TICONDEROGA, NY —Ticonderoga Golf Course has announced the planned opening of Seymour’s Restaurant and The Tap Room on May 28, 2021. The brand new clubhouse opens almost exactly three years after a fire destroyed the original facility.
Seymour’s Restaurant is named after course architect, Seymour Dunn. Originally from Scotland and later settling in Lake Placid, NY, Dunn and his family are significant in the history of golf. He was both a designer of a number of European and North American clubs and also served as a golf professional at Royal County Down Golf Club in Newcastle, Northern Ireland.
“We are delighted to honor Ticonderoga Golf Course’s architect,” said Robert Berrick, President of the Ticonderoga Golf Corporation board. “Seymour Dunn is one of golf’s true greats, and we are proud that his history runs through Ticonderoga. The launch of Seymour’s and The Tap Room at the new clubhouse is a huge step forward for Ticonderoga Golf Course and the local region.”
The clubhouse was designed by Saratoga’s Phinney Design Group and was built by Bonacio Construction. Seymour’s Restaurant will operate on the upper level of the clubhouse, and The Tap Room will be on the lower level, which walks out onto an expansive patio overlooking the Lord Howe Valley.
“When I first visited the course and was introduced to the TGC’s Board of Directors, I immediately saw the same potential they did,” said Tyler Herrick, President of Spruce Hospitality Group, which also operates The Queensbury Hotel in Glens Falls and The Fairfield Inn & Suites Queensbury. “We’ve built a strong team, and our goal is to make the multi-purpose venue a dining and event destination for the Champlain Valley and northern Lake George regions.”
Benn Hart, formerly of Glens Falls Country Club, has been brought in to run the food and beverage operations of the two dining outlets, as well as manage catering and events. “The Tap Room will be bustling from morning ‘til night with outdoor seating on the patio and casual dining in the bar area. Seymour’s will be our more refined dining space, perfect for a date night or special event you might be celebrating,” said Hart.
“I am excited to get into an amazing kitchen and cook exceptional food for our guests,” said Derek Leinonen, Executive Chef of Seymour’s and The Tap Room, whose resume most recently includes The Lake Placid Lodge and The Sagamore Resort. “We will focus on farm to table cuisine that highlights fresh ingredients from the Adirondacks. We’ve already partnered with local producers such as Donahue’s Farms, Meier’s Artisan Cheese, Argyle Cheese Farmer, and we hope to expand that even further.”
Seymour’s Restaurant will be open daily for lunch from 12pm-2pm and for dinner from 5pm-9pm (reservations are strongly suggested). The Tap Room will be open daily from 11am-10pm for lunch and dinner (reservations not accepted). The public can view the Seymour’s Restaurant and The Tap Room menus or make reservations by calling the restaurant at 518-585-2801.
Tyler Herrick, President, Spruce Hospitality Group
(518) 796-8567 | THerrick@SpruceHospitalityGroup.com
Benn Hart, General Manager of Food & Beverage, Ticonderoga Golf Course
(518) 585-2801 | BHart@SpruceHospitaltiyGroup.com
About Spruce Hospitality Group:
Spruce Hospitality Group (SHG) focuses on delivering a complete asset management solution for all aspects of the hospitality and service industry. SHG delivers over 15 years of direct property management experience in both independent and branded hospitality solutions. SHG is a full management solution beginning with site selection, development feasibility to day to day operations and oversight. SHG currently manages the following properties: