The Alexopoulos family has been in the restaurant business for a very long time. They operate the Watermark Taphouse & Grille which opened in 2010, but their roots in the industry go back to the 1970s when Chatterley’s Steakhouse on Brant Street in Burlington was famous for its prime rib dinner.
“We’re from a restaurant family. My husband’s father was a well-known chef, and he was the one to light the way many years ago,” says Janice Alexopoulos who, along with her husband Nick, oversees every aspect of the business. Their son, Chef Dan, is responsible for the menu creation and runs the back of the house. Dan’s wife, Kim, helps manage the front of the house, and Nick and Janice’s daughter, Jessica, helps out in the back when needed.
“Not everyone can work with their entire family 12 hours a day, six or seven days a week, but I think that’s what makes the Watermark different from other restaurants. We’re hands-on. The family members are always onsite, and I think that’s what makes a huge difference in quality and service,” says Janice.
The restaurant is divided into two separate areas. The dining room features a cosmopolitan décor with private, high-backed booths, so you don’t feel like you’re dining with anybody but the people you’re with. On the other side is the bar, with high-top tables and 11 large TV screens.
The interior of the restaurant seats a total of about 170, with added seating on the patio for another 50 during the warmer months.
Chef Dan has been in the industry for about 25 years. He started training in the kitchen with his grandfather when he was around 15. From the start, he had a passion for cooking and food, reflected in a menu filled with fresh ingredients, homemade sauces and farm-to-table products which are added and removed depending on the season.
The Watermark Taphouse & Grille is known for putting a twist on standard pub fare. For example, instead of a big plate of nachos with cheese, meat, refried beans and salsa, their California Fusion Nachos are six individual wontons topped with chicken, pineapple, tomato, green onion, peanut satay, a three-cheese blend, and cusabi sauce. The Feta Bruschetta Bites are small portions of feta cheese, breaded, and topped with marinated Roma tomatoes, onions, garlic, fresh basil and an Asiago and balsamic reduction, while the Sweet Heat Scallops are marinated, served with pineapple, wrapped in smoked bacon, and dusted in dark chocolate.
The kitchen has an in-house smoker, which allows them to serve up items like smoked apple bourbon pulled pork and smoked wings, which, unsurprisingly, are very popular.
“You want something casual; we have wings, burgers, and sandwiches. You want to come for dinner. We do New York steak, chicken souvlaki, and a mixed grill. We do everything; we give good quality and good portions. Every Friday, Dan creates a different special. A lot of people come in just to see what it is,” says Janice.
Mother’s Day on May 12 will have a special menu, as will Valentine’s Day, New Year’s Eve, or any special day. Chef Dan always adds something to the menu for the occasion.
The Watermark continues the prime rib tradition on Saturday nights only. The special, a slow-roasted 12-ounce cut, served with red skin garlic mashed potatoes, seasonal vegetables, and horseradish, starts at 5 p.m. until it lasts. Janice recommends coming early because it never does.
