With a new name, new ownership and a new style, the Sandy Point Beach House opened Jan. 10.
Co-owners Cory Holleman and Peter Krupp have been working on this project for the past three years. Renovations were made to the building before they could open it and serve food.
The atmosphere at Sandy Point is light and open. It is full of windows to accommodate summer dining as well as winter — a huge contrast to the dark brown, confined feel that it had before.
Marc Bedrosian patronized the location's old restaurant, Pigeon Lake Lodge, and said he enjoyed eating there with friends because it was a good halfway point between Grand Haven and Holland. He was looking forward to Sandy Point’s opening, and he quickly made reservations for him and his wife to dine with friends.
“It seems like it’s going to be quiet and comfortable," Bedrosian said. "A good change from the town atmosphere."
During the construction process, Holleman said the restaurant’s neighbors were supportive and encouraging.
Holleman prepares the food with Sandy Point’s other chef, Elliot Rappleye. Holleman calls the menu “seafood-centric” and “new American ingredient-focused cuisine.”
“We take the best ingredients and do as little harm to them as possible in the cooking process,” Holleman said.
He said they will serve high-end food, but still be "very approachable."
Sandy Point is open every day from 11 a.m. to 11 p.m.
— By Emily Anderson, Tribune intern