“I have two girls, ages 8 and 4, and when we want to go out with them, unless we want Mexican, Asian or pizza, there’s no place that’s a family restaurant serving fresh food.
“The restaurants on Canton Street are fantastic, but they’re not very kid friendly,” Staley said.
The Roswell resident has a track record in the restaurant business, owning several in Vail, Colo. in the ‘90s.
He sold the last of them in 2000 and took a hiatus, but said he and his managing partner, Eddie Hoover, have been talking about opening something locally for many years.
That dream will soon be reality. Somewhere near year’s end, Peach & The Pork Chop will be up and running in the shopping center on Etris Road.
Helming the kitchen will be Boyd Rose, most recently of Sip Wine and Tapas in Crabapple, who is best known locally for his tenure as executive chef at Milton’s Cuisine and Cocktails in Milton.
In his days at Rainwater restaurant, Rose met Hoover through Hoover’s job with International Food Concepts, a specialty food company, and introduced him to Staley, who later became a frequent Milton’s customer.
“We’re very excited to have Boyd. I’ve known him for about five years now and he was always at the top of our list,” Staley said.
With a name like Peach & The Pork Chop, naturally both will be represented on the menu, which is still taking shape, Staley said.
Rose is known for his way with pork chops, but there will also be burgers, steaks, seafood, and plenty of “creative” salads and stacked-high sandwiches, Staley said.
“Everything we can make from scratch, we will be doing in house,” Staley said. “For example, we will be making our own corned beef and roast beef. For other deli meats, we’ll have Dietz & Watson products, some of the best in the country.”
Among the many menu items Rose has in his head is what might become the restaurant’s signature dish — a brined and bourbon-smoked pork chop with a peach and habanero or jalapeno glaze, or perhaps a pickled peach salsa.
The smoke would come from smoldering chips of old wooden barrels that had been used to age bourbon, Rose said. “It makes some of the best smoked meat I’ve ever done.
“And I always brine pork before I smoke it or grill it because the meat comes out a little more juicy and the brine and its aromatics help add flavor.”
The key to the whole enterprise is that the food will be first-rate but not overly fancy, with fresh ingredients locally sourced whenever possible.
There’s a quarter acre of land at Sweet Apple Village in which Rose may plant a garden, as he did at Milton’s, for herbs and produce.
Peach & The Pork Chop will occupy 4,200 square feet and it will be a complete build out. It is designed to allow diners a feeling of spaciousness, Staley said. An outdoor patio will seat 70 people.