The deal has been sealed and the new owners are in the house at Harry’s Hideaway! They will be closed on Tuesday while they prep for opening on Wednesday. That’s Harry and Adele on the left and the new owners Chef Mike and his wife Kristy on the right.
Hi everybody! I’m not alone in the kitchen anymore! I’ll be working with Chef Michael, the new owner (as of July 30th) of Harry’s Hideaway! Two weeks of indoctrination coming up, so we’re going to be making items that have been mainstays in my cooking for over the past 25 years. That includes all the items on our regular menu and some of the most popular specials. Crab Cakes, Ratatouille, the Ribs, the Potatoes, etc. and some specials. This week we’re going back to basics with bread making a comeback along with pizzas! So the Smoked Duck Pizza is back and so is the Fig Prosciutto Pizza.
So come on in and meet the new Chef!
Lobster is back! I had to do Lobster BLTs one more time! This version has lobster and shrimp in a lobster roll dressing with bacon, tomato and mixed greens that are heavy on the arugula and its in a wrap for easy eating. The ones on croissants were just too messy. I also have Smoked 10 ounce individual Meatloaves that I’ll be serving with mashed potatoes and gravy and some green beans. That’s the kind of comfort food that mom used to serve us kids back in the day. As a kid I had a peculiar habit of eating the items on my plate one at a time, saving the best for last. So I would eat all of the green beans (the worst). Then all of the meatloaf. I thought the mashed potatoes and gravy was the best, so they were last! My parents (in the photo up above) finally noticed this and I could remember them trying to get me to mix all the food together in one bite, but I would have none of that! I guess they were just happy that I ate all the food put in front of me! Liver and onions was tough though! 🙂 I’ve got some other specials going on so stop on by.
Also, the new chef/owner is going to be working with me starting next week so be sure to stop by. I think the new guy looks just like me and you’ll have a hard time telling us apart! Except he is about 30 years younger than me, so it might not be that hard! We’ll see!
About gift certificates: We don’t have many outstanding gift certificates, maybe just one or two. But if you have one, please use it before July 31st because they will not be valid once the new owners take over on July 31st. Use it for the lobster!
I got some whole chickens in and I’m going to do Chicken Oreganato, a dish I used to do back in Chicago a lot, but its the first time here. Took me 8 years, but better late than never! Its roasted lemon chicken served with roasted potato wedges and peas in a Oregano flavored sauce. I also have wild mushrooms! I am primarily using them in a pasta dish. To that pasta dish you can add chicken, shrimp or oysters, or leave it just mushrooms. Or, I can make you a oyster mushroom appetizer with no pasta for a delicious twist on Oysters Rockefeller (that’s my test version in the pic above)! I made some fresh basil pesto and we’re doing our version of Salad Caprese with vine ripened tomatoes, fresh mozzarella and our pesto! Or we can make a pesto pasta for you with shrimp or chicken! Oh, by the way, Cape Capensis is back!
Big news! Some of the new owners are coming in for dinner Saturday night. Here’s your chance to get to meet them before we fully transition!
In honor of 4th of July, burgers are back! I also have more Salmon/Shrimp sliders, Grilled Shrimp with Bacon, Guacamole and Chipotle Aioli Sandwiches and a few other items up my sleeve. Don’t forget, we’ll be closed on the 4th. Oh yes, Blackened Mahi!
We had a lot of fun while on vacation in Seattle! Lots of food (and drink) and a whole lot of laughs! I’m going to be doing some specials this weekend and next week that have been inspired by some of the dishes we had there and that includes a lot of seafood. I’m going to do a salmon/shrimp burger on Croissant. I’m also going to do a Grilled Shrimp Sandwich on Ciabatta with Arugula, Bacon, Guacamole and Chipotle Aioli. I’m going to do Blackened Mahi and serve it with Asparagus Salad and a few other things. I’ve got grilled Lamb Chops. I’m also planning on doing Fried Chicken with Mashed Potatoes and Gravy. Please note, I said “planning”. I have a lot of things to do, so hopefully I’ll get it all done!
This is the grilled shrimp sandwich I had while in Seattle. I hope mine is half as tasty!
Good news everybody! New owners are scheduled to take over Harry’s Hideaway sometime in July! And its interesting that the husband is the chef in the kitchen while the wife is the hostess/waitress working out front, just like the Harry and Adele team! However, this new team has a ten year old daughter! They’re putting a lot on the line by taking over Harry’s Hideaway, but if you show these people half the love and support we have received over the years, they are going to do great! The new chef wants the recipe book! That means the food that Harry has been doing over the years will continue. And for those of you who like the variety of our specials, that will continue too!
Harry and Adele are taking a little time off, so the restaurant will be closed till the end of June. We will reopen towards the end of June or the beginning of July. Stay tuned…!
… we may have sold the restaurant! But you never know until its over. So keep your fingers crossed. Sorry about cancelling the event on Father’s Day, but the good news is after we come back from vacation, we’re going to keep the restaurant open until the new owners take over. Don’t forget, not a done deal, but it looks good. Hopefully sometime in July.
In the meantime, come on in for some good food!
Hi everybody! Well, we’re getting close to retirement! Harry’s Hideaway will close in another 20 calendar days and that’s just 15 more dinner services! Father’s Day, which is Sunday, June 17th, will be the last day that we’ll be open to the public. We will be open that day (we’re usually closed on Sundays) from 12 Noon to 2pm to say goodbye and sell food to go. We will not be taking reservations for that day or having any sit down dinner service. Its just food to go! And to say goodbye to Adele! People can say goodbye to me, but its really Adele that everyone’s going to miss!
In the meantime, I’ll be doing Southwest Meatloaf as a sandwich or a dinner, got some Pork Shanks going and also doing a Charcuterie/Cheese Platter for a fun nosh-able dish! Got Bleu Cheese for a Bleu Cheese Apple Salad with Walnuts. Also, getting in some Tallegio Cheese and Goat’s Cheese for the platter. I am planning on having some Chicken Saltimbocca and I have a few other items up my sleeve!
So… stop in soon!
Starting this week we are closed for lunch. Harry can’t take the long hours on his feet, so we’re back to being open for dinner only, Tuesday through Saturday. We’ll open at 5:30PM and close somewhere around 7:30PM. So we’re opening up a little later, but staying open a little longer. Think of it as “more daylight savings time” summer hours! So Harry will be back down to a 7 hour day (prep time + 2 hours open + clean up time) and that should help his feet and lower legs.
OK enough about Harry and his legs and the hours, let’s talk about the menu and specials! Since we’re not open for lunch, pulled pork and hamburgers are going to become a thing of the past! Sorry. But you will be able to get them for a little while longer. We’re doing Walleyed Pike this week as our fish special and Veggie Pasta with Meatballs as our pasta special. We also have Smoked Salmon and Potato Pancake as an appetizer and we have an Apple Bleu Cheese Salad with Walnuts.
On a final note (literally), there’s not too much left of May, and June will see us on vacation for a week and several days. Plus, we’re not planning on being open in July and August. But we are talking to a few people about buying the restaurant, so maybe that can be averted! We’ll see. So come on in while you can. This has been a great little restaurant for me and Adele and we want to thank each and everyone of you for making Harry’s Hideaway a success.