After focusing on lunch and breakfast service, Country View Restaurant at Brooklyn (Conn.) County Club continues to thrive as it celebrates its 7th anniversary in January 2016.
Among the pictures, colored drawings, and decorations on the walls at the Country View Restaurant, is a poster that shows the common feeder birds of eastern North America, a handy reference for diners who come for breakfast or lunch. The restaurant sits between the driving range and nine holes of the Brooklyn (Conn.) Country Club, and the wide open space and a patio fitted with bird feeders draws a constant stream of feathered diners, the Hartford (Conn.) Courant reported.
“A lot of people bring their binoculars and cameras with them,” said Danielle Fontaine, who owns the restaurant with her husband, Jeffrey.
When the Fontaines took over the restaurant in 2009, they kept the menu and hours unchanged. But, after four years of serving breakfast and lunch seven days a week and dinner three nights a week, they were exhausted. “When we let dinner go, our lives turned around,” Fontaine said.
Since then, they have built a supply chain, standard and specialty menus, and a loyal following. During the week, 80 to 100 diners will visit for breakfast and lunch. On the weekends, 300 to 400 customers a day will fill the 70-seat restaurant. According to Fontaine, 95 percent of their weekend diners order breakfast, the Courant reported.
The menu offers what every breakfast diner might expect, but there are surprises and specials. The Fontaine’s aren’t immune to breakfast trends happening across the country. Hot sauce and Tabasco sauce, jalapeño peppers, and salsa are included on the popular sides menu. Jeffrey decided to offer a buffalo chicken omelet because of the sandwich’s popularity, the Courant reported.
“He’s really creative,” Fontaine saidt. “He likes to try different things. If people love an item, we’ll keep it on the menu.”
There are bacon, cheese, and western omelets, as well as pulled pork, taco, and hot Italian sausage omelets. The menu features a long list of Benedict dishes, including eggs, Greek, and loaded potato pancakes. Diners can choose from crepes, pancakes, cereals, or fresh fruit or they can choose from beef, chicken, or seafood lunch selections. The restaurant even has a full bar for those who want a Bloody Mary or Mimosa with their morning meal, the Courant reported.
The Fontaines rely on their two sons, Justin and Jeffrey, their nephew Garrett, Danielle’s mom and sister, Candace Marie and Lee Ann Dusseault, and another server, Mandy, to run help the day-to-day operation. This summer, the owners plan to grow their own produce for use in some menu items, the Courant reported.
“We need volume,” Fontaine explained to the Hartford Courant. “We go through 12, 50-pound boxes of potatoes a week. That’s a lot of potatoes!”