STRUTHERS -- What started in 1945 as an experiment in a bar kitchen has turned into a Struthers

STRUTHERS -- What started in 1945 as an experiment in a bar kitchen has turned into a Struthers institution.
"My dad learned to make pizza by trial and error using a regular stove. He used his customers as guinea pigs," said Jack Walters Sr., owner of the Elmton, with a laugh.
His father, John Walters, bought a small bar and opened it May 10, 1945. He served the traditional bar food and accommodated his Catholic customers by serving meatless pizza on Fridays.
During the 1940s, the only pizza most people knew was simply a crust, tomato sauce, green peppers and a sprinkling of grated cheese, which is now known locally as "Brier Hill" pizza.
"My dad wanted something different. He developed 'Real Pizza,' which we now use as our slogan," Walters said.
Specialties
Elmton pizza, which is known for its very thick layer of cheese, was born, and it was available every day of the week, instead of just on Fridays. By December 1945, the building housing the bar was doubled.
In 1957 the business experienced another expansion, and broasted chicken was added to the menu. A broaster is a combination pressure cooker and deep fryer.
"The pressure pulls the oil away from the chicken, leaving it moist, but not greasy," Walters said.
In addition to the chicken and pizza, spaghetti and sandwiches are also on the menu along with desserts.
"A couple can come in here and have a meal along with drink and walk out paying less than $20," he said.
Walters started working at the Elmton when he was 14.
"I came here before I went to school in the morning and cleaned the building. By 1969 I was running it full time," he said.
Walters said the secret to the business's success is having hands-on owners on the premises at all times.
"I'm here during the day, and my son, Jack Jr., is the night manager. A small business owner has to stay on top of things at all times," he said.
He added, "The importance of family really was driven home when the mills began to close. This place was on the verge of going under, but my wife, Marianne, and I worked 16-hour days to bring it back."
The Elmton now has 30 full- and part-time employees. "This is one of the area's last true neighborhood bars. We are kind of like Cheers," Walters said.
He said that he strongly believes in being fair and honest with his customers as well as his employees.
"We are very proud of this place. We have made a lot of nice friends, and we have put our faith in the good Lord," Walters said.