Spotlight on the Boathouse
See Chef TJ demo this salad on Virginia This Morning
Nestled along the banks of the Swift Creek, the original Boathouse location in Brandermill remains one of the best waterfront dining views in the region.
Since opening in 1988, The Boathouse has grown to include fellow seafood focused outposts at Rocketts Landing, Short Pump, and Hopewell, and is now joined by sister restaurants Casa Del Barco and Island Shrimp Company, which encompass The Housepitality Group.
The brains behind the culinary side of operations at the various ventures is Concept Chef TJ Borawski, an industry veteran who has been working with the Housepitality Group for almost 20 years. Climbing the restaurant ladder, his first industry job was dishwasher at his family’s restaurant, Surf Rider Grill, over 25 years ago. Borawski’s resume includes stints at the Country Club of Virginia, Julep’s Southern Cuisine and The Hardshell, but he says he always returned to The Housepitality Group.
“When we opened the Rocketts Landing location I was promoted to Executive Chef of Sunday Park in Brandermill where I was raised, which felt like coming home,” says Borawski. “I like the challenge of opening new locations and creating the menus for all the different concepts in the group.”
With a focus on highlighting local purveyors as much as possible, Borawski says The Housepitality Family sources everything from greens and assorted peppers to fresh herbs, specialty items and dairy and local cheeses, from Cavalier Produce.
“We have been ordering from Cavalier Produce since 2011,” says Borawski. “We have a great relationship with them and even partnered with them during the pandemic to help some of our employees and other local families with food assistance.”
Since the pandemic, the restaurant group has undergone a number of operational changes, adopting a QR online ordering system and eliminating tipping. What initially began as a COVID-19 safety precaution, has transformed into a more equitable way to pay the company’s hundreds of employees. Guests checks now include a 20% service charge, with any additional gratuity is split among all employees, including back-of-house.
“Over the past year we’ve found that it actually helps address many of the long-standing issues in the hospitality industry,” says co-owner Kyle Healy, noting that it aids in eliminating disparity between front and back of house, while also empowering guests to be in charge of the flow of their visit.
Borawski says to stay tuned for new summer menu additions to roll out shortly. Pro-tip: Make a reservation and plan a seafood feast with a friend — the Lobster Bake, a bounty of spiced steamed shrimp, mussels, sweet Italian sausage, corn, potatoes and a whole Maine lobster — will be available until Labor Day.
Written by our guest blogger Eileen Mellon
