Serving Boone, Blowing Rock, Banner Elk, and other towns of the North Carolina High Country
Founded 05-05-05
May 24, 2007 issue
Ichabods Restaurant—Blowing Rock’s Taste
of Sicily for 25 Years
Story by Sam Calhoun
For the first 16 years of his life, Joe Papa, owner of Ichabods Restaurant in Blowing Rock, lived in Brooklyn and Queens where he took his first job in the restaurant business and absorbed Italian cooking and traditions from his grandmothers. Today, Papa still has a job in the restaurant business and attributes much of his success to the recipes he inherited from his elders.
Papa is perhaps best known for his robust personality, but he’ll tell you he’s better known for the robust taste of his authentic entrées.
Pegged as Italian-American cuisine, Ichabods’ offerings run the gamut from sandwiches to pizza to veal to manicotti.
“There’s something for everyone,” said Papa, “and a lot of the dishes use my old family recipes.”
When Papa first opened his doors in 1982, he only served sandwiches, such as his club, BLT, chicken Philly, chicken parmesan, turkey melt, chive turkey and Italian hoagie—all of which he still serves today. But after about 4 years, Papa added a dining room and “I went more in the Italian direction,” he said. “I added pastas, lasagnas and marsalas.”
When he expanded the menu, Papa brought in his family recipes.
“My grandmothers were big cooks,” said Papa. “They came over on the boat. They were born in Sicily.”
Today, Papa’s menu features appetizers such as jalapeno poppers, fried mushrooms, oysters, shrimp and chicken; a wide array of salads; homemade soup; pizza; specialty sandwiches like the ones featured when he first opened; Papa’s famous burgers; pastas such as fettuccine alfredo, ravioli, baked ziti, manicotti and lasagna; and fine meats such as the charbroiled ribeye, chopped sirloin, blackened chicken and veal or chicken franchisee, marsala or parmesan.
Papa cooks these dishes six days a week, taking the night shifts—chef Steve Thompson takes care of lunch every day. Seven employees handle the day-to-day operations.
Papa attributes his business success to his continuous presence at the restaurant. “I’m here to make sure things go right,” he said.
He is also there to create relationships with his regulars. Some have been around for the restaurant’s entire 25-year existence.
“We’re fortunate that local people have stayed with us throughout the years,” said Papa.
After spending the first 16 years of his life in New York, Papa moved to New Jersey and worked in restaurants until he was 29. At 29, he moved to Charlotte and worked at Lang’s Restaurant on Albemarle Road for three years. Wanting to move somewhere that resembled upstate New York, a friend suggested that Papa look into the High Country so, at 32 years old, Papa uprooted and moved to Blowing Rock. That’s where he’s been ever since.
“You know, I’m going to live here for the rest of my life and keep doing what I’m doing,” said Papa, who spends his downtime in the High Country with his long-time girlfriend Cyndi King. “I’m pretty satisfied.”
Oh yeah, and about the name Ichabods—Papa’s ex-wife named the restaurant and he doesn’t remember—or isn’t telling us—what it means.
Ichabods Restaurant is located at 8062 Valley Boulevard in Blowing Rock. The restaurant is open Monday through Saturday from 11:00 a.m. to 10:00 p.m. For more information, call 828-295-3239.