Tickets for our Rosé Tasting Dinner on April 10th available now. Join us for Easter Brunch on Sunday, April 21st.
ABOUT
Named after the former Webster, MA resident and “Father of the American Industrial Revolution,” Samuel Slater’s Restaurant is Indian Ranch’s flagship restaurant sitting on the shores of Lake Chargoggagoggmanchauggagoggchaubunagungamaugg. Offering craft American food with French and Italian influences, Samuel Slater’s brings a new dining experience to Webster, MA sure to impress your taste buds. Our menu includes a variety of steaks, chops, and seafood all prepared using only the best quality ingredients available. Our dining room is designed with conversation in mind – our open kitchen encourages interaction between guests and the chefs preparing their food and our bar is custom built to be inviting and encouraging a communal experience with friends and family. In addition to our indoor dining room, our restaurant has retractable Nano glass windows that open up to a wraparound patio and to a beautiful view of Webster Lake.
Weekly Specials
Mondays: $15.95 Prime Rib Special – Includes 10 oz cut of prime rib, baked potato, and house salad. Larger cut of meat can be ordered at $1.95 per additional oz.*
Wednesdays: Live music
Thursdays – Saturdays: Chef Specials (changes weekly)
Sundays: Brunch
*Available while supplies last
MENUS
[accordion clicktoclose=true]
[accordion-item title=”Easter Brunch Menu”]
Easter Brunch on Sunday, April 21st. Seatings at 10:00 AM, 11:30 AM, and 1:00 PM. Make your reservation here.
[/accordion-item] [accordion-item title=”Brunch Menu”]
[/accordion-item] [accordion-item title=”Dinner Menu”]
[/accordion-item] [accordion-item title=”Dessert Menu”]
[/accordion-item][accordion-item title=”Bar Menu”]
[/accordion-item][accordion-item title=”Drink Menu”]
[/accordion-item]
[/accordion]
HOURS
Monday – Saturday
4:00 PM – 9:00 PM
Thursday – Saturday
4:00 PM – 10:00 PM
Sunday (Brunch only)
Kitchen: 10:00 AM – 2:00 PM
STAFF BIOS
Michael Winslett Executive Chef / GM
Born in Houston, Texas, for Michael, it all started at the age of 13 years old when his father bought a bakery/kosher deli. The gratification from seeing people buy what he baked is what inspired Michael to become a chef. At 16 years old, Michael landed a job at a well-known chain restaurant. After learning that the corporate world wasn’t his cup of tea, he explored his newfound passion and creativity in hotel kitchens. He was able to quickly advance and become the head chef of a Crown Plaza in Austin, Texas at the age of 21. Migrating north years later, Michael found working at the Harvest in Pomfret, CT was a turning point for him. He learned that with food you have to set a standard and never accept anything less. At the Ceres Bistro inside the Beachwood Hotel in Worcester, MA, Michael came to realize the importance of both the front and back of the house concepts in the overall
guest experience.
Fast forward to present day, and here is Michael with Samuel Slater’s Restaurant at Indian Ranch. Michael was a part of the Samuel Slater’s project from the very beginning and his vision is critical for what the restaurant has become.
Marilyn Ouellette Chef De Cuisine
With more than a decade of experience since graduating at the top of her class from Johnson & Wales University, Chef Ouellette was able to acquire a well-rounded culinary experience working under established chefs such as Chef Barry Correia at The Kittansett Country Club in Marion, MA; Chef Raymond Southern when he was at The Blue Hills Country Club in Canton; Chef Michelle Blass at Tomasso Trattoria in Southborough, MA; and Sodexo at The Walnut Hill School for the Arts in Natick. Before joining the Samuel Slater’s Restaurant team Chef Ouellette was Head Chef for The Inn at Woodstock Hill in Woodstock, CT and worked closely with the chef/owner Richard Naumann. It’s these experiences that allowed Chef Ouellette to develop her expertise. Chef Ouellette is very excited to be working alongside Chef Michael Winslett and the amazing crew at Samuel Slater’s
Restaurant.
Steve Holloway Bar Manager
Born and raised in Worcester, Steve remained in the community to advance his education at Quinsigamond Community College and Worcester State University. With the support of his family, including his 2 children, he has been working at bars in the Boston and Worcester areas for close to 20 years. During this time, Steve has had the opportunity to work under notable bartenders such as Brother Cleve, at Boston’s Red Lantern, and Silas Axtell, at Worcester’s Niche Group. Ready to take his past experiences into this new endeavor, Steve is excited to bring his expertise to Samuel Slater’s Restaurant and jump-start the craft bar culture in Webster.
Tammy Perras Front of House Manager
Born in Worcester, Tammy has been a lifelong local to Worcester County and areas surrounding Samuel Slater’s. Tammy grew up in Douglas, graduated from Nichols College in Dudley, and now resides in Webster with her husband of 20 years. Putting her Marketing and Psychology degree from Nichols to sue, Tammy spent the last 14 years working in the Sales and Incentive Industry as a Merchandise Manager and Buyer. The past few years Tammy has become a great asset to Indian Ranch. She started working as a Banquet Server in our function hall and on board the Indian Princess, moved up to Banquet Captain where she lead our function staff, and has now taken on the role of Restaurant Manager at Samuel Slater’s Restaurant. Tammy’s sales background and history with Indian Ranch makes her a stellar addition to the management staff that ensures the success of Samuel Slater’s.
In addition to working with our restaurant, Tammy is the mother of 4 children and enjoys spending her spare time with her 2 grandchildren.
Alban Metohu Food and Beverage Manager
Fluent in Albanian, Italian, and English, Alban brings his outstanding interpersonal and communication talents to Samuel Slater’s. He has a solid history of success building high-energy service and culinary teams to ensure optimum guest experience and is adept in all facets of operations to include food quality and presentation, safety and sanitation compliance, budget administration, and inventory management.
Alban was born in Albania in 1974 and moved to the states in 2002. That year he began as a bartender in Beechwood Hotel Worcester. There he rose through the ranks and eventually became a Food and Beverage Manager of the Hotel. He was employee of the month for 2004 and 2005 but would eventually move in 2011 where he became the General Manager of the Italian Restaurant Cafe Espresso Trattoria. There he worked until 2015 gaining much experience, not only in the field of the Restaurant, but also the business aspect handling employee training/accounting and inventory. During his span at Cafe Espresso the Restaurant was voted best BYOB in Worcester for 2011 and 2012. In 2015 Alban moved on to the Chinese Restaurant Chuan Shabu as a manager for a short lived year until June 2016 when he left to Best Western Hotel Marlborough. There Alban worked as a Food and Beverage Manager similar to his work years before. There he worked from 2016 to February 2019 when he took the next step of his journey as Food and Beverage Manager of Samuel Slater’s.Alban studied at the Tirana School of Hospitality & Tourism (Tirana, Albania) from 1998 to 2000 majoring in Hospitality and Business Management.
