Our History | Our
People | Our Menu
Our History <top>
 The Field House was formerly the Pike Restaurant. Opened in 1949,
the Pike had a colorful history which included formal dining
and dancing throughout the 50’s and 60’s, Disco & Rock
in the 70’s, country and rock throughout the 80’s
and into the 90’s. The Pike was known for its comfortable
atmosphere and as a place to kick back and have a good time.
Jake Cypher, owner of the Pike from 1961-1983, installed a softball
field behind the Pike in the late 60’s. For years this
field played host to many of the area’s finest slow pitch
softball teams. In 1984, modified pitch softball began playing
and replaced slow-pitch softball which had left the field vacant
for several years.
In April of 1996, the purchase of the Pike was finalized by Jay & Linda
Thrower. The Pike was closed for renovation and reopened as the
Field House in November of the same year. A new roof, bar, flooring,
kitchen, and patio and were installed along with many other mechanical
updates to make the Field House an improved version of the old
Pike Restaurant. The Field House Restaurant and Banquet Room
was opened Nov 1, 1996.
Our
People <top>
The Field House is owned and operated by Jay & Linda Thrower.
They along with their four children, have lived in the Saxonburg
area for many years.
 Our chef is Tim Logan. Tim graduated from the fifth graduating
class of the Culinary School of Washington DC. He was honored
as the most outstanding chef from the school. Tim also served
as baker in the Marines, and as assistant chef and chef at several
fine restaurants including a five year tenure as assistant chef
at the Butler Country Club. All together Tim currently has over
25 years experience in the food service industry.
Our two bar managers are Conley Segraves and Jake Cypher. Jake
formerly owned the Pike restaurant from 1961 thru 1983. Conley
has been an area resident all his life.
Angie Saunders performs duties as our banquet/brunch manager.
Angie has over 15years experience in the restaurant service industry.
We have many other fine people working at the Field House. Any
success that we have is because the majority our employees really
do care in customer satisfaction.
 Our menu, originally designed by former head chef Kieth Huggins,
can be described as American casual dining. Only quality foods
are purchased and we strive to keep all items fresh and handled
properly. We change items on the menu two or three times per
year and have daily and weekend specials throughout the year.
Current popular dishes are Prime Rib, Chicken under the Sea, any
salad, or sandwich. Wings and finger foods are always available
as well. The food is price moderately and the portion size and
quality level we believe are high. In short we try to deliver
a good value.
Atmosphere
Many people, when hearing the name Field House with the softball
field out back, expect the restaurant to be a sports bar. We
do have three televisions in the bar and a little sports memorabilia,
but we do not see ourselves a sports bar. The bar has a rustic
feel like an old club lounge with it’s stone wall, knotting
pine paneling, and hardwood flooring.
The Dinning and Banquet room is inviting as well with knotty pine
paneling, wooden back bar and large dance floor. Off the room
is a large covered patio with a great view of the softball field
an open field and wooded area. Set in a valley, the Field House
property is very pretty throughout the year.
|
