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 The Largest Culinary Project Outside of Boston this Fall - 
The Gibbet Hill Grill in Groton, Massachusetts


Groton, MA . .August 23, 2004 -  The largest culinary project outside of Boston this fall is surely The Gibbet Hill Grill and The Barn at Gibbet Hill, an ambitious undertaking by a family whose background includes computers, investment banking, and creative writing, but not restaurants.

On a 300-acre farm 40 miles northwest of Boston, designer Peter Niemitz (Capital Grille, Legal Sea Foods, ‘Cesca, Clio, The Olive Group, Bugaboo Creek) has turned two classic red New England barns, circa 1900, into a casual/upscale restaurant seating close to 200 on two levels (the Grill) and an adjacent function hall (The Barn).

The project is the culmination of a years-long effort by the Webber family, Steven, Nancy, Josh, Jed and Kate, to preserve the rural character of this town by preventing residential development on a parcel of property known as Gibbet Hill Farm. They purchased the land in 2000 for over $10M and worked tirelessly with the town, the state and various agencies to create conservation land that can be enjoyed by the public indefinitely.

As a result of this endeavor, the Webbers became local heroes in Groton months before they’d broken ground on their culinary enterprise. Despite their inexperience in foodservice, Josh, Jed and Kate will act as co-owners of the two properties, with assistance from seasoned consultants, managers and marketers.

So far, it’s working. Less than eight weeks to Grand Opening, the menu’s been finalized, barware has been chosen, and several social events have been booked for the Barn.

In addition, a network of trails have been created to allow public access to the land, which includes the remains of a stone hunting lodge, an apple orchard, and a herd of black angus cattle.

The Gibbet Hill Grill will serve dinner seven nights a week. The menu features New England comfort food such as chicken pot pie and meatloaf, as well as fish, seafood and casual fare like pasta, sandwiches, burgers and salads at moderate prices. Grilled signature cuts of black angus and USDA prime beef will be a specialty.

Designer Peter Niemitz describes the Grill as "an updated traditional aesthetic within a resurrected rustic space." The restaurant is dominated by a 40’ stone fireplace. A modified silo attached to the rear allows unique private dining in-the-round, with superb views of Gibbet Hill.

The color palette for the restaurant, its exhibition kitchen and prominent bar uses black oak, stone, steel, taupe and natural linen. General Contractor is C.E. Floyd of Bedford, MA.

The Barn at Gibbet Hill, situated just a few hundred feet away, is designed to become the location of choice for brides and/or area businesses seeking a country setting for wedding receptions or corporate retreats. A deck, patio and windows overlooking acres of green hills provide a peaceful and bucolic backdrop that can’t be duplicated in the city. Custom menus and an extensive wine list will be offered.

The Gibbet Hill Grill
at 61 Lowell Road
Groton, Massachusetts
Also See: Boston Culinary School Sees Unusual Jump in Number of Career Changers / May 2002

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