NEWPORT NEWS, VA.—The Magnuson Hotel & Convention Center at Oyster Point, a JSK Motel Management property, celebrated the grand opening of its new restaurant and bar, Green House. It features modern American cuisine with an emphasis on the finest, seasonal ingredients from local farmers. The restaurant supports several local food sources, including Rain or Shine Greenhouse Gardens, Oliver Farms Produce, Whitener Farms, Dave and Dee’s Mushrooms, and Sam Rust Seafood, Inc.
“Green House is a great addition to our current hotel model and will fit well with the development initiatives planned for the near future,” said Ray Patel, president, JSK Motel Management. “The restaurant provides us with a unique opportunity to work with other local businesses and farms, and at the same time, offers a new concept to dining in the Oyster Point area.”
Heading the culinary team is executive chef Damon Covington, who has earned a stellar reputation as an instructor at Stratford University and Tidewater Community College, as well as the former executive chef of The Chamberlin Hotel in Hampton, Va. Sous chef Justin Burrus, a graduate of the Culinary Institute of America and an American Culinary Federation certified sous chef, also brings a wealth of experience to the kitchen. He previously served as executive chef of Voila in Norfolk, Va., and has worked under the direction of a James Beard-awarded chef.
Large Percentage of Menu Features Local Produce
“We have strategically crafted our menu to reflect our commitment to sustainable and eco-friendly restaurant practices, and we are especially proud that 80 percent of our menu features locally grown produce,” said Covington. “Our menu selections are fresh, flavorful and innovative; and we are looking forward to an overwhelmingly positive response from our patrons.”
The restaurant’s sustainable concept extends to the beverage menu with microbrews, organic mango tea, and an assortment of signature Green House martinis—made with Naked all-natural fruit juices.
Green House boasts a comprehensive vegetable compost and recycling program, and has a pending certification as a Virginia Green Restaurant.
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