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The Caddyshack Sports Bar and Restaurant

By Toni Cekada for The 4 min read
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Vanna Weaver

Candy Hixon-Daveler is not only the owner of The Caddyshack Sports Bar and Restaurant in Uniontown, but she is also the chef. Hixon-Daveler has been cooking for 30 years and her restaurant features everything from steak to seafood.

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The Caddyshack Sports Bar and Restaurant in Uniontown features a New York strip steak Caprese with homemade potato chips. Caddyshack uses all fresh vegetables and herbs from their own garden and hand-cuts their steaks.

Vanna Weaver

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Vanna Weaver

A blackened ahi tuna is shown on a fresh salad with baby spinach at The Caddyshack Sports Bar and Restaurant in Uniontown.

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Vanna Weaver

A jumbo lump crab stuffed portobello mushroom awaits customers at The Caddyshack Sports Bar and Restaurant in Uniontown.

When Candy Hixon-Daveler purchased and took over the The Caddyshack Sports Bar and Restaurant in Uniontown in February of 2007, she vowed to keep the “hometown bar feel,” but never imagined the ups and downs that would come with that.

A regular customer before making the decision to purchase the sports bar, Hixon-Daveler at first didn’t want much to change, but then in September 2011, a strong storm caused an electrical fire that burned the bar down to the ground.

“It was hard,” Hixon-Daveler said. “But we reopened in July of 2012. The Caddyshack was once old and rugged, but now it’s clean and everything is up-to-date.”

Regular or new, customers are welcomed with a smile, and can watch a sporting event on one of the establishment’s eight big screens from any seat in the house.

Party lights line the ceiling, and customers can entertain themselves with a game of pool or darts, or cool off with one of 100 different kinds of beers to choose from at Caddyshack’s full bar.

The Caddyshack comes alive on the weekends, when Hixon-Daveler said karaoke and a DJ take over the bar from 9 p.m. to 1 a.m.

Acoustic nights are also a customer favorite when local artists come to perform at the Caddyshack. Hixon-Daveler said Gary Smith is regular artist.

“He’s truly a one-man band,” she said. “He plays the sax, harmonica, guitar and he sings.”

Pool leagues also take place in the winter, and Hixon-Daveler also hosts a Christmas show, and a Christmas party as a thank you to her customers.

“I set up a free buffet, and offer free drinks for three hours. The only thing I ask is that patrons bring a toy that I donate to the kids every year,” she said, adding that this year will be the eighth party.

But what’s even more special about the Caddyshack, and what Hixon-Daveler takes the most pride in, is its unique and scrumptious menu.

“Before we had a typical bar menu full of salads and sandwiches, but I wanted something different,” she said.

Although customers can still order a “hero sandwich,” a burger or a “Masontown-style pizza,” the Caddyshack now offers a full steak and seafood menu, which was designed by local chef Mike DiMarco.

“He truly has a creative mind,” Hixon-Daveler said. “He taught me how to everything, and I do it all from scratch and with fresh ingredients.”

As an appetizer, a customer favorite is the jumbo lump crab-stuffed four-inch portobello mushroom. The meat filling, is mixed with a special homemade remoulade sauce.

Another favorite is the extreme nachos, which are fully loaded with homemade tortilla chips that are topped with fresh veggies, cheddar cheese sauce, corn, olives, colby jack cheese, pico de gallo, black beans, avocado, sour cream, salsa and the customer’s choice of lime grilled gulf shrimp, crab, blackened chicken, mesquite pork, seared ahi tuna or marinated steak.

For those wanting a light meal, Hixon-Daveler said the ahi blackened tuna salad “is perfect for summer.” The tuna, grilled or blackened, is served over diced tomatoes, garlic, onion, cucumbers, jalapenos, and is tossed with olive oil and sea salt over arugula.

For an entree, Hixon-Daveler is proud to offer the strip steak caprice, which features a 12-ounce New York strip steak grilled, and served with fresh tomatoes, basil and mozzarella, drizzled with olive oil and sea salt, and served with risotto.

“All steaks are cut fresh to order,” Hixon-Daveler said, adding that it could take a little extra time to prepare a meal, as each one is made from scratch.

The entree menu also includes Baltimore crab cakes, linguini with clam sauce, shrimp scampi and seafood alfredo piled high with shrimp, scallops and crab meat.

Customers may choose to eat their meals indoors, or outside in cushioned chairs on the back deck.

Hixon-Daveler said she is working on building a second side deck that will wrap around to the back deck, allowing more room for customers to be outdoors. The second deck is expected to be completed within the next week or two.

But Hixon-Daveler has other ideas up her sleeve, and customers may someday find themselves stopping in for a cold treat at a newly added ice cream parlor.

The Caddyshack Sports Bar and Restaurant is located at 16 Dixon Blvd in Uniontown. For take-out, call 724-434-1026.

The Caddyshack is open from 11 a.m. to 2 a.m. weekdays, 4 p.m. to 2 a.m. on Saturdays and Sundays. The kitchen closes at 10 p.m. during the week, and at 11 p.m. on weekends.

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