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|  Aerial view taken last Thursday of the Breezy Point Resort with newly remodeled Marina. Resident of Breezy Point and pilot Cliff Muller flew Northland Press’ Editor Paul Boblett over the resort for this special photo-op.  Breezy Point Resort CEO, Bob Spizzo (right) toasts a job well done (one day early) with project manager, Gordon Johnson (left), of Kraus-Anderson Construction Company and Resort GM Dave Gravdahl (middle) - photo submitted  The newly remodeled Breezy Point Resort Dockside is open for business - photo by Joanne Boblett  Marina II’s new manager, Lynda Turpin and owner Bob Spizzo - photo by Joanne Boblett | Breezy Point Marina II Ready for Governor’s Fishing OpenerAlmost eight months since the demolition of the original Marina restaurant, the wait is finally over. Breezy Point Resort’s flagship fine dining restaurant, the Marina II, is now open for customers. Along with the Marina II, the Dockside has been rebuilt to accommodate more customers. The facility’s redesign features many amenities not found in the original building, including two kitchens, two elevators, and a third floor that houses a banquet facility that can accommodate approximately 300 people. According to the Marina’s new manager, Lynda Turpin, the new décor has a sophisticated but rustic look. She added that the salad bar will be open for every meal, and the food will be served from carts. Turpin, who grew up in the area and has worked at Madden’s and Cragun’s and most recently at Izaty’s, said she was “excited to open this wonderful project.” Additional deck space outside the Dockside will allow for more outdoor seating, especially during the resort’s immensely popular ‘Elvis’ nights. According to Breezy Point Resort CEO Bob Spizzo, the contest held to name the new restaurant received 115 entries. "The majority of the people wanted the Marina because that's what they remember," said Spizzo, adding that former Breezy Point Mayor Doug Rach penned the winning entry of the ‘Marina II’. “Going Green” was important to Spizzo, who installed a water retention system beneath the parking lot that filters all the surface runoff water that eventually reenters Pelican Lake. The building was designed to capture natural daylight and the second and third floors boast corner-to-corner windows that give spectacular views of Breezy Bay. This, combined with the use of energy efficient lighting, appliances, and sophisticated mechanical systems will lower energy costs. In addition, the new marina building at Breezy Point Resort employed extra insulation along with insulated windows and sealed air ducts to maintain higher comfort. This will also maintaining the thermal envelope of the building. Even the high efficiency water heaters were installed with insulated water lines. Continuing the ‘green’ mission, the resort recycled the old barn wood from the previous building in the new Dockside Bar, memorializing the old building. Besides the recycling value, the weathered wood creates a familiar, comfortable feeling for the guests. According to Spizzo and General Manager Dave Gravdahl, this is the third time the barn wood has been re-used. The Dockside’s polished concrete flooring prevents future carpet replacement from entering the landfills. The third floor banquet facility can be partitioned into smaller rooms, depending on the size of the group or function. There are other smaller rooms for private gatherings on the first two floors as well. The main entrance to the facility features a center opening with a beautifully designed rustic chandelier, and outside the main entrance the sidewalks will be heated to prevent ice build up during the winter months. The ribbon cutting ceremony for the restaurant will be on Friday morning between 9 and 10 am. | |||||||||||||||||||||||||||||||||||||||||||||||
Northland Press | P.O. Box 145 | Outing, MN 56662 | (218) 692-5842 Email: news@northlandpress.com | |||||||||||||||||||||||||||||||||||||||||||||||||
