Today we’d like to introduce you to Walker Perkovich.
Hi Walker, so excited to have you with us today. What can you tell us about your story?
Our sister restaurant, Lefty’s Main Street Grille, opened in 2004. 622 North opened in 2010. Both are family owned and operated. My little brother, George, runs Lefty’s, and I have run 622 North since 2013. Our family being from California, both restaurants started with Californian influence. 622 North has evolved over the years to provide an eclectic menu with influence from around the world. What separates us is our constant drive to evolve and improve. We are doing what other people are doing, but better. We provide a smart-casual/warm atmosphere for all. We aspire to create relationships with our guests that develop into friendships. Our staff is knowledgeable about our menu and strive to provide an elevated service.
Our food is complex- with each bite having different textures, flavors, and colors. Our cocktails parallel the food. We are constantly updating our drink menus with the newest flavor profiles, cocktail techniques, and unique garnishes.
Over the years we have created quite a community. Our guests have become friends and some have gone to our weddings, birthdays, etc. We are constantly pushing ourselves to improve with each new day. The drive has allowed us to be the best restaurant in the area.
Can you talk to us a bit about the challenges and lessons you’ve learned along the way. Looking back would you say it’s been easy or smooth in retrospect?
Covid certainly changed a lot for all industries, but it was particularly challenging for the food/service industry. The silver lining to it was it forced all businesses to reevaluate everything from the ground up. While incredibly stressful, we used the time to restructure of the restaurant, reevaluate our points of service, and we evolved into something new and improved. The analogy I give is that during COVID, running a restaurant was like riding a bike with square tires: Although a similar concept, it was just a little harder and a bumpier ride. But we used that time to grow and evolve.
Appreciate you sharing that. What else should we know about what you do?
I’m married and I’m a father of two. I graduated from UVA in 2012. I believe my strengths are: not being afraid of change; creativity with menu development and business structure; and creating/improving the system in which the restaurant is run.
How do you think about luck?
Luck comes from the hard work, which creates opportunities for luck. No business can be successful without luck. We have been fortunate enough to have an incredible staff over the years. Without a talented staff, but chefs and front of house, the business cannot grow. I do also believe that part of the reason we’re able to get talented people consistently is that we’re created an amazing work culture here that allows and encourages our staff to grow and be successful.
Contact Info:
- Website: https://www.622north.com
- Instagram: https://www.instagram.com/622north/
- Facebook: https://www.facebook.com/622North/
- Yelp: https://www.yelp.com/biz/622-north-blacksburg
