It’s still The Shack, but a couple new faces will be roaming the friendly
confines.

“I love creating an upbeat environment, serving and making people happy,
and having a crew that likes to come to work and enjoy their jobs,” said new
proprietor Kim Perry-Rutledge.

“We’ll be working owners, hands on. We’ll be out there, available, and
feedback from our guests will get immediate attention. And that will result in
a good experience for everyone,” said new partner Allen Bixby.
Perry-Rutledge and Bixby took over The Shack on St. Patrick’s Day,
purchasing the Mountain icon from Phil Yovan, the previous owner the past 13
years.

The pair have worked together in the past, being co-owners of the Whistle
Stop back in the 90s, and most recently teaming up in the kitchen and the bar
at the Brightwood Tavern.

Perry-Rutledge was approached recently by Yovan to purchase The Shack,
and she said it was “an offer I couldn’t refuse.”

The new team will divide duties much as they have in the past. Perry-
Rutledge will work the front of the restaurant and Bixby will concentrate his
efforts in the kitchen.

“I’m confident we can make this work because I have a positive attitude, lots
of experience, and I’m a working owner,” Perry-Rutledge said. “I’ll be a
bartender, wait tables, garden in the patio and clean bathrooms.”

Initially, Bixby was pleased to hear the “clean bathrooms” declaration, but
later admitted it would undoubtedly be a shared responsibility. Then he turned
his attention to the work at hand and the future of the business.

“We were really aggressive, right from the start,” he said. “We had a new
menu on one-day notice (of taking over the business), and that was pretty
gutsy. I think we pulled it off quite well.”

There will be changes in the kitchen, according to Bixby, but he was quick to
assure all the “faithful followers” that Taco Tuesday will continue just as it
was.

He will back away from deep fried food, but, as he said, “It’s still a bar and
there will be bar goodies.”

For the meat eaters, Bixby is trotting out The Shackburger, a half-pound char-
broiled monster made of 40 percent ground bacon, 60 percent ground beef,

filled with cheddar cheese, that “melts in your mouth.”

But to keep all the guests happy and keep the bases covered, there is a Veg-
jun burger with a creole seasoned black bean patty and a spicy sauce.

“The best part of the burger lineup might be the homemade potato chips,” he
said. “They’ll be cooked to order, with the order – nothing in advance.”
The menu also includes a breakfast menu and a full array of salads and
pastas, steaks, chicken and prawns.

Bixby’s pride and joy are his homemade cookies, and the lineup will include
his already famous peanut butter cup, plus two new delights: rocky road,
made with double chocolate, walnuts and marshmallows; and oatmeal with
butterscotch chips and white raisins.

The large stage and dance floor will be back in action soon.

“Bands are already calling us,” Perry-Rutledge said. “They can’t wait to play
here again.”

Bixby was equally excited about the live music.

“We will bring it back,” he said. “And soon. With this great venue, stage and
dance floor, it’s absolutely in our plans.”

Perry-Rutledge also said the Lottery will return to The Shack.

New hours for the restaurant are 9 a.m. to 2 a.m., seven days a week.