|
Emerald Pointe
becomes Legacy Lodge with new facade, renovations
By Pamela A. Keene
 With
an $18 million investment, Lake Lanier Islands Management has
transformed Emerald Pointe Hotel into the Legacy Lodge & Conference
Center, complete with a brand-new entrance made of shake siding,
stone, wood timbers and copper flashing.
Additionally, the conference center offers six
6-bedroom lakeside villas; each is 4,500 square feet. The buildings
feature timber construction, hardwood floors, stone entryways and
granite surfaces. Each has wireless internet and flat-screen
televisions. Full wet bars are available in some of the units.
The hotel’s interior renovation also includes a
redesigned lobby area with vaulted ceilings, an oversized fireplace
and other décor to continue the lodge theme of the resort. The gift
shop has been enlarged and offers resort wear, gifts and snacks. The
management has also added new items to the menu at BullFrogs Bar &
Grille, along with renovating the deck at the resort’s swimming
pool.
All the rooms in the main hotel have been renovated
and include pillow-top mattresses, high-thread-count linens,
enlarged bathrooms and overstuffed chairs.
The redesign and renovation is part of LLI
Management’s ongoing upgrades and improvements to the resort. Last
fall, the property’s first hotel – PineIsle – was razed to make room
for new construction.
For more information, visit
www.lakelanierislands.com.
Seafood buffet is back at Lake Lanier
Islands
By
Pamela A. Keene
Back by popular demand, Lake Lanier Islands Resort is
once again offering its Seafood Buffet at Windows Restaurant in the
newly renovated Legacy Lodge. Open every Friday and Saturday evening
from 6 p.m. until 10 p.m. The price is $37.95 for adults, $19.95 for
children ages 6 to 12 and children under 6 eat for free. Tax and
gratuity are not included.
Four kinds of fish, each prepared with signature
sauces, prime rib, shrimp, crab legs, crab cakes and a wide
assortment of accompaniments lure diners to the buffet. There’s also
a pasta station with three types of pasta and more than a dozen
toppings, fresh sautéed while you wait.
“Our seafood buffet is always one of our most popular
features,” said Pascal Pedaggi, director of food and beverage at the
resort. “Many people who live nearby come out to enjoy the variety
of foods and the great view of the lake.”
The all-you-care-to-eat buffet features jumbo
peel-and-eat shrimp, baked shrimp scampi, fried shrimp, steamed crab
legs, almond-crusted trout with brown butter, crab-topped tilapia
with beurre blanc sauce, Maryland-style crab cakes, seared salmon
with cream dill sauce, char-grilled Mahi Mahi with Fire & Ice spicy
and sweet compote, Clams Casino and slow-roasted carved prime rib.
Side dishes include mixed green salads, crisp cole slaw, fresh
fruit, tomatoes au gratin, parsley fingerling potatoes, marinated
grilled vegetables and rice pilaf. Home-made hush puppies,
fresh-baked cheese biscuits are served table side.
A build-your-own seafood pasta station offers penne,
bowtie, tri-colored rotini and linguine pastas, topped with shrimp,
lump crabmeat, seared scallops, mussels, artichokes, black olives,
diced tomatoes and diced colored peppers. Alfredo, marinara or white
wine butter sauces are available.
The dessert bar includes a least a half-dozen
choices, from home-made peach cobbler with vanilla ice cream to Key
Lime pie, pecan pie, dark chocolate cake and fruit.
For reservations or more information, please call
770-945-8787 or 678-318-2048. The Island’s $8 gate entrance fee will
be validated upon request.
|
