Jim’s still serving up great steaks, spaghetti and smiles after 65 years
By Andrea Harbour
HQ 49 | AUTUMN 2003
In this age of cell phones, pagers, laptops and palm pilots, Jim’s Steak & Spaghetti House is the place to go to find a trouble-free, relaxed and welcoming atmosphere, not to mention a delicious meal. During these rushed times, it is a relief to find a haven seemingly untouched by the commotion outside its doors. Located at 920 Fifth Avenue in Huntington, Jim’s, like another well-known establishment, is a place where “everybody knows your name.”
Much of the appeal of this restaurant comes from the fact that it has been owned and operated by the same family, the Tweels, since its doors opened for the first time on June 9, 1938. Jim Tweel and his new bride, Sally, worked long, grueling hours in the formative years of the restaurant and until recently could always be found there, greeting and waiting on customers. Although Jim and Sally do not make it into the store as much as usual these days, the tradition they set as a family restaurant remains intact.
Jim and his long-time general manager, C.M. “Bunny” Gray have retired, and the restaurant has been left in the capable hands of Jim and Sally’s daughter, Jimmie Carder. Recently, Jimmie hired Tim Barnes as assistant manager. Tim has spent the past several months learning how the Tweels have run their business so successfully these 65 years. “We feel that Tim has a very promising career here,” says Jimmie.
Along with Jimmie and Tim, Jim’s has a staff of waitresses and cooks with six employees who have been at the restaurant for more than 25 years. Phyllis Elkins has been working the grill and waiting tables for 56 years. Another waitress, Martha Baker, has worked for 46 years, and manager Sharon Price for 36 years. Bunny Gray’s protégé, Patti Theiss, has been cooking sauce and making pies for 25 years. And what would they do without Eddie Handley who knows a little bit about everything? Such longevity of employees shows that the customers are not the only happy people at Jim’s.
But who could talk about Jim’s Steak & Spaghetti without mentioning their amazing food? One undeniable truth about Jim’s is the fact that their secret spaghetti sauce recipe has not changed since its opening in 1938. “If you liked the spaghetti sauce 40 years ago, you’ll like it today,” Jimmie joked. The second best seller behind the spaghetti is the haddock fish. Another excellent choice is the “prime” rib eye, imported from Chicago. Daily customers also enjoy Jim’s famous cheeseburger on grilled bread. After all of these main dishes, everyone knows that you’d better save room for dessert. Jim’s pies are homemade daily and include chocolate, coconut, banana and the seasonal pumpkin and strawberry pies.
“The true secret to our pies is the real whipped cream and the crust,” Jimmie explained. The exceptional pumpkin pie recipe, which until now has never been released to the public, is Bunny’s original recipe.
This year Jim’s celebrated its 65th anniversary in style with entertainment by Peppy the Clown and The 37 Flood, a local bluegrass band. For their loyal customers, Jim’s offered a one-rate lunch menu of $3.00 and a $4.00 dinner menu. “We had cake and ice cream for everyone, too,” says Jimmie of their big celebration. “We had so much fun.”
Over the years, Jim’s has served several notable customers, the most famous being President Kennedy during his 1960 presidential campaign. Other famous people who have graced the booths of Jim’s are Tommy Dorsey, Mohammad Ali, Pat Paulson, Soupy Sales and recently Marcel Marceau, who stopped by after his performance at the Keith Albee for the Marshall Artists Series. Also, a national celebrity with local ties, Dagmar, has her own booth.
The personal atmosphere of Jim’s keeps its customers, old and young alike, coming back for more. As Jimmie states with regard to their regular customers, “It’s why people want to come here — they feel that we want them here.” And that is the recipe to Jim’s success — they love what they do and they love the people they serve.
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Jim’s is as famous for its delicious pies as it is for its mouth-watering steaks and spaghetti. The dessert treats are homemade daily and include chocolate, coconut, banana, pumpkin and strawberry.
“The true secret to our pies is the real whipped cream and the crust,” explains owner Jimmie Carder.
Jim’s was kind enough to give the readers of HQ their exceptional pumpkin pie recipe, which until now has never been released to the public. It is the original recipe of retired general manager C.M “Bunny” Gray.
Pumpkin Pie
½ cup sugar
½ oz. cornstarch
Pinch salt
Pinch nutmeg
2 eggs — slightly beaten
¼ stick butter — softened
16 oz. can pumpkin
1 cup milk
Dash vanilla
9-inch unbaked pastry shell
Thoroughly combine sugar, cornstarch, salt and nutmeg. Pour slightly beaten eggs slowly into dry mix. Add butter slowly. Then add pumpkin, milk and vanilla. Pour into unbaked pastry shell. Bake at 350º for 1 ½ to 2 hours — until top appears firm.
Slice and garnish with a dollop of real whipped cream before serving.
