Chef Tom Ritzler will helm the restaurant at the Shelter Island Country Club, which will be dubbed “The Vue” and is slated for an Easter weekend opening.
A Shelter Island native, Ritzler has worked at the former restaurant Bon Adventure before opening the Shelter Island Bake Shop with his then wife Kyle (now known as Kyle’s) and most recently cooking at Clark’s Fish House.
Three club members, contractor Ian Weslek, club general manager Harry Brigham and electrician Joe Piscatello have formed a management team to operate the bar and restaurant and hired Ritzler as chef.
“I think the club feels it’s their restaurant and we feel like it’s our club,” Weslek said.
Past patrons at the restaurant, located atop what is frequently referred to as “Goat Hill,” won’t sense a dramatically different ambiance at the eatery. There will be added lighting at each table and heat that will allow the eatery to stay open April through early November. Inside track lighting will be replaced with an overhead fan and lights.
The bathrooms are also being redone.
But the major changes will be in the kitchen, where the flow of the food will be improved, Lucas said.
The menu is still being developed, but Lucas said it will be moderately priced. Weslek described it as basic American restaurant fare with plans to offer healthy organic alternatives.
Two different managers have operated the restaurant during the past two summers.
In 2013, Tammy Moore managed it when it was known as Fresh, but that ended just before Labor Day weekend. Dan Murray, who operates Poxabogue Golf Center’s Fairway Restaurant, replaced Moore, but after the 2014 season, he announced he wouldn’t return.
