From gas station to bistro, Callaway's in Smithfield has evolved into a dining experience

By Lisa Christensen

April 1, 2008 | SMITHFIELD -- Ten years ago, people would pull into what is now Callaway's in Smithfield to buy gas. Today they go there to sit down and enjoy a meal.

"There's something for everybody here," said Bob Callaway, owner and manager of Callaway's. "It's just a matter of what you're looking for."

A contractor in Southern California for 25 years, Callaway and his wife, Jackie, moved to Smithfield 10 years ago to help take care of her mother, who lives there. Not wanting to stay in the construction business, he said, they started a catering company.

Demolishing the pump islands in the front of the lot, they turned the gas station into the hub for their business. At first, the station was mostly a kitchen with a small take-out area in front. Soon, though, they had to expand to make a larger dining room to keep up with business.

"People in Cache Valley like to eat out," he said.

Since Callaway was a contractor, he said was able to do all the work himself. The storage room in back was turned into a dining area and an outer patio was added. Windows around the patio are taken down in the summer, allowing for an outside dining experience. Just in case it gets cool, though, there are heaters in the patio.

"We can heat it almost to the point of being uncomfortably warm if we need to," he said.

The restaurant currently seats 150. The menu is mostly Italian, ranging from pizza to pasta and salads to sandwiches.

"I think we have the best food in the valley, but that's just me--I'm a little biased," he said.

Callaway's still caters, too, he said, offering most of the menu choices as well as a whole other menu.

"I tell people we make everything from hot dogs to Chateaubriand," he said. "I just won't do wedding cakes anymore."

The best part about Cache Valley is the great clientel, he said. Most of his customer base comes from Logan and Providence, and he sees some of the same faces on a bi-weekly, weekly, or even a nearly daily basis.

He also said he has a great staff, made up mostly of college students. This is also the toughest part about the valley. "Every graduation we lose two, three, four people," he said.

Overall, Callaway's is just a great, fun place to be, he said.

"My motto is to give the best food, the best service you possibly can," he said. "It's always been."

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