Nearly 10 years after the Grain Bin Supper Club closed its doors, a group of locals have begun the process of reviving the role it once served in the community in the building it used to call home.
In April, Garden City resident Kerry Spanier purchased the building that was once the Grain Bin with the intent of bringing an “affordable” steakhouse back to Garden City.
The former Grain Bin building has gone through several unsuccessful evolutions, including Fulton Street Pub and the Wet Nightclub, but Spanier’s intent is to bring food, service and atmosphere to a new restaurant titled Garden City Steakhouse set to open June 1 in an effort to restore the old restaurant’s essence.
With a dedicated team helmed by future general manager Tammy Ryan, the restaurant already festooned with string lights and the beginnings of a sultry, dim ambience will be ready for a summertime return.
“Garden City doesn’t have a steakhouse,” Spanier said, adding that there hasn’t really been an affordable steakhouse for “a long time.”
Ryan, who has worked at and managed a mix of local restaurants, including Widow McGee’s, IHOP, Lone Star Steakhouse, Applebee’s and Old Chicago over the course of 30 years, said she's wanting to provide an alternative to the fine dining experience at Samy’s Spirits and Steakhouse.
“I want to be able to have a family of five come out and enjoy a nice dinner without having to spend $200,” she said.
Though a top-shelf T-bone rib eye might cost $25, Ryan said the menu overall will be more affordable with some food items ranging from $7 to $10.
Spanier will operate mostly as the landlord, but for him the renewal of a steakhouse not unlike the Grain Bin is personal. He said he ate prime rib there every Saturday night since the early ‘60s until the restaurant closed in 2008.
The new iteration won’t function in any capacity as a nightclub like its predecessor, but Ryan said the restaurant’s opening will bring with it the return of affordable, homemade fine dining to Garden City.
“It’s just a different spin on Garden City,” she said, noting that the kitchen staff will be led by a chef who spent eight years cooking in Las Vegas. “Nothing is going to be frozen. It’s all going to be homemade, down to earth, home-cooked food. We’re going to put our heart into it.”
Beyond the return of a community staple, Ryan said the restaurant’s opening is also an opportunity to showcase a Kansas specialty: beef.
“This is southwest Kansas,” she said. “We need to promote our meat. We need to promote our cattle. We need to get people back into Garden City.”
Though the building’s evolutions have brought structural changes to the ceiling and the bar with them, Spanier said the overall feel will offer a chance for longtime patrons of the Grain Bin to reminisce on the special memories created there.
“It’s still the Grain Bin,” he said.
Contact Mark Minton at email@example.com.