Who Brags About Their Age? We Do!
The De Vilbiss Hotel was constructed on the comer of Main and Railroad Avenue in Winters in 1889 by John A. De Vilbiss, a prominent Winters rancher. ft was described as the first building of architectural proportions erected in Winters. The two-story brick building’s ground dimensions are 80 x 120 feet. Mr. Cook of Sacramento was the architect. The first floor contained all office, bar, dining room, large kitchen and two business rooms. There were two staircases leading to the second floor, which had 40 steeping rooms and a parlor. The original furnishings were elegant and excellent. The Hotel had its own gas machines to supply the chandeliers, and the Montague Patent French Range in the kitchen. The Hotel De Vilbiss withstood the devastating earthquake of 1892, which leveled much of Winters. However, the 72 foot cupola was destroyed by fire in 1915.
Di Vilbiss owned the hotel until 1896 when it was sold to I. V Hughes. Hughes operated it until 1917, when T.H. Fenley purchased the building to house his grocery and hardware store. In the 1930's De Vilbiss’ son-in-law, Joe "Biggs" Griffin reacquired the building and moved his bar into it, following the repeal of the Prohibition Amendment. Joe ran the bar with his offspring, "Son" Griffin, and during this time a Chinese, and then an Italian restaurant was also in operation.
In 1951 De Vilbiss’ great-grandson, Ben Stephens took over, becoming a fixture at the Buckhorn Bar for a quarter century, retiring in 1976. From 1967 to 1977, Burma and Vic Mentick operated the Buckhorn Dining Room; bringing with them their famous “Mentick Style Prime Rib”.
John Pickerel acquired the business in 1980, seeking out and retaining the Mentick recipe that we enjoy today. In 1991, Melanie Bajakian-Pickerel, John's wife, refurbished the “De Vilbiss Room”: bringing back the charm and decor of the original architecture. A hundred years later, the same spirit of friendliness that made the Hotel De Vilbiss popular at the turn of the century, is still found at the Buckhorn; now famous across the state for its beef, lamb and fresh fish.
“Buckhorn ages Certified Angus Beef (CAB) Prime Top Sirloin 60 days to achieve unmatched flavor, tenderness and juiciness. More than any other Sirloin Steak served in the United States.”
Come try our Steakhouse THICK Baseball Cut. Cut on the premises by “Joe the Butcher.” You won’t forget it!
Our Butcher Joe has over 35 years experience.