VFW revamps restaurant

PERKINS TWP. — Anthony Tuttamore received his marching orders and began a massive overhaul at a restaurant priding itself on serving veterans. So Tuttamore, the general manager of Sandusky's VFW Post 2529 on West Perkins Avenue, acted upon his vision to make this "canteen," military phrasing for "dining area," a more comfortable and inviting setting than ever before. A recent $40,000 investment consisted of a complete top-to-bottom renovation at the facility. This includes all-new heating and cooling units, paint, TVs, a game room and more. "This is one of Sandusky's diamonds in the rough," said Tuttamore, stressing how the general public can also purchase a membership and frequent the club. Tuttamore, a certified chef, also worked with his colleague, executive sous-chef Mandi Conley, to revamp the restaurant's menu. "Everything we do, we make it fresh and in-house with our products coming from local purveyors," Tuttamore said. The menu features traditional staples found in area restaurants, such as appetizers, pizza, subs, sandwiches, burgers and other healthier options. "Instead of freaking out about COVID, and cutting things on the menu, we actually increased what's on there and lowered the prices," said Tuttamore, noting people can either eat-in or carry-out their orders. "People have definitely been happy about that." But what sets the VFW apart from other local establishments, Tuttamore believes, is its specials. "Each Tuesday, I pick an authentic dish from a different country," Tuttamore said. Last week, he prepared a French dish known as coq au vin, or chicken braised with wine, mushrooms and garlic. "I know it's hard for people to travel right now," Tuttamore said. "I figure, if we could bring a little taste of other places to them in their backyard, they would really appreciate that. We pride ourselves on giving a unique experience." As the transformation occurred, Tuttamore and his staff — totaling about 15, which has actually increased since the pandemic started — wanted to make customers feel cozy. "People are already scared enough," said Tuttamore, adding his staff takes extra daily precautions, such as thorough cleaning and employee temperature checks, to limit the spread of COVID-19. "I want to give people a place where they can go and feel safe." Right now, due to Ohio's ongoing curfew, the VFW's restaurant is open from 11 a.m. to 10 p.m. seven days a week. The kitchen, however, closes at 8 p.m.