Restaurant opens later this month

A restaurant that will feature “authentic barbecue” and will have no entrees priced over $15.95 is scheduled to open in the lower level of the former Whitehall Times building on North Main Street, according to the man who will be running it.

General manager Richard Corsetti, a Vermont resident with two decades of experience in Las Vegas, said Smokin’ On The Water will have an all-you-can-eat salad bar, which will be included with meals.

Corsetti said the restaurant will initially be open from 5 to 9 p.m. Thursday through Sunday, and may offer lunch buffets as well. The restaurant opened for brunch on weekends last summer, but did not have a liquor license. It now has a beer and wine license, and Corsetti said he opens to have a variety of beer, including American craft brews and imports. He said he also expect to have an excellent wine selection.



Read more in this week's Times in newsstands now or click here to read right now with our e-edition.


North Country Freepress – 03/16/18


Lakes Region Freepress – 03/16/18


Weekender – 03/16/18

Weekender 3_16_18.pdf-web.pdf

Northshire Freepress – 03/16/18


On the road with the Railroaders


By Matthew Saari With the Whitehall boys’ basketball team facing a lengthy road trip to Plattsburgh, the Times was faced […]

Still no camping for ‘mudboggers’


By Krystle S. Morey As the mudboggers prepare their off-road extreme park for their annual Spring Fling, Granville town officials […]

$34K solar PILOT negotiated


By Matthew Saari After nearly a year of negotiations, the final payment in lieu of taxes may be finalized. Assessor […]

Granville school to review testing procedures

Granville school

By Krystle S. Morey To ensure its staff members are “all on the same page” when it comes to testing […]

A different kind of artist

draw (1)

By Krystle S. Morey Tom Veilleux is a different kind of artist. He draws with his feet and his canvas, […]

Lakes Region Freepress – 03/09/18


Northshire Freepress – 03/09/18


North Country Freepress – 03/09/18