Our Approach to Reservations & Maintaining the Experience

Seating for Lunch Wednesday – Saturday 11:30 a.m. – 2:00 p.m.   Seating for Dinner Wednesday – Saturday 5:00 p.m. – 8:00 p.m. Seating for Sunday brunch 10:00 a.m. – 2:00 p.m.

Thank you for requesting a reservation and I truly hope that we will be able to accommodate your request. Someone will be in touch with you within 48 hours to discuss your request.

I would like to take a moment to share with you my approach to reservations with the hope that you might appreciate why large reservations are difficult to obtain at our restaurant as it is based on 15 years of experience in owning J’s Restaurant and almost 30 years of being involved in the restaurant business. J’s at Nashoba Winery was created to offer something special; a small country farm house restaurant offering quiet, romantic farm house dining featuring beers and wines produced by us and featuring locally grown products often grown by us. In 1995, long before the farm to table concept was a commmon phase, J’s was the fore-runner of dining at a farm surrounded by our farm with a relaxed approach to outstanding food and service. Over the last 15 years, I believe that we have created an environment that people have come to enjoy and feel that it is a special place for a special evening.

As a small intimate dining atmosphe, our restaurant was not designed for large reservations and so accommodating a reservation for more that 5 people is usually not possible. With only 900 square feet of dining space in basically two separate rooms, we reserve our main dining and porch areas for groups of 6 people or less so that other guest will not feel as though they are dining with a private party. We only accomodate a reservation for more than 6 people in our gallery room where there is some separation as this maintains the ambiance for our other guests. However, this approach only allows us to accommodate one large reservation per evening or lunch period.

Additionally, our service and our restaurant is much better suited for multiple tables of 2 and 4 guest than it is suited for a single table of 8 guest, 10 or 12 guest so that given the option of booking multiple reservation over a single large reservation, our preference would be to accept multiple reservations. During the fall season when we know that we will fill our restaurant with small reservations, two and three weeks in advance, I will often make the decision to not accept any large reservations for certain service periods and especially on Friday and Saturday evenings and Sunday Brunch.

When you own a business you have to determine how to approach business and how to make sure that you are doing what is best for your business. For our restaurant, taking a large reservations is often trying to fit a square peg in a round hole so I hope that you can appreciate the limitations of our space. I can truly appreciate and respect that many will not understand but I hope that you will vent your frustration on me, the owner, and not on my staff that is simply following my guidelines. Thank you for taking the time to read my email and we will be in touch with you shortly to discuss your request.

Sincerely

Richard Pelletier