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Published June 25, 2008 at 5:06 a.m.
So long, pardner! Shelburne's Sirloin Saloon packed up its "garden-fresh" salad bar and sizzling steaks for the final time last Sunday, manager Courtney Ovitt confirmed.
"It was a decision not made by anyone in this building," she explains. "We don't know what's happening with the land or with the property." The Sirloin Saloon and Dakota Steak House mini-chain, with six remaining locations, is owned by Paragon Steakhouse Restaurants, Inc., of Boise, Idaho, a subsidiary of Steakhouse Partners, Inc., which filed for bankruptcy on May 15.
Perhaps that's why the corporate bigwigs haven't been too forthcoming with info about the shutdown. "We got pretty short notice," Ovitt laments. "The general manager and I are trying to get the staff placed and make sure everybody's got a job." A call to the PSR, Inc., headquarters was not returned.
Have a hankering for a slice of the Saloon's "fresh-baked, whole-grain 'bison bread'" or an over-the-top "steakhouse feast" combo - with sirloin steak, crab-stuffed shrimp and fire-grilled chicken? Ovitt says the Sirloin Saloons in Rutland and Manchester are "still going strong." Hmmm.
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About The Author
Suzanne Podhaizer
Bio:
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first 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, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
Former contributor Suzanne Podhaizer is an award-winning food writer (and the first 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, butcher a pig, make ramen from scratch, and cook a scallop perfectly.
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