Story by Elaine Hobson Miller
Photos by Graham Hadley
When fire swept through Little Bridge Marina and Barbecue in October 2020, folks thought the place would go out of business. They didn’t count on the ingenuity of owners Craig Inzer and Curt Vezertzis, who simply renovated the building next door and started over. They ended up with a place that’s bigger, brighter and has great views of the marina. In other words, they pulled a phoenix out of the ashes.
“It was a total loss,” says Inzer of their fire-ravaged former space. “Now we’ve been in business since April 10 in the new building, which really has a totally different feel and vibe. We have 75 seats in-house instead of 30 and outdoor seating with shade. It’s all glass, so we have one of the best views on Neely Henry.”
Little Bridge Barbecue and Marina were born in 2014 when Inzer and Vezertzis, who grew up together, purchased Rainbow Marina and the old Bait Shack, at the corner of Wharton Bend Road and Highway 77, along with some land across the street. Their intention was to do a little bit of work and lease the buildings. They knew it would be a good investment because there wasn’t much commercial waterfront property left on Neely Henry.
“Curt and I grew up on the river,” Inzer says. “We’ve known each other forever.” Something interesting happened while they were renovating the existing buildings, however. People kept coming by and banging on the doors wanting ice, food, drinks and gas. “We decided if all these people needed these things, maybe there’s a need for a marina store here,” Inzer says.
Just in time for the 2014 Riverfest, they filled up the gas tanks and started Little Bridge Marina, which quickly evolved from a hole-in-the-wall to a full-blown marina and barbecue restaurant. “From that point on we covered all the boating needs and were a seven-days-a-week barbecue place, too,” Inzer says. They were geared toward river traffic at first, but soon realized that a lot of folks who had been there before them couldn’t make it year-round because river traffic drops off in the fall. “We knew the food was what was gonna carry us through the winter,” Inzer says.
Business was booming for five years, then COVID-19 came along. They changed and adapted, going to curbside pickup, and had “enormous” boating traffic because people found they could be on the water during the pandemic instead of being hemmed up together at home. Then, the fire hit, and the business partners were back to square one.
“We owned the building next door, which was a former motorcycle, Jet Ski and four-wheeler shop,” Inzer says. “That’s where our bar and grill was. So instead of trying to rebuild on the existing spot, we renovated that other building and were able to move in and be open for business April 10 of 2021.”
Inzer says the old building was more “hole-in-the-wallish,” with two doors, one window and dim lighting. Seating was family-style with whoever happened to be present at three big tables that accommodated eight diners each. The new place is an open, airy space, holds more people and displays the menu on a big-screen television set. It has views of the marina and the two bridges (Little Bridge and Big Bridge) that connect Southside and Rainbow City, not to mention the bikini-clad boaters who tie up at the pier.
“We have barbecue and daily lunch specials, but we’re known for our smoked turkey,” Inzer says. “We serve ribs and homemade desserts, and we sell beer and wine. Down the road, we hope to have bar drinks back.”
Lunch specials are roasted chicken and meatloaf on Mondays, turkey and dressing on Tuesdays, smoked ham on Wednesdays, roasted chicken on Thursdays and smoked brisket on Fridays. Sides for the specials vary from squash casserole to broccoli casserole and baked sweet potato casserole.
They also serve salads, wraps, stuffed potatoes, smoked sausage, traditional nachos and those with pork or chicken piled on top. They have the traditional barbecue sides of baked beans, potato salad and slaw, along with mac-and-cheese, pasta salad, greens and chips.
Desserts include a rotation of peanut butter pie, strawberry pie, banana pudding and fudge pie.
Vezertzis’ mother works there and uses some homemade recipes from her family cookbooks, such as those for chicken salad, pimento cheese, the casseroles and desserts. “We’re here every day, we cook, we clean, we cater, we bus tables, we deliver,” Inzer says. “We’re open 10:30 a.m. – 8 p.m. Monday-Saturday, and 11 a.m. until 6 p.m. on Sundays, all year.”
Being on the river gives Little Bridge a different atmosphere than most restaurants. “Having people come in from two different doors makes it kinda different,” Inzer says. “You can come down from church in your Sunday best clothes and have someone in a swimsuit sitting right beside you. Families come off their boats, having been tubing or whatever. People know us and know who is making their food. We get a lot of repeat customers.”
Sgt. Brandon Guffey and Capt. Clay Johnson of the Southside Police Department are regulars at the place. “It’s a lot better now,” Guffey says, meaning since it re-opened after the fire. “There was no view there (next door), and he has
improved the place a lot.” Johnson agrees.
“I like the atmosphere in here. It’s stress-free, being on the water.” Southside City Councilman John Hatley has a similar opinion. “You can’t beat this view,” he says.
Outside on the dock, Imogene Clay and her husband, Ryburn are relaxing under a canopy, watching the boat traffic. Residents of nearby Buck’s Island, they boat over to Little River Bridge every weekend and sometimes during the week. “We used to get gas here, and we’ll be glad when they get it back,” Imogene says. “They have delicious food, too. I had a Greek salad this week that was really good.”
The owners purchased new gas pumps in February, and as of the middle of May, they were still awaiting delivery. “It will be a card-reader system,” Inzer says. “I’m hoping by June it will be up and running. We’re the only family-owned restaurant on Neely Henry Lake, and we’ll be the only seven-day-a-week place you can get gas on Neely Henry once we get the pumps going.”
Through the pandemic and the fire, Inzer and Vezertzis kept six or seven employees on the payroll, helping with the remodeling. “It’s kinda cool,” Inzer says. “I have some employees who have been with me from the very beginning. We’re like a family. We knew we needed them, and they hung in there with us.”
Once the gas pumps are back, the entertainment side of their business will be revived. “We had live music Thursday-Saturday nights,” Inzer says. “It was in a separate building, but now it will be in the same place as the restaurant. We want it to be where you can come up and hang out with the guys or come in with the kids and listen to music.”
