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The Landing Restaurant to move to Huddleston
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The Landing Restaurant to move to Huddleston

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The Landing Restaurant, a longtime fine-dining establishment at Bernard’s Landing, will relocate to Mariners Landing in Huddleston later this year following an announcement last week.

Lake residents Bruno and Tiffany Silva, owners of The Landing Restaurant, will move to a waterfront location at The Pointe at Mariners Landing. The restaurant will be open to the public and accessible by boat or car. An opening date has not been set, but Tiffany Silva said they hope to be operational by May 1.

This will be the most recent change at Mariners Landing following its purchase last year by real estate developer Waller Perrow and business partner Tom Branch. The two have spent the past few months reshaping the golf and lake community with several improvements and additions.

In addition to relocating The Landing, Perrow said the Silvas will oversee all catering and special events at the resort, will establish a private restaurant at the golf clubhouse called Bruno’s and operate a seasonal poolside eatery called Chubby’s. The Silvas’ plans also include opening a wine shop and gourmet market called Bottles & Bites.

“The wine shop will be open to the public and will feature wine and craft beer, a gourmet market with grab-and-go food items, and gifts,” said Tiffany Silva, noting that she’s also working to organize a weekly farmer’s market starting in the spring.

“Bruno and I have cherished our time as part of the Bernard’s Landing community, but are excited about expanding our brand and our business offerings significantly by moving to Mariners Landing,” she said. “We are thrilled with the new direction the resort is heading, and this is an exciting opportunity for us, our family and our staff.”

Perrow said discussions began earlier this year to move The Landing to Mariners Landing. He said he keeps in touch with the Silvas and what started as casual conversations became a reality very quickly.

“Bruno and Tiffany are uniquely qualified to direct the current and future food and beverage offerings at Mariners Landing,” Perrow said. “They are experienced, professional, and have a comprehensive knowledge of the Smith Mountain Lake market in terms of dining, catering and overall coordination of special events such as weddings and conferences. We couldn’t be more excited about the partnership.”

Initially, while Virginia’s COVID-19 restrictions remain in place, Silva said service will be limited to takeout and dockside delivery.

“At the new location, customers can expect the same level of service and dining experience they’re accustomed to,” Silva said. “We look forward to seeing many familiar faces, and we’re also excited about getting to know the Mariners Landing community, and sharing our unique culinary experiences with them. Providing dining and retail options to the more than 500,000 people who visit the nearby Smith Mountain Lake State Park each year is something we are really excited about, as well.”

At Bruno’s, the new private restaurant at the golf course clubhouse, Silva said the venue will serve fresh, casual fare, including salads, sandwiches and gourmet pizzas. Takeout will be available to the public.

Renovations are expected to be completed in time for a scheduled opening in early June, she said. Until then, Bruno’s GastroTruck will offer food and beverages to golfers, property owners, club members, and overnight resort guests starting in the spring.

Silva said Mariners Landing also will become the home base for The Landing Love Project, a nonprofit that delivers hundreds of meals each week to families and seniors in the SML region struggling with food insecurity. The organization, which also focuses on literacy, was created during the onset of the pandemic in early 2020.

“To date, with the help of our community, we’ve delivered more than 44,000 meals to families in Bedford and Franklin counties,” Silva said. “Bruno and I can’t stress enough that moving our operations to Mariners Landing will allow us to streamline the processes and expand these critical community services.”

Perrow and the Silvas are discussing the creation of a hospitality workforce development program to assist with the expansion of services and create additional jobs in the region.

“This is another key component in our goals with The Landing Love Project, which would be such a benefit for those in our community,” Silva said.

“The vision is to provide training with a career path and future opportunities,” Perrow said. “It also will assist our goal of bringing additional jobs to the Smith Mountain Lake region.”

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