DANA POINT – Tim McCune still wakes up excited to go to work every day.
The 65-year-old owner of Salt Creek Grille got into the restaurant business after a short stint at Love’s BBQ in Brentwood and in Marina del Rey as a kitchen prep guy and dishwasher.
Getting out of the kitchen, though, is what got him hooked because it gave him exposure to guests enjoying the food and restaurant ambiance. He worked on the floor busing tables, then as a waiter before moving on to management and then to the executive office at Islands Restaurants. He’s been in the restaurant business for 45 years.
When McCune and former partner Pete Truxaw thought up Salt Creek Grille, they envisioned a neighborhood restaurant and tavern tailored to locals. The idea was make it upscale, yet casual and affordable. They wanted an American-themed grill, where friends and family would gather to relax and enjoy themselves.
On Sunday, McCune celebrated 20 years of owning Salt Creek Grille at his Dana Point location at Crown Valley and Pacific Coast Highway with a private party and fundraiser. The restaurant has become a neighborhood favorite for locals from Dana Point, Laguna Beach and Laguna Niguel. McCune also owns Salt Creek Grille restaurants in El Segundo and in two locations in New Jersey.
The party raised $10,000 for the Irvine-based Jessie Rees Foundation, which raises awareness and research funds for pediatric cancer. The foundation is named after Jessie Rees, who died of brain cancer in 2012.
McCune attributes the restaurant’s success to a simple formula – fresh fish, sizzling steaks and burgers cooked atop a hardwood grill. A key part of Salt Creek Grille’s appeal is that everything is homemade with local ingredients.
McCune, of Laguna Niguel, talks about being a restaurateur, why it’s fun and how the community and local resorts help provide a steady stream of business.
Q. A. What kind of restaurant is Salt Creek Grille? What makes it cool?
A. Salt Creek Grille is all about the food and our warm surroundings that include the beautiful Craftsman-style ambiance but most importantly I like to believe it’s the warmth of our staff that have kept us relevant for 20 years.
What makes us cool is the element where many see us as their neighborhood haunt where comfort and warmth reign. It has been a place where friends meet friends, neighbors and friends host their life’s special events such as anniversaries, birthdays, rehearsal dinners and weddings. I feel my most proud when I walk through the restaurant and see friends with their families creating lifelong memories.
Q. What stands out to you as a favorite memory over the past 20 years?
A. I have two favorite moments: The first day we opened on July 9, 1996, when as a brand new entrepreneur opening his first restaurant, I had the feeling of what if no one comes in? Those fears were quickly put to rest as the house filled over the course of that night and it was at that moment I took a step back to appreciate our first mini taste of success.
The next favorite memory was our 20th anniversary event and fundraiser Sunday at the restaurant. We invited former employees, regular guests, friends and family. The love that was shared during open mic time were some of the most profound and impactful moments of my long career.
Q. Has your menu changed?
A. We learned a long time ago that you cannot be all things to all people and if you attempt going in that direction you chances of failure increase exponentially. It is within that backdrop we quickly decided to be a neighborhood steak and fish house that you could return to again and again and find quality and consistency.
Offer a few items and do them well. To stay relevant you must keep your menu fresh by rotating out the slower movers and then take that opportunity to infuse more current items such as lighter and healthier options. We go through this process about three times a year and that formula has kept regular guests on their toes.
Contact the writer: eritchie@ocregister.com or on Twitter:@lagunaini
