New ‘Chapman’s’ restaurant opens on Route 102


BURRILLVILLE – It’s been Mr. Doughboy’s, Sweet Caroline’s and Oakley’s and more….

Beginning on Friday, Jan. 14 at 11 a.m. the complex with facilities for mini-golf, batting cages, and more will reopen with a menu featuring a variety of unique lunch and dinner items as Champan’s Food & Drink.

The business was purchased by Jack and Laura Chapman of Uxbridge, Mass. in November from former owner Philip Oakley for $500,000. Prior to COVID-19 the business had operated as Oakley’s since 2017.

The new owners have announced a menu of appetizers, soups, salads, sandwiches, including cheeseburger eggrolls; the “Pilgrim Sandwich,” with roasted turkey, cranberry mayo and stuffing; and the grilled eggplant ciabatta. Entrees include a selection of pasta dishes, steak tip plates and stuffed peppers.

A graduate from Blackstone Valley Tech, the new business will mark a change in direction for Jack, who has worked in construction for the past several years. The restaurant will be open seven days a week, with hours Monday through Thursday from 11 a.m. to 10 p.m.; Friday and Saturday from 11 a.m. to 11 p.m. and Sunday from 11 a.m. to 11 p.m.

And preparation of the outdoor facilities is now underway in time for warm-weather fun. The new owners have begun rehabilitating the mini golf course and plan to put the batting cages back into operation starting this spring. The go kart section will be turned into extra parking, but the couple says they do plan to create outdoor area for cornhole and other activities on the nice summer days.

It’s an iconic location that’s seen its share of owners through the years, but remained a go-to spot on the side of the busy roan at 1950 Broncos Highway. Under management of Linda Oakley Giguerre, the business added adult drinks to the menu and Chapman’s will reportedly continue the service, with a menu of beer, wine and spirits coming soon.

For now, it seems fresh food is the focus, with seasonal dine in and take out options prepared by a chef with more than a decade of experience.

“We refuse to compromise on quality in our restaurant,” notes a write up from the business. “That’s why we try to source our ingredients from local markets. No matter what time of year, you can be sure you’re eating the best of the season.

Chapman’s is still hiring with positions for cooks, dishwashers, bartenders and servers. To learn more and apply visit their website at

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