Blackwater Café
By Andie Gibson

                Nobody said it was easy being a critic.
                Tom Gordon knows that as well as anyone. Since purchasing the Blackwater Café, perfecting the total dining experience for his customers has become an obsession.
                “It’s been a dream because, as a consumer, I’ve always been critical of everything that is wrong when dining,” said Tom, a resident of Smith Mountain Lake, who commutes Monday through Thursday to New York City where he works as a consultant in the food and health care industries.
                “I thought, I’d like to take all of those criticisms and see what I can do. It’s a dream, but it’s also more of a passion for the food business and a passion for people.”
                Tom and his wife Lynn purchased the restaurant from Russ and Judy Johnson in October of 2005 and reopened it Nov. 29 after some renovation. The couple opted to retain the name and the basic theme – a cozy, rustic lodge with relaxed, elegant dining. The grill side of the restaurant is casual while the dining room features a more upscale atmosphere.
                The restaurant continues to be a family affair with son John managing the daily operations and his fiancé Miranda serving as a hostess and bartender.
                “Our plan was to open in the winter time so we could do it right and slowly,” Tom said. “I knew word would spread that it’s a good place to dine. We felt we could open and then continue to fix and work on improvements.”
                Among the changes diners will notice are new stained glass windows, rock wall partitions to cut down on noise from the main entrance and kitchen, a popular fireplace in the corner, a sophisticated black-and-white color scheme for the table linens, new china and upscale stemware.
                In addition, the Gordons did a lot of work in the kitchen.
                “As a consultant I spend a lot of time on efficiencies,” Gordon said. “We changed around a lot of equipment, organized some things and bought some new equipment. One of the things we try to do is keep everything at counter level to keep the cooks from having to bend down.”
                Leading the kitchen staff is Executive Chef Christopher Mushall, a graduate of the prestigious culinary arts program at Johnson and Wales University, who was hired after a national search. Tom said Christopher shares the same vision and passion for the restaurant, which includes using only the freshest ingredients.
                The main entrees range from $13.95 to $24.95 and include Grilled Black Angus Filet Mignon, Linguini and Clams with Parmigiana-Reggiano, Crab-Stuffed Wild Alaskan Salmon, Shrimp and Grits, and Applewood Smoked Half Chicken. The Grill menu features lighter fare such as burgers, panini sandwiches, a Chicken Tenderloin Dinner, Florentine Shrimp Pasta and Individual Veal “Meat Loaf” for $5.95 to $13.95.
                In addition, the Blackwater Café offers nightly specials, including fresh seafood choices from a distributor in Hawaii. Often, Tom said, the fish are caught on Thursday, air freighted overnight and served at the restaurant on Friday evening.
                “One thing we’ve discovered is people here really like fresh seafood,” he said. The Gordons are also working to make the restaurant’s outdoor deck more attractive for groups and families to dine during the summer months. The renovated space will seat 30-40 and will feature some unique menu items, Tom said.
                “We are putting a new roof over part of the deck to protect diners from the elements and to enhance the dining experience,” he said. “There’s a bar and we’re also working on new furniture and better lighting.”
                Tom’s philosophy for the restaurant is heavily focused on customer service. From the time you walk in, to the time you walk out, your total dining experience is the staff’s priority, he said.
                “We train our servers to watch people dining and if they see something that’s not quite right, ask about it,” Gordon said. “You’ve got to keep trying to please everyone, whether you can or not.”
               
The Blackwater Café is located at the intersection of Scruggs Road (Rt. 616) and Bluewater Drive.  The new summer schedule is Tuesday through Sunday, lunch 11 a.m. to 2 p.m. and dinner 5-10 p.m. Reservations are recommended! 540.721.4333.