There’s a lot going on, activity and decor-wise, at this 12,000-square-foot restaurant-cum-rec-room with a loungey vibe. When you enter the dimly lit space, you’re almost overwhelmed with seating options. Will it be the sixties-era dining tables, the tall rectangular bar tables, or the mod lounge near the salvaged bowling lanes? We opted for the couches in the bowling area, with a panoramic view of the whole room—a mash-up of midcentury modern and summer camp set against the original Statler Hotel’s color-blocked stained-glass windows). With mixed success, concept chef Graham Dodds gives ingredient upgrades to shareable bar bites and comfort food classics. Black-eyed pea and collard green fritters—closely related to hush puppies—were served with a zesty piquillo pepper sauce. Seven-layer dip was updated with chunky refried appaloosa beans, roasted peppers, corn, and cotija cheese. A fried Gulf shrimp po’boy came dressed with a tasty slaw, judiciously strewn with slivers of perfect pickled red onions. As for dessert, it was a phenomenal “Strawberry Short-Bundt Cake” with a quartet of toppings, sized to share. Bottom line for Scout: like a real outdoor camp, it’s more about the fun than the food. And you pay handsomely for the experience.
Back to Results
Fun, games, and elevated bar food are all on the menu at the Statler Hotel’s sprawling restaurant.