December 2015 Small Business Startup: Robideau’s Mahogany Ridge Bar & Grill

Robideau’s Mahogany Ridge Bar & Grill

Terrie S. Woodward, restaurant manager. Photo by Jason Hunter, NNY Business.

Terrie S. Woodward, restaurant manager. Photo by Jason Hunter, NNY Business.

By Alan Rizzo, NNY Business

Dressed up with vintage family photos and Adirondack decor, Robideau’s Mahogany Ridge Bar & Grill, 3927 Route 56, promises to be a rustic and affordable destination in north country dining focused on environmentally friendly food, according to its operators.

Terrie S. Woodward, who is running the business with her soon-to-be husband, Bill F. Reed, said Wednesday that owners Kirk and Jeanne Robideau have brought in Brian Hewes, a 12-year veteran chef, to create a “dining experience,” as well as a menu for the more conservative dining crowd.

“He’s really trying to take it up a notch,” she said. “We’ve tried to incorporate fresh as much as possible to bring it up to a different level.”

The menu, which features several seafood dishes such as broiled sea scallops, also includes a variety of burgers, steaks and pasta options. Entrees and pasta dishes range in price from about $11 to $19. There is also a bar menu with crab cakes, poutine and a signature burger called the Mahogany Ridge, which incorporates ground bacon.

Ms. Woodward put special emphasis on the dinner menu’s inclusion of Atlantic salmon, which she said is farm-raised in an environmentally responsible manner, and was researched extensively before being chosen.

“I feel like I’m a salmon snob,” she joked. “That salmon is amazing.”

According to Mr. Reed, the restaurant’s Adirondack-themed decor was chosen because Mr. Robideau wanted to highlight a love of hunting and family, and to create an atmosphere with a more regional feel.

“He’s a big hunter and he enjoys the outdoors, so he wanted to go with an outdoor theme,” Mr. Reed said.

That theme is repeated throughout the dining room with several Adirondack items displayed on the walls, from vintage snowshoes to fishing baskets to Robideau family pictures, one of which features Kirk’s father standing with a bear draped over the hood of a car after a hunting trip.

Mark S. Robideau, the restaurant’s bartender and Mr. Robideau’s brother, said to get it ready for the public, the restaurant’s floors and kitchen were entirely redone, the walls were repainted and a new covered deck was constructed off the side of the building, which eventually will have tables for dining and drinking. He said the establishment’s bar top, as well as the deck’s roof, will also be improved.

Along with locals, Ms. Woodward said, Robideau’s plans to appeal to snowmobilers, hunters and other outdoor enthusiasts. The business also will target broom ball and soccer players, who regularly use facilities directly behind the restaurant.

Ms. Woodward said she and Mr. Reed got involved in the venture because she feels there is a call once again for a restaurant to come back to town, and because they liked the hometown feel it had.

“When Kirk and Jeannie approached us it seemed like a perfect fit,” she said. “This helps put South Colton back on the map.”

Robideau’s opened Oct. 23, replacing long-standing restaurant Mike’s South of the Rock Inn, which closed in September. It employs six people, who work as servers and bartenders and in the kitchen.