Four hope to win bid to run Hutch's at the airport
BY MARY LANCASTER
Though airport management last week would not release bid documents received from four parties hoping to gain the chance to run the airport restaurant for the next 10 years, the names of bidders were revealed to allow them to discuss their proposals.

This counter has, over the years, become the place where everybody pretty much knows your name.

The documents with their monetary bids remain closed to the public until the airport commission votes on their choice to replace Bill "Hutch" Hutchinson, who decided that after 16 years he is ready for some retirement time with his family. Though there was an airport commission meeting last night as The Independent went to press, there was no certainty a new proprietor would be chosen during the session.

And it is said that the devil is in the details. Whoever becomes the airport's new restaurateur will have their work cut out for them as they attempt to capture the casual ambience Hutch established over nearly two decades at the same time they create new features and improvements.

The four bidders are:

+ Nantucket Restaurant Group LLC, made up of Gary Simanson, who would be managing director, Linda Peterson as food service manager and Richard Bailey as executive chef.

+ Michael "Greg" Mehringer, whose wife Jessica would lend a hand when possible.

+ Barbara Clarke, who wants a little Caribbean flair; and

+ Devon Francis, co-owner of the Nantucket Cookie Company.

Though the lease agreement requires that breakfast, lunch and dinner continue to be served at the airport, each applicant has different ideas of how they would like to retain the affordable, family atmosphere that attracts locals, yet jazz it up a bit to offer variety and aspects appealing to travelers. The new owner is intended to take over by the first of the year.

NANTUCKET RESTAURANT GROUP

Linda Peterson, an island native, said "I don't know anything but the restaurant business." She has worked part-time at Hutch's for two-and-ahalf years, but perhaps is best known for being in the island school system's kitchen since 1991 and its food service director for the last two years. Previously, she worked in Palm Beach, Fla. restaurants.

Simanson worked in restaurants when in college and is now an island resident and financial director for First Capital Management Group. His brother-in-law Richard Bailey is an experienced chef who will move here from Virginia if the three receive the bid award.

Peterson said they want to retain some popular qualities of Hutch's, but also expand its wine list, perhaps introduce vegetarian menu selections and slightly more sophisticated regular entree choices, install a breakfaston the-go line and patio dining, bring in fresh pastries and if possible, return the restaurant's full bar license with a light bite menu. They want to paint the interior, add new kitchen equipment to create an appealing look, and maybe use tablecloths. Still, the desire is to maintain reasonable prices and continue attracting local patrons.

"We still want to keep it a family restaurant. We want to serve all ages," said Peterson. "Our mission is to advance restaurant quality and comfort for the clientele of the Nantucket residents, commuter workers and its traveled visitors."

GREG MEHRINGER

Mehringer has lived on Nantucket since 1986 and is owner of Nantucket Property Services, formerly called Nantucket Odd Jobs. He is former owner of Bosun's Bistro cafe on Old South Wharf, now known as Slip 14 under new ownership. Before moving to the island he bartended in New York City and at North Carolina's Pine Hurst Hotel.

His 30 years in the restaurant world also include managing and bartending in Aspen's Hotel Jerome and Krabloonik. After moving here he managed the bars at the White Elephant and Harbor House, helped run the Rose and Crown, ran his cafe, and since has written business plans for small restaurants on the Cape and the mainland's south shore.

While maintaining some traditions and a family atmosphere at Hutch's, Mehringer believes that "fast casual," the popular, growing restaurant model, would work well at the airport. The concept is for customers to order and pay at a counter, designate whether they want to eat on premises or take-out, then pick up their food when their number is called. The idea would not prohibit on-site dining, but would offer quick service at reasonable prices.

Mehringer also hopes to move the take-out counter closer to the restaurant's terminal entry door, introduce lots of fresh foods, innovative flavors and condiments from a variety of cuisines, offer pastries and begin barista service for coffee lovers.

DEVON FRANCIS

Francis has lived on the island more than a decade and is now part owner of the Nantucket Cookie Company and manages Tacos Tacos and Joe's Grill. He also has his business called Allocakesion and used to run The Shack with Tacos owner Bart Gangemi. Francis attended culinary school and was a pastry chef at The India House during his 20 years in food service. With a wife who is a nurse and two small children, he has established roots here.

As with others bidding for the restaurant, Francis would like to paint and brighten up the interior as well as make seating more comfortable and have an overall appealing setting for all its patrons, especially local folks and families.

He recognizes the need to continue serving solid breakfasts and good take-out service, but would like to make changes to the menu such as catering to the island's growing ethnic groups. "So no one would feel left out," he said. Other ideas are to gear menus to the changing seasons, and essentially offer differing selections so people are not always facing the same choices every week or month.

BARBARA CLARKE

Clarke has lived on Nantucket for six years. A native of Jamaica, she gained her first restaurant experiences there cooking and waitressing. She would like to spice up the traditional Hutch's menu with more Caribbean flavors and special dishes such as ackee and saltfish and oxtail, rice and beans. Otherwise, her intent is to continue offering similar family-style meals in the Hutch's tradition. At this point, she has no plans to change the decor.

"It's a challenge," she said of running a busy airport restaurant. "I will be happy for whoever wins."

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