Who are We?
Melissa and Addison Evans.
I have been in the Hospitality Industry for 32 Years. I have resort and hotel experience and have worked in restaurants with roles of a manager and chef. I am a Gold Seal Chef, My son Addison, the namesake of the restaurant, helps in the business serving and cooking with some supervision. I have enjoyed serving the public all these years while working for other employers, so when the opportunity arose here in the Land O' Lakes,I took the plunge and opened up my own little restaurant. A restaurant for casual diners and families on the go. The food and atmosphere partner up well and the service is always pleasant and welcoming. I hope dining at Addison's will feel like you are dining in your own home, as, you are, dining in mine!
Questions, comments, concerns? Shoot us an email at email@example.com
Or give us a quick call..613-336-8265
Feature Article - April 17, 2014
by Julie Druker
Photo: Melissa Evans, Proprietor, Addison’s Restaurant and her son Addison.
It’s hard to believe that it has been 5 years since Addison’s
restaurant opened its doors.
An empty room with walls, that became my dining room. Dedicated hard work and effort from myself and my staff, has created a casual dining experience that keeps customers coming
back. The repeat customers, both locals, and tourists, are an important part of my business.
Some of these customers have become my family of friends.Their word of mouth as well the use of local media
helps get my name out there. My satisfied customers create
a domino effect of advertising for me. One customer t ells another, and so on. So customer service is high on my list of
priorities to keep a successful business running. The number
one priority of course is the food.
With such a diverse clientele, it is important that my staff and I create a menu that appeals to all taste buds, and supply friendly and fast service that keeps them coming back.
We do this by creating fresh and tasty meals that are of good value. I pride myself in making much of my menu items from fresh items, using whole roasts, brisket, striploin, pork loins, chicken and produce. In the summer, when supplies exist, I take advantage of purchasing produce from the local farms, including
asparagus, squash, garlic, and corn, and in the spring, maple syrup is a must! My menu items and specials come from some of my recipes, and some are recipes with a little bit of a twist. Either way my customers enjoy the variety I offer.
Summer, being my busiest season, I like to offer an expanded regular menu, as well as theme weekends. Cajun, Greek, and Italian are a sample of the themes, including seafood weekend that is the last weekend of the month. These start in May and run until the end of September. Don’t forget the other special times of the year, including Easter, Mother’s day, Father’s day, Thanksgiving, New year’s and Valentine’s. Friday night continues to be steak and shrimp, Saturday, Prime Rib, and Sunday, Pickerel. Along with our main menu, we offer full breakfasts, with amazing eggs benedict, omelettes, and the usual breakfast fare. Lunch includes homemade daily soup and French Onion, as well as a variety of Sandwiches, including a great corned beef or roast beef sandwich. Afternoon tea, (or coffee) can be paired up with homemade desserts, including my famous Rice Pudding.
By the way, I offer one of the best coffees around. Some of the highlights of my past years include a new front entrance and vestibule, upgrading gardens, new upper room for small family dinners or meetings, new flooring, liquor licence, 150 gallon saltwater fish tank, and continuous increasing variety of Salt and Pepper shakers! All of this would not be possible without the continued support of all of the visitors to my Restaurant.
So the next time you are in the area, or have time to take a detour, please come visit me at Addison’s this year and help me celebrate my 5th year milestone.
Thank you for your continued support, Melissa Evans, Owner/Operator