About this Business
From Our Editors
Much has changed since Matt and Ethel Shirola and Evelyn Ellis whipped up the first fried chicken dinner at Juniper Valley Ranch Restaurant in 1951. But the rustic red-mud restaurant continues to serve the very same home-style menu as it did generations ago—including baked ham and the fried chicken lauded by reporters from The Gazette as "crisp and indulgent". Meals are accompanied by home-style sides—including okra casserole, riced potatoes, gravy and housemade biscuits with apple butter—and followed by a sweet finish of homemade deserts and ice cream sundaes.
Today, the cheerful eatery is run by Matt and Ethel's eldest grandson, Greg, after working its way through the generations. The dining room is bright and cozy, with soft red walls decorated with old-fashioned western artwork and antiques. Just beyond the restaurant windows lies a ranch, where the juniper and skunk brush grows.