Sauce on the Creek: putting the family in family-friendly

The phone starts ringing before opening, people wanting to place to-go orders or see if the chefs have figured out the evening’s specials — they haven’t, that comes later in the day. Between the lunch rush, happy hour and the long arc of dinner highlighted by rushing families, laid-back friends and everything in between, Sauce on the Creek can be a whirlwind. And that lines up well with the ethos of the business:

“Community and family. Everybody says that, but it’s our foundation,” said Executive Chef Mike Irwin, who oversees Sauce restaurants in both Avon and Copper. 

“Community and family” certainly fits with how the restaurant is laid out. The kitchen runs the length of the room on one side and is a blur of energy when things get busy. Toward the back is the bar area, marble-topped tables filled with folks who’ve stopped in for a snack or a drink. And on the other side, cozy, comfortable tables that can be reconfigured to accommodate large parties as they inevitably tumble through the door. There’s often a hum: busy families, congenial friends — but if you pay attention, you can hear the sounds of staff members recognizing the regulars, whether those regulars are stopping in after work or visiting on their annual vacation. It’s just that sort of place. 

“We’re not fine dining, we’re casual fine,” explained Chef Irwin. “We have the service and the knowledge for fine dining, but it’s more relaxed.” 

Chef Irwin has been cooking in the valley for 30+ years, and still loves what he does. While Sauce on the Creek’s menu is anchored by pizza, pasta and entrée sections, the daily specials have their own fan club. Every day, the chefs offer a special pasta, ravioli, meat, fish and dessert. One popular option includes the Angus ribeye, sometimes served with house-made blue cheese gratins and sauteed green beans, crisp and garlicky. The portions are generous, as are the flavors. Another special, the pesto-roasted barramundi with saffron couscous and asparagus, typifies the style of cooking Chef Irwin leans into: contemporary American fusion.

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Families and larger groups appreciate the family-style options for several of the dishes, be they pastas or entrees. For instance, the family-style portion of rainbow trout comes with two full trout and a couple of sides.

“Six to eight people might people eat  them — it’s great for families, but also for a group that comes in and tries a bunch of things,” he explained.

In addition to a nice selection of wine, Sauce on the Creek has established itself as a bit of a bourbon mecca. Bar Manager Olivia Nelson has been in the industry since she was 16, and clearly loves it. 

“We have very wide whiskey and tequila selections,” she said.  “There are people who come and see us for the stuff they can’t normally get.”

Though they’re a popular spot for the educated Pappy Van Winkle and Whistlepig crowd who like their pours neat or on the rock, don’t sleep on the cocktails. 

“I like to keep everything to 3-5 ingredients, and then elevate the presentation,” she said. Case in point: the Gold Rush cocktail with a Woodford Reserve base, lemon juice, ginger syrup and a touch of gold glitter for a little something extra. Just make sure you leave room for some tiramisu, which Chef Irwin unabashedly describes as the best in the valley. One taste of the layered dessert, the sweet creaminess cut by the bite of coffee and hazelnut liqueurs, and it’s hard to argue.