May 13--The General Elliott Inn, once only a bed and breakfast, now also has a restaurant.

Open Friday and Saturday for dinner, the restaurant features the cooking talents of co-owner Kay Elliott. Though not professionally trained, Elliott owned a restaurant in Minnesota for 14 years. There she made a point to involve herself in every aspect of a restaurant, including cooking.

"I love to cook," Elliott said. "Here we're exposing them to a different kind of dining."

When the Elliott and her husband Steve bought the historic home off New Bridge Road, their original plans were to open a restaurant. But the bed and breakfast developed first.

"Now the bed and breakfast is a complement to the dining room," Kay Elliott said.

Offering such entrees as broiled Canadian walleye, New Zealand rack of lamb, artichoke chicken with four cheese ravioli and baby calves liver, Elliott said the dining experience represents something new for Aiken.

About 400 loyal customers received a restaurant menu by e-mail Sunday. Customers must preorder their dinner selections so Elliott knows how much she needs to have on hand. Preordering allows her to spend more time enhancing each dish to a customer's specifications.

"It's as if I'm cooking everything just for you," she said. "Everything has a personalized touch. I have a great fare here that everyone will want to experience."

The newest dish, the baby calves liver sauteed with apple smoked bacon and Vidalia onions, came about from a customer's request.

"Lo and behold, it's one of our most popular items," Elliott said.

The Elliotts said they use the freshest vegetables and fruits. Even their walleye is flown in from Winnipeg, Canada.

"Nothing is fried here," Steve Elliott said. "We've never had a fryer."

Dishes are either poached, grilled or sauteed.

"We try to stay away from the greasy things," Kay Elliott said.

The General Elliott Inn can seat 42 people, and reservations are required. Since the inn is not in the middle of downtown or on any of the major thoroughfares, Steve Elliott refers to it as a "destination restaurant."

"People have to have a reason to come here," he said. "And the reason, we think, is good food, a relaxed atmosphere."

Kay Elliott's gourmet kitchen flows right into the dining room, and the Elliotts think customers enjoy being able to watch the chef prepare their food right in front of them.

Dinner is served Friday and Saturdays from 5 until 9 p.m. The veranda is open for cocktails starting at 4 p.m.

For more information, call 642-8108 or e-mail kay@generalelliottinn.com.

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