By JAMES BELL
Hays Post
While there are many bar options when it comes to Hays, On the Rocks, 507 W. 7th, isn’t trying to compete with existing bars – it’s trying to be different in almost every way.
The bar has been open for over a month and the grill has been open over a week – in what is called a soft opening – allowing the establishment to get on its feet before a grand opening, which will happen near the first day of classes at Fort Hays State University, according to Tony Taylor, business owner.
“I wanted to get the bar open first, get some people trained up front,” he said. The kitchen has been open for about two weeks as training progresses.
The bar itself is geared toward a more adult crowd, with the feel of an upscale lounge, but where the establishment stands out is the quality of food and large portion sizes for a more than reasonable price.
“You’re not gonna find this quality of food until you get to a city,” Taylor said, adding “Especially not for this price.”
“Everything’s fresh, not frozen,” Taylor said. “We hand-batter everything.”
Some of the items hand-battered and individually dropped are pickles, mushrooms and green bean appetizers.
“It’s not the frozen Sysco stuff that everyone else gets out of a bag,” Taylor said.
And he wants to take wings to a whole new level in Hays.
“We don’t fry them, like everybody else does,” Taylor said. “There is no flavor when you fry it.”
“I marinate them for at least 24 hours, bake them, pull them out, re-marinate them, and then we broil them so the flavor soaks in,” he said.
In fact, all chicken in the location takes a day to prepare.
“All the chicken is marinated for 24 hours,” Taylor said.
Even with focus on quality appetizers, wings and chicken, sandwiches and burgers are nothing to scoff at either.
“All of our burgers and sandwiches are a half pound,” Taylor said. “They’re all huge, just gargantuan.”
Even without a grand opening, steady traffic has already been in.
“The bar business is fantastic,” Taylor said. “I’ve done 25 percent over my expected sales for the bar side,” with the food side of the business building.
The slow build up was part of Taylor’s plan, as a soft opening allow staff some practical experience before large amounts of people come in.
“I don’t think we are quite ready to have 50 people come walk in here at lunch,” he said, but “we’re slowly working into it.”
For Taylor opening a bar and grill came naturally.
“My dad was a chef when I was a kid and I’ve been in the bar business for almost twenty years,” he said. “It never really felt like work.”
When asked what On the Rocks is about, Taylor said, “We’re just doing everything a little bit different.”
Kitchen hours are 11 a.m. to 10 p.m. and the bar will be open until 2 a.m.
For more on the establishment, including a full menu visit their Facebook page.
