Bruce Carey of 23Hoyt, Bluehour, Saucebox and clarklewis has taken over the former Rudy’s restaurant at the Salem Golf Club, renaming it FairWay.
The soft opening took place in late July, giving Chef Zack Capoccia a chance to get the restaurant in order. Zack started his career at Krue Restaurant in Sacramento, where he worked his way to sous chef. Eventually, he ended up at clarklewis restaurant in Portland before taking the helm at FairWay. The general manager is Casey Bard, who was last at 23Hoyt restaurant in Portland.
The cuisine is classic steakhouse and will focus on a tight relationship between the rancher and the restaurant. The menu covers a wide variety of old steakhouse items – crab cakes, fish and chips, pasta, veal marsala, salmon, prime rib, and of course, steaks. For those who just read the best steakhouse results, the ribeye is $34 for 14oz, a very respectable price.
FairWay is having a September Celebration Dinner on Saturday, September 23rd benefitting Family Building Blocks. You can see all the details here.
It’s at 2025 Golf Course Road in Salem OR. The restaurant is currently open for lunch and dinner.
(503) 385-8855
Bob and Judie Foreman says
February 25, 2018 at 9:02 amTerrible service last night at the Fairway. Sat for 15 mins waiting for a glass of wine in the bar. There were only 8 people in the bar area. Carl was disorganized, slow, unprofessional. We are nice people but feel he should get another job. We left without ordering and no wine.
Paula Faulkner says
September 6, 2018 at 2:00 amDon and Paula Faulkner
August 6, 2018
Reading to the review above, it must have been an off night.
Excellent restaurant facility with so much history.
While visiting Portland on a golf holiday we stopped in the Fairway for breakfast. The food was amazing! Best chicken biscuit I’ve ever eaten. Service was excellent. We give this a 5 star.
Wishing Chef Carey was in Boise.
Regards
Barbara says
December 18, 2018 at 10:37 amMy husband and I went there for brunch on Sunday. We ordered eggs benedict. There was hardly any sauce on the eggs and they were cold along with the potatoes. We asked for more benedict sauce and15 minutes later we received a shot glass with cold sauce. Paid for the bill but didn’t eat the breakfast. The service was also slow.
When we arrived there were maybe five tables that were full. Maybe Chef Carrie wasn’t there that morning but I won’t be going back to dine.