Newman — When Penny Siller and her daughter, Rosanne Mayclin, first considered opening a restaurant, their vision was simple: bring a different kind of food to a town ready for something new. That initial spark, ignited by a friend who insisted their Santa Cruz-style cooking was exactly what this community needed, blossomed into Mason's Jar & Grill, a cozy, family-run eatery that has quickly become a local favorite.

The initial idea began with a small office space upstairs, but it was the atmosphere and historical charm of the original St. George Hotel building at 1342 Main Street that truly captivated them. "I fell in love with the building," she recalls, drawn to the feeling of history that permeates the space.

The restaurant's name is a heartfelt tribute to the people who inspired it. Siller stated the "Mason's Jar" is a tribute to Steve Mason, the friend from Santa Cruz who encouraged them to move and open their restaurant here. Tragically, Steve passed away shortly after they arrived, making the name a lasting legacy of his belief in their vision.

The cuisine at Mason’s Jar is best described as American homestyle cooking—the kind of food where every bite tastes like it was prepared with care for loved ones.

"Everything is made by hand," says Mayclin. "I cook as if I'm cooking for my family." This dedication to quality and a handmade approach defines their menu. Mayclin, the daughter and cook, helps carry out this family-first philosophy in the kitchen.

If you’re looking for a dish that captures the restaurant's essence, Siller points to the fish and chips and the Santa Cruz fish tacos. She also highlights their hand-patted half-pound hamburgers. To wash it down, their signature drink is the "Wicked Cider," a tap cider made with cinnamon that has become a popular choice alongside their selection of tap and domestic beers.

For Siller and Mayclin, the surrounding community has been an integral part of their success.

"The community is amazing; they opened their arms for us," Siller says warmly. "They support us and they advertise for us. They received us, even in a small town." This immediate and overwhelming support is what makes the hard work feel worthwhile. Siller and Mayclin share that for them, the standout moments are an everyday occurrence: customers returning to thank them for being here, like the appreciative duck hunters who came back the very next day with their friends. 

The restaurant has evolved significantly from its original plan to be a small pub. In the past two years, Mason's Jar has expanded to offer dinners, breakfast, and lunch, and they now host large parties and serve as an event venue.

However, this growth comes with challenges. When asked about the biggest hurdles, Siller quickly points to the rising cost of food is a major concern, as they strive to maintain their quality without drastically increasing prices. New labor laws also present difficulties.

Their strategy for building a loyal and motivated team is uniquely personal: "We adopt them. They become a part of the family." They hire and teach locals, encouraging new hires and learning from their local knowledge about the town.

Looking forward, the focus is on reconnecting with the community through planned initiatives like social media promotions and getting more involved with sports, including opening for Monday Night Football.

Mason’s Jar is more than just a place to eat; it's a testament to the power of family, history, and a town that was ready for a taste of Santa Cruz-style home cooking.