Smoke on the Water

A renewed focus on food at popular Riverlights dining spot

By Judy Royal  »  Photos by G. Frank Hart

A mainstay in the Riverlights community since its late 2016 opening, Smoke on the Water continues to wow guests with its fantastic setting along the Cape Fear River. 

The view has always been the primary draw, but recent changes at the restaurant are focused on making sure the dining experience matches what Mother Nature serves up every night.

“Our goal is to continue to chase the sunset,” managing partner Christi Ferretti said. “We always have to try, even if we can never beat it.”

Ferretti, who has owned Pine Valley Market along with wife Kathy Webb-Ferretti since 2003, took the helm of Smoke on the Water earlier this year. She provided much-needed hospitality expertise when owner Allan Middleton reached out for help navigating the situation after founding managing partner James Smith died in July 2023.

Initially coming aboard in a consulting role, Ferretti's first order of business was to analyze the business and identify changes that would result in a more successful operation, including portions, wine pours, and pricing. Consistency was another target, as Ferretti worked to ensure the collection of recipes Smith left behind was being followed.

“It was just getting back to real basics and procedures,” she said.

The next challenge was the menu. Ferretti had no intention of completely overhauling the food offerings at Smoke on the Water, but she realized the lineup needed to be scaled back and simplified to meet the capabilities of the small kitchen space.

“It became evident that some things needed to come off, and some things needed to change, so we developed a more workable menu,” she said. “Keeping the menu really tight and clean helps us to prepare better and keep costs down.”

While that has been in place since June, more changes are on the horizon. Fall will bring new seasonal dinner entrees, including a salad with mustard greens and apples in a house-smoked maple syrup vinaigrette, braised short ribs with parsnip puree, a fresh catch with vegetables, and a vegetarian pasta dish with butternut squash cream sauce. The crab dip appetizer will also return for autumn. The burger and chicken sandwich will remain, but the other handhelds will come off the dinner menu and move to a new lunch lineup that will be available Thursday through Sunday during the off-season. Fall cocktails such as the banana bread martini will complement the food.

Ferretti has been working with local chef Jessica Cabo, a consultant providing culinary guidance to the restaurant, to ensure the food is a draw, especially during the months when the weather isn't as inviting for outdoor dining.

“She's on the creative side, keeping things consistent and elevating things to a higher level,” Ferretti said.

Along with Khristen Hunter, the restaurant's general manager, they are constantly seeking ways to keep customers excited all year long.

Smoke on the Water is hoping to attract event planners during the fall and winter for holiday parties and other festivities and has the capacity for large reservations and private gatherings.

“We are offering some affordable turn-key options for lunch and dinner in December and January,” Ferretti said. “You cannot deny that we have one of the best settings in town.”

As word has gotten out about the changes over the past several months, the restaurant is seeing the return of patrons who have not been by in quite a while. Ferretti hopes people will stop in to see what's new, including the renewed focus on customer service.

“I think that there's been a really positive change in the atmosphere created by the staff there,” she said. “It's very welcoming. Everybody is there to accommodate and fix anything that goes wrong. We do have a genuine care that the people who come have a positive experience.”

While Ferretti admits she really didn't know what she was getting into 21 years ago when she took over Pine Valley Market, she credits her longevity in the local culinary scene to knowing how to adjust with the times.

“Pine Valley Market has morphed in many ways with the economy and pandemic and whatever else was happening in the world,” she said. “It was not a straight path to get to who and what we are now. We've always done what needs to be done in order to stay relevant.”

Ferretti said that is only one part of the equation, however.

“That coupled with really solid people is the key,” she added. “We have great people who work with us. Everybody is working as an owner, and you can't just create that. We are hoping to impart that philosophy to Smoke on the Water. It's been a really nice collaboration.”

3704 Watercraft Ferry Ave.
Wilmington, NC
910-833-5069
smokeonthewaternc.com