Executive chef Justin Dain hopes Pine will suit a diverse customer base.
"We wanted the restaurant to be able to suit a really nice fancy dinner with your wife or girlfriend, or to just come for a burger and a beer after a long day of work," he said. "The restaurant is not about having super fancy food, it is about executing the food at a super high level for everyone to enjoy."
The inn's renovations were originally projected to cost $13 million but increased to $41.6 million. General manager Joseph Mellia said the complexity associated with replacing old pipes and wiring and asbestos removal contributed to the rise.
The College used loans to pay for the hotel's renovations, and expects that the inn will pay back them back with future profits, Mellia said.
"The vision was to raise the Hanover Inn up to a location that would be viewed as an extension of Dartmouth College, where you could invite professors, world leaders and dignitaries, that would be a respected location and property." Mellia said.
Despite these loftier goals, Pine restaurant intends to cater to college students seeking dinner in a casual setting, Mellia said. Pine's entrees options range from about $20 for chicken and fish to $30 for steak and lamb.
"We wanted the menu to be able to suit all people." Mellia said. "It serves vegetarians, vegans, as well as meat lovers."
Henry Joyce '16 and Kate Oliver '16 both enjoyed a recent meal at Pine, and said was it among the best they've had in town.
"It is a great place for upscale casual dining," Joyce said. "It is a great place to go if you have family in town, preferably a very wealthy family."
Oliver said she would not return to Pine again soon if she were paying for her own bill.
Pine's burgers and pork chops are made with red meat from local farmers and slaughter houses, while its seafood is sourced from fisheries in the Northeast, Dain said. The restaurant uses local produce from Crossroad Farm in Vermont and other small farms whenever the ingredients it needs are in season.
"During large events it is impossible to use all local food, but we always try to use as much local foods as possible." Dain said.
In the future, the restaurant hopes to integrate produce from Dartmouth's organic farm.
The name "Pine" is meant to connect the establishment with the College's lone pine symbol, Mellia said. The theme is carried through in its use of furniture made of pine wood and menus printed on pine pulp paper. Pine restaurant is currently open only for dinner, and will open for lunch in mid-April, once a fireplace is installed.
