Places set

SUN CITY – When Jameson’s Restaurant opens next Wednesday, April 13, it will be one of the biggest events in Del Webb’s 13-year history in Huntley.

Chances are, when 11:30 a.m. rolls around that day, there may be a substantial group of hungry and curious customers lined up outside waiting to get in on the opening-day action.

Indications that this will be a very big deal were rampant at the Prairie Lodge last week when a Sun Day writer talked to general manager George Arsoniadis. A couple of times, employees popped in his office to discuss preparation details. Nearly a dozen times, our conversation was interrupted by calls regarding opening day and time, from another area newspaper requesting details, and from a couple of persons who wanted to know if Jameson’s will be open to the general public. He also accepted several reservations for the special Easter brunch he is planning for Sunday, April 24.

“Yes, we will be open to the public,” Arsoniadis said as he hung up from one of these latter calls. “People are asking about that, and I say we are not just here exclusively for Sun City residents.”

While Arsoniadis and a platoon of workers work as rapidly as possible to complete renovation and redecoration of the former Walleye Grill, the phone in the general manager’s office is ringing steadily these days. Area residents have been without the only restaurant on their property for six months, and it appears they are eagerly awaiting Jameson’s coming.

In fact, Arsoniadis said last week that he is coming to Sun City not just because he wants to open another eatery, but by spontaneous and popular demand.

“A lot of people who came to our restaurant in Crystal Lake and Joe’s Kitchen and Tavern at Spring Hill Mall asked us to bid to get this restaurant. I was impressed by that,” Arsoniadis said.

This writer can also attest to the fact that Jameson’s will be welcomed enthusiastically. In conversations with many Sun City residents in the last few weeks, the reaction to Jameson’s has been universally favorable.

Arsoniadis is taking a no-nonsense approach to the opening. “There will be no special activities; we will simply open our doors at 11:30 a.m. to people on a first-come, first-serve basis,” he said. “We will offer good food and a pleasant atmosphere.”

Jameson’s and the Pub will be in the same popular location in the Lodge, with its signature floor-to-ceiling stone fireplace and panoramic views of the Whisper Creek golf course and prairie landscapes. Reservations will not be accepted at first, to permit the staff to “shake down” the operation and work out details, Arsoniadis said.

Residents will immediately notice a different ambience. The carpeting, newly-painted green ceilings, tables and chairs, bar stools, and re-upholstered benches will all be new and sporting different colors. The kitchen areas that serve the restaurant, pub, and Drendel Ballroom are also being redone.

“Right after our coming was revealed, we started getting requests to book events for clubs and neighborhoods at Sun City, and we have officially booked several of them,” Arsoniadis said.

When this writer showed up for a final pre-opening interview last week, a resident was booking a Christmas party for December, eight months away.

Jameson’s will be open from 11:30 a.m. – 9 p.m. Monday-Thursday, 11:30 a.m. – 10 p.m. Friday and Saturday, and 10:30 a.m. – 8 p.m. on Sunday. Sunday brunch times will be 10:30 a.m. – 2 p.m. The staff will number 50-60, and Arsoniadis said several who worked for the former operator have been rehired.

“Our menu will be very similar to the one we have at Joe’s at Spring Hill,” Arsoniadis said. That menu offers appetizers in the $5.95 – $7.95 price range; pasta dishes; more than half-a-dozen burger options ranging in price from $6.95 to $7.95; nearly a dozen sandwich selections; steaks, ribs and pork chops; fresh-fish daily; shrimp dishes; and a modest wine list. The most expensive item on the current Joe’s menu is $19.95 for a large steak.

Joe’s Specials feature mostly chicken, beef, and shrimp items cooked and presented in unique ways.

George himself has been in the restaurant business for more than 40 years.

“I grew up in the Chicago area; and I started out working in restaurants with family members,” he said. “I joined Jameson’s about a year ago.”

He has been the general manager of Joe’s American Kitchen and Tavern at Spring Hill. He takes a hands-on approach to his job and staff.

“My signature thing is to come out wearing a long white apron and greet customers.”

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