69 Steakhouse and Saloon boasts ‘best chicken riggies, greens’ ever

WHITESBORO

Just “off the beaten path” that is Route 69, a curbside sign reaches for the stars in the Saturday evening sky, heralding 69 Steakhouse and Saloon, nestled into the woods of Whitesboro. It is truly a traditional American Steakhouse, convening a selection of spaces from a customary dining room bordered by high-back booths with buttoned leather to a semi-private spot in the back frosted with white twinkle lights to the saloon, centered with a horseshoe bar framed by flatscreens featuring the ballgames of the night.

As seems to be a trend, folks opted for dinner at the bar, two couples, an older gentleman dressed for a Saturday night out shooting shots with a somewhat younger friend, and a few solos. A firefighter having dinner with his wife recognized the senior; he reminded him that he had pumped his basement last time the river flooded.

The Whitesboro Fire Department is down the road from the steakhouse, so “the firefighters frequent us often,” said Jade Foley, proprietor of 69 for the past 17 years.

She shows her appreciation by donating food for their meetings and events. The connection is codified by a vintage blackand-white photo of the old Whitesboro firehouse serving as the focal point of the far wall.

“We take care of each other,” said Foley.

The 69 Special on Saturday night is prime rib. And they were down to their last couple of cuts. On a first visit, regulars might recommend fan-favorite Greens 69 Style, set apart from other iterations of this “it’s a Utica thing” by a sauté with garlic, ham, roasted red peppers, fresh bread crumbs, and mozzarella cheese. Chicken riggies, sauce to order, hot, medium, or mild, distinguished by hints of basil and cream, didn’t disappoint.

Other specialties of the house getting nods from noshers include filet mignon with bourbon mushroom sauce, chicken marsala, and “everything wings.”

When it comes to steak, Foley doesn’t hesitate to tout the sirloin as the most popular.

Foley describes her establishment as “very casual and comfortable.”

“Relax after work at a construction site or a lawyer coming in from court in a suit,” she said, “everyone feels at home here.”

Dubbed a “family restaurant,” children are always welcome, evidenced by a kid’s menu remarkably rich in choices, of course including a 5-ounce steak.

Time was, 69 Steakhouse and Saloon did late nights set to music by live bands. Now, they serve dinner until 9 p.m. and hang out with

If you go

bar patrons until their last sips, usually by 10 p.m.

Foley shared that there is just not a call for the bands and bar hours, post-COVID. “It’s different,” she said. “I don’t miss the 4 a.m.s waiting for a band to finish packing up their equipment,” said Foley, “but it was fun while it lasted.”

“People come here for dinner,” said Foley, “and go dancing somewhere else.” And that’s fine with her. The culture at 69 is never rushed, a commitment Foley makes clear when considering new team members.

“Our servers will shoot the breeze,” said Foley, “get to know the customers.”

Said Foley after a pause, “Our locals … are everything.”