FLEMING ISLAND – The frenzied work to overhaul Whitey’s Fish Camp started the moment the last customer left on Sunday, March 29. All items were taken down from the walls.  Fixtures were removed from the bar areas and the kitchen.  Floors were ripped up.

According to the new owner Jesse Jabot, everyone was then amazed to discover the massive shadow box by the bar had been hiding three large windows when it was taken down.

The Ham family sold Whitey’s to the restaurant group Harry’s of America, led by Jabot and partner Justin Griffin. Harry’s of America also owns Harry’s Seafood, Bar and Grille and Casa Reina Taqueria and Tequila in St. Augustine.

Jabot and his brother, Jeff, graduated from Middleburg High in 1987. They learned to waterski in Doctors Lake and have been intrigued by Whitey’s since they were boys. They bought the restaurant from the Ham family on March 10.

The new interior is bright and void of most of the stuffed wildlife Whitey’s customers have known for nearly 63 years. Also gone is the pool table in the back room.

As many as 50 worked 14 hours a day for 10 days to rework the parking lot, the exterior and the inside of the building.

The lighting is softer. The tinting was removed from the windows. The pool room was transformed into a dining room for large parties. And a play area was constructed outside for children.

“I'm very excited,” Jabot said. “I love it. Everyone came in so far and had nothing but good things to say.”

Jabot had a soft opening for friends and family from April 6-8. The official opening was Thursday, April 9.

“We still have the stuffed fish. We still have [Southern Rock] boxes and things like that. But you know, we did minimize it. We changed the lighting in the dining room and brightened it up quite a bit.”

Much like the decor, the menu is lighter and brighter.

While Jabot said the menu still has about 75% of the Whitey’s favorites, he incorporated many of the popular dishes from Harry’s. There is a Cajun flair to some of Harry’s dishes, like jambalaya, seafood queso, Low Country Pasta, Andouille-crusted chicken, beef tenderloin medallions and scampi pasta.

Moreover, most meals can be prepared fried, grilled or blackened, Jabot said.

“We added some more chef-driven dishes that come off the grill, that come off the sauté and the flat top,” he said. “We try to pull a little bit away from what we felt was pretty heavy on the fry station. We try to balance that act out in the kitchen.”

The cozy Tiki bar and outside seating remain. But a large outdoor play area with artificial grass was added for children, complete with games and outdoor seating for adults.

“We’ve been excited to make this happen for a long time,” Jabot said.

He said the result was worth the wait.