‘Dining on the Diamond’ hits the road
Field of Dreams operators bringing PawSox’ creation to Iowa
PAWTUCKET — If you make a favorable impression, they will ask you to come.
“You” in this case is the Pawtucket Red Sox and the buzz the organization has generated since introducing the “Dining on the Diamond” concept that’s allowed fans to enjoy McCoy Stadium from a different angle. “They” are the operators of the Field of Dreams site that’s located in Dyersville, Iowa.
On Monday, the PawSox announced they are taking “Dining on the Diamond” for a road trip. In a matter of a few weeks, one of baseball’s most iconic playing surfaces will be transformed into an outdoor restaurant where the concept closely resembles the operation in Pawtucket.
“The folks in Dyersville read about our program and expressed some interest and felt like [the actual Field of Dreams movie set] would be a natural place to try and expand the program,” said PawSox Executive Vice President Dan Rea when reached Monday. “It’s certainly a testament to our organizational strength and capacity to try new things. This whole concept was a twinkle in our collective eyes 4-5 months ago.”
Two weeks ago, Rea was part of a PawSox delegation that paid a visit to the Field of Dreams location. The trek to the Midwest represented the next phase in a partnership between Iowa-based Go the Distance, LLC, and Diamond Dining, LLC, the title given to this brave new world of outdoor hospitality that the Triple-A franchise boldly entered into when it
became clear that COVID-19 would impact the 2020 Minor League Baseball season.
“What struck me is how much the site looked like an actual movie set. The house used in [the 1989 sportsthemed drama] is still there. The field looks like you can play a game on it right now,” said Rea, who was impressed with how active and wellkept the site was. “There were 20-25 tourists when we arrived. Some were playing catch, others were sitting in the same stands where James Earl Jones delivered his wellknown monologue.”
When “Dining on the Diamond” was launched at McCoy the first weekend in June, it was viewed as a short-term plan to bring a handful of fans to the ballpark. The fate of the MiLB season had yet to be finalized and word had yet to come down about Pawtucket serving as the alternate training site for the Boston Red Sox taxi squad, which provided challenges in their quest to ensure the restaurant atmosphere would remain in rotation on weekends.
“The Red Sox were willing to work with us, but we had to get creative. There are parts of the building that aren’t available,” said Rea. “When we re-started Dining on the Diamond in late July coupled with the Red Sox program, our staff was nimble and flexible enough to adjust accordingly.”
In no time, the chance to eat and drink in the outfield struck a chord with those looking to make one last McCoy memory before the Triple-A franchise relocates to Worcester. At last check, the waiting list stands at 3,700 total groups – a large sum that has prevented the PawSox from publicly advertising that spots are available.
“We always said that if we delivered really good food within the ambiance of a ballpark and the service is mediocre, that wouldn’t resonate. You need the food, you need the service, and the personnel to execute it,” said Rea. “We’re proud of the fact that our staff has done such a great job in putting everything into place.”
Officially, “Dining on the Diamond” with a Field of Dreams twist begins Sept. 1112, a Friday and Saturday. If the weather cooperates, the operation will be a weekend staple through October.
“We’re going to apply the same formula that we’ve been using in Pawtucket but also hire some people from [Iowa’s] neck of the woods … folks who can help us run the program well,” said Rea. “We don’t think we’ll be diverting attention or resources away from Pawtucket. It’s about augmenting and complimenting what we’re already doing. One thing we’ve learned is that the program is replicable and teachable to others. We’re just going to lend our secrets to their operation.”
Currently, “Dining on the Diamond” at McCoy is up to 42 socially-distance tables, a jump from the 33-table arrangement that was in place at the onset. Rea anticipates that in time, 42 tables will be spread across the Field of Dreams space. Under the direction of PawSox Executive Chef Tom Whalen, the Midwest location will include cuisine that complements its surroundings as well as take a page from Pawtucket’s menu.
“I don’t think size has ever been the limiting factor in Pawtucket. We found that 42 tables is a nice sweet spot in terms of operations. If we asked one server to cover 12 tables, that would have diluted the quality of the service,” said Rea. “We want to find that sweet spot [in Iowa].”
Rea anticipates that he’ll head to Dyersville a couple of times to check in with how “Dining on the Diamond” is faring and being received.
“We’ll have good people on the ground out there,” said Rea, noting that information about “Dining on the Diamond” at McCoy is forthcoming. Right now, the PawSox plan to take Labor Day weekend off.
For more information about this unique partnership, visit www.diningonthediamond.com.