In some ways, Natalia Meyer says, it might have been easier to start over with a totally new restaurant. Rebuilding the Green Gate Inn after a devastating fire has proved challenging.
“You reach for something because you think you know where it is, but it’s not there anymore,” said Meyer, who owns the Green Gate with her husband, Phillippe. “If we started from scratch somewhere, we’d learn more easily, I think. But it’s coming along.”
The Civil War-era Green Gate building, in the heart of the village at 2 Genesee St., suffered heavy fire damage — and had extensive smoke and water damage — on Jan. 16.
It officially reopened with its new menu and rebuilt surroundings Friday, following several weeks of “soft” operations during August and early September.
Most of the staff is new, as is the kitchen, which suffered the brunt of the fire damage. Natalia Meyer, the chef, took advantage of the opportunity to redo it with a more open, modern format.
The dining rooms, which had mostly smoke and water damage, have been restored. The bar, the Green Gate Pub, had the least amount of damage, but still has new sheetrock and some new windows. (Most of the windows throughout had to be replaced).
Upstairs will see more changes. The Meyers had operated a boutique guest house with eight rooms, but will now convert the upper space to banquet and meeting rooms.
“It will give people in the community a nice place to have gatherings and meetings,” Natalia Meyer said.
The exterior of the upstairs has also been modified, giving the historic building a slightly new profile.
The Green Gate Inn was built during the Civil War by David A. Munro as part of the family farm. It has housed an inn since 1939 under Green Gate and other names.
The Meyers took it over in 2007 and spent years remodeling and restoring it. They had planned to repaint it this year.
Not long after the fire, Natalia Meyer sent syracuse.com an email about her feelings watching it burn: “The building is part of our family. As I watched the flames engulf the kitchen I felt as if my best friend was dying. I felt helpless to do anything to save her from the flames.”
She gave credit to the Camillus Fire Department and other firefighters for their work during the blaze. She also thanked two local companies, Zeck Builders and Martin Construction, for their efforts in rebuilding the inn.
With reconstruction (mostly) behind her, Meyer has been able to turn her attention to the menu. It features lots of global-influenced classics, from Jaeger Schnitzel and Pork Osso Bucco to Maple-Gazed BBQ Salmon and Flat Iron Steak Chimchurri. Entrees range from $16.50 to $23.
There are also pub plates, sandwiches, burgers, pizzas (12-inch, thin crust) and savory crepes (like stroganoff, eggplant parm and meatball). Many of these items are $12 or under.
The inn also features nightly specials, with themes: Mexican Tuesdays, Ukrainian Wednesdays, Sauerbraten Thursdays, Seafood Fridays and tapas Saturdays.
The Green Gate Inn is open 3 p.m. to 2 a.m. Monday to Saturday (the kitchen opens at 4:30 p.m.). It also hosts live music in the pub. Call (315) 320-4376.