Ask Tucker’s Place owner Tom Struharik what’s new and he’ll proudly say, “nothing.”
“There’s nothing new. We’ve been the same for a long time. And that’s our secret to success,” said Struharik. “We have great steaks, good food and great prices. We keep it consistent and we keep it simple. That’s what we’ve done here for 25 years.”
Consistency, combined with a commitment to offer the highest quality meats and the best ingredients paired with stellar service has earned Tucker’s a loyal fan base and countless “best of” honors, including Manchester’s Business of the Year award.
“I have loved every minute of the business. Still do. And I love the city of Manchester,” Struharik said.
Each Tucker’s Place location is a little different. At the West County location, the atmosphere is enhanced during patio season, thanks to its two-level patio/deck, accented with trees, greenery and old-style bare bulb lighting. It’s a cozy, outdoor space that patrons call beautiful. The outdoor space, which is shielded with privacy fencing, is a delightful retreat to enjoy a libation or one of Tucker’s signature steak plates.
Tucker’s Place steaks are legendary for their quality and price.
“It’s hard to beat a good steak. Dining trends come and they go, but a good quality steak seems to always be a mainstay,” said Struharik. “That’s why we don’t chase trends. You lose your identity. The mistake some restaurants make is they try to please everyone and forget who they are. We know who we are and we know people like to think of us for steaks.”
Tucker’s steaks are sourced from the American northwest, primarily from Omaha or Colorado beef; where a cooler climate helps yield a richer flavor and tenderness. Counted among those beef steaks is an eight-ounce Filet Mignon and a 16-ounce New York Strip.
“The eight-ounce filet mignon has been our No. 1 seller since we opened. Next customer favorite is the strip. It’s a great example that a good steak never goes out of style. Of course, we do have more than steak. We do chicken, fish and pizza,” Struharik said, relating how Tucker’s was originally conceived as a pizza place. “We were going to focus on pizzas. At the last minute, I decided to add a charbroiler to the kitchen and added a couple of steaks to the menu. They took off.”
Steaks may rule, but don’t overlook the rest of the menu. Pizzas are prepared fresh to order and available for carry out.
House salads, tossed with Tucker’s famous house-made Lemon Pepper Dressing, are included with all steaks and entrees, along with baked potatoes that weigh in at about a pound and are dressed with real butter and sour cream or, on request, loaded with the “works.” It’s a full meal deal that doesn’t break the bank.
The wine list includes an impressive selection from Italy, France and California to Australia, Germany and Oregon and Washington state. Wines that would make any sommelier smile are available by the glass or bottle. Best yet, wines are just as affordable as the rest of the menu.
Prefer beer to wine? No worries. There are plenty of brews, both on draft and by the bottle, from which to choose.
Choice is another element that makes Tucker’s Place perfect for lunch, dinner and/or libations with friends. It’s the Tucker’s Place experience that Struharik says is “an affordable, comfortable dining experience anyone can enjoy.”