As Riverside Grill restaurant leaves, Pocomoke City eager to fill economic void

Riverside Grill was more than just a place to grab a bite to eat in downtown Pocomoke City, said Clifton "Ray" Daisey, president of the community's chamber of commerce.

It created its own gravity, attracting out-of-town drivers from Route 13 like few places in the heart of the business district could, he said.

“It’s certainly been a boon to the town," said Daisey, manager of the Calvin B. Taylor Bank branch in Pocomoke. “There were always a lot of people who seemed to be passing through.” 

After more than five years in business, the restaurant has informed city officials that its last day of operation will be Oct. 30.

The loss would be keenly felt in any community of Pocomoke's size (population 4,100). But local officials and business leaders say it is especially troubling because of the city's ongoing economic difficulties and its already shallow pool of amenities.

“I’m concerned," Daisey said. "I realize these business decisions are made for very serious reasons. But I would just hope that whoever succeeds them there does a good job.” 

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The city, which owns the Pocomoke River-fronting property, began advertising for a new tenant last month. The newly installed city manager hopes to select a new operator by the end of October, with a lease agreement being signed in early November.

“We don’t want it closed any longer than possible," Robert Cowger said, adding that four or five entities have expressed interest so far.

Riverside Grill is owned by Mark Reeves, who ran it as a kind of sister restaurant to his Back Street Grill in Salisbury. Both serve hamburgers, sandwiches, soups and salads in a casual atmosphere flanked by a full bar.

Earlier this year, Reeves opened a third location in Ocean Pines called Southgate.

Neither he nor Corey Reeves, who manages the Pocomoke outpost, returned calls seeking comment for this story. 

But in talks with the city, Robert Cowger said, Riverside Grill representatives suggested that the decision to close had more to do with internal family dynamics than with financial considerations.

The restaurant's existence, at least from the city's perspective, had a lot to do with financial consideration.

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At the height of the Great Recession, city leaders pooled together $1 million, with about 80 percent of that sum coming from grants, to transform a riverfront alleyway into a restaurant building. 

Pocomoke's downtown is home to a handful of attractions, including the historic Mar-Va Theater and the Delmarva Discovery Center & Museum. But dining options were few.

The city designed the 3,000-square-foot restaurant as a showcase for the winding, unusually deep river. Giant picture windows look out over the Pocomoke River, and outdoor seating is right at dockside. Inside, the atmosphere is light, airy and casual.

The structure was built without a tenant waiting in the wings. So when an experienced restaurateur like Reeves offered to step in, the city jumped at the opportunity.

It wasn't long before the restaurant became a focal point for the community, hosting everything from chamber lunches to the annual boat-docking competition.

Dark financial clouds continued to hang over Pocomoke, however.

Population growth has been flat for more than two decades. Residents have complained repeatedly about the sight of garbage on city streets and an increasing number of derelict properties, prompting a recent city cleanup initiative. 

Mona Margarita, owner of the River Gem Bed and Breakfast, said she fears she might go out of business if the restaurant stays vacant for long. She chose where she wanted to run an inn based, in part, on being within walking distance of a restaurant, she said.

“It really mattered to me. Everybody in Pocomoke eats there. It’s like the only cultural oasis in town," she said.

Keeping the restaurant running would help make sure Pocomoke doesn't lose what progress it has made, Cowger said.

“We definitely need to keep and maintain an upscale restaurant here in town," he said. "You get a lot of tourist people coming through here. They want something more than fast food.” 

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