BUCKHANNON – The Links Restaurant at the Buckhannon Country Club is now open.
The new restaurant opened quietly Nov. 25 but has scheduled an official grand opening Saturday Dec. 7. Owner of the Links Restaurant Chuck Ackerman said the new eatery will be closed on Tuesdays but open Monday, Wednesday, Thursday, Friday and Saturday from 11 a.m. to 9 p.m. and Sunday from 11 a.m. to 7 p.m.
“Our idea here was to make a general menu for the public,” Ackerman said. “We also wanted to have things on our menu you can’t find this area. We have several things you can’t find, like the scallops, which you can’t find a scallop in town. We probably have a couple more steaks on the menu than most places, and we also have several veal dishes and different chicken dishes.”
He said his wife and him came to Buckhannon almost 14 years ago from Pennsylvania.
“I’ve been working around here and have been a member of the club for about nine years, so that’s how I know the history in here,” Ackerman said. “They needed a good restaurant in here, and they had a couple ups and downs, but fortunately, I have some good people and I’m looking for some more.”
He said the restaurant is currently still looking to hire servers, experienced kitchen staff and a dish washer.
“We painted the whole place, we brought in a lot of furniture, put up a lot of pictures, made the windows look a lot nicer, spruced up the bar some and the kitchen is totally brand new and has more put in it than it ever had before,” Ackerman said.
He said one of is most popular dishes thus far has been their catfish.
“The most popular dish tonight was catfish, but we’re selling a variety of everything,” Ackerman said. “We sell a lot of pasta dishes and we have pasta primavera, shrimp scampi and you can get a lot of the pasta with chicken like chicken parmesan.”
The Links Restaurant is located at 551 Tallmansville Road Buckhannon, W.Va. and may be reached at 304-460-3508. The Links Restaurant also has a Facebook page where they post daily specials.
“Everybody has said they’ve really enjoyed the food,” Ackerman said. “Some even go as far as saying this is the best that we’ve had. It’s good to hear. But we do have good food, and we want to be very consistent.”
