lakenona.com
a sit-down with GRAEME McDOWELL ON NONA BLUE
Q
: There is an evident sense of community pride exhibited by your restaurant’s name. Why did you choose to house Nona Blue within the Lake Nona community? How does the restaurant fit into the landscape and culture?
A
: I’ve been living in the Lake Nona area since 2005 and seen it mature into a key, developing part of Orlando. Amenities are slowly but surely emerging in the area and a restaurant/local hangout was something that I personally felt was missing. When the opportunity came along for a restaurant situated just outside the gates of Lake Nona Golf & Country Club, I jumped at the idea. Coming up with a name for the restaurant was very difficult. It wasn’t until the 2012 Tavistock Cup when I said “Go Blue!” to one of my partners walking off a green (in reference to Team Lake Nona’s blue shirt color) that the name “Nona Blue” was born.
Q
: Nona Blue’s menu features some Irish cuisine with an American twist. How does your food translate to the guest who has not been there yet?
A
: The Nona Blue menu is a compilation of a number of American classics. Freshly ground, hand-pattied, threemeat-blend burgers and various sandwiches are made of the highest quality ingredients. Our hardwood grill provides incredible flavor to our entrees, which include Danish-style baby back ribs, daily fresh fish selections, and slow-roasted prime rib. All of our desserts are made in-house. With more than 50 wines by the glass or bottle and 16 craft beers on tap, Nona Blue provides our guests with modern American fare in a relaxed tavern environment.
Q
: You’ve described owning and operating Nona Blue as a hobby. Since its inception, have you seen your commitment grow along with the locals’ enthusiasm for your menu offerings?
A
: The vast experience that my partners, Joe Davi and Bill Bona, have in the industry allows me to feel comfortable knowing that operations are slick, so I can focus more on the brand building and marketing side of Nona Blue. We’ve been overwhelmed by the impact Nona Blue has had on the golf world, both locally and nationally. I’m met with shouts of “Nona Blue” and “G-Mac and Cheese” everywhere I play golf nowadays.
Q A
: What has been your proudest moment as a burgeoning restaurateur so far?
Q
: It’s really been a collection of smaller experiences that have happened along the way, and continue to happen— A combination of hosting family and friends, feedback and compliments from locals and visitors, and watching the menu and food quality evolve.
: Prior to opening Nona Blue, you mentioned that, with every win, you’d provide a round of drinks on the house to all Nona Blue guests. With a number of tournament wins under your belt and a promising future ahead, will this remain a generous tradition?
A
: That’s always been a tradition I’ve upheld throughout my entire career; shouting a round of drinks at the bar for my home golf club Rathmore in Portrush, the Men’s Grill Room at Lake Nona Golf & Country Club, and now the great opportunity to do the same for the guests at Nona Blue. Long may the tradition continue and hopefully, it happens as often as possible.