A Milestone:Arms Celebrates 100th Anniversary

Friday, October 28, 2016
By Transcript Staff

By Sue Ellen Woodcock

David Goll is not one to make a fuss about his business being 100 years old. But it must be acknowledged for its place in history, its famous chicken pie and macaroni and cheese.

“We didn’t even make a fuss when we burned the mortgage 12 years ago,” said David Goll as he polished the wood at the reception desk.

David Goll purchased the restaurant and hotel in 1978 after the great blizzard. The building needed some repairs and a general fixing up. The previous owner, Rena Wallace, who still lives right across the street sold the establishment on a handshake.

According to the hotels’ website, “The Winthrop Arms Restaurant & Hotel was officially  opened in 1916 by Fred L. Hall. As one of the North Shore’s largest hotels, it offered its patrons a billiard room, spacious ballroom, and a roof promenade.

The lobby is finished in beautiful mahogany and tiled floor which has carefully been maintained.

Each guest room afforded every possible comfort including electric lights, house telephone and steam heat. A putting green of 15,000 square feet was renowned for its beauty and quality all over the North Shore.

The Winthrop Arms Restaurant & Hotel was conveniently located from Boston via the Revere Beach and Lynn Railroad for a 10¢ fare.”

Casey Goll, who works along side his father on the day to day operations, said today the establishment has a 75 person function room, 10 hotel rooms, and a good size restaurant and 37 employees. The bar is noted for serving up seasonal martinis with a sidecar (that extra special leftover after the bartender makes the martini).

In the kitchen, it was Paul Murray, who has since passed, who came up with the famous chicken pie that people can eat there or take home to their own kitchen. The mac and cheese recipe came from Michael Lanni who is now at the Winthrop Yacht Club. Today chefs Carloss Cardoza and Jose Yanes keep the kitchen humming.

“The seafood is the best,” said Casey Goll. “Everything is fresh everyday.”

Casey Goll said one regular guest was the Red Sox Johnny Pesky, who came in after he got off the airplane from a game. Speaker of the House Robert DeLeo and Gov. Charlie Baker have both been dinner guests.

“We are accommodating to everyone,” said Casey Goll. “We treat you like family not like a chain.”

The restaurant is open Monday through Thursday 11 a.m. to 9 p.m. Friday closing at 10. Saturday the hours are 1p.m. to 11 p.m. and brunch is served on Sundays from 10 a.m. to 2 p.m. and dinner is served until 8 p.m

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