Islander Pizza and Pasta closes its doors

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After four years in business, the Islander Pizza and Pasta Shack has closed its doors for good.

The owners, Debbie Seavy and Ken Cram, have left behind some good memories and, unfortunately, some bad ones.


The two purchased the restaurant at 380 E. Washington St. after selling the Oasis Bar & Grill in 2010. The purchase price was a reported $700,000.


Since then they’ve been busy. The menu has expanded and they added an outdoor patio for dining on sunny days. But it apparently wasn’t enough. Saturday, May 25, they removed everything from the restaurant.


The building and business previously were listed for sale by Mike Fuller, a Realtor with Blue Sky Real Estate, for $650,000. Fuller declined to discuss the listing other than to say the business is now “off the market.”


Surprising finish

Former employees say the closing came as a shock.


Richard Williams, an experienced cook and restaurant manager, left the Oasis to join Seavy and Cram when the couple purchased the Islander.


He said he wasn’t aware they were planning to close the restaurant until 10 a.m. Friday. “They were waiting in the restaurant to tell me,” he said.


He said he had handled ordering for the restaurant for some time, and that it didn’t appear the business was in decline. “It was no worse than it was two years ago,” he said.


Katrina Welch, a waitress at Islander for the past four years, said she found out about the closing from a friend who called her Saturday afternoon and told her it was “closed for remodeling.”


Most of the workers, she said, learned they were out of a job Friday night at closing.


She added that she’s still owed back pay for a week and a half.


Neighbors say Seavy and Cram began removing everything, including the pizza ovens, from the restaurant Friday night. They completed the job Saturday.


Carol Adams, who with her husband Lee sold the business to Seavy and Cram, said she still holds the note on the building. She said she’s currently trying to better understand what happened and will properly respond.


Reach Mark Couhig at


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