Table Of Content
Right then and there they vowed that everything they sold would be made from the absolute best products available. That one decision has been the true success of this restaurant. Quality caused employees to stay and become good at their jobs. Quality caused customers to come back again and again. Quality is why the Hickory House has been in business since 1979.
Homemade Dressings and Sauces by the Jar
Hickory-smoked brisket on grilled sourdough with Swiss cheese, cole slaw, and a side of Bar-B-Que sauce. Hickory smoked and topped with our famous Bar-B-Que sauce. Chad and Dawn value time with family and friends – their two boys are their reasons for being. Chad enjoys working out, watching the Denver Broncos, and seeing his boys grow up and participate in baseball, basketball, band, and robotics. The family loves dogs (they have 4!), hiking, and being outdoors.
Daily Specials – December 4th, 2015
Served with a homemade Cajun ranch sauce.
SPECIALS
Boneless chicken breast sautéed with a Parmesan and Panko crust and topped with Mornay sauce. Jumbo shrimp sautéed with peas, tossed with fettuccini pasta, applewood smoked bacon, and Asiago cream sauce. Served broiled, Bar-B-Qued or Buffalo style, on a bun with lettuce and tomato. Fresh portabella mushrooms breaded and fried golden brown. Served with creamy horseradish sauce for dipping. Our paper-thin slivered onion rings dusted in our seasoned flour and cooked to crispy perfection.
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They opened TJ's (for Tony and Jim) and later opened TJ's II. But it didn't take long to hit the mark, and discover the perfect ingredients. The rest is a true success story, a story built upon pages of hard work, loyal customers, and outstanding staff.
Our filets are only center cuts, as are our New Yorks, Ribeyes and Tops; and our Porterhouse is one of the best steaks in the business. Fresh garden greens tossed with House dressing, shredded carrots, tomato, red onion, crumbled bleu cheese, and bacon bits. Flame-broiled half-pound burger topped with American cheese and bacon, served on a bun with lettuce, tomato, and onion. A half-pound burger with BBQ sauce, cheddar cheese, and bacon with lettuce, tomato and onion. Served with a pickle on the side. An eight ounce steak broiled to your liking, and served with hand-cut french fries.
Our jumbo wings tossed in your choice of Buffalo sauce or mango habanero sauce and served with celery and bleu cheese dressing. Two six ounce breasts served broiled or Bar-BQued. Eight ounces served broiled with herb butter or Bar-B-Que glaze. Our jumbo wings tossed in your choice of Buffalo sauce or mango habanero sauce and served with celery and bleu cheese dressing.
Tony Torchia, Founder
Served with a side and dinner salad. Six succulent shrimp lightly seasoned and flame broiled. Fresh greens, mushrooms, tomatoes, red pepper, red onion, cheddar cheese, and Bar-B-Que chicken tenders topped with tortilla strips. Grilled chicken breast over a bed of greens and rice noodles with tomato, onion, and shredded cheddar cheese.
Smoked turkey on grilled rye with Swiss cheese, cole slaw and Thousand Island dressing. Thin sliced corned beef on grilled rye with Swiss cheese, sauerkraut and Thousand Island dressing. A lunch portion of our award-winning ribs, served with fries. An eight ounce filet mignon paired with our award-winning ribs.
After a few years of falling all over themselves, they discovered the magic, QUALITY. All great products are built on it, and quality it would be. Thick-sliced German bologna, fried and topped with grilled onion, provolone, lettuce, and tomato.
Spicy chicken breast tossed with Alfredo sauce, fettuccini, and parmesan cheese. Our special recipe made fresh daily, served over garlic mashed potatoes, and topped with onion straws. Served broiled, Bar-B-Que or Buffalo, on a bun with lettuce and tomato. Fresh garden greens, shredded carrots, tomato, red onion and rice noodles.
Succulent shrimp lightly seasoned and char-grilled. Served with our Creole tartar sauce. The restaurant business is like air and water to Tony Torchia. He has a remarkable passion for the business. After graduating high school, at his father’s insistence, he moved to Newark, Ohio to attend technical school.
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