Today the Wadleigh’s son, Randy, and his wife Angela run the five Governor’s Restaurants in southern Maine while the Sullivans have managed the Presque Isle location from the beginning. The Sullivans, too, have seen the business become a family tradition. Their four children have all worked in the restaurant and their son Matthew hopes to one day take over the business after his parents retire. Sherry Sullivan credits much of Governor’s success to their customers, many of whom come to enjoy the restaurant’s homestyle food regularly.
She said that over the years getting to know customers is like welcoming new people into their family.
“We have a lot of elderly couples who eat here every day. It’s especially sad when you see only one of them come in one day and you find out their spouse has passed away,” Sherry Sullivan said.įor the servers at Governor’s it is not uncommon to know certain customers so well that they know exactly what food they’re going to order, Sullivan noted. That is true for longtime server Rose Rodriguez, who has worked at Governor’s for 21 years. “With the staff it’s like we’re a family, too, because a lot of us have been here a long time.” “I think a lot of our customers feel at home here,” Rodriguez said. Running a small town restaurant has helped the Sullivans become personally involved with their community. They have served in the Presque Isle Rotary and Kiwanis Clubs and Sherry Sullivan is currently the board of directors president for the Central Aroostook Chamber of Commerce. While looking ahead into the future the Sullivans hope to continue the Maine tradition of community in Presque Isle that the Wadleighs began 60 years ago in Old Town. Although they have no plans to retire yet, the couple looks forward to keeping the restaurant in the family and welcoming various generations of community members through their doors. “We’ve been lucky to form many wonderful and long-lasting friendships,” Sherry Sullivan said. “It’s a happy, close-knit community and we like being part of it.Locally, some buzz has been spreading about the new Waterville restaurant, which is open 6 a.m.-2 p.m. daily, with an all-day menu featuring breakfast options, open-face sandwiches and more. In October, Colby College student newspaper the Colby Echo ran a short, appreciative article about Toast Xpress, quoting one Colby junior who liked the eatery so much after his first breakfast there he came back the same day for lunch.Īlthough that kind of loyalty doesn’t surprise the owners of Toast Xpress, who said they already have attracted a number of regulars, that amount of appetite might. “You don’t go away hungry,” Cindy Scott, co-owner and manager of the restaurant, said of their offerings, which include such mainstays as French toast, bruschetta and avocado toast. The menu also includes more creative fare including The King’s Toast, named for Elvis Presley. It features peanut butter, bacon, bananas and honey. Even a more usual offering like Toast the Dawn, with egg, cheese and meat, has its own twist. The eggs are hardboiled and chopped, not scrambled, and the cheese is a housemade spread based on a Big G’s recipe that includes cream cheese, cheddar, parmesan and mayonnaise, and is incorporated into several of the menu items. Served golden brown and piping hot from a quick trip under the conveyor broiler, even a half portion of Toast the Daw” is filling, satisfying and delicious. “I think sometimes people are hesitant to try different,” Scott said. “But a lot of times, once they try it, it’s like ‘Wow.’” Nationally, a recent trend for artisanal toast has inspired enthusiasm - but also criticism for being too expensive, too pretentious and too popular among hipsters. Toast Xpress may be Maine’s first dedicated toast restaurant, but there’s nothing expensive or pretentious about it.
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Scott said the most expensive menu item is the $7.49 full Reuben, which includes corned beef, sauerkraut, Swiss cheese and Thousand Island dressing.
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