When Wayne Katerski arrived at the Landmark Resort nearly five
years ago as the food and beverage manager, it was time for a
change at the facility's venerable restaurant.
"We were a supper club with a fine dining atmosphere and the trends
were showing that you had to be a really high end one to be
successful," Katerski said. "We looked at the next trends that
seemed to be strong; the pub and grill atmosphere was starting to
In place of the Egg-Harbor-area super club came Carrington Pub
& Grill, intended to be a more casual space. Over the past
few years, the formula has proved to be successful, as the
restaurant has not only maintained its resort and out-of-town
business, but has also become a more popular destination for locals
during the off-season.
"We've seen a lot more local folks than we've seen for years and
years here," Katerski said. "That's been a real driving force
for our year-round business."
It wasn't just the menu that was revamped. The restaurant
got new flooring, tables and chairs, and a nearly 2,000 square-foot
deck was added, providing customers with a commanding view of the
waters of Green Bay.
"Number one, I hope (our customers) have a great meal and great
service. I hope they can enjoy themselves too. We have a
really friendly staff that really enjoys what they do," said
Katerski. "We want our customers to come back and keep having those
Of course, those good experiences start with the meal. When
putting the menu together with Executive Chef Fred Menger, "We
talked to a lot of vendors about what the other restaurants were
running. We wanted to be unique. We wanted to be the
trend setter," explains Katerski.
You can find that throughout Carrington's menu. Their top
seller is the Focaccia Patty Grill, which puts new twists on the
familiar burger. It starts with a half-pound certified Angus
patty, which is grilled with sautéed onions, topped with cheddar
and Swiss cheese and served between two slices of a tomato-herb
focaccia bread for $10.
The main entrees also show a similar flair, from a grilled
chicken breast topped with spinach-artichoke sauce ($13), to a
twist on the familiar surf and turf, here featuring a
Burgundy-peppered top sirloin steak and shrimp served on a pure
sugarcane skewer ($20).
The expansive menu has plenty of options for folks with different
tastes or hankerings. Along with the entrees, there are more
than a dozen sandwiches, hand-tossed pizzas made to order, and the
traditional Friday-night fish specials. There's a children's
menu for those with smaller appetites. There will also be
additional items available in the spring and summer at the
Apart from the burger, Carrington's other main signature item is
the house soup - a butternut squash soup ($4.50). "It's very
good," Katerski said. "It's rich with apples, cinnamon and
squash. It's almost like a dessert soup."
Speaking of desserts, Carrington Pub & Grill offers those,
as well. This includes a twist on probably the most familiar
of Door County sweets - cherry pie. In this case, the Door
County Cherry Crisp is an individual pie that features a crisp
crumb crust. It's baked to order and then topped with ice cream
Rounding out the menu are a number of appetizers, from Santa Fe
Nachos and white cheddar cheese curds, to a hot artichoke dip
($9.50), which is the most popular. The dish, which mixes
spinach and artichokes in a creamy Parmesan sauce, is served in a
fresh sourdough bread bowl. "It's very cheesy and tangy,"
Katerski said. "It puts other artichoke dips to shame."
The key to the restaurant is to provide high value without
compromising the quality. "In the fall we added a new steak,"
Katerski added. "We went through six or so before we found one
that would be the best value to our guests. One thing we are
really committed to is that even with rising costs, we won't cut
back on quality."
There is more than food at Carrington's. Entertainment such
as karaoke and music runs throughout the year. During the
off-peak months, there's comedy club.
And the spring also marks the return of the deck. "We have
seating out there for 50 people," said Katerski. "It has an
Door County Magazine | Spring 2010
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