The Spice of Life

Article Published: Oct. 21, 2010 | Modified: Sep. 7, 2011
The Spice of Life

Burt Myers and Ashley Graybeal are ready to make Foggy Rock Eatery & Pub a hot spot of dining and fun in Blowing Rock.

Photo by Jeff Eason

Burt Myers created a one-of-a-kind restaurant in Boone more than a decade ago when he converted an old railroad building into Cafe Portofino.

Five years ago, he sold Portofino to restaurateurs who promised to keep the spirit of his eclectic menu alive.

Now, Myers is back with a new restaurant on Valley Boulevard (U.S. 321) in Blowing Rock.

Foggy Rock Eatery and Pub opened this week, and Myers and his family - Yvonne, Andrew and Harriet - celebrated with an open house and trial run for friends and business people in the Blowing Rock area on Monday evening.

During the festivities, folks sampled some of the items that will certainly become signature dishes at the new restaurant.

Located in the building that formerly housed Brandi's Country Kitchen, Foggy Rock Eatery and Pub features a large dining room separated from a long wooden bar area. There is also a deck for outdoor dining.

The menu consists of appetizers, such as wings (Buffalo, honey chipotle and garlic parmesan), whiskey shrimp, crispy crab pot stickers, avocado egg rolls, firecracker chicken, ahi tuna and sauteed green back mussels.

One of the house specialty appetizers is known as Appalachian pepper jelly and is described as "chopped mountain apples, whole cranberries, and jalapeno jelly warmed and served over whipped cream cheese with pita points."

Other appetizers include a pesto and onion havarti dip, fried jalapeno bottle caps and spicy fried mozzarella sticks. The restaurant also offers appetizer "pizettes" of four varieties (Margherita, sausage and ricotta, pear and bleu cheese, and portobello and bacon).

Salads include blackened tortellini, the Foggy Rock Caesar, pecan and spinach, horseradish-encrusted chicken, teriyaki spring chicken, and the Santa Fe salmon.

The wide variety of sandwiches includes smoked salmon BLT, crispy pork loin, salami sliders, mojito chicken, Italian club, turkey cranberry Frito Lay chicken, and fried catfish. The restaurant also serves a number of signature Philly sandwiches, including the traditional roast beef, the Reuben Philly, the portobello Philly, the chicken Philly and roasted eggplant Philly. There are also three different kinds of burgers, including the pastrami burger bomb.

Entrees include potato-encrusted salmon, shrimp and tortellini pasta, a trio of trout, maple ribeye steak, fried manicotti, crispy chicken thighs, mojo pork chops, chicken avocado Alfredo, vodka lemon chicken and cioppino, which is a San Francisco-style dish with shrimp, mussels and fish stewed with garlic, onions and basil in a light tomato sauce and served over cheesy grilled polenta.

Foggy Rock Eatery and Pub has about a half dozen big screen TVs at the bar, so sports fans can watch their favorite football teams on Saturday and Sunday. The bar features all ABC permits and a wide selection of wines and beers (both draft and bottled).

For more information, or to make reservations, call Foggy Rock Eatery and Pub at (828) 295-7262.

Beat It

Got restaurant news? E-mail editor Frank Ruggiero at ( , snail mail Mountain Times Publications, Attn: Frank Ruggiero, 474 Industrial Park Drive, Boone, N.C. 28607, or call (828) 264-NEWS and ask for Frank.

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