Black Bear Cove has completed Phase 2 of its long-term plan for a resort development on the Hiwassee River. A 10-room lodge -- described as “rustic elegance” -- is now open for overnight stays, business meetings, weddings, and other events. The restaurant, featuring Signature Dining provided by Executive Chef Vincent Somerbille, is open to the public for breakfast, lunch, dinner (reservations required), and Sunday brunch. While there is a menu for breakfast and lunch, dinner will be chef’s specialties prepared daily. There is an outdoor dining area as well as the dining room.

Phase 1 was an RV park which opened in April of 2006. Next will be either another 12 rooms or 20 cabins, depending on a survey to see which is preferred. Future plans call for a small executive center, pool/spa/fitness center, wedding chapel and 40 additional RV units.

Rayland Lilley, co-owner along with Delwin Huggins, said they plan to leave forested areas and meadows on the 50-acre site. He said there are several different types of habitat, which attract a variety of birds and wildlife.

Lilley said the goal with the lodge is to provide the kinds of services not normally available in the area. While the building has a log-cabin look, it includes a great room, library, billiards/game room and conference rooms. Suites have a fireplace, jetted tub, cable tv, and internet access. All rooms open onto a wraparound porch. A spa with massage therapy is in the works.

Lilley said fine dining was seen as a key to providing the desired luxury for the lodge, noting the chef was told he had free reign to buy the best food, provide excellent presentation, and properly train the staff to provide exceptional service. The chef has prepared a 37-page catering menu for those planning conferences or special events

For the resort to be successful, he said, visitors should be able to come on the coldest day in January and find the in-house activities, service and food so exceptional that they will be happy without ever leaving the building. “If  not, then you’re seasonal,” he said, noting their goal is to be a year-round destination. During the peak tourist season, he said, they will be promoting the area, but they also want to offer the amenities to attract business conferences, special events, and other visitors throughout the year. He said he has been talking to area manufacturers who bring in people from all over the world to let them know there is a first-class facility nearby. He noted several business conferences have been scheduled.

Lilley said they will also be planning special events throughout the year, especially around holidays.

He and Huggins did all the construction work for the lodge, as well as the design and planning, using construction materials from East Tennessee and North Georgia. Lilley said they spent a lot of time doing special little things, such as alternating walnut and white oak hardwood in the floor of the honeymoon suite, granite countertops in the bathrooms, and cathedral ceilings. An artist is doing watercolors of birds for the rooms, which are named after birds that have been seen on site.

Lilley said they will be providing more jobs for the area as they continue to grow. There are currently 20 employees, about half of them part-time for now.

The facility is located off Hwy. 30 just off Hwy. 411.