Ribbon cut Tuesday on Harvey’s at the Hotel Pattee

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The Perry Chamber of Commerce brought its ribbon-cutting enthusiam Tuesday afternoon to Harvey’s at the Hotel Pattee, the restaurant replacing the 20-year-old David’s Milwaukee Diner.

An emotional Katie Martinez, owner of Harvey’s, wiped away tears of joy as she and her husband and business partner, Rick Martinez, welcomed the commercial community to their new location for the ribbon cutting and to share “some really yummy bites” of Harvey’s American comfort food.

The Martinezes built a successful restaurant business as Harvey’s Diner and Pub in Redfield, which they opened in June 2016 and now bring to Perry’s Hotel Pattee.

“It’s been an emotional week,” Katie Martinez told gathered Chamberites. “I’m very lucky and very blessed to have been welcomed by this incredible community that’s really embraced us this week and really opened their arms.”

Martinez said the almost-overnight integration of Harvey’s into the Hotel Pattee is almost complete, and good things are in store for Perry diners.

“This week has been overwhelming for everybody, for our teams that are combined now,” Martinez said. “It’s a dream come true. We’re going to do some really fun things for this hotel, for this community.”

Hotel Pattee owner Tom Maxwell spoke briefly to the ribbon-cutting congress, describing how he first came to know the Martinezes in their Redfield restaurant.

“Thank you to Jenny Eklund for introducing me to Katie and Rick,” Maxwell said. “They’ve been great. I went to their restaurant, met her and realized, okay, this is the person I need to be in business with and work with. I’m very, very blessed and grateful to both of you for choosing to do what you’ve done.”

The Martinezes brought along their own specialty chefs — Justin, Brogan and Amber — to prepare the high-quality, from-scratch dishes that earned them a large following in Redfeld.

The name of the restaurant — Harvey’s — comes from Katie’s maiden name. She grew up in the Stuart and Redfield area but acquired her skills as a restaurateur over 20 years in New York City.

“It’s all about quality, about customer service, about making people feel welcome,” she said. “We hope that people, when they come in, will share their favorites with us and with the chef, and if there’s things we can incorporate into the menu, we’ll certainly try.”

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