Lobster. Steamed mussels over pasta. New York strip steak grilled to perfection.
Sound like a posh New York City bistro? Actually, these are just some of the items offered on the menu at the Sea Grape. Fairfield University’s most popular bar. The Grape hopes to upgrade its image without losing its traditional student base.
In efforts to dispel the myth that the Grape is merely a relatively cheap bar where students stumble in to get loaded, the tavern has significantly changed its menu over the last two years.
Gary DeeVes is a Culinary Institute Association graduate who has been the Sea Grape’s manger and head chef for the last six years. DeeVes created a menu that he feels capitalizes on the Grape’s seaside location-offering an array of seafood dishes, as well as its quintessential image with a plethora of classic appetizers and burgers.
According to DeeVes, the most popular item on the menu is the new surf ‘ turf special. Also offered are a variety of other dinner choices, ranging from shrimp scampi and snow crab legs to baby back ribs.
For those students who believe no meal is complete without a side of fries, there are five burger choices as well as the old favorites such as crab cakes, chicken tenders, and onion rings. Entrées range in price from $9 to $16, while the burgers and appetizers run between $3 and $8.
“We are trying to offer an extensive food selection to cater to a more diverse cliental, without losing our local watering hole appeal,” said DeeVes.
Formally the Nautilus, the Grape was established in the 1920’s, before the university even existed. Since its inception, it has served as the corner stone to the social scene down at the beach.
“I wanted people to feel like they were walking into my living room,” said Steve Levine, owner of the Sea Grape. “Most of the decorations and furniture inside I took straight out of my house. I want everyone to feel comfortable and at home.”
The new menu is geared not only towards the day crowd, which is comprised mostly of year round residents, but also towards students. On average, between 15-20 college undergrads eat at the Grape each weekday and Levine hopes to increase this number.
“You [students] don’t eat; that is, aside for the 7-ll burrito at 4 a.m.,” said Levine. “College kids are willing to spend money on almost everything but food so this new menu is an effort to offer you some nutrition in your diet.”
Some students have been tempted to try some of the higher priced dishes on the new menu while others are still hesitant, seeing the Grape as an establishment that should just stick to classic bar food, like wings and burgers.
“Yeah, I’ve eaten at the Grape,” said LeAnn Gould, a fifth year accounting student. “I had the barbeque chicken,(and) it wasn’t bad. It’s great that a place in walking distance offers decent food and good drink specials.” (Such as buy one beer, get one free every weekday from 12 noon to 8 p.m.)
“I tried the coconut shrimp,” said Chris Rodeschi, ’03. “I would probably order it again. Good for the Grape. I’m glad to see our bar cares about its image. It’s been looking a little run down; maybe this new menu will inspire some renovations.”
Other students, however, hadn’t been as adventurous.
“Are you serious? I wouldn’t get that stuff at the Grape,” said James Cahill, ’03. “It’s a bar! I love the $2 student menu, but I would never order steak or anything. That would be like going to Duchess and ordering sea bass- not gonna happen.”
In addition to the new menu, the Grape is seeking a permit in order to offer outside dinning in the fenced-in atrium and is starting to replace the older televisions and signs with more modern boxes and neons. The establishment also sponsors a softball league and supports charitable organizations.
With all that is being done to refine the Sea Grape’s image, the original Grape still shines through.
Paper mats still cover the tabletops, the game is still blaring over the 12 TV sets, and the $2 student happy hour specials are still the most popular items.
The Grape still doesn’t accept credit cards, and the plastic silverware is still wrapped in disposable paper napkins.
“I hope it never changes,” said Caitlin Gilligan, ’03. “The Grape is always a good time. You can put a wolf in sheep’s clothing, but it’s still a wolf. That’s the way we like it.”
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