Despite the menu differences, Dodson was apprehensive about opening a restaurant that could be viewed as competition to his father-in-law's established eatery. He dreaded the conversation he planned with Sohovich, but was pleased and relieved to have his father-in-law's blessing.
"I don't think my parents view it as competition. They've been so supportive," Amie Dodson said. "My parents want us to do well and prosper. It's all because of what they provided for us."
"Our success is a reflection of them and of what they taught us," Dodson said.
Because Mediterranean comprises several dozen styles and cultures, his menu has wide parameters, but features fish, shrimp, lamb, tomatoes, artichokes and kalamata olives.
The upstairs fine casual dining room opened in mid-July with a limited menu the Dodsons plan to expand. Dodson intended a more ambitious opening menu of about 15 entrees, but his wife nudged him toward a few well-prepared items at first.
Entrees include jerk grouper casoulet, Tuscan filet mignon, herb mustard crusted lamb, Chilean sea bass, shrimp fra diavolo and Thai-peanut chicken and shrimp. Entrees are priced between $28 for the spicy shrimp pasta dish and $42 for the lamb, which includes two double chops of lamb seared and roasted over roasted potatoes and fresh Brussels' sprouts.
Salads include spinach, Caesar baguette and Greek. Tuna Noisettes, tuna medallions with a three-olive mushroom tapenade and fresh tomatoes, crab cakes, grilled portobellos and beef carpachio round out the appetizer menu.
"Some of our regulars have been coming here. I'm seeing lots of people that I know," Dodson said. "I hope we've given them another destination for dining."
The Dodsons met at a restaurant in Columbus where they both worked, and have worked together ever since, except for his teaching stint.
"This is wonderful for us because we work together so well," she said. "We went our separate ways professionally for a while, but this is where we belong."
"We complement each other," he said. "I have a strong culinary background and ability to lead. She knows the full line of services and foods. And she knows how to cook."
The Barge Gourmet, 1414 MacCorkle Ave., Trojan Landing, is open from 5 p.m. Tuesday through Saturday and closes at 9 p.m. Tuesday through Thursday and 10 p.m. Friday and Saturday. Call 304-744-2628.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.