Nantucket Restaurant Group chosen to take over Hutch's
BY MARY LANCASTER
"I'm tickled pink. I think this is so cool," said native islander Linda Peterson after learning last week that the Airport Commission picked Nantucket Restaurant Group LLC as the new proprietor of Hutch's at the Nantucket air terminal.

NRG is a partnership including Peterson, who will be food service and dining room manager, resident Gary Simanson, who will be managing director, and his brother-in-law Richard Bailey, who will be executive chef. Though they have yet to settle on a name, the trio will take over the business by the first of the year under a 10-year lease. Bill "Hutch" Hutchinson has decided to retire after running the family restaurant for 16 years.

Bailey will be moving to the island. The three will meet soon to discuss the details of their menu, have the restaurant's liquor license transferred and plan a schedule to repaint Hutch's interior. They intend to retain the current staff.

"I am very pleased at the opportunity and look forward to serving the community, the tourist traveler and the commuting workers with what we want as an approachable menu with really great food at an affordable price," said Simanson. "That's our goal - to try to stem the tide. My goal is to be very respectful to Hutch. I know it has to be an emotional experience for him to let it go, so we want it to be as comfortable as possible. We will meet with airport representatives and Hutch to work it out in the best interest of all. We're truly looking forward to it."

NRG was chosen last Tuesday night over three other applicants including Greg Mehringer, Devon Francis and Barbara Clarke. A subcommittee reviewed each proposal and made its recommendation to the commission. The NRG bid was titled "A strategy to keep things simple in uncertain times" and offered to pay a rental rate of $50.50 per square foot, subject to consumer price index adjustment and a percentage of gross receipts.

The proposal addresses operation of the restaurant before, during and after the planned terminal renovation. Changes besides decor include a full bar area, expanded wine list, enhanced take-out area and free 24- hour a day coffee, computer, printer and Internet site. More fresh ingredients and from-scratch items will be added to the menu along with a higher grade of meats. The hours will lengthen to 10 p.m. with the free coffee and fresh to-go selections available around the clock.

NRG also plans to immediately offer daily commuter meal packs in snack and meal sizes for in-flight consumption; a worker lunch pail coupon program with lunches at a reduced price; a variety of daily specials, meal catering for private flights and an outside dining area.

Peterson is well-known to islanders for her many years with the kitchen of the local school system and is currently food service director. She is also experienced in management and administration, supervision and training and is considered a community leader. Besides being with the school system since 1991 she has worked at Hutch's since 1995. Prior to that she was at Cap'n Tobey's and the Colony Hotel in Palm Beach, Fla.

Bailey is executive chef at The Club at Cordillera in Edwards, Colo. Prior to that he was executive chef at the Lakewood Country Club in Dallas, at California's Sushi Ran in Sausalito and at the Marin Country Club in Novato, Calif. His career began as lead line cook in 1990 at the Sonoma Mission Inn and Spa. He is a certified chef and has won honors and awards since 1986.

Simanson is managing director of First Capital Group LLC, a banking advisory firm specializing in mergers and acquisitions, and has been with the company since 1997. He has also been senior vice-president at FTN Financial Capital Markets, an associate general counsel at Union Planters Corporation and a private attorney.

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