Spring Break
Restaurant opens for business
Emily Butterfield
Issue date: 3/14/05 Section: News
"There are two types of customers, one who loves the menu and keeps coming back and one who gets bored with the menu if you don't change it," Harmon said. "We're planning on and will strive to do the best we can to keep everyone smiling."
They also have ideas for special events and theme nights, according to Harmon. Although there are no definite plans yet, they are considering guest chef nights as well as a wine and food pairing night.
"There are a bunch of different ideas out there," Harmon said. "We just didn't want to bite off more than we could chew."
Harmon said they have had positive feedback to the menu so far from lunchtime customers. The restaurant was busy over Spring Break with 101 visitors Wednesday and 109 visitors Thursday, more customers than a "good day at the Nutmeg Grill," Chuck and Augie's Manager Roselyn Lamont said.
"I had to use my waiting list both days," Lamont said.
Lamont said "everyone's been raving" about the dessert du jour, Kentucky Pie.
"The Kentucky Pie is like a warm toll House cookie with pecans," said Jessica Ciccarelli, a 2nd-semester business major and Chuck and Augie's waitress. "It's really good with vanilla ice cream."
Harmon said he expects to see combined business from the movie theater as well as Gampel and Jorgensen events. The restaurant is more visible than the Nutmeg Grill to potential customers, including students. They are next to the movie exit on the first floor instead of "hidden on the second floor," he said.
"I'm hoping more students will come here now," Lamont said. "I think more will realize that we are here."
They also have ideas for special events and theme nights, according to Harmon. Although there are no definite plans yet, they are considering guest chef nights as well as a wine and food pairing night.
"There are a bunch of different ideas out there," Harmon said. "We just didn't want to bite off more than we could chew."
Harmon said they have had positive feedback to the menu so far from lunchtime customers. The restaurant was busy over Spring Break with 101 visitors Wednesday and 109 visitors Thursday, more customers than a "good day at the Nutmeg Grill," Chuck and Augie's Manager Roselyn Lamont said.
"I had to use my waiting list both days," Lamont said.
Lamont said "everyone's been raving" about the dessert du jour, Kentucky Pie.
"The Kentucky Pie is like a warm toll House cookie with pecans," said Jessica Ciccarelli, a 2nd-semester business major and Chuck and Augie's waitress. "It's really good with vanilla ice cream."
Harmon said he expects to see combined business from the movie theater as well as Gampel and Jorgensen events. The restaurant is more visible than the Nutmeg Grill to potential customers, including students. They are next to the movie exit on the first floor instead of "hidden on the second floor," he said.
"I'm hoping more students will come here now," Lamont said. "I think more will realize that we are here."