The Tudor-style building at the corner of 8th Street and Pine started out as an elementary school back in 1912. After World War II, it served as a training facility for returning veterans – hence the garage – but today, it’s home to a long-running restaurant.
“The steak house has an amazing legacy of support,” said Dana. Some employees have been here 40 years, and there have even been three generations of the same family working here at the same time. “We have the most amazing community, and we see the third generation of the same families now. We do their prom and their engagement party and their wedding receptions. The kids come in the first time in high chairs and we see them through graduation and their wedding rehearsal dinners. We are not fast food and at the end of the day, great customer service is the most important thing I can offer my guests!"
It is not just who eats there that defines the place. Colonial Steak House’s menu has been knit together from the recommendations of its patrons and the suggestions of its staff. Veronica Scarver, who started working there when she was just 14 years old, is now responsible for the famed black bottom pie; her mother Linda Scarver serves up the famous Cotton Blossoms with apricot brandy sauce and the signature au gratin potatoes; her aunt Helen was the grill master for many years. Dana Gateley has kept most of the recipes, adding New England lump crab cakes, a shrimp scampi over fettuccine, and her own Kick'n Grilled Shrimp Skewers. Those big , hand-cut, charcoal grilled steaks will remain unchanged. After all, if it ain't broke, don't fix it!