at some of the prices as well as the quantity of some of the entrees. As I recall, someone said their scallop entrée was $30 and they were surprised at only 3 sea scallops in the dish. The kitchen did up 2 more scallops for them. Guess there will be growing pains. From other comments, it seems sides are ala carte like in a steak house. The chef mentioned a lunch menu for the future. Maybe the lunch will be more budget friendly. I'm just glad to see that the place is open again as it made me sad to drive past and see the building sitting empty. The place does look great from the outside. Can't wait to stop in and try it once the wrinkles are ironed out.

[thinkxingu]

Here's the menu from one of those Facebook posts. People are complaining about the price, but it doesn't look terrible--assuming they fix the portion thing (lots of 3 scallop complaints).

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[baygo]

I stopped in for dinner, but before I get to my review I'd like to make mention that I looked at the building as a potential business opportunity after it was the William Tell and before it was the Woodland Tavern. I looked at it again after the Woodland tavern was there. I opted not to move on the property however had l, I don't think I would have invested much in renovation after the Woodland Tavern. I thought the Woodland improvements were adequate enough to succeed. Mark, the new owner had a different vision. He has made a significant investment and did a wonderful job putting a polish on the environment. That being said a small part of my heart did drop when I realized that he pulled out the beautiful old Swiss stove that was in the entranceway. That may have been the one element that made me the most excited about the building.

My introduction to Mark came consequent of an eaves dropping moment. He happen to be in conversation with two gentlemen directly over my shoulder when I heard him state that he'd done some research and learned that the area was in desperate need of higher quality food. I recently read a statement in a New Hampshire review website that quoted him as saying something similar. My first reaction to both statements was that perhaps his research overlooked the existence of Shibleys. So being the clumsy me, I opened my mouth and brought that to his attention. He acknowledged that Shibley's had fair food but was seasonal and he intended to fill that void. Fair enough.

On the most part Mark has assembled a team of some of the better food service professionals in the region. I was quite pleased to be reconnected with the pleasant, efficient service and welcoming smile of Jason Grebaldi (SP?) behind the bar. His sidekick Jay also impressed me with his solid understanding for their wine list. Mark has trusted his kitchen to the hands of chef Branon formally of Lavinia's. Chef Branon will once again be relying on his girlfriend Amanda to orchestrate dining room service.

I had muscles, and hangar steak paired with 2 nice glasses of wine for a total of $85 after tax. Overall I would label it a good experience, and I am very happy for the people of Alton Bay to have this new option.

[joey2665]

Always love your reviews of the “competition” Baygo. It’s interesting to hear honest assessments of people in the same industry, something I have always done in my former industry


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[Leoskeys]

We went Saturday night at 5pm. Two adults are our kids, ages 7 and 10. They are lacking a children’s menu, but we knew that as we called ahead. They explained a children’s menu will be coming soon. The food was fantastic! I had the burger, my wife had the steak, and my daughter the haddock sandwich. My son enjoyed sharing some of my wifes steak and my fries. I believe the burger was $16, but with bacon and other amazing toppings the quality was awesome so the price was bearable. We tried a few desserts and loved them too. We hope and assume they will be adding more interior decorations to improve the ambiance. The staff was friendly. And again, every dish was fantastic! Overall a great experience and we can’t wait to go back.

[Descant]

Thanks for a great review. Looking forward to taking my grandchildren (8 & 10) next summer.

[Slickcraft]

Daily Sun:

https://www.laconiadailysun.com/comm...59f48a32c.html

[Mr. V]

I'm confused.

Earlier posts led me to believe this restaurant was going to be part of an established, successful restaurant enterprise, but the article implies the owner started it on a whim on his own, hiring as he went.

So is it part of the Relentless Restaurant Group, they who own a Portsmouth restaurant, or not?

[DPatnaude]

No inside information, but Mark Poirier is indicated as part of Relentless Restaurant Group in the Alton BoS meeting minutes.

[Jeanzb1]

That’s Portsmouth in the UK
not Portsmouth, NH!


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[mcdude]

....that's why it's such a looooong commute :-)

[upthesaukee]

Originally Posted by GBGX2

Glad that at least two of us get it... yikes!

PS..there is no Relentless Restaurant Group in Portsmouth, NH.

Hmmmmm... perhaps they are operating in Portsmouth NH , with their group name hidden, like it must be "Top Secret" .

Dave

[winni83]

According to the NH Secretary of State's office, there is a Relentless Restaurant Group, LLC based in Stratham, NH which is not far from Portsmoutth, NH.

See: https://quickstart.sos.nh.gov/online...inessID=616327

0004040942.pdf

[joey2665]

They have posted their lunch menu to the website

http://www.thelodgenh.com/lunch


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[Descant]

Originally Posted by GBGX2

Originally Posted by Mr. V
My point was that there is no Relentless Restaurant operating in Portsmouth

If it weren't advertised as such, how would you know the Flying Monkey is part of the Common Man operation? It isn't even a restaurant.

[Descant]

Originally Posted by joey2665

They have posted their lunch menu to the website

http://www.thelodgenh.com/lunch

Everything on there looks good and reasonably priced. Any indication of if they take reservations? Any idea of docking?

[Rusty]

Originally Posted by baygo

Has anybody eaten here or know where we can find the menu for this new restaurant? Thanks

Did you notice that this new thread has stopped talking about hamburgers like the old thread did but now the subject has changed to a guessing game about the owners intentions, his LLC formation secrets, what towns he has other businesses, etc.
I think hamburgers was more interesting.🍔

[joey2665]

Originally Posted by Descant

Everything on there looks good and reasonably priced. Any indication of if they take reservations? Any idea of docking?

I didn’t see anything on the site about docking but they do take reservations


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[Slickcraft]

Originally Posted by Descant

Everything on there looks good and reasonably priced. Any indication of if they take reservations? Any idea of docking?

When asked about docking, Mark replied that he does not own any lake front. At some point he may see if anything can be worked out with West Alton Marina.

[drwamcross]

My wife and I had dinner at the Lodge on Friday evening, January 11th. We each had a glass of wine and I began with the onion soup which I frequently order at dinner; it has a bit of a blue cheese flavor and was delicious. I had the salmon which is served over pappardelle pasta with mushrooms, tomatoes, bacon and spinach. My wife had the nut crusted chicken which came with mashed potato and carrots. Both were excellent and the portions were large; we both brought home leftovers fro lunch the next day. We topped it off with coffee/tea and had the cannoli which are filled fresh when ordered; while we expected one large cannoli to share, the serving was four smaller cannolis and were as good as those we get eating in the North End of Boston. The service was very good and both Scott, one of the managers and Mark, the owner stopped by to make sure everything was okay. As far as pricing, it may not be someplace we would go every week but it is comparable with Canoe, Faro, Shibley's and O. We saw a few burgers, discussed on the other thread, and were impressed with the size of the portion. It is NOT a Wendy's, McDonald's or other less quality burger and its price is comparable with the previously mentioned restaurants. All in all, we were extremely pleased and will be returning to the Lodge in the future.

[Leoskeys]

Has anyone noticed if they have introduced the children’s menu yet? We loved our first visit but would like to not spend $16 on a cheeseburger for my seven year old.

[dogma]

Their website is up and menu posted: lodgeatsmithpoint

[joey2665]

Originally Posted by Leoskeys

Has anyone noticed if they have introduced the children’s menu yet? We loved our first visit but would like to not spend $16 on a cheeseburger for my seven year old.

Nothing on the lunch or dinner menus on the weby


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[Dad207]

So, went there twice over the past weekend, First for a late dinner: we checked the website and found that the kitchen closed at nine. We kew we would get there 8:45 or 8:50 so we called ahead, and said we'd be late. Would the kitchen be open? A very friendly "yes"; got there just before closing. Ordered the $16 burger, brussels sprouts, fries, and onion soup. Soup was good, a bit thicker than traditional, not as beefy, lacking the gruyere topping but a solid effort. Crispy fried brussels sprouts excellent, and a very big serving, more than enough for two.
So, about the $16 burger. You get what you pay for. This one had top-quality beef, probably a full 8 oz. patty, cooked perfectly medium rare as ordered. Great sweet and smoky bacon, true brioche bun, huge mound of real fries-- My wife and I split it, and really enough, with fries, for both of us, and an appetizer. Quality excellent.

Went back for happy hour, bar clean, bright, and "Adirondack Contemporary" not too much, (a little lighter than Ellacoya, which I like); great maple bacon Manhattan, good take on a a traditional cocktail. My wife liked thre Smith Point Punch. Pretzel bites excellent (fondue, sausage and mustard) .

This place is not perfect: main dining room has nothing warm or cozy, menu is limited, servers still training. That said, we got a lot of genuine attention from people who cared about what was on the plate, and whether or not we were enjoying ourselves. Will come back for the mains: short ribs, pork, and medallions. It's a new restaurant with a lot of potential, hope they make it.

[Descant]

Thanks for a good report. Sorry we won't be there until after ice-out.

[Jeanzb1]

Went tonight for the first time. Delicious!! I do have several suggestions, though. Tablecloths are a must in an upscale restaurant, along with a candle and/or a few little flowers on each table. And either bread or rolls or crackers or something should appear at the table when cocktails are served. And, lastly, we would like to see a German/Swiss dish or two as a throwback entree to the old William Tell days. All four of us had different apps and different entrees, and each dinner was SUPERB! We split the fried dough with caramel sauce—oh YUM!
Service was excellent and we enjoyed Mark stopping by to say hello. We will definitely return again very soon!


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[upthesaukee]

Originally Posted by Jeanzb1

Went tonight for the first time. Delicious!! I do have several suggestions, though. Tablecloths are a must in an upscale restaurant, along with a candle and/or a few little flowers on each table. And either bread or rolls or crackers or something should appear at the table when cocktails are served. And, lastly, we would like to see a German/Swiss dish or two as a throwback entree to the old William Tell days. All four of us had different apps and different entrees, and each dinner was SUPERB! We split the fried dough with caramel sauce—oh YUM!
Service was excellent and we enjoyed Mark stopping by to say hello. We will definitely return again very soon!


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Did you relay your suggestions to Mark? If so, any feedback from him?

Just curious.

Dave

[Jeanzb1]

Yes, we did! Mark said they are talking about adding some German/Swiss food! And he also said they are exploring several different bread options.


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[Mr. V]

If they really want to tap into the unserved market they'll expand their menu to include Swiss-style dishes.

Give the people what they want.

[Barbara]

We had dinner there on Thursday night. It was delicious. My husband had the fish and chips and I had the short ribs. Both were great. It will be our place to stop post movies in Gilford. Mark, the owner, stopped by to chat. That is a huge plus for any restaurant. We love that they take reservations. We are Wolfeboro year rounders and we cede any of our town restaurants that don’t accept reservations to the tourists in the summer.

[baygo]

I made a second visit and here's a picture of the burger. To rank it amongst the other Burgers I've had it in the region; 5th or 6th. Laconia local eateries is still number one, and Elacoya is number one for value on Monday nights.

[gravy boat]

Good Monday!

Three of us stopped in mid afternoon Sunday. Bloody Mary was outstanding with a nice kick without being too hot and the martini was very good portion. We shared apps - brussels were heavenly and the fried asparagus was served with a mild child dipping sauce that was perfect. Our daughter had the haddock sandwich which she said was excellent and fresh. I sampled her fries and they were some of the best in the area, I feel.

We sat at a high top in the bar area - the renovations are very nice and while crowded it wasn't noisy as before.

Mark introduced himself and he and the staff were gracious and professional. Overall an excellent experience and one of our new favorites!