Pin It

Scuffer Do-Over 

Side Dishes: Bones and beer reign at new "steak & ale" joint

The Rusty Scuffer, a homey Church Street mainstay, will re-open this week as The Scuffer Steak & Ale House. "If everything goes as planned, Wednesday will be the day, says new owner Mike Williams, who also owns Kountry Kart Deli. "If it's closed, it means that Mike ran into another glitch."

Williams believes that the new menu will please long-term Scuffer aficionados and foodies alike. "I think people will be pleasantly surprised," he opines. What'll they have to eat? Lots of pasta, a "very large seafood selection" and mucho meat. Carnivore entrées will include a 24-ounce bone-in rib eye and, on Friday and Saturday, prime rib.

There'll be "more vegetarian options" than before, but the restaurant's signature app won't be one of 'em. It's a Greek pita brushed with garlic and olive oil and topped with cheddar, bleu cheese, caramelized onions and strips of filet mignon.

The full dinner menu will be available until 11. Thereafter, a smaller pub menu will sate folks who want to sop up their ale, flowing from 15 different taps. "The lowest two are Michelob Light and Labatt," Williams reports, "but everything else is a microbrew." Also on draft: locally brewed Rookie's Root Beer.

In addition to the menu makeover, Williams has made physical improvements to the place. He reports a more open floor plan, refinished wood floors and porcelain tiles in place of worn-out carpets. Even the ladies' room got spruced up. The gents' wasn't as lucky: "It's the only thing we didn't touch in the whole place," admits Williams.

Two other things won't change, either. First is the Scuffer's deal with the UVM b-ball teams. "We feed players three hours before all home games," says Williams. "We're keeping the tradition alive." Each time, a few of Vermont's tallest get to sit in "the Coach's corner," where Tom Brennan used to hold court. It now features a "nice booth and a TV," one of five high-definition screens in the place.

The second Rusty Scuffer constant? "We'll continue to favor the Red Sox," Williams vows, "but we'll still serve Yankees fans."

Got something to say? Send a letter to the editor and we'll publish your feedback in print!

Pin It

More by Suzanne Podhaizer

About The Author

Suzanne Podhaizer

Suzanne Podhaizer

Contributor Suzanne Podhaizer is an award-winning food writer (and the former Seven Days food editor) as well as a chef, farmer, and food-systems consultant. She has given talks at the Stone Barns Center for Agriculture's "Poultry School" and its flagship "Young Farmers' Conference." She can slaughter a goose,... more


Subscribe to this thread:

Add a comment

Seven Days moderates comments in order to ensure a civil environment. Please treat the comments section as you would a town meeting, dinner party or classroom discussion. In other words, keep commenting classy! Read our guidelines...

Note: Comments are limited to 300 words.

foodie poll

What are you MOST interested in learning more about?

  • Food-related events, festivals and other gatherings
  • Bars and restaurants — where should I eat out?
  • Farms and agriculture — what's up with the people producing our food?
  • Issues: What are the social, environmental and economic impacts of my food choices?
  • How to cook better meals at home

View Results

Latest in Food News

Recent Comments

Social Club

Like Seven Days contests and events? Join the club!

See an example of this newsletter...

Keep up with us Seven Days a week!

Sign up for our fun and informative

All content © 2016 Da Capo Publishing, Inc. 255 So Champlain St Ste 5, Burlington, VT 05401
Website powered by Foundation