Reclaiming Gaffney's: An Off Track First Look

Gaffney’s is back—and you’re getting the first look inside!

In this special bonus episode, Noel & Zac sit down at the newly renovated Gaffney’s with marketing director Steph Curtis. They talk about what's staying, what’s changing, and what Saratoga can expect from this iconic spot’s next chapter.

From nostalgic nods and major renovations to new menus, multiple bar spaces, live entertainment, and a renewed focus on atmosphere and safety—this is a behind-the-scenes look at how a local landmark is being reimagined for a new era.

Plus, we get into the vision behind the revival, the team bringing it to life, and the highly anticipated opening date (hint: think hats and Derby Day).

Whether you have years of memories at Gaffney’s or you’ve never stepped inside, this episode is your inside access before the doors officially open.

Transcript

Noel 0:00

When can we come to Gaffney's? When can we experience this place again? Come on! We're planning for the grand opening. Ooh, I'm Emmy Award-winning journalist Noel McLaren.

Zac 0:10

And I'm local business owner Zac Denham. And this is Off-Track Saratoga Podcast.

Noel 0:15

Sometimes we're on track.

Zac 0:16

Sometimes we go a little off.

Noel 0:19

But it's always worth the listen.

Zac 0:21

Hello, hello, hello, and welcome to another episode of Off-Track Saratoga.

Noel 0:26

Hey everybody. Hi, welcome. And this is a very special edition of Off Track because we are joined by Steph Curtis at the brand new Gaffneys. This is gonna be one of the first looks you guys ever get into this brand new rendition of this local landmark, I would call it, or a favorite. How

A local landmark preps for return

Noel 0:45

exciting is this? You're the marketing director, correct? Yes, correct.

Steph 0:48

This is very exciting, especially growing up here, coming here. Everyone loved coming here. You know, this is a staple in Saratoga, and to have it be coming back, I think everyone's just chomping at the bit to get in here.

Noel 0:59

Yeah, I mean, how many calls, DMs, requests have you and Gaffies gotten to say, can I take a peek?

Steph 1:06

I mean, thank gosh my notifications are off because otherwise my phone would be dinging off the hook.

Zac 1:11

You'd get nothing done.

Steph 1:12

No, no, I'm like, no, turn those off. I'll check you. I don't go on the phone until after like 8:30, 9 a.m. So you guys, I'll get to you after boundaries.

Zac 1:20

I mean, like, here's the thing there's so much excitement in town. The weather is finally, you know, uh warming up, looking down the pipeline that the return of Gapneys is really exciting for all of us here in town. So I guess let's kind of just start with the beginning of the journey, right? Where did it start? How did you and your group end up here? And um, what's the vision?

Steph 1:40

Funny story how I got involved was actually through a TikTok video of a farm. Soretta, who is the operations manager here, who we love very much, saw my farm video and we bonded over raw milk and cheese. So, anyways, we're bonding over the raw milk and cheese, and she's like, hey, I'm opening a bar, like I need some help. And I'm like just a casual bar. Just a casual bar. Just a casual bar. I don't know what it is. And I'm like, okay, yeah, I'm happy to come meet you. What's the address? I said, Gaffney's I'll be there. You buried the lead, girl. I'm like, uh, I think I know that place. Yeah. Grew up there, know very much about that. So I come in, they're kind of like, we just got this January 1st. They've been in here day and night, transforming this place. You know, it's a staple here. It's been a staple. We don't really want to change everything, just elevate it a little bit, you know? So the skeleton and bones were here. It's just updating it, creating a place for community. That's kind of the vision. Like, let's keep Gaffneys, Gaffneys. I mean, it's probably one of the biggest venues downtown, I would say. So let's create this space that everyone, whether it's, you know, my 62-year-old mother or a freshly 21-year-old, could come to and enjoy themselves.

Noel 2:52

That's what I was gonna say next is what's your target audience? Who are you hoping to serve here?

Steph 2:56

I would say that's

Target audience/ what to expect

Steph 2:57

mainly it, like a place that everyone could come to. We're planning to have brunch on the weekends, which kids are allowed. I know a lot of my mom friends were asking me, like, can I bring my kids? Yes. But then there is, you know, the evening, live music, which anyone could come to that, but then there is the late night crowd, which, you know, I'll probably be in bed at that time, but something for everyone.

Noel 3:18

What really seems to be special about this rendition of Gaffne's, because there's been many chapters throughout the years, is it seems like this group wants to really go back to that nostalgia of what it used to be. Yeah. The fun night out during track season, all season long. Yeah. And you have a connection with that because you used to work downtown. Zach, you you at one point had said there's not many places after a shift to go out downtown.

Zac 3:46

I text Noelle last night, actually. Um, we were in the city, and so I text Noelle last night, and she, you know, what are you doing or whatever? And I I think I made the comment of like, I love that I'm eating ethnic food and I'm again and I got a table at 10 o'clock at night. You know, like, you know, so being able to kind of revitalize that kind of culture and have have something like Gaffney's that can kind of spearhead, you know, a uh that culture of food and beverage at any time. Um, I think is really cool, and hopefully we can all follow suit.

Noel 4:15

And the owners seem to, we we spoke before our interview off camera. It seems like the owners really want to do a nod to they they really want to tip their hats to that. And I think it's partially because they were part of that culture that worked in the service industry, the food service industry, and now they're getting a chance. They they were patrons of Gaffney's back then. I mean, how does it feel for them to be someone who used to attend this place as a as a customer and now do their own thing with it? That's kind of why they keep that alive, right?

Steph 4:50

I mean, I was hearing a story because two of the owners they are together and they were telling me about like their date nights here growing up. And I was like, what a full circle moment to be able to have gone here growing up and enjoy, you know, what Gaffney's had to offer to now full circle, be now being able to rebuild the space. Um, I know they want to once again keep it what it was. We don't want to stray from it. Even people asking, are you keeping the name? It's like, yeah, the name, it's Gaffne's. We can't change the name.

Noel 5:17

You gave us a tour before our interview, and there's going to be several different sections and several different moods kind of going on here, which is kind of interesting. So you could come to Gaffneys and get a different vibe depending on what section of Gaffne's you're in. Can you tell us a little bit more about that? Yes.

Steph 5:31

So as of right now, our

The layout

Steph 5:33

vision is for the upper bar area is called the parlor. That's where the food will be, um, the bar, obviously. And then we have the lower bar, which will be the sports bar area, which I'm a big sports girl, so I can't wait to come here and watch some games. A little screens. Yeah, yep, we have screens. They were just recently put in, so a little bit more casual. There will be um a bar and patio menu as well, a little different than the parlor area. Still elevated bar food, though. I've been taste testing and everything is phenomenal. Um, then there's the brunch area, which will be out in the little, I don't know if you want to, I want to call it a courtyard, but I don't think that's what that's called. That's that front area where the DJ was. That will be on the weekends. And then outside will be where the live music is. There's a stage that's going to be there, which I'm very excited about. And, you know, an outdoor space, just especially with this weather changing, all the blooming, the sun coming out. It'll be a really great space for people to enjoy the weather, live music, food, a good drink.

Noel 6:32

That's where most of my memories are for Gaffne's. Like when I was in my 20s, is coming and hanging out on the patio and listening to live music. That mural, also something that is super special, is that mural that has been here for years. You guys kept it. Oh, we're keeping that.

Steph 6:47

Yeah. Oh, that's staying. That's staying. It's awesome. Yeah. Yeah. We're very excited. I think once again, there's really like the place had the bones, just like elevating, even this that, you know, this plant wall, like just giving a few touches, but keeping it what it was. Yeah.

Zac 7:01

It's one of those um iconic landmarks in in town where, you know, you have an opportunity to get in there and create a new history, create a new moment and vibe. So, but you also kind of want to be mindful and straddle what people love about it at its core while still making room and making space to usher in a new era.

Noel 7:27

Yeah, absolutely. You worded that very much. Yeah, for sure. Yeah. That's a lot. That's a big challenge. How are the owners managing that and dealing with that? I wonder the same thing.

Steph 7:37

I they have a really solid team. I mean, everyone here, first of all, so kind. Everyone running around, but getting it done at the end of the day. Everyone's getting it done. They're holding their own, pulling their weight. Uh, there's a lot of people here on a regular basis every day, in and out.

Zac 7:53

A lot of cogs, a lot of moving parts. Yeah, I mean, it takes a, I always say it takes a special kind of masochist to do what we do in food and beverage. Um, and it takes a lot of work to make it look effortless, right? You know, because you want to protect the guest experience. You want to make sure anybody who comes into your into your space, whether it is a full dining experience or it is a casual, you know, cocktail one and done, you know, you want to be able to create those spaces that people can uh navigate through seamlessly. Totally. Regardless of what their intention is when they come here.

Noel 8:28

So much about Gaffney's is the atmosphere that we were all talking about. And there's so many different atmospheres that you can get when you come here. So many people have expectations walking in also already. Um, what kind of food are you guys gonna be serving

The food and the cocktails

Noel 8:42

and what kind of cocktails?

Zac 8:44

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Noel 9:30

What kind of food are you guys gonna be serving, and what kind of cocktails?

Steph 9:34

Ooh, this is my favorite topic: the food. So, our chef, who oddly enough, our first meeting, all of us were here. I walk in, I look at him, and I'm like, I know you. And he's like, I know you, you know my brother. Um, so we already kind of knew each other, and he has been wonderful. I feel like him and I have formed of an alliance, and I've been doing a lot of taste testing. Everything has been so well done. But his background is he was a Pat. Pat Curly. Pat Curly, okay. Chef Pat Curly, and he started his career in North Carolina specializing in coastal fare with a southern flair.

Noel 10:14

Okay, that you're Zach. Are you listening?

Speaker 3 10:19

The Louisiana boy is all yours. He's all ears.

Steph 10:22

I'm hoping he does bring us out a little sample or something. I know he's better. He better. I know he's working on today the crab cakes and the shrimp polenta.

Noel 10:30

I'm allergic to both of those, but they sound wonderful.

Speaker 3 10:34

More for us, trash.

Steph 10:36

More for us. He's been working hard back there. They've been nonstop. I mean, he's just been sending me photos every day. How's the I mean, killing it, doing really well.

Zac 10:45

So I mean, that's an exciting uh aspect of the pre-opening, right? You know, being able to finally get in the space and see the certain pieces or certain visions kind of come to life. Yeah. Yeah.

Steph 10:59

I would say like casual fine dining, but then there is like the bar and patio food where if you're not looking to get like a huge meal, you can just come down and get a small little, you know, fruit.

Noel 11:09

Yeah, a little bite, ketchup. If you have girl dinner somewhere else, you can come and get like that extra. Just kidding. I'm so hungry.

Zac 11:15

I have it's like choose your adventure. Yeah, exactly.

Noel 11:18

That's a great way to put it. I'm hoping we do the little girl dinner. I've gotten a lot of people like, can we get a girl? I don't understand girl dinner. Give me all the food. No, I feel I am right there with you on that. I want a fat steak.

Steph 11:30

So cocktails. Cocktails. What's the vibe for that? So I'd say each part of Gaffney's, each little section will have a different vibe where you could get like your draft beers on tap. You could also get a really gorgeous cocktail. Or, like me, I don't drink. I want a fancy little mocktail. Yeah. I think they'll have some seasonal options, some staples. And, you know, if it's something you want, you can ask for it. Different menus for different bars. Yeah. How many bars are there actually in total? Three bars. Okay. We have the parlor, which is the upper bar, the lower bar area, and then the bar outside by the stage.

Zac 12:04

So, you know, obviously people can have an expectation of what to expect. Have an expect no, no, no, no. Obviously, people um I'm leaving them then.

Noel 12:14

Can we get a bloopers page? Do you know how we launched the show with bloopers? Kerfluffle. Kerfluffle. Yeah. Those are my favorite. Zach made up a word that he's been using for decades.

Zac 12:24

I'm 40 years old, and I literally thought kerfluffle is the word.

Noel 12:28

I want sweatshirts that say no.

Steph 12:29

I've actually heard that as a word before. Anyway.

Zac 12:31

It's kerfuffle.

Steph 12:35

I like it better too. I think it's cuter.

Zac 12:37

And I still say it. Um, obviously, people know when uh they hear

Live Entertainment

Zac 12:42

Gaffneys and they are making a plan out, there's an expectation, right? You did mention that there's going to be a live entertainment aspect that you guys are gonna be offering. Can you kind of elaborate on what we can expect?

Steph 12:54

Okay, so dueling pianos, country and rock acts, and then some acoustic little intimate solo acts. And then I believe from 10 to 2 will be the live DJs. Awesome. Keeping the energy, you know, going throughout the night.

Zac 13:08

That's really great in terms of like your acts. Uh, are you gonna have uh house acts or are they gonna be a rotating list of talent?

Steph 13:15

Like I believe we'll have some returning faces and whatnot, but they do want to bring new upcoming bands, singers, acts. They do want to bring local and upcoming acts as well.

Noel 13:25

So people really

What's returning to Gaffney's & what's not

Noel 13:27

want to know what are some old favorites from Gaffneys that will definitely be returning. But also, what are some old, like almost Gaffney's nuisances that you have done away with?

Steph 13:41

So we've gotten a lot, a lot of feedback on like the evening crowd and just the energy chaos. That's one thing, to our control that we want to just we want this to be a place that people can come to. We want this to be a place that people come enjoy, can come to and enjoy and not be just chaos. I would say our main focus is public safety. I know in the past there have been some situations and things where people may have not felt safe. That is something we are very, very adamant about making sure that is taken care of.

Zac 14:11

That's great. I mean, that's a legitimate concern and feedback and stuff, and and I think paving the way and making space to give people what they want, but do it in a way that is safe and cool and fun. I think that is the focus. And I I stand by that for you guys for sure.

Noel 14:29

What are some things that Gaffney's has in place now that it didn't before in order to help with that?

Steph 14:34

So we have a very experienced security team that is being put in place so everyone can feel the best they can in this public space and enjoy themselves without having to worry.

Zac 14:44

Love that.

Noel 14:45

What are some good old-fashioned Gaffney's favorites that we can expect to return? Everyone's been messaging me, messaging me about this popcorn machine.

Zac 14:54

I had no idea about said popcorn machine until you took us through the space. You nodded to it. You were like, oh yeah, that's a bad thing.

Noel 15:01

Oh, yeah, that thing. And and what's funny is I didn't remember it until actually uh Natalie was here touring the place from Saratoga Living and she was like, Look, look at the picture of the popcorn machine, and it immediately just like that part of my brain came right to the front. That popcorn machine.

Zac 15:18

If that's an Easter egg you're not willing to share, it gives definitely gives everybody something to look forward to.

Steph 15:23

I know it's been a very mixed decision on that, but the people want that popcorn machine. Yeah. We'll see. We'll see what happens with that. But you know, you'll come back in here and you'll see the place and remember. Wow. Like for me, I remember being in that bathroom as a girl with all the other crazy girls in there. Hey, do you happen to have a tampon? Hey, do you happen to have this, that? Can you help? Can you grab toilet paper for me from the other one? You know, so it really is the same bones. I know I've said that 17 times, but you'll come in, you'll remember, the nostalgia's gonna hit you in the face. But with an elevated familiar, yeah, right. Totally. The people who are all working here were all people who are coming here to enjoy themselves. So it's not like these are people from out of town who don't know the Gaffne's blueprint, the Gaffne space itself. We know what people want, we know the vibe we all want because we all grew up going here. You want it back? Yeah, we do. Yeah.

Zac 16:11

So it's kind of like, you know, taking an opportunity to, you know, reclaim this space, bring it back to the people, refresh it, give them something new. Yeah. Reclaiming Gaffneys is the title.

Noel 16:22

Reclaiming podcast.

Zac 16:24

Oh, I'm good when I'm good. There you are.

Noel 16:26

We come around for some reasons.

Zac 16:29

Uh yeah, yeah, a few, but hey. Just a few. For me, I I one of the things that I'm like stoked about with getting Gaffneys is when Clark and I arrived to

Zac hasn't experienced Gaffney's yet!

Zac 16:40

Saratoga, we kind of were here when Gaffnies was kind of on the way out. We never really came in because we didn't really understand the space and and whatever. So I had zero knowledge or anything to base, base, base off base, any experience to base any opinion or anything. So all of this for me as a spectator and now as like a new local, this has been really fun to kind of see the excitement and anticipation of other locals who have such a fond attachment to this spot. Um, and it makes me as a as a fellow business owner also say, ah, like damn, I really hope like one day the community also feels my place is like that too. So I think this is a really special and ripe opportunity. We need another um uh mixed-use space. You know, people are always looking for something else to put in the rotation and to kind of revive Gaffney's in that way is really special. So hats off to you guys. I think that's awesome.

Noel 17:41

That's amazing. It's a big undertaking, too. I mean, people have an expectation, as we have said so many times. Um, and it's it's just it's I can't wait. So, that all being said, when can

Opening Date

Noel 17:54

we come to Gaffney's? When can we experience this place again? Come on. We're planning for the grand opening to be May 2nd, which is the Kentucky Derby.

Zac 18:03

Oh fuck. All right.

Steph 18:04

So if you're gonna show up, you better have a good outfit.

Zac 18:06

Heck yeah, show your hats.

Steph 18:07

Hats off to Gaffneys. Hats off to Gaffneys.

Zac 18:10

Well, we'll definitely keep an eye on your timeline. Um I I certainly hope that we can enjoy as much of the summer season here as possible. So we're I'm definitely sending the good vibes for you guys. I think it's all right.

Noel 18:24

Maybe we'll have to come. Yeah, I think we'll know.

Zac 18:26

Maybe could you imagine? Do you want at the Derby day? I think that'd be so fun. Well, they did say they wanted to mitigate the chaos. Yeah. That would just be welcoming the chaos.

Noel 18:36

I almost feel like this is the type of car that I'm looking for, to be honest. Okay, so May 2nd, doors are opening for Kentucky Derby. If you want any information or updates on Gaffney's and your progress and the more details for opening day, where can people find that? Our Instagram will probably be our most up-to-date social channel. Okay. So follow us on there. And what's your handle? Gaffney's on Caroline. Okay, Gaffney's on Caroline. That's the place to check. We'll, of course, share all that information on our Instagram at off track talk. And we'll have to.

Zac 19:08

I know I'm gonna be paying attention.

Noel 19:09

Oh my gosh.

Zac 19:10

I'm ready. I'm ready to be a patron.

Noel 19:12

Thank you. Thank you, Steph. Thank you so much for spending your time with us. And thank you to Gaffney's for giving us the first sneak peek inside this place. We're so excited to share it with you. Um, if you have any questions, comments, send them on in. But thank you so much, everybody, for tuning in. Until next time.

Zac 19:31

This has been off track. Bye.

Noel 19:33

Bye.