Business & Tech
From Hollywood to Woods Hole: Innkeeper Beth Colt Readies New Restaurant
"Running an inn is actually very similar to producing a movie," says former Hollywood manager/producer Beth Colt of the Woods Hole Inn, who's preparing to roll out the red carpet at a new bar and restaurant at the former Leeside.
"Most Hollywood people move to Martha's Vineyard, so we're counterculture here," says Beth Colt with a laugh as she sits -- something I suspect she rarely does -- on a couch in the comfortable parlor of her Woods Hole Inn.
Colt grew up in Milton and Woods Hole, where her family had a summer home. After 18 years in the Los Angeles film industry, Colt has returned to Woods Hole year-round with her husband, television writer P.K. Simonds ("Party of Five," "Doogie Hauser," "Reign") and teenage sons to run the inn they purchased in 2008.
With chef Stephanie Mikolazyk, Colt also owns the seasonal Quicks Hole Taqueria and the partners are preparing to reopen the former Leeside as a year-round tavern and restaurant, the name of which is currently under debate. (See New Name for Old Leeside: State Your Choice.)
Friday afternoon, Colt set aside some time from her packed schedule to sit with Patch for an interview to debut our new Business Mondays series.
Patch: What did you do before you went into the hospitality business?
Beth Colt: I represented actors: I was a talent manager and I also sometimes produced movies with my actors.
Patch: How does that experience connect with what you're doing now?
BC: Running an inn is actually very similar to producing a movie, except you have to keep doing it every day.
Patch: How's that?
BC: The set has to look just right; the actors have to be well cared for; you're putting on a meal for half the day, because everybody needs to be fed; you're managing everybody's time sheets behind the scenes, because you don't want to go into overtime. Even the welcoming of guests: I roll out the red carpet.
Patch: When did you open for business?
BC: We bought the inn in May 2008 and opened the first floor in June with five rooms. We opened Quicks Hole the same year.
Patch: How many people work for you, not including the staff you'll have at the former Leeside?
BC: In the winter time, four or five; in high season, about 40.
Patch: What kind of operation will you have at the former Leeside?
BC: It's going to be totally different from Quicks Hole: It will be a year-round restaurant with a full liquor license and wait service.
Patch: Will Stephanie Mikolazyk be cooking?
BC: Stephanie is executive chef at both restaurants. She is an amazing chef and a huge part of the reason the business is successful. You really can't run a restaurant without a great chef.
Patch: What will the menu look like?
BC: We're leaning toward charcuterie, with high end cheeses, for the gin and Triscuits crowd; I would call it New American, but relatively quick and easy for take-out.
Patch: When do you expect to open?
BC: We expect to have the tavern open soon after Thanksgiving. For the restaurant, we're planning a grand opening in mid- to late January.
Patch: What do you like most about being in Woods Hole?
BC: The physical beauty is unmatched except maybe on the Vineyard. Compared to my lifestyle in Los Angeles it is an incredible delight. I used to spend my life in the car; now I get in the car twice a week, three times a week.
Do you have a local business we should spotlight in our next Business Monday? Tell us in the comments or email louisa.hufstader@patch.com.
