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If you owned/managed a restaurant property (let’s call it "Lenny’s") but had a vision of a neighborhood hang out that appealed to all ages and was integrated into the community, how would you go about making the transformation? Well, now you have the opportunity to watch a group of people do just that. The players in The Berkshire Grill evolution are Northgate Hotels, a local family firm; Joe Bergevin, the general manager; and his team, which includes Chef Paul Blair and dining room managers Helma Burg and Joyce McCall.

Northgate Hotels has owned the property beneath The Berkshire Grill in Northgate since 1976. From 1976 to 1999, Denny’s leased the restaurant site. The firm owns the Ramada behind the restaurant as well, so the Denny’s connection made sense in terms of providing three meals a day to hotel guests.

After the Denny’s lease ran out in 1999, the firm teamed up with American Hospitality, built a new structure and franchised The Berkshire Grill, an East Coast chain. Although they liked the general menu and concept, they eventually found they wanted to try out some new ideas. In 2002, the franchise agreement was dissolved, but the name was kept.

The family wanted to take more of a local direction, giving neighbors a place to call home and giving out-of-towners a sense of what it’s like to live in the Northwest. In 2003, they hired Joe Bergevin as the general manager to start the process of turning The Berkshire Grill into a true Northwest restaurant. His 14 years at a respected, local seafood chain gave him the knowledge and credibility to lead the transition.

Joe also has a true Washington pedigree. His father grew up in Walla Walla on the farm homesteaded by his ancestors in the 1850s, and his grandmother still lives there. His father rode a horse to school—the building that is now the L’Ecole 41winery in Lowden. The family still sells their produce from a small farmer’s market on their property.

Joe grew up in Kirkland, but went back and worked harvest for three years as a teenager. As an adult, he worked at Washington Hills and Columbia wineries educating restaurateurs and distributors about Washington wines.

All of this background culminates in the process taking place at The Berkshire Grill. One of the first things that sets this restaurant apart is the idea that being "Northwest" isn’t only about food. They feel if you want to show someone what the Northwest is all about, you have to highlight what is offered within the community and get involved. That includes the arts, education, food and beverage, and a little something to attract every age group.

Already in place are First Friday Jazz Nights; Books at The Berkshire TV Show where people can watch as the show is taped at the restaurant (it is then shown on SCC TV 28); Third Wednesday Winery Dinners with local winemakers; weekend breakfasts; half-priced bottles of wine Sunday through Thursday (yes, you read that right); and rotating art work by local artists. In addition, The Berkshire has gone completely non-smoking.

Joe feels very strongly about supporting local companies and individuals in the Northwest through this tough economy and beyond. Jazz artists are local, SCC TV is based out of the local community college, breakfast and other items (more on the way) are organic and from local producers.

Winemaker dinners are an opportunity not only for tasting and pairing, but also for educating people about Washington’s wineries. Over 80 percent of The Berkshire Grill’s wine list is from Washington. They are one of only 12 restaurants in the state to offer this percentage. The idea behind the Sunday-Thursday half-priced bottles is to get people to try wines they might not try otherwise. A minimal number of wines are offered by the glass because Joe prefers to make the bottles affordable rather than having a number of bottles opened for glass pours. He wants to break down the perception that wine drinking is complicated. As he says, "Once you’ve mastered the art of the cork screw, you’re pretty much there."

The Berkshire also courts kids and young adults. They want people to know kids are welcome here, and they offer free meals to children until the age of 6 (up to three kids) when accompanied by an adult. Crayons are available, and are wrapped in a white paper napkin with a Berkshire label completing the package. They also get fruit and crackers the moment they’re seated, giving adults a moment to rest and look over the menu.

Community includes the restaurant staff. They, as well as the guests, deserve to spend their time in a safe environment. The decision to go non-smoking was based on facts we all now know about the harmful effects of smoking. The loyal, smoking customers left briefly once the change was made, but have all made their way back.

As the restaurant has gone, and continues to go, through transformations, the question that keeps popping up is what does "Northwest Cuisine" really mean? Joe has been asking customers and employees alike and has been amazed at the varying answers he’s received. In fact, he’d like your opinion as well. Click here to tell The Berkshire staff just what you think "Northwest Cuisine" and being part of the Northwest really means.***

Taking regular menu items and putting a twist on them is one way the team is highlighting the Northwest connection. Chef Paul’s Monorail Italian sub sandwich (that at least half the city approves of), uses an apple vinegar mayonnaise for that hint of Washington. They are also developing an apple prawn to counterbalance the ubiquitous coconut prawn. More and more items the Northwest is known for will be making their way onto the seasonal menu.

"We’re in a transitional period," says Joe. "What’s in place now is good, but we want to put more focus on Northwest components that we all find familiar. That won’t go away—90 percent of what we do now should be recognizable five years from now." When a team works this hard to create a place for the community, it’s well worth watching—and supporting—them.

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