Friar Tuck’s turns 40

From the blog of Sierra FoodWineArt.
Editor’s note: Friar Tucks, an iconic restaurant in our region, turns 40 this week. This is from their website:

Friar Tuck’s was created by Greg Cook in the winter of 1973 as a small restaurant that was in part of the area that is now the bar. The initial investment was about $5,000. Half sawn stained 2×4’s in star shapes with small lights stapled to the ends served as chandlers.

Service was on torch burnt plywood tables and rolled out burlap served as our soft ceiling. Remember, this was the 70’s and old timers consider these fun times to be the ‘burlap days’. Fondue was the original fare along with lots of wines. Steaks, fresh seafood and many other items came later.

More from “Tucks” is here.

Author: jeffpelline

Jeff Pelline is a veteran editor and award-winning journalist - in print and online. He is publisher of Sierra FoodWineArt magazine and its website Jeff covered business and technology for The San Francisco Chronicle for 12 years, and he was a founding editor and Editor of CNET News for eight years, among other positions. Jeff has a bachelor's degree from UC Berkeley and a master's from Northwestern University. His hobbies include sailing, swimming, and trout fishing in the Sierra.

3 thoughts on “Friar Tuck’s turns 40”

  1. I drove by the restaurant today on my way home.
    It was closed, dark and quiet, but every table had a lit candle on it.
    Looked like a very lovely tribute.

    We Boomers came in rapidly and in great numbers, it looks as though we will be departing the same way.
    Swift comfort, from years of warm memories, to the man’s family and friends.

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