'08 Olympics
The comments above are from users of theworldlink.com and do not necessarily represent the views of The World or Lee Enterprises. Participation Guidelines
Note: There is a maximum of 200 words per comment. If you wish to post more, please visit our forum.
New Forest Hills restaurant revealed
Font Size:
By Jack Carrerow, Staff Writer
Monday, June 23, 2008 | No comments posted.
There once was a popular restaurant at the Forest Hills Country Club in Reedsport. Locals were left wondering what might become of the once-popular restaurant location at the nine-hole course.
Now, there’s an answer.
New owner Tom Lewis has unveiled The Forest Hills Restaurant and Lounge, a slightly more upscale version of its predecessor.
Lewis, a former construction worker, was able to lure former chef Nick Kennedy back into the kitchen, and has invested about $80,000 in upgrades and renovations at the restaurant.
“I was tired of working construction, tired of traveling and I am a single parent,” said Lewis, whose 12-year-old daughter Whitney lives with him.
Lewis first looked at a business in Charleston, but opted to stay in Reedsport in the restaurant business.
“I really want this to be a community gathering spot. Not just for golfers,” Lewis said. “I don’t know anything about the food business. That’s why I have Nick, but I grew up in this community. I really love it and love the people. That’s why we’re all working hard to make it a success.”
The head of the wait staff, Rachel Carter, said the main focus will be on the diners at the restaurant.
“I am really emphasizing service in the front of the house,” Carter said.
Kennedy has returned to the kitchen with renewed enthusiasm for a place he cooked in for eight years.
“I will keep a lot of the dishes that worked in the past, but I’ve been given the freedom to design the entire menu and the emphasis will be on freshness and local product whenever possible,” Kennedy said. “And we’ve expended our wine list considerably.”
There is a small lounge with a big screen TV and views of the golf course and driving range out just about every window.
“We’re looking to be a little less casual. The cuisine will reflect that, but the prices won’t,” Kennedy said. “I’ll run specials every day. And because I’ll be buying from local growers and fishing boats, I won’t know my specials until the day I post them.”
Lewis also is starting a service cart to circulate around the course selling refreshments to the golfers.
“The big courses do it, and I figured why not us?” Lewis said.
Now, there’s an answer.
New owner Tom Lewis has unveiled The Forest Hills Restaurant and Lounge, a slightly more upscale version of its predecessor.
Lewis, a former construction worker, was able to lure former chef Nick Kennedy back into the kitchen, and has invested about $80,000 in upgrades and renovations at the restaurant.
“I was tired of working construction, tired of traveling and I am a single parent,” said Lewis, whose 12-year-old daughter Whitney lives with him.
Lewis first looked at a business in Charleston, but opted to stay in Reedsport in the restaurant business.
“I really want this to be a community gathering spot. Not just for golfers,” Lewis said. “I don’t know anything about the food business. That’s why I have Nick, but I grew up in this community. I really love it and love the people. That’s why we’re all working hard to make it a success.”
The head of the wait staff, Rachel Carter, said the main focus will be on the diners at the restaurant.
“I am really emphasizing service in the front of the house,” Carter said.
Kennedy has returned to the kitchen with renewed enthusiasm for a place he cooked in for eight years.
“I will keep a lot of the dishes that worked in the past, but I’ve been given the freedom to design the entire menu and the emphasis will be on freshness and local product whenever possible,” Kennedy said. “And we’ve expended our wine list considerably.”
There is a small lounge with a big screen TV and views of the golf course and driving range out just about every window.
“We’re looking to be a little less casual. The cuisine will reflect that, but the prices won’t,” Kennedy said. “I’ll run specials every day. And because I’ll be buying from local growers and fishing boats, I won’t know my specials until the day I post them.”
Lewis also is starting a service cart to circulate around the course selling refreshments to the golfers.
“The big courses do it, and I figured why not us?” Lewis said.
The World welcomes your comments about stories, and we encourage a robust dialogue on this site. All comments must meet reasonable standards of decency and civility.
Please follow these basic rules:
- No defamatory comments about individuals or businesses.
- No deliberately false information.
- No obscenity or racially offensive language.
- No harassment, verbal abuse, threats or personal attacks.
- No information that invades another person's privacy.
- No business solicitations or charitable solicitations.
Comments that violate these standards will not be posted. Users with repeated violations may be banned from future posting.Comments will be approved throughout the day during business hours. After hours and weekend comments may not appear until the following business day. It may take a couple of hours before comments are approved.
The World generally does not edit comments, but we reserve the right to edit any comment that does not meet our standards.
Close Guidelines