Golden Anniversary
Golden Anniversary
Silver Fox Steakhouse celebrates 50 years in business
In 1974, as Americans watched Nixon’s resignation unfold and grooved to Elton John’s “Bennie and the Jets,” a father and son were transforming an 1875 fur barn in Ellicottville into what would become a beloved dining institution: The Silver Fox. Current owner Michael Nickolson recalled, “When we opened, sirloin steak was 89 cents a pound!”
While some things have definitely changed since then, others have not, and it’s this timelessness that has made The Silver Fox a mainstay in the Ellicottville community for so many years. Mark your calendar for Friday, December 13th, when Nickolson will be hosting an anniversary party to celebrate 50 years of The Silver Fox!
For a family-owned restaurant to celebrate half a century in business is no easy feat, especially given the many ways technology, the economy, and dining trends have shaped the American eating experience. When Nickolson and his father, Gerry, opened The Silver Fox in 1974, Ellicottville only had four sit-down restaurants. Now, “there are 20 places to eat,” Nickolson noted. “Every one has a different feel to it - every one has pretty much a different menu. We’ve been a steakhouse since day one.”
Indeed, The Silver Fox has maintained its reputation as Ellicottville’s only steakhouse, which means even more than serving the best cuts of meat around. For Nickolson, “It’s staying true to a feel. People walk in here and they say, ‘Oh, this is a steakhouse.’ This has that warm, rich feel to it.”
It’s a feeling that goes back many years, when Nickolson and his father transformed the barn at 23 Hughey Alley, which was originally purchased to house equipment for his father’s construction business, Nickolson Concrete. Without the restaurant’s signature stained glass, antiques, and dimly-lit, cozy ambience, “it’d be a different place,” said Nickolson. “I think it’s important to hang on to a lot of that history. I did so much of that with my dad, so I guess you can say that’s the way I honor what he did.”
Gerry Nickolson, who passed away in 2001, was “a pretty straight shooter,” in his son’s words, and his high standards and personal involvement in the business are a legacy that Michael continues today. “You’ve got to be a part of it,” said Nickolson, speaking of his advice to anyone interested in starting a family business. “Whether you know anything about the restaurant business or not, you have to walk in the kitchen, look at the plates when they come out… Is that the way you want it? Is that the first impression you want people to have of your restaurant? Is that the last impression? You sell food and you sell concepts by visual effect.”
While being an active presence in the kitchen is key, Nickolson and his father have always been familiar faces in the dining room, too, ready to greet customers when the doors open. In fact, in 50 years, Nickolson estimates that he’s only spent 100 days away from the restaurant. Getting to know the customers and staying aware of changes in the industry have been vital to The Silver Fox’s longevity. “We’ve been a steakhouse, and when we came out of the seventies, people started to want to go in different directions,” Nickolson reflected. “They wanted to eat lighter - maybe have more fish or chicken or pasta and so forth. We had to curb our menu and our concepts to manage those demands.”
In addition to the restaurant’s food offerings, Nickolson takes special care to curate an impressive wine selection informed by his own travels and experiences. The extensive wine menu includes a special section called “Michael’s Cellars”… “I’ve been to almost every winery that’s on there,” Nickolson said of that list. “I’ve been to their location in Napa Valley, Sonoma, or wherever they may be, and I’ve been able to see the products, the way they’re handled, the grapes, and so forth. We’ve put a nice selection together for the customers.” Importantly, Nickolson’s markup is small, as he’d rather see wine bottles move out of the restaurant than sit on the shelf.
Nickolson is grateful to his wife, Sally, the multiple generations of customers who’ve enjoyed a meal at The Silver Fox, and his employees - a great crew that allows Nickolson to get out of the kitchen and into the dining room to mingle with his customers. “Jay and Corey are the kitchen chefs,” said Nickolson. “You are only as successful as your kitchen crew, and these guys are doing an incredible job.” He added, “Our front of the house who keep it moving and grooving are Mindy, Heather, Mary, Jenn, Kristen, Christa, Grace, and Brooke. We truly couldn’t be successful without all of them.”
Nickolson invites all to celebrate the ongoing legacy of The Silver Fox over drinks and appetizers on Friday, December 13th from 6:00-9:00pm. The Silver Fox opens at 4:30pm Wednesday through Saturday, with dinner served beginning at 5:00pm. Visit https://thesilverfoxrestaurant.com to view the full food and drink menu.