Visitors to downtown Turlock will soon have another dining option that aims to bring something new to the area, which has become known for its high-quality restaurants in recent years.
Jerry Powell and Devin Hill are preparing to open Cuts Steakhouse next month in the location that formerly housed Hauck’s Grill. Powell owns downtown bars The Udder Place and Cru as well as Katana Sushi Bar on the other side of Turlock, and Hill oversees operations at all three establishments. The pair began brainstorming plans for a restaurant as co-owners a couple of years ago, Hill said, and the opportunity to overtake the downtown space came up as Hauck’s fell victim to the pandemic.
With a wide variety of restaurants already operating along Main Street, Powell and Hill wanted to open an establishment that would bring an entirely different cuisine to the scene that will soon also welcome Commonwealth across the street and Rancho Fresco Mexican Grill in the newly remodeled Enterprise Building.
“We’ve been to a million restaurants and have visited all the local spots, and we were always kind of bummed that there’s not a really good steakhouse in the county, really,” Hill said. “We’ll have everything from fresh-ground burgers to sous vide tomahawk steaks that are flash grilled. It will be a whole spectrum of food to fit anybody’s budget.”
With a menu featuring nothing but fresh ingredients and a specialty cocktail selection sure to impress, Cuts is set to open in June. Crews have been hard at work transforming the historic Hauck’s Building on the corner of Main Street and Broadway, which once housed Hauck’s Pharmacy, so memories of the former barbecue joint can make way for a new customer experience.
The outdoor seating area is expanding and towering wooden doors will welcome customers into the new space, complete with theater-style lighting throughout. Booth seating featuring six-foot tall backrests will provide plenty of privacy for diners, whether they’re stopping by for a special occasion or taking advantage of the restaurant's quick and affordable lunch menu on their work break.
“We were really thoughtful about how it was going to feel for people when they walked up,” Hill said. “We wanted to erase Hauck’s, but not in a bad way. Everything is extra grand — we painstakingly went through and altered everything.”
As work continues in the weeks to come, Hill believes his and Powell’s experience in the service industry will help them to make Cuts a success. Rather than being fearful about opening a restaurant during pandemic times, the owners are excited as COVID restrictions begin to ease throughout the country and the state.
“I would say it’s perfect timing,” Hill said.
