Tipsy Toboggan rolls out new look, menu

FALL RIVER — Just in time for fall and winter dining, the Tipsy Toboggan is rolling out a new look and a new menu.

Last week, owner Mike Lund and his wife, Nicole, were busy putting the finishing touches on the ski lodge-inspired Fall River restaurant in preparation for re-opening to the public last Thursday.

Lund closed the restaurant for three weeks or so to update the restaurant’s interior and at the same time, chef John Radcliffe created the new menu, offering a wider variety of choices.

Now seven years into the restaurant, Lund said it was time to make some changes and updates to keep up with diners’ interest, just like popular franchise restaurants do every so often.

The most apparent change is the direction of the bar, which now runs parallel with the back wall, with a new granite counter on the bar itself. “It opens up the downstairs and makes the flow better,” said Lund.

For fans of watching TV while they dine or enjoy a cocktail, there are also two extra large TVs for those sitting at the bar to conveniently view along with several “smaller” TVs.

The fireplace, which is usually roaring on colder days, is still the focal point of the downstairs dining area, but now there’s new comfortable cushioned seating facing the fireplace. The rustic wood and exposed brick that’s a signature of the restaurant is continued in the updates with recycled pallets on the backside of the seating around the fireplace. They also added a couple of booths in the dining area and high-top seating.

Outside, new cobblestones line the patio where the firepits are usually ablaze, keeping diners warm while they enjoy the last days of fall.

On the menu side, chef Radcliffe has added several new entrees including grilled sirloin, lobster risotto, baby back ribs, Aegean shrimp scampi and Fruiti De Mar (littlenecks, shrimp and calamari sautéed in a tomato and wine sauce with fresh herbs and pasta).

Bacon cheddar cheese tater tots, popcorn shrimp tacos, a pickled pepper burger and a chourico, pepper and onion sandwich are some of the new lighter fare.

There’s also a new wilted spinach salad with goat cheese, cranberries and sweet and spicy pepitas tossed in a goat cheese vinaigrette and an entirely new section of small plates (hummus and crudite, cheese board and tuna and edamame) and Ratcliffe’s signature Silver Quahog Chowder on the menu.

The bar offers a new wine list and the addition of local brews such as Buzzards Bay Brewing's Golden Flounder and seasonal cocktails.

“I’m really excited about it,” said Lund as he prepared for another “ski season” at the newly updated Tipsy Toboggan.

The new hours are Mondays through Thursdays, 4 p.m. to 11 p.m.; Fridays and Saturdays, noon to midnight and Sundays, noon to 11 p.m.

Email Linda Murphy at lmurphy@heraldnews.com.