Jim, Curt and K.C. Gulbro own and manage FoxFire Restaurant, in Geneva.

FoxFire Restaurant: Geneva Steakhouse Keeps Things Fresh

For 13 years, this steakhouse has provided a casual setting where guests can enjoy contemporary American fare. Discover how this restaurant has remained successful over the years.

Jim, Curt and K.C. Gulbro own and manage FoxFire Restaurant, in Geneva.

Now in its 14th year, FoxFire Restaurant, at 17 W. State St., Geneva, has established itself as a dependable and well-liked steakhouse thanks in part to its aged prime beef, pork chops and seafood.

Don’t let its appearance intimidate you.

“Despite its white tablecloths, FoxFire isn’t a stuffy place,” says chef-owner K.C. Gulbro, who characterizes the acclaimed restaurant as “fine casual.” “Customers can dine in jeans,” he adds. “There’s no dress code.”

From the outset in 2003, FoxFire has provided a casual setting where diners can enjoy contemporary American fare. Modern diners are becoming more sophisticated than ever, says Gulbro, and so the menu now includes items like free-range chicken and antibiotic-free beef and pork.

“We have become a little daring by experimenting with Asian fusion flavors, too” Gulbro says. “We added a dish called The Curt to honor my father, the founder of this restaurant.”

This tribute to the elder Gulbro features a 6-ounce fillet crusted with a mix of Cajun spices; it’s seared and grilled, then served with a wasabi yogurt, sliced avocado and teriyaki sauce.

Curt spends less time in the restaurant these days, though you’ll occasionally spy him serving as a maître d’. His sons, K.C. and Jim, serve in the kitchen and front-of-house management, respectively.

A refresh of the menu used to occur once a year, but now it’s done three times; K.C. Gulbro says he’s considering adding a fourth review, to keep things fresh with each new season.

One staple that doesn’t change is the prime steak: cuts of fillet mignon, rib-eye and New York sirloin.

Mahi-Mahi is the restaurant’s top-selling fish; it’s served with a champagne sauce and scallop risotto. Walleye Piccata also is much in demand.

FoxFire offers full bar service with frequent changes to the drinks menu. Twenty-three craft and mainstream beers are on tap, including local favorites Penrose Brewing Company, Two Brothers and Revolution. Fifty wines (mainly from California and Oregon, with a few from France and South America) are available by the glass; a like number is available by the bottle.

A recently added signature cocktail, the New York Sour, is made with red wine, Crown Royal and a touch of agave that gives a pleasant flavor.

Family-owned and -operated FoxFire can seat 180 indoors, with an additional 19 tables set on a seasonal patio outdoors.

Free live entertainment – including blues, jazz, rock and sometimes country – is on the agenda Fridays from 7 to 10 p.m.

A private party room seats 24 and has hosted birthdays, wedding rehearsal dinners and other special events. Business presenters enjoy such amenities as Wi-Fi connectivity and TV hookups.

The restaurant occupies an historical building dating to the 1920s. The original exposed brick – previously hidden by plaster – is once more exposed.

The venue employs about 50 people in various positions from kitchen and bar to front-of-house.

Reservations are accepted over the phone or via Open Table.

FoxFire’s kitchen is open Monday through Thursday 11 a.m. to 9 p.m. and Friday through Saturday 11 a.m. to 10 p.m.