A Stake in Steak | Food News | Seven Days | Vermont's Independent Voice

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A Stake in Steak 

Side Dishes: New resto in old Sirloin Saloon spot

Published May 25, 2010 at 3:30 p.m.

When Shelburne Steakhouse and Saloon opens in early July, patrons will find much of the menu familiar. An homage to the Sirloin Saloon — which occupied the building for nearly four decades before closing in June 2008 — the new eatery will offer hand-cut steaks, New England seafood and a salad bar.

But there will be some twists, too. For one thing, owners Eric Fritzeen and JoAnne Paquette plan to become members of the Vermont Fresh Network. For another, plenty of creative specials will be conceived by Chef Levi Carter, formerly of Clover House Restaurant in Colchester. JoAnne’s brother Joe Paquette, a T Bones Restaurant & Bar alum, will man the grill. “We’re pushing hard for good value and good presentation,” says Fritzeen. “I can say for a fact it won’t be disappointing on any level.”

The Steakhouse crew will also focus more on beverages than did the former biz. Local and mainstream brews will share at least 12 taps. TVs in the bar and a projector in the sizable “saloon” area will give sports fanatics their fix.

The owners have been working to renovate the eatery, which Fritzeen admits was left in poor condition after the Sirloin Saloon’s rapid closure. During the process, he says, people stopped by to express gratitude for the revitalization of a beloved spot. “There’s been an outpouring of thanks,” Fritzeen notes. “We’re just working hard right now to get it opened as soon as possible.”

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About The Author

Suzanne Podhaizer

Suzanne Podhaizer

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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