A Fresh Approach

            Benjamin McGehee wasn’t looking for a new business venture at Smith Mountain Lake.

            The seasoned restaurateur was plenty busy running Benjamin’s Great Cows and Crabs, a well-known steak and seafood establishment he opened in 2002 in nearby Forest.

            But the chance to take over not only an upscale lakefront restaurant, but all food, beverage and conference services for one of the largest developments at SML, was an opportunity McGehee couldn’t pass up. And it didn’t hurt that the offer came from childhood friend Matt White, owner of M&J Developers, Inc., the parent company of Mariners Landing Resort Community and Conference Center.

            "I’d been looking for ways to improve the resort," White said. "I’m constantly looking for ways to improve it. And one of the things that I didn’t think was up to the caliber I would have liked was the restaurant [formerly known as The Pointe at Mariners Landing].

            "Having known Ben forever, I started bouncing some ideas off him, and that led to more conversations and that eventually turned into the situation we have now."

            McGehee, who took over in February, renamed the restaurant Benjamin’s at The Pointe and set about adjusting the menu, lowering prices and redecorating.

            "I tried to decorate it to make it more of a fun place," said McGehee, 31. "This is a vacation resort on the water and it needs to have a vacation atmosphere."

            One thing he noticed right away is that people eat differently on vacation than they do at home.

            "We offer a lot of appetizers and lighter fare," he said. "That’s the mindset behind the menu."

            Under "Snacks & Things to Share" diners can find such items as grilled chicken quesadillas with fresh-made Pico de Gallo ($8), crab and shrimp spring rolls with fire-roasted red pepper jelly ($8) and Surf-N-Turf, which combines Chilean blue mussels with sausage, scallions, cilantro, tomatoes, beer and garlic butter ($9).

            Lighter fare includes beer-battered fish and chips ($12) and tequila lime barbecue shrimp brochette with fire-roasted corn and black bean salad ($9). A sandwich and wrap section of the menu features Benjamin’s signature black and blue burger ($8), a fresh veggie wrap ($7), bacon cheddar chicken grille ($8) and the "Dam” burger ($11) – a nod to the nearby SML landmark. One pound of choice beef is piled high with three cheeses, bacon, coleslaw, lettuce, tomato and pickle.

            "Anything we can find, we put on it," McGehee joked. "It’s served on a soft pretzel bun, which adds a different flavor profile."

            Key entrees such as filet of beef ($21), grilled pork chops ($18) and crab and shrimp cakes ($19) – soft and flaky and served with a sweet remoulade – are among the most popular menu items. The flame-grilled rib eye topped with a dollop of triple-creamed boursin butter ($21) also is hard to beat.

            "I like real, from-scratch food made with fresh ingredients," McGehee said.

            Benjamin’s has nightly and fresh seafood specials that allow the chefs to get creative, McGehee said. Thursday’s special is wood-fired specialty pizzas where the dough is baked in a convection oven over cedar chips to give the soft crust a subtle smoky flavor. Fridays often feature themed buffets such as seafood, Caribbean, low-country boil and barbecue.

            The restaurant is a family affair with brother Samuel (just 19 but a seven-year veteran of the restaurant business) serving as kitchen manager. The fresh vegetables and herbs he uses in many of the dishes are grown on a small plot outside the restaurant or at a larger garden in Forest managed by McGehee’s wife (Jackie) and father (Randy).

            Desserts at Benjamin’s are all homemade by "Mama Sue," McGehee’s mother. A trained pastry chef, Susan McGehee bakes up the mouth-watering creations available at both restaurants. Key lime pie, raspberry brownies and deep-dish apple pie are customer favorites, but McGehee said none compare to his mom’s Dulce de Leche cake, a caramel concoction he said "people go crazy over."

            Mariners resident Mary Lou McDonald said the restaurant’s more casual atmosphere appeals to lake residents as well as visitors.

            "They’ve really made it a nice community gathering spot," she said. "You’ll see people sitting at the bar talking about all sorts of things. They don’t’ even know each other, and they’re all sitting around having a great time."

            McGehee said he’s found a welcoming and supportive group in the residents of Mariners Landing who have formed an advisory committee to provide input on the direction of the restaurant.

            "Our main focus is to bring in locals," McGehee said. "They’re the ones who will support us year-round."

            Over the summer, McGehee unveiled Finally Fridays, a casual lakefront concert series the first Friday of each month. The idea was a hit, and McGehee said he hopes to expand the music to every Friday during the warmer months. Other family oriented evenings combine dinner with live theater, comedy performances and movies in one of the resort’s banquet rooms. The events range from $20-$30 per person.

Benjamin’s at The Pointe is located at 1037 Whitetail Drive in Huddleston and is open various times for breakfast, lunch and dinner. Hours are Wednesdays 6-9 p.m., Thursdays and Fridays 11 a.m.-9 p.m., Saturdays 9 a.m.-9 p.m. and Sundays 9 a.m.-2:30 p.m. For more information, call 540.296.1215 or visit marinerslanding.com.