Blackwater Grille was born out of a heritage that stretches back over 200 years to the highlands of Scotland, when two brothers, Matthew and Andrew Douglass, left their home in Iverness to make a new life in America. They soon found their way to the southern Appalachians, the area we proudly call the Southern Highlands.

Today, eighth-generation descendent, Executive Chef Scott Douglass Adams and his wife Diana own and operate a restaurant that would make his ancestors proud. He named his venture Blackwater - the English translation of the Gaelic name Douglass. And, true to his highland roots, he offers a seasonal menu, created from regional products, that celebrates the beautiful landscape and independent people of these majestic mountains.

Scott graduated from Appalachian State University in Boone, NC and received his culinary training at Johnson & Wales University in Vail, Colorado, where he finished first in his class.

Scott has a clear understanding of what he wants his food to be and is quick to say that it all comes back to his mountain heritage. "My cuisine is like these mountains - simple, natural, and hearty. I believe that food should be exciting and satisfying, not challenging or dramatic."

So come visit us. Enjoy award-winning cuisine created by the skilled hands of a true son of the Southern Highlands. It's an experience that has been eight generations in the making.