Dinner Is Served

Tuesday, September 01, 2009

The Boathouse at Rocketts Landing has finally cast off into the Richmond restaurant scene, and after cutting through all the red tape, owner Kevin Healy and his staff are now ready to crank it into high gear.

"It is very exciting and rewarding at the same time,” Healy said. “Pulling together all the permits and the 'prepermits' was a little stressful. But I'm glad that part of the opening process is over. Now I am able to do what I know and love, and that is run a restaurant."

To celebrate the Boathouse’s opening, Healy threw several preliminary parties with many of the restaurant’s closest friends invited. These parties – more like staff-practice sessions – were for the purpose of testing the restaurant’s new equipment, Healy told me, including the state-of-the-art computer system installed in the kitchen.

Each cooking station is equipped with its own computer monitor. That tells the cook exactly what he needs to do to keep track of preparation time, eliminating the confusion and disorder that usually causes food delays.

Simply put, it’s fine dining meets fast food tech. And so far, Healy said, everything has been running up to snuff.

Anyone who has started a business can tell you how nerve-racking it is. And even though Healy has a successful restaurant in Chesterfield, those butterflies never disappear entirely.

But his hunch is proving dead-on.

“Business so far has been very good and met all my expectations,” he said. “It’s exciting to see people taking family photos on our balcony. One man even came up to me and said, ‘Thanks so much. You’ve made Richmond a better city.’”

Such an aura and service was apparent the other night when a date and I decided to escape the August heat down by the river and dabble in what the Boathouse had to offer.

Upon ascending the steps surrounding the restaurant’s smokestack, we were greeted not only by a friendly hostess, but also a massive wine display. 

I decided on a Pinot Grigio and began to deliberate over the menu.

Tempted by the Mojito Glazed Duck, I opted to mix and match the Seared Ahi Tuna appetizer with half a Crunchy Shrimp Roll, while my date chose the Crab and Artichoke Dip and Chesapeake Oysters on a Half-Shell.

The glow of the fire place and brick pizza oven fills the restaurant’s spacious dining room with a warm energy. Moreover, the pulsating hum of the crickets and katydids seeping through the restaurant’s bay windows and patio accompanies the lively chatter from the surrounding tables.

Though at times, the dining area got a little noisy, this is not something that Healy hasn’t taken into account.

"We are actually dealing with two issues that most of our patrons have probably already noticed,” he said. “The first one is the restaurant is a little louder than we would like. So, we are going to install some sound absorbers on the ceiling of the dining room.  Secondly, the sun is kind of annoying at sunset. As fall approaches this will be less of an issue. But nevertheless, we are in the process of getting a quote on some blinds to remedy the situation. Both these issues we anticipate will be resolved by September."

To say the least, the restaurant’s energy cuts the already short wait for your food seemingly in half. The appetizer portions were perfect for sharing, for those who cannot decide between all the choices, and there is always something to be said about having the convenient excuse to come back for the Mojito Glazed Duck.

Healy is also still putting the final touches on the restaurant’s tented, outdoor pavilion. He recently met with the landscape architect and anticipates that it will be finished by September as well. 

Photo: Captain's Blog