By: Lydia Crawley
The Parsons Advocate
Up on the hill on Spruce Street in Thomas, next to the open lot with the picnic tables you will find a 1989 Honda XR 100 with a Dave Coombs memorial sticker on the front number plate in the window of the town’s latest breakfast and lunch stop, Blackwater Galley.
Owned and operated by Curtis Carr and Seneca White. Carr, a Parsons native and U.S. Navy Veteran, currently lives in Bridgeport along with White.
“I grew up in the area,” Carr said. “I grew up in Parsons. I spent most of my time on the mountain. I just love the area.”
The Blackwater part of Blackwater Galley comes from the Blackwater 100, which was a staple for locals and the pinnacle of off road racing until it ended in 1993. White spent many years attending races along the East coast. She said that she likes to think that the Blackwater Galley is committed to preserving the heritage of the racing community. She is also always on the lookout for more memorabilia to display at the restaurant.
The Galley is from Carr’s five years in the U.S. Navy. Carr is a Desert Storm Veteran. A galley is defined historically as a narrow confined kitchen on a vessel such as a ship or aircraft. The restaurant itself measures only 850 square feet.
White’s great-grandfather owned a restaurant and candy company in Bridgeport. While she said she never got the chance to meet him, she feels he is a part of the restaurant since many family heirlooms are still used in the kitchen today.
“We saw some opportunities that we thought were needed for everyone, locals and tourists alike,” Carr said.
Part of those opportunities include working with and supporting local small businesses. All of Blackwater Galley’s suppliers are small businesses from no farther than 45 minutes away. Currently, they are sourcing from Bailey’s Bread in Parsons, Carriage House Bakery & Foods in Aurora, Belington Bakery in Belington, Teets Meat Packaging in Elkins, Brookside Farm in Aurora, Still Hollow Spirits in Harman and R&A Honey and Bees in Rowlesburg. The Blackwater Galley is also always on the lookout for new local partners, as well.
In addition, the Galley offers “Galley Go-ers” gluten free, vegan and vegetarian options. While options are currently limited while they get started, they are available and Carr and White plan to expand the options going forward.
The menu is simple, built on the BYOB platform, Build Your Own Breakfast. Each menu item comes with a selection of choices, simple and streamlined. Choices include a selection of farm fresh meats, cheeses, french toast, made from scratch biscuits and gravy and a variety of baked goods.
“Our plan is to keep growing and serve the community for a long time,” Carr said.
Another plan moving forward includes future expansion of hours. Currently, Blackwater Galley is only open on weekends, but White said the goal is to expand to full-time, but current careers, such as her career in marketing, are taking precedent. Currently, the restaurant is open Friday, Saturday and Sunday 7 a.m. to 2 p.m.
“We have to hold down the fort Monday through Thursday,” White said. “We have full-time jobs. The goal would be to transition into full-time, but we’re not there yet. So weekends only right now.”
The Blackwater Galley opened their doors May 17th and held a Grand Opening and Ribbon Cutting on May 29th. The Blackwater Galley is located at 172 Spruce Street in Thomas. For more information on the Blackwater Galley, phone (681) 228-9013 or email: blackwatergalley@gmail.com. Blackwater Galley can also be found online at facebook.com/BlackwaterGalley, instagram.com/blackwatergalley and tiktok.com/@blackwatergalley.
