Spot On | Food News | Seven Days | Vermont's Independent Voice
Pin It
Favorite

Spot On 

Side Dishes: Upcoming eatery makes waves in B-town

If you’re looking for quick eats on Shelburne Road, but don’t want to nosh on noodles of the Asian or Italian variety, there’s not much to choose from. But hungry commuters will soon have a new option. In mid-June, the old gas station on the corner of Shelburne Road and Alfred Street — near Dunkin’ Donuts — will reopen as The Spot, a “surf-style” restaurant with a relaxed island vibe.

By day, owner Russ Scully builds websites for Propeller Media, but when he’s not swimming in code, you may find him dreaming about saltwater. Sports such as windsurfing are a “passion of mine,” he says.

Although Lake Champlain is no ocean, Scully guesses that many Burlington residents have a connection to the big blue. “A lot of people here used to live near the ocean. You never really lose that ocean touch; it’s in your blood,” the former SoCal resident surmises.

But, while he’s handy with surfboards, Scully decided to leave the cutting board to others. He’ll run the business side of things and let sisters Chantal and Lia Beliveau, who also own Outer Space Café on Flynn Avenue, whip up the food. “They’ll do everything in the kitchen and front of the house,” Scully says. “They’re very creative.”

The plan is to offer “a very nutritious menu,” he divulges. “We’re not going to be doing burgers and fries.” Or booze. Instead, Scully mentions sandwiches, salads, fruit plates and, of course, fish tacos.

According to Chantal Beliveau, The Spot will be, well, the spot for egg dishes, baked goods and soup, and vegetarian options will abound. The menu will draw heavily on local products, save for some tropical fruits and seafood.

In the future, Scully is considering adding a drive-through with a limited menu, but he isn’t sure the city will approve the ambitious plan. Dinner is definitely in the works, as is a kiosk that allows busy patrons to place their own orders.

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It
Favorite

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Bio:
Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more

Comments

Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What do you cook in early spring?

  • Lots of pasta, potatoes and other carb-heavy stuff.
  • Winter things: squash, root veggies, the like.
  • I embrace non-local produce and go all-in for mangoes, baby-green salads and avocado toast.
  • I'm all about the early-spring salad: endives, radicchio and other bitter greens with shaved roots and eggs!
  • All of the above!

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative
newsletters:

All content © 2017 Da Capo Publishing, Inc. 255 So. Champlain St. Ste. 5, Burlington, VT 05401
Website powered by Foundation