Butchering is done in-house by Decker. Because of this, steaks are not listed on the menu, as the specific cuts available will vary by day. According to Sloan, the restaurant goes through two steers a week.
Sloan’s also features a retail meat counter, with all meat sold there coming from New York farms.
“We can promote the local product right here,” said Decker.
Entree prices at Sloan’s range from $8 to $25.
Chris Sloan admits that the opening hasn’t been without its problems.
“We’ve had a lot of hiccups along the way,” said Sloan, citing computer issues, food not getting to customers in a timely manner and a menu that started out too ambitious.
He adds, however, that they’ve been working through these problems, having trimmed down the menu, and streamlined the process of getting food to patrons.
He also says that the reaction to the food has been good.
“They can tell the difference,” said Sloan, referring to the New York beef.
Sloan grew up in Oneonta and has been in the restaurant business since he was a teenager. A manager at the Ponderosa from about 2000 to 2006, he was also the co-owner of The Depot restaurant for five years, selling his share in 2011.
The building that Sloan’s is located in is owned by Chris Sloan’s mother, from whom he is leasing it. He plans to take the property off her hands within three years.