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PEACHEY’S OWNER — David Boothe, owner of Peachey’s, serves up a plate of garlic parmesan chicken wings at his new restaurant in Follansbee. The eatery offers a variety of dishes for breakfast, lunch and dinner.
-- Warren Scott

 

FOLLANSBEE - David Boothe said he looked at several possible sites for his new restaurant, Peachey's, but found one in Follansbee best suited his purposes and filled a niche in the community.

Boothe said the family-style restaurant, which is located at the former site of the Follansbee Eagles Lodge at 743 Main St. (state Route 2), will serve breakfast, lunch and dinner Monday through Thursday and lunch and dinner on Fridays and Saturdays.

The eatery is open from 8 a.m. to 6 p.m. Monday, 7 a.m. to 7 p.m. Tuesday, Wednesday and Thursday; 7 a.m. to 9 p.m. Friday; and 3 p.m. to 9 p.m. Saturday.

It's currently closed on Sundays, but that could change as Boothe is considering adding a brunch buffet on that day.

Boothe said he plans to adapt the restaurant's hours and menu to meet the public's needs. He noted some of his chefs are of Italian heritage and it's likely that more dishes from that country will find their way onto the menu in the future.

The current menu includes pancakes, french toast and a variety of eggs for breakfast; assorted sandwiches and salads as well as baked ziti or sirloin steak for lunch; and various steak entrees, shrimp primavera, fried catfish, baked ziti, orange chicken and stuffed pork chops for dinner.

Boothe recommends the pork chops, which contain a peach stuffing, for dinner; and for lunch, the corned beef Reuben or French dip roast beef sandwiches.

For breakfast he suggests the homestyle peach egg pancake. A family recipe, it is an egg pancake lightly buttered and sprinkled with sugar and cinnamon, then rolled and topped with syrup and peaches.

Peaches are included in a number, though not all, of the recipes. Living up to its name, the restaurant also offers peach french toast, a grilled chicken sandwich served with peach chutney and peach pecan chicken salad.

Takeout is available by calling (304) 527-0108.

A Smithfield native, Boothe managed restaurants and hotels for more than 25 years before deciding to branch out on his own.

"It was just something I always wanted to do," he said.

Boothe thanked Lou Stein, executive director of Valley Ventures Inc., for assisting him in preparing a business plan needed to acquire a loan for the property and in finding the location.

"I looked at several properties, but this was the one I was most interested in," he said.

Stein said, "We're really excited to bring a full-service restaurant to Follansbee. With David's experience, we know he's going to do a good job here."

Stein added he's working with city officials on a master plan that will identify types of businesses not represented there and locations best suited for them.

"We want to promote the village atmosphere of the city," he said.

Tony Paesano, Follansbee's mayor and president of the Follansbee Chamber of Commerce, said he'll continue to work with Stein to draw more businesses to the city.

"We've got other buildings we have to fill," he said.

Boothe expressed appreciation for Simon and Mary Zohar, the building's owners, who renovated it to suit his needs.

Painted with pastel colors, the restaurant's spacious dining area has a smaller, separate area suited for private parties and business luncheons.

Boothe said there also are plans to remodel the lodge's former ballroom upstairs to serve as a private banquet room capable of accommodating 150.

The restaurant currently employs 12, managed by Boothe and his wife, Lori. Boothe said he hopes to expand his staff to 20 or 25.

Adjacent to the restaurant is an unmetered city parking lot.

Boothe said response from local officials and residents has been very positive.

"The more I've been here, the more I've felt this was a good idea. It's been a very positive response," Boothe said.

(Scott can be contacted at wscott@heraldstaronline.com.)