Blossom chef Matthew Groves serves an egg salad plate (left) and a chef's salad.
When the doors at Blossom open next week after a two-month hiatus, a new chef will build the deli sandwiches and blend the milkshakes. Chef Matthew Grover takes over the kitchen of the popular spot for lunch in downtown Charleston, after former owner Bill Sohovich closed the restaurant.
CHARLESTON, W.Va. -- When the doors at Blossom open next week after a two-month hiatus, a new chef will build the deli sandwiches and blend the milkshakes. Chef Matthew Grover takes over the kitchen of the popular spot for lunch in downtown Charleston, after former owner Bill Sohovich closed the restaurant.
Grover will serve long time favorites like stir-fry and build-your-own deli sandwiches, reintroduce patty melts and hamburgers, items that were on the menu items decades ago, and add some of his own selections to the menu. He'll serve his own fried green tomato and trout sandwich, pressed sandwiches and pulled pork sandwich served with five regional house made sauces.
Will tomato bisque, traditionally Monday's soup du jour, be on the menu? "There will be a creamy tomato soup on the menu," said Grover, who said he wouldn't exactly duplicate the previous soup chef's tomato bisque.
Formerly the assistant director of dining services and executive sous chef at Edgewood Summit, Grover joined Blossom at the invitation of his childhood friend Mark Hartling, who is one of three partners who purchased Blossom last month. The others are Jim Nestor and Jay Cipoletti. The challenge of running a fast-paced restaurant lured him away from his comfortable position at Edgewood Summit.
"From a culinary standpoint, I'll have more room to experiment and express myself," Grover said. "Any chef waits for his first kitchen, and this is it for me. The nostalgia and reputation of Blossom in the Kanawha Valley is important. It's very humbling and an honor to carry on that tradition."
Although past owners have called the restaurant at 904 Quarrier St. "The Blossom," or "Blossom Deli," it will now be known simply as Blossom, said Nester. After reviewing some of Blossom's early menus, Nester and his partners knew they needed to find a chef who would help bring back some of the original items while using as many locally grown products as possible.
"We're preservers of the history of Blossom, but we'll do it in keeping with our mission of bringing the farm-to-table, locally grown vendors to Blossom," Nester said. They plan to use local purveyors like Gritt's Farm and Monroe Farm Market.
They've cleaned and polished Blossom's Art Deco interior and moved the cash register and refrigerated case away from the entrance, an area that was often congested with customers waiting to be seated and to pay their bills. A new counter with additional seating stands in its place.
CHARLESTON, W.Va. -- When the doors at Blossom open next week after a two-month hiatus, a new chef will build the deli sandwiches and blend the milkshakes. Chef Matthew Grover takes over the kitchen of the popular spot for lunch in downtown Charleston, after former owner Bill Sohovich closed the restaurant.
Grover will serve long time favorites like stir-fry and build-your-own deli sandwiches, reintroduce patty melts and hamburgers, items that were on the menu items decades ago, and add some of his own selections to the menu. He'll serve his own fried green tomato and trout sandwich, pressed sandwiches and pulled pork sandwich served with five regional house made sauces.
Will tomato bisque, traditionally Monday's soup du jour, be on the menu? "There will be a creamy tomato soup on the menu," said Grover, who said he wouldn't exactly duplicate the previous soup chef's tomato bisque.
Formerly the assistant director of dining services and executive sous chef at Edgewood Summit, Grover joined Blossom at the invitation of his childhood friend Mark Hartling, who is one of three partners who purchased Blossom last month. The others are Jim Nestor and Jay Cipoletti. The challenge of running a fast-paced restaurant lured him away from his comfortable position at Edgewood Summit.
"From a culinary standpoint, I'll have more room to experiment and express myself," Grover said. "Any chef waits for his first kitchen, and this is it for me. The nostalgia and reputation of Blossom in the Kanawha Valley is important. It's very humbling and an honor to carry on that tradition."
Although past owners have called the restaurant at 904 Quarrier St. "The Blossom," or "Blossom Deli," it will now be known simply as Blossom, said Nester. After reviewing some of Blossom's early menus, Nester and his partners knew they needed to find a chef who would help bring back some of the original items while using as many locally grown products as possible.
"We're preservers of the history of Blossom, but we'll do it in keeping with our mission of bringing the farm-to-table, locally grown vendors to Blossom," Nester said. They plan to use local purveyors like Gritt's Farm and Monroe Farm Market.
They've cleaned and polished Blossom's Art Deco interior and moved the cash register and refrigerated case away from the entrance, an area that was often congested with customers waiting to be seated and to pay their bills. A new counter with additional seating stands in its place.
"We think Charleston and the Kanawha Valley and fans of Blossom will be pleased with the menu we're presenting and the chef we've selected to deliver that menu," Nester said. "We think they'll be pleased with the way in which we've sought not only to preserve Blossom, but also to connect past and present fans of Blossom by reintroducing some traditional dishes that haven't been here in decades for the past generations."
Diners will recognize some familiar faces on Blossom's floor and in the open kitchen. The owners hired back staff members whose exemplary service has been a hallmark of Blossom.
Initially, Blossom will be open for lunch only, as the owners test the dinner market with private functions in the evenings. "We'll start slow and focus on making Charleston lunch," Nester said.
Grover plans to build on what he sees as the strength of the old Blossom, which was its reputation as a place to come for a consistently good lunch. Menu prices will be comparable to those listed at the time of the restaurant's closing in September.
"We want people to come in and have a good meal," Grover said. "At the end of the day, I want to put good food in front of them."
Blossom will be open from 11 a.m. to 3 p.m., although Nester said closing time will fluctuate if a customer lingers over a milkshake or a piece of pie.
Reaction to the quickly staged re-opening has been gratifying. "I've been most pleased and surprised that so many people have said 'thank you'," Nester said. "It's unexpected and I'd like to think they say that because they're thanking us for preserving Blossom."
Grover will post daily specials and soups on Twitter. Follow him at www.Twitter.com/cheferd.
Reach Julie Robinson at jul...@wvgazette.com or 304-348-1230.
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