Great meals have a way of bringing people together, and locally owned restaurants are often where unforgettable memories begin. Just outside Historic Downtown Washington, Big Belly offers a unique dining experience that blends the elegance of French cuisine with the warmth of Italian tradition. This month's Small Business Spotlight features owners Tony Martin and Jennifer Lee Martin, whose creativity, passion, and culinary expertise have made Big Belly a standout destination for exceptional food, warm hospitality, and one-of-a-kind flavors.
After some time, they decided it was time to move closer to the beach, hoping to open a restaurant somewhere in Eastern North Carolina. Jen recalled traveling to Washington with her children in the past. When it came time to launch their food truck, "Big Belly Deli," they landed in Beaufort County and started in Chocowinity.
Running a food truck was just the beginning of their ultimate goal, which was to open a French-Italian restaurant. Continue reading below to learn how a family-owned food truck transformed into a restaurant near Washington's Waterfront.
Before opening the eatery, you started as a food truck. Please tell us about your transition from a food truck to a restaurant.
Three years ago, we began operating our food truck as the first step toward our ultimate goal of owning a French/Italian restaurant. Due to the limited space in the food truck, we focused on sandwiches, such as deli-style, Reuben, and Italian beef. We set a five-year goal to open a French/Italian restaurant in Washington, and for the next two years, our food truck became a beloved part of the community.
However, we came across a building for sale at 422 Bridge St. We decided to jump in headfirst and move our five-year goal up by three years. We opened our Big Belly Deli restaurant six months ago, expanding our menu from just sandwiches to a French-Italian eatery. We serve dishes inspired by the foods traditionally made in family homes along the border of France and Italy.
The transition was challenging, as we mentioned; this was a five-year plan, not a two-year plan. At times, we felt extremely stressed and tired. Fortunately, our friends and family stepped up to help, and we owe them a great deal for getting us back on our feet.
What do you love most about Washington?
We love everything about this town. The waterfront is always stunning and feels like it's straight out of a Nicholas Sparks novel.
The sense of community here is remarkable; everyone is always willing to lend a hand when someone is in need. For example, when our deli's generator went down and we had to wait for a replacement to be shipped in, five different businesses stepped up to offer their generators, including Johnny's Tire and Sips and Dips. The people in this area possess a sense of community that is very rare.
What advice would you give to others looking to start their own small business? Why should they consider Washington for their next endeavor?
Jen:
Follow your passion and treat others as you'd like to be treated. When you do what you love, it shines through in your work, and success will follow.
Tony:
Don't be afraid to be a sponge. I've always tried to absorb as much knowledge as I can. Everyone I've worked with, I've always learned as much as I could from those around me.
Talk about your journey as a chef.
My love for food began at an early age. While all the boys were outside playing, I preferred to stay in the kitchen with my mother, grandmother, and aunts. They would make cookies, pies, and cakes, and they always enjoyed the process. From there, I started taking cooking classes that were available throughout high school.
Like most chefs, you don't start at the top; you have to work your way up. My journey began at the pot sink, armed with a spoon and a metal scrubber in Frankin, NC. I met Chef Richard Long, and he saw something in me. He is the one person who took time with me; he showed me how to handle a knife correctly, properly slicing, dicing, and julienning.
Richard eventually decided to open his own restaurant across town. I applied for a position there, but he quickly turned me down, saying I wasn't ready. I then went on to work at country clubs under different chefs in the Cashiers and Highlands area. After honing my skills for a couple more years, including learning Asian fusion, I approached Chef Richard again for an open position, and this time he hired me.
I stayed with him for several years, working my way up to the role of sous chef. I am incredibly grateful that he offered to be my mentor, teaching me everything he knew about classic French cuisine, how to run a fast-paced French restaurant, and how to handle daily operations. There are some lessons that schools cannot teach. For example, what do you do when you run out of hollandaise sauce and you still have five orders to complete? Let's say it involves metal bowls and fryers!
Now that you have your own restaurant, how do you hope to influence your kitchen?
Just as Chef Richard was a mentor to me, I hope to share the knowledge I've gained from the chefs I've worked with, as well as what I've taught myself over the years.
Bennie, our sous chef, has been an invaluable asset to our team, and we are thrilled to have him on board. He brings a wealth of experience from the same culinary scene as I do. Bennie is highly knowledgeable and possesses excellent organizational skills. I hope to have a small part in his culinary journey.
