Over the last several months, that question is being posed more and more often as an affirmative statement.

That’s because a few key changes and thoughtful investments in the food and beverage services at Rarity Bay Country Club are transforming the dining experience.

To say that the addition of Chef Justin Holleman has been well received is akin to saying we have some nice views here at the Bay. Chef Justin has introduced a tasty array of menu options, all prepared with an attention to detail to satisfy any palette. And our members noticed, returning to dinner at the Club in growing numbers.

With an eye on continuing to improve quality and service, Rarity Bay has tripled its kitchen staff, including the addition of experienced and talented sous chefs from several top restaurants. This has allowed the Club to expand dinner service from only two nights a week to four, including every weekend evening. We also added a Sunday brunch.

“With the initial response from members when we brought in Chef Justin, we felt like we were on the right track,” says Salem Pointe Capital’s Michael Ayres, who oversees Management Operations at Rarity Bay. “At the same time, while great food is essential, we realized that the dining experience extends beyond that. So we’re really working hard to continue to get better and better at every aspect — from consistency of food quality to great guest service to creating a really special a ambiance.

“Ideally, we’re creating a situation where dinner at the Club is the first choice.”

A new menu is the next step. Members have been gnoshing on some new appetizers and sampling some special items of late that could become regular offerings. Some of the most popular items seem to be the shrimp cocktail, yellow fin tuna stack served with Asian slaw, and the hoisin ribs.