History
Ron's Landing is a restored 1920's home. This elegant, two story restaurant features spectacular oceanfront dining. We specialize in fresh seafood, but offer a variety of steaks, chicken, veal and pasta.
In addition to an exciting bill of fare, Ron's Landing offers an extensive award winning wine list and full service lounge.
The second floor lounge and dining area can accommodate up to one hundred guests. The downstairs dining offers more private setting .
No matter where you choose to sit, we are dedicated to providing a relaxing dining experience in a elegant atmosphere
that you will always remember.
| Restaurant Information |
| Location |
Ron's Landing is located on 379 Ocean Blvd. (Rte.
1A) in Hampton NH, 3/10th of a mile north on Route 101, directly
across from the ocean |
| Hours |
We Serve Dinner nightly 4:00-10:00pm
("Off season" weeknights, until 9:00)
Sunday Brunch 11:00- 3:00 Oct. - April. |
| Lounge |
In the lounge we offer our full service dinner
menu and lighter fare menu. Entertainment is provided Friday evenings
and Sunday afternoon. |
| Decor |
Restored home circa 1920, The decor at Ron's Landing
is quite charming. There are fresh flowers, linen covered tables
and soft glowing candles to complete it's beautiful atmosphere.
The walls are tastefully decorated with paintings from local artist
Doris Rice www.dorisrice.com
The upstairs lounge glistens with polished brass fixtures
and a beautiful oak bar. |
| Reservations |
Highly recommenced. |
| Functions |
Function space available for groups of 15 or more.
Your can make arrangements by calling (603)-929-2122. Make your
next occasion an extra special one! We also offer private business
luncheons. |
| Chef/Owner |
Ron Boucher is certified as an executive chef from the American Culinary Federation and as a Food Service Management Professional from the National Restaurant Association. Ron is a 1978 graduate of the Culinary Institute of America in Hyde Park, NY and he has been recognized with many awards and accomplishments throughout the years.
- 1975 -- Student of the Year/ F.S.E.A.-Boston Chapter
- 1978 -- The Culinary Institute Of America/ A.O.S. Degree
- 1978 -- Certified cook/ American Culinary Federation
- 1986 -- Dale Carnegie / Public speaking & Human Resources Graduate
- 1991 -- Restaurateur of the year, New Hampshire Lodging and Restaurant Association
- 1991 -- Whittier Tech/Alumni Hall Of Fame/ Outstanding Achievement
- 1992-98 -- Wine Spectator Magazine Award of Excellence
- 1992 -- Chef of the Year/American Culinary Federation
- 1995 -- Certified Executive Chef/ American Culinary Federation
- 1995 -- Cully Awards Grand Prize winner/ Wisconsin Milk Board
- 1995 -- National School Lunch/A.C.F. Silver Medal
- 1995 -- Hampton Beach Area Of Chamber Of Commerce/ William (Bill) Eliot Award
- 1996 / 1997 / 1998 -- Wine Spectator Magazine / Award or Excellence
- 2001 - American Academy of Chefs / Inductee
- 2001 - Presidential Medallion Award / American Culinary Federation
|
| Community Involvement |
Hampton Beach Are Chamber Of Commerce / Member
Since 1986
American Culinary Federation / Piscataqua Chapter NH 1991- 1992
NH Lodging & Restaurant Association / Member Since 1987
National Restaurant Association / Member Since1990
Atlantic Culinary Academy / Advisor Board 1999 - 2001
~Fundraisers~
"Toys for Tots" 2004
Special Olympics Fundraiser 2004 & 2005
Tsunami Victims Relief 2005
...and other worth while causes
|
|
