December, 2011: Tony decided he wanted to re-open the restaurant on his own and continue his career path.

Negotiations began between Peter Langlois, Tony, and his brother Tim, to purchase the building. Negotiations were in process with the bank that owned all the contents inside the building.

The Grill ‘N Chill, Inc was formed. Tony would be the President and head cook managing the kitchen while Tim would be the manager of the waitstaff and bar and take care of the office/finance end of the business.

March 2012: Renovations began inside the building while waiting for a liquor license and then the closing of the real estate deal. A textured stucco wall finish now coats the old wood paneling and the whole interior was painted. No more dark wood booths and walls! Our goal was to brighten the place up! New track lighting and hanging lights were installed along with new wall lights. Padding was made for the booth seats. The whole place was very thoroughly cleaned.

One of the biggest design changes is the wall dividing the old front “pool room” and the main bar/dining area. This wall was turned into a half wall which really opened up the establishment. A counter top was added on the “pool room” side with bar stools. There are now cocktail tables for waiting and dining purposes. A hardwood floor was laid down in this front room. The cellar access was redesigned to better serve the area and reduce tripping hazards from the previous hinges.

TV wiring was put in so that there could be (8) high Definition TV’s installed throughout the facility.

Air conditioning was repaired, a new hand wash sink had to be installed in the kitchen per code, and some new equipment was purchased.

A draft beer system was installed to offer up to 6 beers on tap. The previous draft system was taken out almost 10 years ago! Meeting with all the vendors that will be supplying us was an ongoing process.

Tony and Tim went to New York City to the International Restaurant and Bar Convention where they attended various seminars giving further ideas on how to make this venture a success!

Tony continued working on the menu. While keeping some of the customer favorites he cooked for the past 14yrs, Tony added more appetizers, sandwiches, 20 flavors of chicken wings, and a different style pizza.

All foods that are cooked are fresh and cooked to order. Fish and meats are delivered 2-3 times per week with in-season vegetable coming from local farmers in Hatfield in order to provide the freshest and best quality food. A ton of daily preparation goes into making the lunch and dinner entrées that our customers love from our famous homemade meatball fritters, pepper jack cheese wedges to our very popular family recipe Buffalo Chicken dip, etc.