Conversation with Tim Holtsclaw, ScrubOaks owner...

Where were the first little seeds of ScrubOaks sown?

I could come with a really great story about how my son-in-law Steve Marshburn and I did years of market research, discovered our niche in the North Fayetteville market and how we then went about fulfilling a need for a really great steak house in this market.  I could tell you how we researched the finest culinary schools and discovered a young, unknown, and energetic chef . . . deciding to give him his chance while we were taking ours.  I could tell you about the years of working in kitchens and serving food that Steve and I both put in.  Yes, I could tell you all of that and it would be a great story...but just a great story and not a bit of truth!

Fact is, Steve and I spent many an evening by my grill talking about our dream restaurant.  The only problem with the dream was that Steve and I both have businesses that require our fulltime attention and, unless we could find a great restaurant manager and a great chef, the dream would just be grill talk.

Second, we found a great deal on some restaurant equipment and made a low-ball bid.  They called our bluff. The location was terrific . . . right on the north side of Fayetteville which is home for our families. And the lease worked. In three days time, we were in the restaurant business.

So, what nurtured those seeds to sprout?

Two things.

First, we met J.P. Laird.  That part before about finding an undiscovered but amazingly talented chef? That is actually true...it just wasn't at a fancy Culinary School.  We found him as a recent graduate of Methodist University’s Professional Golf Management program. Go figure.

Even though he thought he wanted to be a golf pro, J.P. had spent his life around restaurants with his family on the Jersey shore. As a student at MU, he built his resume working in some pretty nice restaurants in the Fayetteville area. The one thing he hadn’t done was have ownership in a restaurant. Steve and I figured that could work out since the two of us had never owned a restaurant either.

Any twists as this seedling came out of the ground?

The biggest surprise was J. P.’s expertise in the kitchen! We were discussing where we could find a chef and J. P. says, “before you sign anybody, let me cook for you.” After that first meal, there was no doubt who the chef would be.

As we have gone through the process of educating ourselves about the restaurant business, we have found that our lack of experience seems to be a plus.  We don't do things like most people getting in the industry.  We have planned and designed this opening of ScrubOaks just like we run a major event, something we have done successfully for twenty years.

All along, we have said we will take no shortcuts and now, as we open, we still haven't. The food is fresh and simply delicious. The bar is well-stocked and welcoming. The wine selection is creative.  From the extra kitchen equipment to stocking the bar to the 5 TV's in the place and mostly, to the quality people we have hired, we still haven't taken a shortcut! 

When you walk into ScrubOaks, you're not just walking into another restaurant.  You are walking into our dream.  When you walk out, we hope it has become your dream destination for a great meal, great drinks and a great time with your friends!  Come on down, grab a bite and drink and make sure you stop by to say "Hi" to us!

Watch Us Grow

to be continued...