THE VIRGINIAN-PILOT
Copyright (c) 1995, Landmark Communications, Inc.
DATE: Thursday, July 6, 1995 TAG: 9507010166
SECTION: NORFOLK COMPASS PAGE: 14 EDITION: FINAL
COLUMN: On the Town
SOURCE: Sam Martinette
LENGTH: Medium: 81 lines
Despite the fact that Ottawa took a quick lead in the first inning of the game, our visit to Harbor Park recently for a ``Business Person's Special'' was off to a great start.
Not only was it the first day game I had seen the Norfolk Tides play, it was my first meal at Hits at the Park.
Quaffing a cold beer at a table in the 225-seat restaurant overlooking rightfield, I was amazed that there seemed to be no bad seats. Manager Chris Kay told me later that 120 of the seats are considered to offer an ``unobstructed game view.''
Now in its second season (Harbor Park opened a year before the restaurant did), Hits at the Park is operated by the Service America Corporation, a Connecticut-based food service company that services other ballparks, racetracks and convention centers. According to Kay, Tides owner Ken Young is regional director with Service America, as well as owner and president of the New Vista Services, which operates Harbor Park in conjunction with Service America.
Kay's background includes work at the King's Arms Tavern in Colonial Williamsburg and operating a restaurant in New Orleans. He joined Service America 18 months ago to open Hits, combining forces with executive chef Jim Graziadei, well-known to area diners from his stint as owner/operator of Wesley's in Virginia Beach. The company also handles the other fare that you'll eat at the ballpark, from the food served in the press and sky boxes, to the hot dogs and pretzels sold by concessionaires.
But the food Julie and I had at the Hits at the Park was a far cry from a red hot with mustard.
Take, for example, the rich seafood bisque I opened with, following with a changeup French Dip sandwich. With the count of two and oh, I put one over a plate of linguine with crabmeat and tomato basil. Warming up, I switched to a sampling of chicken pot pie, with some grilled corn on the cob on the side. I built a roast beef and turkey on rye sandwich from the deli board and barely had room for a piece of key lime pie.
You may have surmised that I tried the buffet, somewhat reduced both in scope and price for a day game ($10.95, including salad bar and dessert) but offering enough variety to please most.
I might have gone for a ``Pepper Cheese'' Reuben or triple-decker turkey club ($8.95) or tried a Tides burger or grilled or blackened chicken breast sandwich ($7.95). Also offered that day were sauteed salmon with spinach and mushrooms over rice ($11.95), a grilled shrimp and chicken Caesar salad ($10.95), and Julie's choice: a crabcake sandwich ($9.95) with steak fries and a delicious homemade ``Granny Smith'' tartar sauce. Also offered were nachos, a ``bloomin' onion'' and chicken fingers ($5.95 each).
``We wanted to create an atmosphere of fine dining in a ballpark,'' Kay said. ``We geared it not only at investors and season ticket holders but wanted to make it possible for the average Joe to come in and have an equally nice experience and a nice view.''
A great view it is, indeed. The day game attracted a number of large groups with children, and watching them getting autographs from players, I couldn't help but recall leaning over the dugout at Frank Lawrence Stadium to get players to sign when I was a kid. One that stands out in memory is Willie Stargell, now a Hall of Famer who was playing Class-A ball in the Sally League for the Asheville Tourists way back then.
As for the food at Hits, we were pleasantly surprised at the high quality. The buffet at night is $14.95, and might include the likes of prime rib au jus, red snapper, saltimbocca, angel hair pasta with garlic and shrimp, mixed grilled vegetables, ``duchess'' potatoes, a vegetable soup, blackened tuna Nicoise, green beans with feta cheese and a choice of desserts. Entrees may range from a blackened or grilled chicken sandwich for $7.95 to $13.95 for grilled salmon with shrimp and basil over tomato cappellini.
Score a win for Hits at the Park, and by the way, the Tides also won, 3-2. Reservations are recommended (624-9000), and the restaurant opens two hours before game time. The facility is also available for special functions when the Tides are on the road. ILLUSTRATION: Photo by SAM MARTINETTE
Jim Graziadei is the executive chef and Chris Kay is the manager at
Harbor Park's Hits at the Park restaurant.
by CNB