Forget the sophisticated eateries of Manhattan or San Francisco, but The Quarry, a fine-dining restaurant located in Monson, Maine, 60 miles northwest of Bangor, has outdone them all by being named the 2023 James Beard Award winner for Hospitality. Despite Monson’s only having a population of 609 people according to the 2020 census, the hospitality offered at The Quarry surmounted all of its competitors.
Founded by Marilou Ranta in 2018, The Quarry offers a $95, seven-course, prix-fixe menu, consisting of appetizer, entrée with salad and dessert, with beverages and liquor extra. It’s open from Thursday to Sunday evenings and has only one seating nightly at 6 p.m. or 6:30 p.m.
The main entrees are usually filet mignon or halibut and appetizers include tuna tartare, duck breast or lamb, with some flavor of crème brulee for dessert such as toasted coconut, strawberry or vanilla. Menus change seasonally, but it’s not farm to table, since it’s tough to find enough suppliers in central Maine, she suggested.
It’s Like Dining at the Chef’s Home
Ranta’s hospitality derives from her upbringing in the Philippines. “Our cultural philosophy is that everyone is welcome and that food is a gift to be shared with anyone who enters our home,” she explained. Hence, coming to dinner at The Quarry is like coming to dine at Lulu’s house, she suggested, using her nickname.
She described its outlook on hospitality, as, “Be comfortable. Stay as long as you want. Your table is yours for the evening. Relax and hang out.”
Most of her staff is in their twenties, and hence, open to feedback and being trained. “I teach them the way I want them to treat people, with respect and kindness,” she noted.
Her staff consists of one bartender and two or three servers in the front of the house, and four to five people in the kitchen area, consisting of her as chef, a sous chef, a salad/dessert prep chef, a dishwasher, and an extern from her alma mater Eastern Maine Community College.
It can accommodate 30 to 35 people nightly. Beverages cost from $2.50 to $15 and consist of house wines, local craft beers with non-alcoholic options.
Sit Down and Relax-No Rush
Why only one seating a night, which reduces its revenue? Ranta replied that, “We do not flip tables so the table is the guests for the evening to allow time to relax with their food and their company.”
When the guests sit down, the server comes over, introduces themselves by name, shows them the menu and asks if they want a drink. “It’s all very casual,” she says, despite prix-fixe eateries being known for being snobby.
“I tell the server to smile, introduce themselves, get to know the guest, give them what they need and make them feel comfortable. Be honest. If you don’t know much about the wine, tell them that,” Ranta noted.
Ranta described its cuisine as “American with Asian flare, mostly Filipino flavor,” based on her Philippine background. She adds Filipino spices and fruits to give the traditional American cuisine what she calls “an Asian twist.”
Her target audiences varies by season. Locals support the eatery year-round, but from June to October, tourists gravitate there in greater numbers. Many who own summer homes come back year after year, often several times a summer.
The restaurant is also a family affair since her daughter Esa works as a server and sometimes in the kitchen, and husband Bill isn’t a regular, but helps out.
They also own an Airbnb called the Quarry cabins consisting of two cabins and a house on the same property.
Yelp consumers drew raves
On Yelp, some guests raved about dining at The Quarry. Bill from Scarborough, Maine called it, “a truly magical spot run by some of the most welcoming, friendly people I have met. They truly treat their friends like old friends or close family. Lulu limits seating so she has time to visit each of her guests, but is never intrusive.”
Kelly from Williamsburg, Va., added that their waiter Christian “was helpful and knowledgeable about the menu. Our children have food allergies but Marilou and Christian made sure that our kids were comfortable with their orders.”
How has winning the prestigious James Beard Award affected this eatery? “We’re booked out into August already,” Ranta responded in mid-July.
She admitted that the exposure has been a bit “overwhelming. But it’s fun to see newcomers and welcome new friends from around the country to experience us first hand.”
Though she’s reluctant to offend her competitors, she indicated that too many restaurateurs worry more about their revenue goals than their hospitality. “It’s not all about the money. It’s about meeting people, some becoming your friends, and getting to know people who might otherwise expect your restaurant to be snooty. Come in; enjoy yourself “ is her maxim.
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