Smoke On The Water

The idea of Smoke on the Water began in 2004 when Chicken Lea, Hurdle Lea and Mike Shuler got together to create a uniquely different Southern Restaurant.  They wanted to create a warm and welcoming place that was as comfortable as the food they serve, but in an upscale and warm environment. From the copper menus to the private label wines by Walter Schug, they wanted their guests’ dining experience to be one that they would not forget.