Customers might expect to hear Bob Seger on the radio when they lay eyes on the interior of the new Georgetown Saloon, which re-opened under new ownership Sept. 22.
“The Georgetown Saloon has been iconic since 1978,” said managing partner Bob Manere. “We are going to go back to the basics of what the Saloon was.”
There are 18 tables in the dining room. The light wood interior is inviting and warm, and late local artist Victor Olson’s paintings adorn the walls. Manere says they gutted the whole room and reassembled it from scratch since the last owners left the building this spring.
The 11-seat “acid-etched steel” bar houses 12 beer taps, including some local and craft beer options. The spirit and wine selection seems large, and multiple televisions and mirrors align the room.
There are restaurants in the area with similar menus, but Manere believes the Saloon is a top competitor in the region right off the bat.
“I’m an entrée type of guy and we have the best steaks in the area,” Manere said. “Everything is fresh, all our aiolis, sauces, butters. We cut our own meat, we do it all.”
The menu features nearly 10 appetizers that range from $8 to $11, and a wide-ranging burger selection that features turkey, salmon and veggie burgers in addition to beef.
Sandwiches and wraps range from $10 to $12.
The entrée list features multiple cuts of steak, meatloaf, seafood, pasta, and chicken. They range from $15 to $26 for a 16-ounce cut of prime rib.
Manere didn’t look at the old Saloon menu when designing the new one, but knows that some of the items are the same. One of his main goals, he said, was to respect established Georgetown restaurants and not encroach heavily on their specialties.
“There’s great barbecue right across the street at the Wire Mill, so no, I’m not going to put barbecue on our menu.”
Manere said feedback has been overwhelmingly positive since re-opening.
“We opened up with very little training, but we have a really great staff,” Manere said. “It’s like any business, we’re trying hard to work out the kinks quickly. We’re taking all criticism constructively, we don’t want anything sugarcoated.”
Manere promises rotating and seasonal specials as soon as the kitchen gets into a groove. He also notes an extensive kids' menu that comes with a side and a drink.
“We’re really still in our trial period,” he said, adding that eventually the Saloon will have a grand opening celebration. “It’s nice that people are already giving us a shot. Things are getting better every single day.”
Manere acknowledged that much of the Saloon’s legacy is the live music. “The room sounds great,” he said. “The wood absorbs the sound and there is no echo at all.”
“Live music is a huge part of what we do. We have bands on Friday and Saturday nights. Eventually we’re going to work into a Wednesday jazz night, a funk night on Thursday and an open mic night on Tuesdays.”
The Saloon is open from 11 to close from Tuesday to Sunday and on Monday it is open from 4 to close, serving just appetizers and drinks at the bar.
Manere notes that they’ll close when people decide to leave, and he expects late nights every Friday and Saturday.
“I think we’ve reconstituted an iconic place,” Manere said. “I think we can bring it back to its former glory while updating it for 2015.”