Sandy Point restaurant

[Chef Tony]

Originally Posted by FlyingScot

So your only issue is that Tony didn't start a new thread, and that should shut down his post? Ridiculous.

Good luck, Tony! I hope you keep the broasted chicken!

Thanks

All of your favorites will still be there... just going to incorporate some of the SP favorites as well.

[Descant]

To me and many friends, Sandy Point was successful because the word was lobster=Sandy Point. Next Lobster place was Makris in Concord. Based on posts on this forum, Chef Tony wanted to be a great chef, not a successful restaurant owner/manager. Great chefs do not always make great managers/owners. The phrase, "You're a great chef, you should open a restaurant" is way off the mark from family experience. I on't think there is a great Lobster experience in the area and that is an open market, if you can fill that spot. Adding a couple of lobster items to a generic menu is what failed at Sandy Point last time. No focus.

[Chef Tony]

Originally Posted by Descant

To me and many friends, Sandy Point was successful because the word was lobster=Sandy Point. Next Lobster place was Makris in Concord. Based on posts on this forum, Chef Tony wanted to be a great chef, not a successful restaurant owner/manager. Great chefs do not always make great managers/owners. The phrase, "You're a great chef, you should open a restaurant" is way off the mark from family experience. I on't think there is a great Lobster experience in the area and that is an open market, if you can fill that spot. Adding a couple of lobster items to a generic menu is what failed at Sandy Point last time. No focus.

The menu at the new sandy point started out as strictly lobster and seafood with prime rib. But I had to add the pub menu to get weekly repeat visits versus once a summer, which no restaurant can survive on. Due to wholesale lobster prices the menu prices were high so I made the choice to freshly prepare each lobster not cook in the morning and reheat like the old sandy point did. But seeing as you are the restaurant I suggest that you contact the sandy point resort about leasing the restaurant and show me hows it's done. but you will need to completely outfit the bar and kitchen area as I have removed all of my equipment.

[TheTimeTraveler]

I think all of us need to give Chef Tony the benefit of the doubt and let him produce a new and delicious menu for Morrisey's of Wolfboro. I am confident that the employees and visitors of Huggins Hospital certainly welcome a reasonably priced menu (don't forget good service also).

Personally I am hoping that he offers seafoods such as Fried Clams, and Fried Scallops as well as a variety of tasty Lobster offerings. Of course a great menu can not be complete without Fried Onion Rings!

With that said, let's see what he can produce for the owners and visitors of the "Oldest Summer Resort in America".

Does anyone know if Chef Tony is the owner or just the head chef of Morriseys?





.

[Outdoorsman]

Originally Posted by TheTimeTraveler

I think all of us need to give Chef Tony the benefit of the doubt and let him produce a new and delicious menu for Morrisey's of Wolfboro. I am confident that the employees and visitors of Huggins Hospital certainly welcome a reasonably priced menu (don't forget good service also).

Personally I am hoping that he offers seafoods such as Fried Clams, and Fried Scallops as well as a variety of tasty Lobster offerings. Of course a great menu can not be complete without Fried Onion Rings!

With that said, let's see what he can produce for the owners and visitors of the "Oldest Summer Resort in America".

Does anyone know if Chef Tony is the owner or just the head chef of Morriseys?
.

You suggested that Employees and Visitors to Huggins Hospital are searching for.....

FRIED calms
FRIED scallops
FRIED onion rings

I am sure that would bring more business to Huggins, but......

[TheTimeTraveler]

Originally Posted by Outdoorsman

You suggested that Employees and Visitors to Huggins Hospital are searching for.....

FRIED calms
FRIED scallops
FRIED onion rings

I am sure that would bring more business to Huggins, but......

Hospital food is great if you want hospital food. I certainly like something a little more tempting.

Let's hope Chef Tony does a great job at his new location.

[Chef Tony]

Originally Posted by TheTimeTraveler

Does anyone know if Chef Tony is the owner or just the head chef of Morriseys?

Just the chef.

[barefootbay]

The main reason Sandy Point had many seasons of success is because of Walter Damon and his family’s dedication and hard work.

[Chef Tony]

Originally Posted by barefootbay

The main reason Sandy Point had many seasons of success is because of Walter Damon and his family’s dedication and hard work.

and he had it before everything started falling apart

[upthesaukee]

I thought I saw that you were the chef at the Gunstock Inn? I remember seeing something about getting your Shepherd's Pie there, late last fall.

[Chef Tony]

Originally Posted by upthesaukee

I thought I saw that you were the chef at the Gunstock Inn? I remember seeing something about getting your Shepherd's Pie there, late last fall.

I was but we parted ways. Over at Morrisey's now.

[Barbara]

Lots of luck, Chef Tony! Alton’s loss is Wolfeboro’s win!