On Thursday, June 3, Drumlins Country Club will celebrate the grand opening of its new restaurant, Bistro 1926. In a nod to the club’s nearly 100-year history, the name of the restaurant is a reference to the year the club opened.
The opening marks the start of an exciting new era at Drumlins. A new chef, Scott O’Connell, was brought on board in early May to revamp the menus for the club’s restaurant, catering and refreshment stand. He has brought an elevated new-American cuisine to Drumlins, offering a variety of sandwiches, pasta dishes and entrees on the menu.
A soft open last week introduced the new dishes to staff and members of the club’s executive boards. It also allowed a sneak peek at the new space, which has been renovated by the University’s Office of Campus Planning, Design and Construction. Reviews from club members have been overwhelmingly positive so far, says Laura Massa, catering and event sales manager at Drumlins.
The revamp of the restaurant and kitchen space is the first step in a gradual refresh of the club and its property, says Chris Myslow, the club’s new director. In addition to the renovation of the interior dining space, new netting was recently installed on the driving range, accompanied by landscaping updates. The pool was reglazed in time for Memorial Day and the traditional opening of the club’s summer season. Future upgrades to the catering and events spaces are in the works.
“We are very excited to open Bistro 1926 and to welcome the University community, our valued Drumlins members and the general public back to our newly-renovated restaurant,” says Myslow. “With a world-class chef and outstanding customer service, Bistro 1926 will serve as a true leader in food service in our area. This is an exciting time at Drumlins as we continue to grow and serve the community.”
The restaurant will serve lunch and dinner daily from 11 a.m. to 10 p.m. (9 p.m. on Sundays). Members of the general public are welcome to dine any time the restaurant is open.
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