MATT GENTRY The Roanoke Times

Lynn Campbell, the manager of Sal's Italian Restaurant & Pizzeria in Radford, entertains customers with card tricks as they wait for their food.

| Mary Hardbarger

RADFORD -- Lynn Campbell at Sal's Italian Restaurant & Pizzeria has a few tricks hidden up his sleeves -- literally.

Besides managing the popular Radford restaurant, Campbell has delved into the world of magic, and he's sharing his newfound hobby with customers.

On an average day at the restaurant, Campbell said he entertains about 10 to 15 tables with his impressive and often mind-blowing card tricks, leaving customers to question: "How'd he do that?"

Although he's been interested in the art for some time now, it wasn't until about a year ago that his talent spread into the workplace.

Campbell has two young children and was looking to find new ways to entertain them. So he went to a store and bought a magic trick -- and he wasn't impressed, he said.

"I grew up watching magicians," Campbell said. "And that's not how they did it."

It was then he decided that he wanted to expand his knowledge of magic and make it a skill.

By talking to a lot of the right people -- including local magician Jeremy Greystone and Andy Field, a professional magician from the United Kingdom -- Campbell said he's made magic not only his hobby, but also his meditation.

"This is what I do," Campbell said. "I work 12 to 15 hours a day, spend time with my kids and play with cards. This is what I enjoy."

While his children were the first to inspire him to pursue magic, it was a table of children at the restaurant that sparked the magic indoors.

Eight months ago, Campbell noticed a group of anxious tots sitting at the restaurant. He grabbed a deck of cards -- always handy on the counter -- walked up to the table and let the cards fly.

"Their eyes lit up immediately," he said. "Their reaction prompted me to step it up ... to learn more."

Today, Campbell said he's learning a new trick every two to three days. At work, he'll practice and perfect those tricks with co-workers.

"I'll never leave home without a few deck of cards," he said.

Megan Harris, a server at the restaurant, said the magician's talents are not only entertaining, but they're also beneficial to the business.

"It keeps the customers happy," Harris said. "And when they're happy, everybody is."

Campbell said he only approaches certain customers who look like they'd enjoy his tricks.

But many customers approach him first, he said.

And cards aren't his only prop.

Campbell uses coins, sponge balls and other commonplace items to spice up his performances. He strays away from "gimicky" props, he said.

In October, Campbell performed in front of an audience of 400 at Radford University in what was his first venture into stage magic. Although he enjoyed the experience, he said he's more comfortable working with people in an intimate setting.

"There's a comfort zone for me with a tableside performance," he said. "With stage magic, you can manipulate people, but up close, there's not a whole lot you can do. What you see is what you get."

Campbell said he wants to keep his magic fresh and relevant. Maybe in a couple of years, he'll take the professional route, he said.

"I think I have somewhat of a knack for it," he said.