My City September 2022

“In 2006, we re-named the restaurant and remod eled,” Nick Sorise shares. “We wanted it to have a more casual feel. Fenton has changed tremendously over the past 25 years and we wanted to meet the needs of our customers.” Gone are the white linen tablecloths, he points out, and the formal dining room and menu o erings are more casual. e addition of the very popular outdoor patio at the Fenton Tavern & Grille occurred in 2016, which created seating for 40 guests. Other recent updates in side include new planked

fresh food’.When it’s gone, it’s gone.” A longtime favorite that has remained on the menu are the fried frog legs, which are served all you-can-eat on Wednes days and made from a secret recipe. Other classic favorites include Oysters Rockefeller and baked escargot. “We give our patrons a lot of choices,” states the owner. “Our most popular entree is the lake perch. People just love our lake perch!”Diners also enjoy the rich and creamy shell sh bisque made with lobster, crab and clams. 

ooring in the grill room and the private room. Sorise admits to going through some challenging times over the years. On Easter Sunday in 2017, a re tore through the kitchen causing extensive damage. ey reopened in September 2017. e shut down during the pandemic was another challenge, as it was for most businesses. Rising costs and supply issues have been a more recent problem. What the restaurant is known for is the delicious food. Gradual changes

have been made to the menu, including the addi tion of three more salads. ere are also two new po tato side dishes, including the yummy Hotel au gratin potatoes with jalapeno. Customers can enjoy a variety of fresh sh on the menu prepared six di er ent ways – sautéed, char broiled, blackened, cedar planked, pecan-crusted or broiled. “Fresh sh is the heart of our menu,” says Sorise. “Our motto is ‘serve

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