Chef Jim O’Shea believes in offering a menu full of “stars” to his clientele. O’Shea, who is the Executive Chef of Bobby Byrnes Management Co., and Head Chef of The Lanes Bowl & Bistro, has been in the restaurant business since the late 1970s, and knows a few things about crafting delicious, creative menu items. He likes to take his time and put his own twist on things.
“Jim draws inspiration from family recipes and the world around him. He keeps tabs on food and restaurant trends, identifies best sources and loves to experiment with new products,” said The Lanes Bowl & Bistro Marketing Manager, Kathy Speers. “Jimmy just has fun in the kitchen. He’s a very creative mind.”
With a menu that offers over 50 items, there is truly something for every taste at The Lanes Bowl & Bistro, and you can rest assured that Chef Jimmy has created something amazing in each item. “I make what I believe the customer wants,” O’Shea said, “and I’ll make it better than anyone else.”
While pizza remains the number-one seller at The Lanes, the second favorite type of food is appetizers, O’Shea said. “The Lanes is an event-driven place. The clientele want easy snack items that are filling. Cheeseburger egg rolls, BBQ and chipotle nachos, barbecued pulled pork, and Nenna’s meatballs (a family recipe) are all big sellers. There are always trends, but I will always try to put my own twist on things. The flavor is important to me. I will try 20 cheeseburgers before I pick one to go on the menu.”
“Ahi tuna is the most exotic popular menu item,” Speers said. “Chicken tenders and cheese pizzas are the most-ordered items.” She also said customers can order anything off the menu while they bowl, or while sitting in the bistro, and have it brought to them. “Cindi Drew, the Kitchen Manager at The Lanes Bowl & Bistro, collaborates with Jimmy and other kitchen staff on new menu items, until they collectively decide among new favorites.”
The Lanes also has a specials menu which is offered weekly from October through May, and can be found on their Facebook page, Speers said. “We use these weekly specials to test our new menu items and gather feedback from our diners.” They also offer incredible Sunday brunch items.
O’Shea said that, rather than creating a new menu each season, they update and perfect the menu once or twice a year, and use a system of “menu engineering,” which breaks the current menu down into popularity and profitability. He said they prefer to use ingredients that you can get year-round, and his focus is on having quality, fresh, consistent ingredients. Product optimization is also important. They buy ingredients that can be used to add flavor to multiple menu items, as opposed to only one or two.
The cocktail menu is wide, varied, and impressive. “The Lanes is a place for beers, flatbreads and munchies. We always switch out new seasonal beers and all of brews on tap are local New England-based breweries. The handcrafted cocktail menu changes about every six weeks. As you walk into the bistro, you’ll always find our special cocktail list on the chalkboard.” She added that the handcrafted cocktails are created by Dave Grady, the Beverage Manager, along with input from the staff. Customers don’t hesitate to request and suggest, too, which helps with the process.
Whether you’re celebrating a special event, a family gathering, or a girls’ night out, The Lanes Bowl & Bistro has something for everyone.
To view the menu for yourself, visit thelanesbowlandbistro.com. Better yet, make a visit to The Lanes at 9 Greene St., in Mashpee Commons. You’ll be glad you did.
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