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Before moving to the lake, I (Kristin) ran a bed and breakfast just over the mountain in Roanoke. We loved our time living in the Historic Grandin Village – it's like a mini city-within-the-city with a culture all its own. One of the best parts was having a dozen restaurants we could easily walk or bike to - a perk we took full advantage of.
It was at one of these regular haunts that we met Chef Nate Sloan. At the time, he had recently moved back to the area from Asheville, NC. We knew him first as the friendly neighborhood bartender who remembered not only our names, but our preferences in wines/cocktails, and what was generally going on in our lives. On slower nights, we always enjoyed catching up and hearing about his dream of one day opening a restaurant nearby.
That dream morphed into a clear vision, which then started gaining momentum, and then investors, and then a building, and then a name, and at last, bloom was born! During this season, Nate lived just a few streets over from us, and whether we were chatting across the bar, over snacks on our front porch, or when he was passing by on a walk, it was inspiring to keep up with the evolution of bloom.
Chef Sloan knew that he not only had the task of creating an experience that would draw people into the newly awakening Wasena strip, but along with his concept came the need to educate the Valley on the idea of small plate dining - something that had not yet burst onto the Roanoke scene.
Happy to take on that challenge, he brings to the (literal) table a childhood that instilled a deep love for growing his own food and living a seasonal, sustainable life - thanks to growing up on an organic farm in Ferrum. Sloan's culinary style respects even the most humble of ingredients and elevates them to works of art. Each dish (as locally sourced as possible) is a veritable feast for eyes, nose, and palate - composed with such attention to detail, your senses will be singing with every plate designed under his artistic eye.
While much has been said about his training, numerous accolades as a chef, and passion for community involvement, what I appreciate most is his incredible down-to-earth-ness. He is right there in the trenches beside all of his employees, at the restaurant during off hours experimenting with how to perfect new additions to the menu, making those of us who have known him for a while feel seen and special every time we walk in, and steering his ship with a quiet confidence that is not afraid to bend and adjust to the changing tides (such as the pandemic lockdown striking just after opening their doors).
bloom is a true gem of the Star City and an easy 30-minute drive from the Westlake area. Check out our social channels this week for a couple insider tips on dining at bloom and keep it on your radar filed under “one of the most unique and memorable culinary experiences around.” Reservations (recommended) can be made on their website.
Photo credits: Gina Schauland, bloom, Otto Tyler, Kemper Fant Photography
This story was originally featured in The Current, a twice-monthly publication based at Smith Mountain Lake and highlighting the people, places, businesses, art, etc. that make up the 'current' of our greater Southwestern Virginia community. To subscribe (it's free!), CLICK HERE.