Issue link: https://www.e-digitaleditions.com/i/1118440
SiG MT 75 Blocher relies on her family to help run the business. It's normal to see her husband helping any way he can and her daughter, Chelsea Wya, behind the bar. "I think people like the family part of it. Our customers are like our family too. We know people when they walk in, but even if you're a first-time customer, you're going to feel comfortable here," says Blocher. As a child, Blocher remembers watching Pat Merva build his famous 3-inch thick sandwiches. If you have a craving for one, Blocher retains this history. While I did not bring my ruler, it was no small feat to get my mouth wrapped around the Turkey Club Melt. e bread was crisp and buery and the turkey slices were lean and layered. e honey mustard mayo gave just the right bit of salty-sweet flavor without being overpowering. My 12-year-old son decided on another customer favorite: the Deluxe Cheeseburger. A hand-paied, half-pound slab of beef topped with fresh veggies was polished off in mere minutes. When asked his thoughts, he replied, "It was juicy…and I liked the bigness of it!" My daughter enjoyed the heaping American Salad remarking that it was big enough to serve as lunch and dinner. Blocher works with local Huerite colonies to provide her produce. Historical photos and informational tidbits line the bar so visitors can bone up on the area. "We have a great relationship with the locals. They can tell me about gun fights and how the Lone Ranger and Tonto went through here. The locals keep those stories alive," says Blocher. The Hawaiian Bad Land burger awaits a hungry customer.