TERRY HURD, shown here, has owned and operated the Sportsman’s Steakhouse & Saloon for the past five years. The restaurant has recently been remodeled and Hurd also completed upgrades to the menu including the use of Certified Angus Beef.
TERRY HURD, owner of the Sportsman’s Steakhouse & Saloon in Ridgefield, is shown here (in back) with employees Jason Carnell (left) and Sheena Bicknell (right).
THE SPORTSMAN’S STEAKHOUSE & SALOON is located at 121 N. Main Ave. in Ridgefield. The restaurant opens seven days a week for breakfast at 9 a.m.
RIDGEFIELD – Owner Terry Hurd has a very simple plan for the Sportsman’s Steakhouse & Saloon.
“We want to make it southwest Washington’s premier steakhouse and country western bar,’’ said Hurd, who seems well on his way to doing just that.
Hurd, who grew up in Battle Ground, purchased the business about five years ago after a career in mining and construction.
“I had actually bartended here about 10 years ago,’’ Hurd said of the Sportsman’s. “I had known the owners for years and when I retired they indicated they had an interest in getting out of the restaurant. I saw a great need for a steakhouse and home cook restaurant in Clark County so I decided this would be a great opportunity.’’
Hurd changed the name of the business to the Sportsman’s Steakhouse & Saloon because “we had a lot of people who wouldn’t come in because it said ‘bar and grill,’’’ Hurd said. “We changed it to ‘restaurant and lounge’ so a lot more people were comfortable coming in.’’
And come in they have.
“It’s been incredible,’’ Hurd said of the success of the Sportsman’s.
Hurd has made some significant changes to the business in the last year. First, he initiated an extensive remodel of the restaurant.
“We broke ground the end of September in 2014 and we finished in just a hair under a year,’’ Hurd said.
The 2,700-square-foot facility now includes a stage for live music, enough room for a private event and buffet for up to 100 people, a covered back deck overlooking the Ridgefield Wildlife Refuge that can host private parties with up to 40 guests and new bathrooms in the new addition.
“There was nowhere to sit in here that first weekend,’’ said Hurd, referring to the weekend in early December after the remodel was completed. “We had every table in the new part and in the old part sold, which shows you there is a good need for this in Clark County.’’
In addition to the remodel, Hurd has also made some significant changes to the Sportsman’s product.
“One of the best things I did was to get rid of a bunch of freezers,’’ he said. “We went to fresh food and fresh vegetables.’’
And, most importantly, he made the commitment to go to Certified Angus Beef.
“The upgrade to Certified Angus Beef is the best thing I did and it’s been proven,’’ Hurd said. “In the last 11 months, our food sales have just about outgrown our alcohol sales and that’s unheard of for a bar.’’
Making the move to Certified Angus Beef isn’t as simple as just making the decision to purchase a different product.
“A lot of people just sell either superior or what they call choice meat,’’ Hurd said. “Certified Angus Beef is a lot higher quality. It’s a company you belong to and join. You can’t just buy it anywhere and they won’t sell it to just anyone. They come in and check your menu and you’re going to prepare it. They help with menu assistance and planning. You have to get qualified. There are pretty strict conditions.’’
Despite the fact that his restaurant serves Certified Angus Beef, Hurd describes his prices as “fair.’’
“What I have found and always believed in is that if you offer excellent service, very good food and a good experience, price is the last thing people care about,’’ Hurd said. “It didn’t take us long to show the folks in Ridgefield and the surrounding area that we’re not a frozen burger joint. You shouldn’t have to go to Portland to get a good steak. We’re bringing in people from all the surrounding towns.’’
Hurd said the Certified Angus Beef is used in the Sportsman’s chicken fried steak, prime rib tacos on Thursdays and in the chili.
Wednesday nights at the Sportsman’s is Steak Night. Diners receive $2 off on all steaks.
Hurd said the rib eye is the Sportsman’s best seller. The rib eye averages 14 ounces and comes with choice of homemade soup or Caesar salad, choice of potato or rice pilaf, vegetables and roll for $23. The flat iron steak averages about 10 ounces and sells for $19 with all the accompanying sides.
On Fridays and Saturdays, the Sportsman’s offers Prime Rib ($19 for the petite cut and $23 for the larger cut). Also on those same nights, steelhead is featured with lemon butter sauce and homemade clam chowder with the accompanying sides for $18.
“We sell out every weekend,’’ Hurd said of the Prime Rib and steelhead specials.
The Sportsman’s Steakhouse & Saloon is open seven days a week at 9 a.m. for breakfast. It’s located at 121 N. Main Ave. in Ridgefield. Phone the restaurant at (360) 887-3141. For more information and reviews, visit the Sportsman’s Steakhouse & Saloon page on Facebook.
“We have some incredible Eggs Benedict,’’ said Hurd, who also points out that the Sportsman’s biggest lunch seller is the Wild Alaskan Cod fish and chips ($11 for lunch or $15 for dinner).
The Sportsman’s macaroni and cheese is also a big hit, available with bacon or chicken (for $15). Popular appetizers include the artichoke spinach dip and bacon-wrapped jalapeno poppers stuffed with goat cheese (both $7).
The Sportsman’s offers live music every weekend.
“We’re leaning toward Country on Fridays and a little more contemporary on Saturdays,’’ Hurd said.
