Players may have been buzzing around the River Bend Golf Course for weeks, but a recent night was extra special there, because village and Park District officials held a ribbon cutting to formally open Wheatstack, a newly refurbished eatery and tap which replaces the former View restaurant.
Mayor Joe Broda called the venue as an “enrichment to the village of Lisle.”
“This is a fabulous place and something that has been a hit with people locally for some time,” Broda said. “The Wheatstack will be a destination place for people both in and outside the community, and represents yet another hidden jewel here in Lisle.”
Park officials wanted the venue to reflect a Midwest theme, as well as tie the Midwestern history of Lisle and the farmland original settlers used into the dining experience.
Investment in the new eatery included just over $130,000 in expenses including almost $60,000 for consulting fees and another $71,000 in facility improvements like new kitchen equipment, seating, lighting fixtures, carpet and signage, plus repainting of the entire facility.
Park Director Dan Garvy said the new concept reflects Lisle’s “small town appeal and high standards of service and quality.”
“We’re grateful for all the help we received throughout the transition, mostly from local businesses and contractors, and we’ve already received numerous compliments on the new décor, new menu and improved quality of the food and service,” Garvy said. “More importantly, we’ve seen an increase in sales over last year at this time despite the poor weather’s impact on outdoor seating. Right out of the gate we believe we have a winner.”
A group of about 30 people including Park District, village and Chamber of Commerce officials gathered outside the restaurant shortly after 5 p.m. to watch as Broda led a countdown and cut the ribbon with a pair of 4-foot scissors.
New head chef Rich Mancini later promised that the scratch cooking he performed at former jobs at Gibsons and the Turnberry Country Club would be the hallmark of his work here in Lisle.
“I’ve pretty much been given the freedom to design the menu here with the exception of a few favorites like meatloaf that we have brought back from the former menu,” Mancini said. “We plan to use local ingredients as much as possible and make as many things as here on the premises as we can.” Chamber of Commerce officials like President and CEO Tom Althoff said the remade venue is already creating a buzz around town and that officials are looking forward to seeing the restaurant take off.
“The group that put this together did some good research, and I think it’s going to have that ‘down home’ sort of feel that people want,” Althoff said. “The right pieces are certainly in place.”
Sonny Smith, a member of the Chamber of Commerce’s Board of Directors, predicted that Wheatstack would become a destination for those in the area. “My wife and I have actually started to seek out various golf courses around Lisle in order to try their restaurants and this is truly one of the better eateries we have found,” Smith said. “The fact that people can eat ‘alfresco’ is great and there is no question that Lisle needs more restaurants.”
Lisle resident Janice Connolly, who designed the remake of Wheatstack, said she was pleased with the finished product.
“There is a nice feel to the building now and the little accents that include the lighting and the wheat decorations have added a nice touch without being overpowering,” Connolly said. “I’m really happy with how this all turned out.”
Article by Sun-Times Media, LLC
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