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Tentative May date set for Rayzors Dawg House opening in Springville

NAILED IT — Business partners Mark Mohr and Rob Ray check out blueprints for the planned Rayzors Dawg House, as construction continues around them on beams slated to be used for the restaurant’s outdoor pavilion. Photos by Jessie Owen.
SPRINGVILLE — Last August, business partners Mark Mohr and Rob Ray announced that they had acquired the former Country Deli on South Cascade Drive and were planning to transform the business into an old-fashioned hot dog stand.

The newly-dubbed Rayzors Dawg House, a takeoff from Ray’s nickname as a former Buffalo Sabres right-winger, is scheduled to open this coming May. But, before the grills are fired up and customers swarm through the doors, several additions will be done on the existing log cabin-style structure.

TOUGH GUY — Pictured are proposed Rayzor logo designs, which will be featured around the restaurant and on T-shirts, which will be worn by employees and sold to the public.

The former deli rests on a 200-by-200-foot lot across from Lowe’s Home Improvement in Springville. The existing structure will be utilized as the largest portion of the restaurant, but the end product will look much different than the building that currently sits next to Tim and Bonnie’s Pizza.

A timber frame pavilion with a gable roof will be placed on a concrete pad at the back of the building. Gary Mathe and his son Chad Mathe of Mathe Woodworking in Ellicottville are currently putting the finishing touches on timber that will be utilized for that outdoor addition.

OPENING SOON — Former Buffalo Sabres right-winger and current Sabres’ color commentator Rob Ray points out where the new kitchen will be placed on the new Rayzors Dawg House.

The wood is locally-grown and was brought to Springville from Belfast, N.Y., according to Gary Mathe. Approximately 5,000 board feet will go into erecting the 24-foot by 32-foot pavilion. A back door will also be added, for customers’ convenience. The pavilion’s outdoor seating may be utilized for eating, during warm weather. A kids area is also being planned, for this portion of the property.

Glassed-in seating areas will be built on both the front and on the north end of the building. Boards from the Buffalo Memorial Auditorium, as well as a penalty box door, will create what Mohr called the “Penalty Box” dining area on the side of the building.

A kitchen will be extended out, 14 feet, on the south end of the property. A percolation test is currently being done, to determine the absorption rate of the soil for a septic drain field, on that side of the building.

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The front portion of the kitchen side will include an ice cream station, courtesy of M. Hibbard Ice Cream. Michael Hibbard’s great-grandfather began the company in 1939 in Lewiston. While the company’s original location is still in operation, Hibbard has since opened a retail store in Florida and expanded the brand into many grocery stores, including Whole Foods. Hibbard, who currently lives in Western New York, said that he and his family members, who are friends of Ray’s and Mohr’s, thought up the idea of a combined endeavor, while on a hunting trip with the business partners.

“Our ingredients are sourced from New York dairy farms,” Hibbard said. “We’re going back to the roots.” M. Hibbard ice cream is all natural and is made, using the 70-year-old Hibbard family process that was created by Hibbard’s great-grandfather. “We will switch out flavors weekly,” Hibbard said, adding that he is hoping to obtain local fruits to include, in the ice cream.

Customers may order their ice cream inside, with their food, or they can take advantage of a separate, walk-up, sliding window that will be placed at the front of the building.

The business will have a “Ted’s-style vibe,” according to Ray, and will sport a Buffalo Sabres theme and an uncomplicated menu. “We want to buy everything local,” Mohr said.

A May opening is being tentatively proposed, if all goes according to plan. Ray said that the cold winter weather made work on the septic system difficult, but now that the ground is warming up, work has begun, in earnest. “Once the septic system is done, it’ll happen quickly, from there,” he said.

“Everyone here has been very supportive. It is going to be really exciting,” he said, adding that he and Mohr will be bringing the residents of Springville something that is not only “affordable and easy,” but “something everyone loves.”
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