FOLSOM, Calif. — Chances are, you've already heard the news about Folsom's original Chicago Fire closing its doors this April. But the thing is...it isn't bad news by any means.
We caught up with Eric Schnetz, the chain owner and founder of Chicago Fire, and he said yes, in mid-April his Sutter Street location will close...but not forever.
Weeks after the doors close, at 614 Sutter Street, Schnetz and his team will re-open them as "J Wild's Livery and Feed," a barbecue restaurant with a name connected to their location in Historic Folsom.
"I put an inquiry into the Folsom Historic Society to see the history of the building and that corner of Sutter Street," Schnetz said. And that is how he found the John Wild's ad for "Wild's Stable" — from 1902.
“The proprietor's name was John Wild, and I’m staring at this photo of this shop from 1902 and this advertisement in the Folsom Telegraph...and I just thought 'this is it,'" Schnetz said.
The J Wild's theme will be designed around the old photographs of the location (seen below), and Schnetz feels it's a perfect fit for the area.
"It’s a western, there’s no other BBQ or burger joint on the street. There’s two Mexican restaurants, two pizzerias and a steakhouse," he said, explaining that the makeup of restaurants paves the road for the success of J Wild's.
The best part is, you'll see the same familiar faces at the new restaurant — and a few new ones. Schnetz intends to retain and train 100% of his current staff.
“The critical piece is our kitchen team," he said. "Because a kitchen crew is really difficult to come by these days. I've had most of my kitchen at Sutter Street with me for more than 10 years, so I’m really counting on those guys not freaking out and bailing.”
WHY BARBECUE?
“My comfort zone is pizza, of course," Schnetz said. "But the idea is to drive people to the Palladio or Rosevile (for pizza).”
He said barbecue was a no brainer once the theme with western roots was decided on. But Schnetz said it was a special job application that cemented brisket’s place on the menu.
“(Texas-Style) brisket is king of barbecue," he said. "It’s the most challenging cut to offer because it dries out if you don’t know what you’re doing.”
That resume sent in was that of Spencer Hansen, a pitmaster who previously worked at Tank House in Midtown.
“They have a great reputation for high-quality barbecue," Schnetz said. "So that was really the final piece that allowed me to be like, ‘ok we’re gonna have a full barbeque, including brisket.'"
Hansen will head the kitchen on Sutter Street and work with Schnetz this month and in March to finalize the barbecue recipes and procedures at J Wild's.
"It’s going to be our interpretation of what our favorite style of rub is with the pulled pork versus the ribs...and I’m leaning toward doing the ribs dry and letting the guests top them at the table...but we haven’t made that decision yet," Schnetz said.
Don't fret pizza fans! In addition to barbecue, you'll find a familiar item on the menu —thin crust, "tavern-style" pizza. While the offerings will be different from that of Chicago Fire, Schnetz says you can expect the same texture with different flavors.
TIMELINE: END OF APRIL
Since no major permitting is needed, Schnetz expects to open the doors to J Wild's just a few weeks after Chicago Fire serves its last meal. That means by the end of April/early May, you'll smell the sweet smell of barbecue on Sutter Street.
“I think the biggest thing that we can say is Folsom still has a Chicago Fire (at the Palladio) and they’re gonna have another equally great place to eat that's even maybe even more interesting given the history of Sutter Street," he said. "But an equivalent quality of food.”
In the meantime, you have until Friday, April 10 to order up a pizza at Chicago Fire. Or, have one of Schnetz's menu favorites — the Italian Beef Sandwich.
It's something Schnetz grew up eating as a kid in Chicago, but couldn't find when he moved to California.
“Basically a spicy french dip, but it’s on it’s own kind of bread that we get from Chicago," he said. "The sandwich is dipped — if you’re eating it the right way, in au jus. We roast the beef every day in our restaurants. We make it from scratch and pack all these spices on there...oregano, crushed red pepper, garlic...and we use all that in the au jus.”
Happy eating! We'll be sure to reach out to Eric once more as the opening of J Wild's nears in the Spring.
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