Co-owners Jeff Massey and Alicia Bodaly of Lakeside Beach Club

Co-owners Jeff Massey and Alicia Bodaly of Lakeside Beach Club

New restaurant at Cultus Lake will focus on seafood

Lakeside Beach Club is set to open in the Plaza in the Park at Cultus Lake this summer

  • May. 2, 2013 2:00 p.m.

The same high standards of locally inspired cuisine and great service found at Restaurant 62 of Abbotsford will be upheld when the owners open a sister operation near Chilliwack.

Lakeside Beach Club is set to open in the Plaza in the Park at Cultus Lake this summer, says executive chef/owner Jeff Massey.

The Beach Club will be laid-back and casual with plans for barbequing out on the spacious patio.

Renovations are underway in earnest at the restaurant across from the Cultus Lake Water Park.

“It’s going to be a fun spot,” the chef says. “I think people will enjoy being out on the patio this summer.”

Massey, who lives in Chilliwack, is gearing up to bring a little of that Steveston fishing village feel to Cultus Lake.

“We want to put an emphasis on our seafood. We’re one of the few who can present a fresh fish filet that is moist and never dry.”

Think tender, fresh mussels from Salt Spring Island with clams and smoked bacon in a lovely seafood chowder.

“We’re going to have some killer burgers, and people will smell them grilling all the way to the lake,” says co-owner Alicia Bodaly. “We plan to offer all the staples. The idea is, make it fresh and make it good.”

They’re leaning toward including Fraser Valley duck, or maybe some Maple Hills Farm chicken wings, but everything with a pared-down, beach-friendly approach. Or how about some light and zesty crab cakes with red pepper jelly, or perfectly presented fish filet with roast vegetables.

The chance to take over the vacant resto was appealing.

“The opportunity is here and we’re not afraid,” says Bodaly. “The locals have been so supportive. it’s a nice feeling to be welcomed.”

Summertime is actually a less busy time for Restaurant 62, so the timing and the opposite seasons of the two restaurants should work out nicely, she said.

Mouth-watering baby back ribs with a house glaze and low-and-slow cooked braised short ribs are two other menu items being considered. The price points will range from $8 for a shared plate to $20 to $24 for a main.

“It will be worth the drive,” Massey promises.

The restaurant will be open for lunch and dinner seven days a week through the summer. Winter hours are to be announced. See more about what they do http://www.restaurant62.ca/

jfeinberg@theprogress.com

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