Changes are coming to Wilmington's Smoke on the Water restaurant. Here's what's ahead.

On Monday, social media posts and rumors were circulating about the future of Smoke on the Water, which was founded by James Smith and partner Allan Middleton in a scenic waterfront setting in the Riverlights community. 

The short version is that, yes, some things are changing there. But they might not match the rumors.

The changes have been in the works since Smith, who was also the man behind the popular local Fork n Cork brand, died last summer. When his estate was officially settled early this month, Middleton became the owner of Smoke on the Water. And Smith’s family, which includes his mother and brother Dustin, remained with Fork n Cork. Smith said that his family hasn’t been involved in any decision-making at Smoke on the Water for several months.  

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Middleton said his background isn’t in restaurants, so he reached out to someone who knows more about the industry. Christi Ferretti, of Pine Valley Market, is now a partner with him in the business.  

Amid the change, social media posts implied the restaurant would close and rebrand, and would leave behind a large portion of their staff in the process. Instead, Smoke on the Water closed for some small repairs, but is planning to reopen on Thursday, May 9.  

It will still be Smoke on the Water, Middleton said, only with a revamped menu – with more fresh seafood and more streamlined options. And a smaller staff. In the change, about 10 people were let go, or decided not to continue working there, Ferretti said. 

“It’s never fun to let people go,” Ferretti said. “It’s unfortunate, but it was necessary to make some staff changes. Anyone who thinks we did this happily or without a care about these people is mistaken.” 

Some staff, including manager Sydney Hansen, are still a part of the restaurant. Middleton and Ferretti have also recruited help. Chef Khristen Hunter, who will be opening a restaurant in Burgaw perhaps as early as next year, is also on board for the time being. 

For Ferretti, she said that she still enjoys her work at Pine Valley Market, but she can’t resist a challenge. She sees this as an opportunity to bring something unique to one of the area’s most scenic restaurants. 

“We want to elevate the food to match the atmosphere,” she said.  

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Allison Ballard is the food and dining reporter at the StarNews. You can reach her at aballard@gannett.com