Mt Pleasant News
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Neighbors Growing Together | Jul 31, 2014

Wayland restaurant serves the best pork tenderloin in the county

Oct 19, 2012
Photo by: Marty Simon ‘The Bar’ in Wayland is this year’s winner of the Mt. Pleasant News’ Pork Tenderloin Challenge. The challenge is hosted each October in conjunction with National Pork Month. Pictured are staff members of the bar, from left, Tracy and Jason Hill (owners), Karen Nepp, Dayna Johnson and Ron Waterhouse. Waterhouse is Tracy’s Hill’s father and it was his recipe that produced the winning tenderloin.

By BILL GRAY

Mt. Pleasant News

WAYLAND — Tracy Hill is a little surprised at The Bar’s supremacy in the 2012 Pork Tender Challenge held by the Mt. Pleasant News.

But upon reflection, she acknowledge the growth of the sandwich’s popularity had its start with her father’s influence – and its quality maintained by local pork provided through a fellow Wayland business, the Crawford Meat Plant.

Dad Ron Waterhouse of rural Henry County advised his daughter, “You’ve got to have tenderloins! Everybody has tenderloins!

“We had a tenderloin night every two weeks . . . . People liked them enough that we added them every day.”

For The Bar, which Hill, husband Justin and Brian Troutman have co-owned for 11years, that’s seven days a week. They open at 6 a.m. for breakfast except Sundays, when they are open 11 a.m. to 6 p.m.; at nights they close as late as customers want to stay, usually about 9 p.m. weeknights and some time past midnight on Fridays and Saturdays.

Besides the popular tenderloins, The Bar features broaster chicken, a catfish night and a Mexican night, and a bartender has begun displaying expertise at baking homemade pies. Hill says they are considering adding ham steaks and beef steaks.

The Bar became “The Bar” after time as “Arbo’s” under former owner Tom Arbogast, and “Woody’s” when Paul Beliel was owner. Hill, who worked there in the Arbo’s and Woody’s days, says when she and her partners took over, they had several ideas for names, but decided they weren’t appropriate.

“We always said we were ‘going to the bar’ when we would go there, so we decided that’s what we would call it,” Hill recalls.

Actually, the establishment now has more restaurant business than traditional bar business, Hill said, including a good carryout demand. “We’ve made it a lot more family friendly . . . for families with kids.”

A native of rural Olds who first visited the establishment while attending WACO High School, Hill says she still likes running the bar after about 20 years as either an employee or co-owner.

“I like talking to people,” she said. “I like my customers.”

 

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