Return to Hampton Business History Table of Contents

By Tom Donaldson

Atlantic News, Thursday, October 3, 1996

[The following article is courtesy of Atlantic News.]

WELCOME! — Beach House Chef Nick Calias welcomes diners to the newly renovated Beach House restaurant at 965 Ocean Boulevard in Hampton. [Atlantic News Photo by Tom Donaldson]

A new restaurant has burst onto the seacoast and will compete with what many say are the best in the state. The Beach House, at 965 Ocean Boulevard, is completely redecorated. Linda and Norman Fortier are 21 year owners of well-known Elisha’s Restaurant in Milford. Norman is a chef by trade having years of experience with American Airlines, The Sheraton Boston Hotel, and a French gourmet restaurant in Madison, Wisconsin.

Head Chef, Nick Calias, studied culinary arts at Newbury College in Brookline, MA, served as the Sous Chef at the Pinebrook Country Club in Weston and was the Executive Banquet Chef at the Terra Ferncroft in Danbury, MA. He has been cooking for his restaurateur parents since he was 11 years old. He cannot contain his excitement as he talks about the blending of seasonings and the presentation of dishes on the Beach House menu. His menu is of international style and will feature specials that change daily. All the beef served (the signature dish is Beef Wellington), is Black Angus, the sauces and stocks are all made on site and all of the desserts are made daily by Linda Fortier.

According to Fortier, the selections will be basic in preparation with fresh spices and seasonings, but not over-loaded with sauces. The sauces will only enhance the taste of the meat, fish or foul. Fish is purchased fresh daily. There are 11 hot and cold homemade appetizers on the menu, with daily specials and a raw bar offering. There is full liquor service and an impressive wine list, offered by the bottle or glass. The menu urges the customer to “Please let the server know if there is a special wine you like to see served.”

Peter Wilcox is the restaurant manager and is assisted by Fortier’s daughters, Christiane and Nicole. Christiane is an award winning graduate of the prestigious Culinary Institute of America (CIA). Wilcox boasts an outstanding wait staff that is highly experienced and constantly urged to accommodate the diner. Mr. Fortier says every person on the staff is told to make the diner “love it that you walked through the door.”

The remodeled kitchen is immaculate and the entire restaurant, from the enclosed deck with ocean view to the main dinning room has a spacious openness. Décor is nautical and tasteful without being overwhelming. You will not feel like you are on a ship, there is nothing to distract diner’s from the food.

The Beach House is open seven days with brunch on Sunday. Lunch is served daily from 11:00 a.m. to 3:00 p.m., and dinner from 4:00 to 10:00 p.m. There is a lighter fare bar menu served “upstairs” from 5:00 to 10:00 p.m. For suggested reservations, call 926-0583.

Return to Hampton Business History Table of Contents