The date Dec. 13, 2012 is one that is going to stick in the mind of Candi Oman for the rest of her life; that is the day The Rusty Bucket burned, and the first day of a very long process of getting the local restaurant open again.
The date Dec. 13, 2012 is one that is going to stick in the mind of Candi Oman for the rest of her life.
That is the day The Rusty Bucket burned, and the first day of a very long process of getting the local restaurant open again.
“It’s been a learning experience for me,” said Oman, adding the process of getting contractors and working with insurance adjusters has really opened her eyes.
The good news is all of that is nearing its end, and Oman is hoping to have The Rusty Bucket open again in early to mid-August.
While Oman said she is still waiting to have work done in the facility, the end is in sight.
For those who patronize The Rusty Bucket when it does open again, there are going to be a number of changes in store. Including new hours.
The Rusty Bucket is going to be open Wednesday through Saturday from 5-9 p.m. and Sundays during the lunch hour from 11 a.m. until 2 p.m.
Oman said the change is intended to help The Rusty Bucket develop a new reputation as the place to get a steak in the area.
To help that become a reality, Oman hired an executive chef, Tom Stava, who has worked at various places around the United States – recently for Marriott Corporation.
“What we want to create is a dining experience,” said Stava, “not just a place where people come to eat.”
The restaurant has installed all new kitchen equipment, including a flame broiler, and Oman said the whole building has gone through changes, including new flooring, painting and decor.
While steaks are going to be the featured items, many of the classic meals one would have gotten in the past at The Rusty Bucket are going to continue to be offered.
Yes, she said, the popovers are staying.
Oman also said any certificates which expired during the time when the restaurant was closed are being honored.
Oman wanted to thank everyone who was involved in helping get the restaurant ready for business and for the patience of the public during the process of getting things open once again.