When Terry and Cyndi Soos open the Stuck Junction Saloon at 1005 Main St. in downtown Sumner later this fall, the couple hopes it will evoke a welcoming and inviting atmosphere along with historic charm.
“We want it to be a fun bar but also a little upscale,” Terry Soos said. “We want it to be something that is unique, that will fit into the community and will look like it’s been here for 100 years. Like an old saloon that’s been here forever.”
The saloon’s name comes from the original name of the village that eventually became Sumner, which was settled in 1853 by pioneers on a wagon train at the junction of the Puyallup River and Stuck Creek.
Stuck Junction eventually became Franklin, and then the U.S. Postal Service required a new name for the town because there were too many places named Franklin. A story says three townsmen each put a name in a hat, and a boy picked out the name Sumner.
“We really wanted to keep the historic feel of downtown Sumner alive,” the couple stated on their Facebook business page.
The Sooses signed a lease on the property on July 15 and took over the establishment from the previous tenant, which was the Bottomz Up Bar and Grill.
“We were attracted to the small-town feel,” Terry said. “There is not a lot down here as far as a bar and grill.”
Since mid-July, the couple and a contractor, Unlimited Concepts, have gutted the building and renovated the space. Terry said it will have a clean look with wood paneling along the walls. Seating will be for 72, and there will be eight flat-screen TVs placed throughout the bar, including five that will be flushed to the wall behind the bar.
For the first time in the building, Terry said there will be a full kitchen installed, and there will be a walk-in cooler outside.
Ian Galbraith, a culinary-trained chef, will create dishes with local produce and ingredients.
“Ian is very passionate about keeping it fresh and buying it local,” Terry said. “We will stay away from anything frozen. We will have fresh-cut fries and fresh-cut onion rings.”
Terry said there will be specials each week, including fish Fridays. Northern Fish Co. will supply fresh seafood each Friday, and it could be clams, mussels or shrimp.
“Whatever is the freshest for that Friday,” Terry said.
Signature dishes will include macaroni and cheese fritters and a Southwest egg roll that will include chicken and black beans. The owners also will partner with Blue Max Meats in Puyallup for half-pound burgers.
The bar and grill will have a digital juke box and DirecTV’s NFL Sunday Ticket, which features up to eight football games each week.
Terry said 10 taps of beer will be featured. Eight will be microbrews, including two that will rotate.Reporter Andrew Fickes can be reached at 253-552-7001 or by email at email@example.com. Follow him on Twitter, @herald_andrew.