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The Crossroads Steakhouse is the hill country’s newest music/food/bar destination. Housed in the former Schettmann’s Taxidermy on Main Street, the club as been a two-year project that is now open. Pictured are Maggie Klenzing, owner; Gary Klenzing, General Manager; Jay Boy Adams, Entertainment Director. Photos by Phil Houseal

crossroads

Crossroads Saloon & Steakhouse from the street.

guests

Under mounts from the owner's ranch, Bar Manager Eric Slater serves patrons Lesa Devol and Jamie Sparks.


Details:
The Crossroads Saloon & Steakhouse is located at 305 West Main Street. Open Wed-Thurs 5 p.m. - midnight; Fri-Sat 5 p.m. - 2 a.m. Live music Wed-Sat. Full bar. Restaurant to open in 4 - 6 weeks. (830) 992-3288; (877) 741-9960; www.crossroads-texas.com.

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Music and food at the Crossroads

by Phil Houseal
Mar 10, 2010

 

Fredericksburg’s newest club rises at the intersection of music and food, comfort and opulence, a wine cellar and a sports bar. That’s what makes the new Crossroads Saloon & Steakhouse “something you’re not going to find anywhere else.”

So say Gary Klenzing, General Manager, and Maggie Klenzing, owner.

“We are going to create something you’re not going to find anywhere around here,” Gary said.

They’ve been working on putting together this new experience since the fall of 2007, when Maggie purchased the iconic Schwettman’s Taxidermy at 305 West Main Street. It is a family affair, with daughter Liz Scripps and husband Eric Slater as Bar Managers; daughter Peggy Evans, Assistant Manager; and son-in-law Brad Evans, Bartender.

For two years they have transformed the former taxidermy shop into a destination worthy of Dallas, Houston, or Washington, D.C., for that matter. Following a soft opening on New Year’s, they have brought in major music acts, stocked the bar, and are readying their kitchen to open and serve sizzling steaks and fresh seafood.

As for the physical description of the place, you have to start in Maggie’s living room - at least according to her daughter, Liz.

“This is my mom’s style,” she said, pointing to the sturdy furniture, original art, and western decor. “You walk into her house and it looks like this in some ways. In fact, these two chandeliers came right out of her living room.”

Even the mounted 8-pointers have ties to the family. “They are all hill country deer, all harvested on mom’s property,” Liz said. “That one’s mine, that’s Gary’s, that’s mom’s, and my sister shot that one.”

The two bison heads were left from the Schwettmann’s days, along with most of the century-old historic building - original longleaf pine floor, pressed tin ceiling, and the root cellar lined in native limestone - although repurposed for bar patrons. The floor is now the largest club dance floor in town, and the root cellar is a wine cellar/private dining room.

But despite the old-time feel, this ain’t your old-time dance hall. The venue is a musician’s dream, thanks to input from Jay Boy Adams, Music and Entertainment Director. An accomplished guitar player who toured with ZZ Top, Marshall Tucker Band, Joe Cocker and other national acts in the 1990s, Adams is using his expertise and connections to bring in unique touring acts. So far that has included Guy Forsyth, Mingo Fishtrap, and The Gourds, with the likes of Rob Roy Parnell, Seth James, and The Outlaws on deck.

“This is a place where musicians are going to want to play,” Adams said. “Our goal from the start was for a band to come in and present their show with a system capable of reproducing everything they do.”

That means an impressive stage that runs along one entire wall, with state-of-the-art sound, light, and video system designed by a Nashville production company. Musicians can prepare for shows in a downstairs green room with shower, there is parking with hookups for a tour bus, and easy load-in access.

Patrons can watch live video feeds of the bands, even if they are seated in the dining room or soon to open outdoor patio.

“That will be a place where our patrons can listen to and watch the music, smoke a cigar, enjoy a nice glass of cognac or red wine, and when they can’t stand it any longer, they can come back inside!”

It all adds up to a difference with a distinction.

“We are just trying to bring really good music to Fredericksburg, trying to do everything a little bit different,” Gary Klenzing said. “This is something you’re not going to find anywhere else. We don’t see ourselves as being a competitor with what’s already here; we see ourselves as being an addition... a destination in this whole puzzle in this part of Texas.”

From the beginning, the owners had that destination in mind.

“When we started on this, I said when we get done, I wanted a place I would want to take my wife and have a good time."

Have you accomplished that?

“Yes.”