Lakeview Restaurant and Bar

Oneida, United States

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Accepts Credit Cards
Free Wi-Fi

Map

Streetview

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Bussiness info

Takes Reservations
Yes
Delivery
Yes
Take-out
Yes
Accepts Credit Cards
Yes
Parking
Private Lot
Bike Parking
Yes
Good for Kids
Yes
Good for Groups
Yes
Attire
Casual
Noise Level
Average
Alcohol
Full Bar
Outdoor Seating
Yes
Wi-Fi
Free
Has TV
Yes
Waiter Service
Yes
Caters
Yes

Description

Specialties

We are open for both lunch and dinner during the season both to our membership and the public. Special events are our speciality. Retirement parties, baby or bridal showers, rehearsal dinners, birthday or anniversary parties, wedding receptions and of course golf outings. We can accommodate up to 125 people inside and in nice weather with our patio and covered porch even more. Our dining room overlooks the beautiful Sunset Lake — home to hundreds of local and migrating geese, which make for spectacular views and for what it’s known best — stunning sunsets.

The clubhouse includes a full bar adjacent to the restaurant where you can enjoy refreshments and appetizers. The outside deck overlooks the golf course and is a great place to enjoy lunch, dinner, and drinks.

Meet the Business Owner

Matt B.

Business Owner

Matt Barone has over 30 years of experience in the culinary field. A Johnson and Wales Culinary School graduate, he is a receiver of a silver medal for exhibition displays for the United States Culinary Olympic Team and was the 2002 Bön Appetit Chef of the Year.

He has extensive experience in the country club industry, having been at the helm at the Sadaquada Golf Club in Whitesboro and Teugaga Country Club in Rome. He founded his catering company, Creative Chefs Catering, in 2006 and has since offered a team of culinary professionals that make delectable dishes at memorable events for both private and business clientele.

«What I feel that is the most important is to use the best products in the food we prepare by using items that I grow personally, seeking out local products, harnessing the knowledge that I get from visiting food hubs, and putting into practice the power that comes with being a member of the CNY American Culinary Federation.»