LM Restaurants, the Raleigh-based restaurant group that operates five restaurants locally, is taking steps to address post-pandemic issues facing the industry, including labor and supply shortages.

The company enlisted the help of Top Chef alum Katsuji Tanabe earlier this year, brining him on board as the lead for culinary innovation.

Katherine Goldfaden, director of brands for LM Restaurants, said Tanabe brings a new level of culinary expertise and creativity to the company. She said Tanabe spends several days a week in the Wilmington restaurants, particularly at Oceanic, Bluewater Waterfront Grill, Henry’s and Hop’s Supply Co., working side by side with chefs. The company also operates Carolina Ale House.

With a fresh set of eyes, Tanabe is looking at each menu and assessing how to make things more efficient. Since restaurants across the board are dealing with labor shortages as well as supply shortages and rising costs of ingredients, Tanabe is looking at ways to keep costs down while still wowing the customer.

“Katsuji is assessing how we can keep the quality high and still provide a great experience,” Goldfaden said. “Sometimes that means taking a look at some of the more labor-intensive dishes and finding a way to re-work them in a creative new way.”

The old adage, "Work smarter, not harder," is certainly at play.

And Goldfaden said big part of adapting to the future includes knowing how to pivot quickly if necessary.

“We want for the public to understand that we’re focused on providing a great experience despite the challenges the industry is facing as we come out of the pandemic,” Goldfaden said. “We’re on top of it and doing our best by continually looking at how we can improve.”

In addition to enlisting the help of Tanabe, LM recently moved longtime Bluewater executive chef Jeffrey Scott to the lead culinary position at Henry’s, a fixture on the Wilmington dining scene since the late 90s and a spot Scott said he’s had his sights set on for a while.

“I’ve always had a special feeling for Henry’s and been intrigued by the concept of the American bistro,” Scott said.

Scott said he’s excited about the new position and expanding his relationships with local farmers and seafood purveyors. He’s also looking forward to getting to know Henry’s regular customer base and offering them a new take on some classic American dishes.

Scott said he plans to incorporate more local seafood onto the menu, as well as some Southern inspired dishes.

The area surrounding Henry’s has seen a lot of residential and business growth and both Goldfaden and Scott see this as an opportunity not only to improve upon what Henry’s is known for, but to introduce the restaurant to new customers as well.

“Jeff’s bright and creative culinary style is going to really be fun and fresh for Henry’s,” Goldfaden said.

With Scott’s departure from Bluewater, LM recently promoted Evan Parker to the restaurant’s executive chef position, just a few months after he was hired as executive sous chef. Parker, who was also selected by the company to compete in the North Carolina Restaurant and Lodging Association’s Chef Showdown competition, said he has a lot on his plate but is honored to take the reins.

“Coming from outside the area there is a lot to learn in terms of keeping with what the locals and repeat tourists expect,” Parker said. “We won’t be making a lot of changes right away since it’s the start of the summer season, but this will give me some time to see what works well to execute in this environment, what sells and what the feedback is. And in the meantime, we can bring in as much specialized local produce and seafood as possible.”

Parker has been in the industry for over 20 years and has worked for well-known DC-area restaurant groups such as Clyde’s and Great American Restaurants, as well as the highly acclaimed Inn at Little Washington in Washington, Virginia.

Scott described Parker as the “perfect fit” to take over the kitchen at Bluewater. “He’s got the chops for it, and I’m excited to see what he does there,” Scott said.

Goldfaden said Hop’s Supply Co.’s menu has undergone the most significant changes of late, particularly because few changes had been made since the restaurant’s launch in 2012. Next up will be a revamp of Hop’s and Henry’s brunch menus.

“We’ll be looking at what’s working, what’s trending and what can be improved upon,” Goldfaden said. “It’s absolutely wonderful that people are back out again and ready to support the industry and we appreciate the public’s patience as we navigate challenges during this busy season.”

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