A Drizzle Of This, A Drizzle of That
By Tina Price

     “Presentation is everything, second only to taste,” states Janet Schlosser, one of the four owners of the four-star restaurant, The Landing, at Bernard’s Landing on the Franklin County side of the lake.
The year-round restaurant is privately owned and operated by the Schlosser family.  The four family members that comprise ownership are Howard and his wife Janet, their son, Andrew, and his wife, Patience O’Brien-Schlosser.  They say the family pet, Maggie, is the real boss though.
     “She’s only had one sick day and customers ask about her if they don’t see her as soon as they arrive,” explained Janet.
The family purchased the restaurant in May of 1998, making this their fifth summer season.  Within those five years, The Landing has created quite a stir around the area, not just locally either, by winning awards such as the Best Lake Area Restaurant in the Roanoker magazine, the 2001 Best Roanoke/Metro Area Restaurant in City magazine, and has been voted the Favorite Dinner Place by the Smith Mountain Lake Chamber of Commerce/Partnership like clockwork the past few years.
Different than years past, Janet explained they now offer Sunday brunch year-round, from 11 a.m. to 2 p.m.
“We have had a lot of support and are very fortunate,” stated Janet.
     The restaurant was even featured in the national publication Southern Living last summer.
     One may ask what makes this restaurant different from the competition and the first thing that would have to be said is definitely the presentation.
     You can tell by the way the food is placed before you that the chef as well as the wait staff have taken time and energy to create something not only tasty but beautiful as well.  The food, best described as a fusion of the Asian, Nouveau-American and French culture cuisines, as well as samplings of oriental spices to add a little kick or color, are a popular trend in cuisines today.
     “It allows you to be a little more creative,” said Janet.
     The executive chef, or main-man you could say, Andy, creates masterpieces from scratch, usually around seasonal items.
Not only does he create these mouth-watering rarities, but also takes pride in the way they are presented to the customer.
“It’s a celebration of the food itself,” agreed Janet and Patience.
     The drawings and drizzles of sauces, as well as the infused oils and unique dishware selected are pure artistry.  The Landing definitely does make your meal a time to remember, creating a lasting memory.
     The restaurant strives to use the freshest, highest quality produce on the market by using a local farmer, Mr. Muncy, to ensure the whole experience and taste of vegetables and fruit.
     The menu, which changes with the seasons, is focused on lighter dishes for spring and summer, but in the winter centers on game like venison.
     Some classics that are highly favored include braised lamb shank, baked Brie, and fresh specialty fish.
     When stepping inside the restaurant you will notice two different atmospheres.  Inside the main dining room you will find a more fine dining experience, while the outside deck lends itself to a more informal surrounding with a casual fare menu.
Janet, who explained that the restaurant focuses on special occasions, said, “We make dinner even more special.  When people arrive they know they will receive excellent service, great food, and be well attended to.  They will have an experience they will remember.”
     While dining, either inside or out, you will notice that the staff members not only take pride in their work but in the way they present themselves as well.  Your waiter or waitress will be casually dressed in pressed khakis and a white button-up shirt, making you feel like you are in the Caribbean.
     “We orient our staff to be friendly, project professionalism and have nice posture.  We encourage them to be relaxed and get to know their customers.  We have a great crew here for service.  It’s service with a smile,” explained Patience.
The restaurant offers a full service bar, with a hundred different types of wines including both French and American.
The Landing was voted one of the best wine selections in 2000 by City magazine and the 2002 Best Brunch.
     Summer bar hours include Monday through Sunday with the restaurant serving lunch Wednesday through Sunday, from noon to 2 p.m.  Restaurant dining is Tuesday through Sunday, from 5 p.m. to 9 p.m.
     The Landing provides entertainment from Memorial Day to Labor Day on Saturday evenings on the outside deck.
You can visit the restaurant by land or by water.  By land, it is off of Scruggs Road, approximately 7 miles from Westlake Corner.  By boat, it is Marker R11. 

For more information, you can contact The Landing Restaurant at 721-3028.