28 PUNCHMAGAZINE.COM {punchline} hours every morning.” Greg recently introduced milkshakes for the first time. “You have to do this slowly,” he notes. “The neighborhood tells you when you are going off the rails.” At the Dutch Goose, no one is rushing you out the door. “In the restaurant industry, you want to turn tables, that’s how you make money,” says Greg. “But that is not the case at the Goose. You want to come in, hang out and enjoy everyone’s company.” In fact, plenty of local customers consider the restaurant a second home. “It is like going to church,” Greg reflects. “You know what to expect and it’s one of the few things in life that doesn’t change.” orable moments includes a visit from Seal Team 6 members who stopped in at the Goose for burgers shortly after their successful take-down of Osama bin Laden. “That was the most star-struck I have ever been,” beams Greg. “They were pretty remarkable and first secured the location before stepping in the door.” Customers come for the firstrate burgers and beer, ample draft selections and an outdoor bar called the Duck Blind. Those who dine on the patio will find a wall display called the “Beer Tap Graveyard,” which features all the tap tags of dearly departed brews that have been retired. Over the years, Greg’s menu has expanded to include healthier options like salads, cauliflowercrust pizza and garden burgers. He stresses that changing the menu is not something done lightly. “People want their hometown watering hole to be the same and don’t like change,” he says. “You make a change and customers tell you immediately. When we switched the potato chips to french fries, people told me I was making a big mistake.” The spicy deviled eggs remain the most labor-intensive item on the menu. “Someone calls every year to get the recipe and we tell them it is just the original chicken,” he laughs. “It’s a lot of time cracking eggs and making the batter. It takes about two golden goose dutchgoose.net
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