| About Scotch Harbor circa 2007 A family business.... Scotch Harbor is indeed 'a nice little bistro' that has made a pretty big impact since opening its doors August 9. 2007. Chef Donny Gilliam has found again his many loyal customers from the community and introduced many new patrons to his unique expression of an Italian/Mediterranean cuisine unlike any other in the area. It is a family owned and operated setting that Chef Gilliam can truly call "home" at Scotch Harbor. His sister, Tracy, and her husband, Steve Pratt, came home from Colorado to open this restaurant. With Chef Gilliam and the youngest sister, Rhonda Gilliam, as bar manager, this was destined to be a success. Nearly 75 years of experience in the industry gave the siblings the confidence to make the restaurant a reality. When the location was found, it was Steve Pratt's construction background that put him in the supervisory role of the face lift needed. All the right tradesmen came forward to transform the space. Teig Grennan, of Artistic Visions Mural Co., was pivotal in finding the right interior coloring and textures to create the cool, calming feel of the dining room while allowing a more eclectic persona to evolve in the bar area. Grennan's challenge was to find the perfect compliment to the five Peter Lik photos featured in the main dining area. Utilizing a faux technique, he made the walls look like beach sand. He also created the logo for the company and has begun a 14th century map of Europe for the front entry. Many names were considered for the restaurant. The group knew that the end result was going to be sensational, both aesthetically as well as to the culinary palette. It also happens that the Chef has a taste for fine Scotch. The name presented itself. Reservations were on the books before the doors opened. Although the restaurant opened the 'end' of the season, Scotch Harbor isn't going to see much down time in business. Already mentioned in Metro Magazine, patrons new and old from Raleigh to the coast are glad to seek out Scotch Harbor. Chef Gilliam is planning a series of cooking classes and wine pairings to take place in the fall and again in the early spring. There are queries from many about booking the whole restaurant for private parties. The family is thrilled at the enthusiastic response to their bistro at Atlantic Beach Station. For a 'little bistro', that's not too bad. |
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