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In the making
The actual change in ownership is the end of a long process that first began seven years ago when Harvey purchased tiie land the Bleu Rock Inn sits on. Negotiations between Harvey and Mariea to buy the Bleu Rock itself started two years ago. McCullough became involved last year when he met Harvey by chance while visiting Bleu Rock. •
“I drove by the place, met Gaiy, and since then I’ve never been happier or luckier,” said McCullough. All parties have finally closed on the deal, and now Harvey and McCullough’s plans can start. “It was a friendly and mutually pleasing sale,” said Harvey.
They’ve gone in together to make the Bleu Rock better, with the goal of turning it into a place that people come to Rappahannock to visit, rather than just another restaurant or place to stay.
Harvey is enthusiastic as well as optimistic as he voiced his vision stating, “We want to become destination oriented.”
Ch-Ch-Ch-Changes
One of the most obvious changes the two are making to the Bleu Rock is in the name.
“We’re not going to keep spelling it the French way. We’re going to go back to the roots,” explained McCullough. According to Harvey and McCullough, the Bleu Rock was originally named “The Blue Rock” after a prize Rappahannock race horse named Blue Rocket.
“We want to reconnect with those roots. This place used to belong to an old, old Rappahannock family,” said McCullough.
Raising the roof
A more visible change to the Blue Rock will be to the roof over its restaurant. “There’s going to be a dramatic change in the next two weeks. The biggest complaint we hear is about the smoke,” explained Harvey. The bar area in the restaurant, where patrons commonly smoke has an extremely low ceiling, which concentrates the smoke around the heads of customers. “There’s going to be a dramatic change in the next two weeks,” explained Harvey. The ceilings over the bar and several window gables will be raised higher, giving the building more space and helping to dissipate lingering clouds of smoke. This will be accompanying a general renovation of the building, improving the atmosphere at Bleu Rock in more ways than one.
Since McCullough is staying on as the chef, the food at the Blue Rock will not change very much. Fans can continue to expect their Black Angus Bleu Rock burgers, they just might be spelled differently. “The biggest change in the food is that we’re going to have fine dining. We’re going for casual elegance,” said McCullough.
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