The Oneida Daily Dispatch (Oneida, NY)
Six new eateries offered at Food Hall
“You’re looking at a very unique food court because this is the only one like it.”
— Ray Halbritter, Oneida Indian Nation Representative and CEO
VERONA, N.Y. >> Six new restaurants in 93 days.
That is the Turning Stone Resort and Casino’s latest feat as it continues to expand and remodel its dining and entertainment services.
A ceremony on Thursday celebrated the successful opening of the latest batch of restaurants.
“You’re looking at a very unique food court because this is the only one like it. You look at the names of our food outlets and there is no place in the world you’re going to find them,” said Oneida Indian Nation Representative and CEO RayHalbritter, thanking Turning Stone Executive Chef Ron Ross and his team for their hard work and dedication in helping open the new Food Hall. “We’ve been an awardwinning premier destination for years by constantly innovating and never duplicating. We’re always looking to create the best possible experi- ence for guests.”
In addition to upgrading guest experiences, the renovation also allows Turning Stone to hire 80 culinary positions, including supervisors and kitchen managers, sous chefs, cooks and counter servers.
The latest development of a culinary renovation dating back to the opening of TS Steakhouse, Upstate Tavern, Tin Rooster and more, the Food Hall offers guests six new fast casual restaurants, including:
Bun Heaven: Serving an extensive menu of juicy hand pressed burgers, Hofmann hot dogs, tasty sides including onion rings and French fries, and milkshakes and malts.
The Funky Chicken: Serving fresh grilled and fried chicken dishes ranging from smothered fried chicken sandwich and grilled chicken cordon blue to two-, three- and 12-piece fried chicken entrees with sides.
Sam’s Deli: Offering deli classics such as the featured Rueben sandwich and additional
overstuffed sandwiches like corned beef, pastrami, turkey and roast beef, as well as matzo ball soup, salads and sides. Bad Burro Taco Shop: Offering a variety of fresh, made-to-order chicken, steak, pork or vegetable tacos and quesadillas, with sides ranging from chips and salsa to rice and beans. Hong Kong Kitchen: Featuring a menu of popular Asian entrees, including General Tso Chicken, beef and broccoli, shrimp in garlic sauce and sweet and sour pork, with sides including fried rice and noodles, and appetizers such as egg rolls and chicken pot stickers.
Wicked Good Pizza: The widely popular and successful brand from Turning Stone’s sister casino, Wicked Good Pizza will feature New York style, handtossed pizza, crispy chicken wings and a variety of pastas and sandwiches.
A three- time James Beard award winner and graduate of the Culinary Institute of America, Ross joined Halbritter at the ceremony, sharing some of the creative process that began a little more than three months ago when the decision was made to upgrade the former dining hall.
“It really was a collaboration from top down. We developed menus by committee. It was just a fun project to be a part of to say the least. The last couple of months has been exciting and exhilarating. The last nine days to launch the FoodHall to fruition is something we’re all proud of,” Ross said. “One of the things I enjoy about working here is constantly evolving and innovating. We never rest on our laurels. When we first started talking about the new Food Hall 93 days ago, we didn’t call it a food court. It’s a food hall and it’s very distinguished. Each venue has its own personality and food profiles.”
The Turning Stone utilized focus groups to best determine what visitors were looking for in their dining experiences.
“First of all, it’s what our customers want. It’s all about our customers,” Ross said.
With ideas of what customers were seeking in mind, Ross and his team turned their attention to what he called the most important part of the Food Hall’s offerings.
“To have core items on the menu that are going to be consistently good all the time. That’s the most important part of any type of quick service or casual res- taurant, is the consistency,” Ross said.
When Ross first learned of the decision to upgrade the FoodHall, he was somewhat taken aback but excited to take on a new challenge.
“It was a decision I was a little surprised about because the food court we had was quite successful, was performing very well, and had a good product. Mr. Halbritter, he keeps evolving,” Ross said. “He says let’s do something a little different, let’s put something out there that is a little unique and fresh looking. That’s what I enjoy so much about working with this company because you are always challenged.”
And while the past nine days in business have been successful for the new food hall, Ross does not view new eatery openings as a one-day or even one-month process.
“I always say a grand opening day is for one year. Every day is grand opening,” he said.
Even as Thursday’s celebration marked another completed project at Turning Stone, the resort and casino has no plans for stagnation.
“While recent months have brought some of the most extensive upgrade projects of our resort in our nearly 24 year history, we havemuchmore in store for 2017,” Halbritter said.