Man behind Battersea Creekside Bar and Grill has generous hospitality and a burning desire to succeed

Catherine Reynolds | May 30, 2018

Kyle Gordon knows that when hospitality becomes an art, it loses its soul.

Sitting in his restaurant 12 years after it opened, the 41-year-old appears happy with what he has accomplished at the Creekside Bar and Grill, an eatery in Battersea known by locals and tourists for its genuine hospitality.

“Running a restaurant is what I’ve always wanted to do,” explains Gordon from the comfort of one of the booths that line the walls of the dining area which has the look and feel of a fishing lodge. “I love it. Every day is fun and challenging. It’s also become a bit easier because I’ve been doing it for so long.”

Gordon credits his success to long work days for the first five years in business and friendly hospitality; values gained while working at the Golden Griddle when he was 12.

“My first year here, there were three different occasions when I was throwing stuff at the wall and thinking to myself, ‘Can I really do this’?” he reminisces. “It took me five years to make it to where it is.”

Investing his time and money has paid off for Gordon who makes an effort to talk to every guest, whether they arrive by car, boat, snowmobile, ATV or bicycle.

“I think I’m pretty lucky,” he says with a smile about the job he considers a labour of love. “I have a good team here and we get to work in a beautiful corner of Frontenac County. Statistically, 75 per cent of restaurants fail in the first year and 50 per cent in the second year. For us to be going into our 13th year means we’re doing something right.”

Speaking from his farm located a short distance from the restaurant, South Frontenac Township Councillor Ron Sleeth is happy to see the restaurant thriving.

“I’m pleased Kyle has made the creek such a success and a destination spot to have wings and a beer on Wednesday night,” says the life-long resident of Battersea. “Kyle is a very good corporate citizen and has led many fundraising efforts such as new playground equipment for the Battersea Park. I wish him much success into the future.”

Gordon is grateful for the support from the community, especially during the winter months when the restaurant slows downs and struggles to break even.

“We have our summer regulars and our winter regulars,” says Gordon about his customer base. “We are also now offering live music four nights a week and a full menu to 10 pm.”

Holding a new menu to be unveiled in June, Gordon is excited about 15 different items to be offered by the kitchen. He describes the new lineup as fresh fruit, more salads with homemade dressings, a Country Big Boy Hamburger for locals, tacos and four new pizzas.

“Everyone wants to do the healthier eating,” he explains about the new dishes to be created by his talented Kitchen Manager, Christina Warren.

Bright and attractive, the menu feels like a refreshing change after a difficult year involving extensive property damage.

“It was the year from hell,” admits Gordon. “We had a lightning strike, break-in, burst pipe and ice damage on roof. It was a lot of misfortune at once and resulted in an expensive year.”

Asked about the future, Gordon says he is considering putting a second story on the back room for private parties and groups.

It is an idea that is still taking shape while Gordon handles the day-to-day operations and enjoys a bit of time for himself.

“I’m at the point now, going into my 13th summer, that I can take a bit of time off,” he says with his trademark smile. “I guess you could say I’m rich in life, but not in cash.”