Photo by Derek Redd. Bob Peckenpaugh, president and CEO of the Wheeling Park Commission, stands next to the fire pit of the new Trace Chop House, soon to open in Wilson Lodge. The fire pit is built from logs from the 18th century Zane family home.
WHEELING – When Bob Peckenpaugh, president and CEO of the Wheeling Park Commission, sought opinions on Wilson Lodge in Oglebay Park, one common thread emerged. The lodge is a beloved part of Oglebay and Wheeling, but it needed a new lease of life.
“The lodge is very much appreciated,” he said Wednesday. “It’s wonderful. It’s historic. It has a lot of great things about it, but in many ways it was also worn out.”
What followed was a multi-stage plan to develop Wilson Lodge and strengthen the business in the way many have wanted. A large part of this development involves the lodge’s dining options.
Soon, guests at Wilson Lodge will be welcomed into a new era of dining – with new restaurants and new menus – that breathes new life into the existing spaces while being careful to honor the history of the park and community.
“The common thread that runs through the whole thing,” he said, “is that it will look like a modern version of a historic lodge.”
The lodge’s former Glassworks Grill and Ihlenfeld Dining Room were remodeled, making way for the new Trace Chop House, which will offer an intimate, high-quality dining experience, and Skyline Kitchen and Bar, which will offer gastropub fare against the backdrop of Oglebay Park’s stunning views. The restaurants should open to the public in the next 30 to 45 days, Peckenpaugh said.
The Trace Chop House was the answer to numerous requests for new food offerings, Peckenpaugh said.
“The idea actually came from countless conversations I’ve had with members of the community,” he said. “When we said, ‘Hey, we’re talking about revamping the food at Wilson Lodge. What do you think?’ countless people said, ‘You need to open some kind of steakhouse or chop house there. We need a great place where we can get really good food and satisfy our food cravings.'”
The Trace Chop House’s name is inspired by the area’s pioneer history, Peckenpaugh said, and the milestone-lined path of the National Road that pointed the way of trailblazers, or “tracers,” west. The restaurant will stand where the entrance to the Ihlenfeld Dining Room once was. The 54-seat space will feature etched stone and hand-crafted leather features and a fireplace made from logs gifted to Oglebay by the Zane family from their 18th-century home. The Trace Chop House will offer a selection of Old and New World wines, premium steaks and high-quality seafood.
There will also be a door leading to a modern version of a speakeasy, opening to those who know the code word.
The Skyline Kitchen and Bar combines the former spaces of the Glassworks Grill and the Ihlenfeld Dining Room into one experience. The wall that once separated the two is gone and guests can enjoy a full view of the Oglebay skyline through the huge windows at the back – hence the name. The gastropub’s menu is inspired by nostalgic and regional specialties and the space will feature an open display kitchen.
Peckenpaugh said the popular buffets such as the breakfast buffet, the Lenten buffet and the Festival of Lights buffet would remain, but the tables and chawd dishes would be replaced with induction displays.
“It will look and feel better,” he said.
The Ihlenfeld family will continue to be honored in the Ihlenfeld Room, Peckenpaugh said, which honors the family’s philanthropic legacy and offers surprise menus.
Throughout the process, great care was taken to honor the heritage of Oglebay Park and Wilson Lodge, Peckenpaugh said.
“We heard loud and clear that we don’t want it to look like a hotel chain, we don’t want it to look like a restaurant chain,” he said. “We want to make sure that the history and the present are preserved.”
There will be new dining options in other parts of the lodge. Sarita’s Coffee will become Sarita’s Coffee and Goods. The coffee and food will move to what was once the lodge gift shop. There will still be opportunities to purchase clothing and souvenirs, but now it will offer barista-style coffee drinks, pastries and grab-and-go food. There will be indoor seating and an outdoor bistro.
The Hickman Bar and Grill, which served as a dining space for lodge guests during the renovation, will become the Hickman Lounge. It will include a full bar and will also offer a beverage menu featuring beverages from the garden. Guests can enjoy traditional drinks as well as specialty cocktails featuring spirits infused with herbs and spices grown in Oglebay’s own greenhouses.
Peckenpaugh said about 75 to 80 percent of the total cost of the renovation project – about $8 million – went to the restaurants. Much of that work was paid for by a grant from the Economic Development Administration, with additional support from the Oglebay Foundation.
“These updates are consistent with our mission to preserve Oglebay’s heritage while enriching the park experience for generations to come, especially as we approach Oglebay’s upcoming centennial in 2028,” said Eriks Janelsins, President and CEO of the Oglebay Foundation.
Peckenpaugh understands that a balance must be maintained between Wilson Lodge and Oglebay Park. They must be a place that is visited from far away for its amenities, while also maintaining its reputation for the Ohio Valley residents who have enjoyed Oglebay for nearly a century. He believes these evolved dining experiences will satisfy those in the valley who have loved the park and lodge for so long.
“I think they will feel at home thanks to our consistent level of service, our wonderful people and staff and the new culinary elements we are presenting,” he said.
