317 The Steak House in Logan serves up more than just quality food.
WHEN VISITING SOME OF WEST VIRGINIA’S LARGER CITIES, you’d probably expect to find a nice selection of top-notch restaurants. And you’d be right. Award-winning Appalachian cuisine in Charleston, upscale Italian in Fairmont and Clarksburg, super seafood in Morgantown, elegant wine and tapas in Martinsburg.
So why couldn’t there be fine dining in a place like Logan as well? That’s a question that initially stumped Greg Glick, but then eventually motivated him to open 317 The Steak House in that southern West Virginia town back in 2004.
“I grew up in the food industry, working everywhere from fast food and sports bars to supper clubs and great steakhouses,” Glick says. “And being in some of those nicer places made me realize that the people of Logan really needed—and deserved—a wonderful restaurant of their own.”
He envisioned it offering outstanding food and service in a welcoming environment—a perfect place to celebrate special occasions, but also a great spot for a nice meal no matter the day.
When he couldn’t find a place that was filling that need, he decided, not long after his son Jarron was born, to open one himself. In fact, it was his children’s birthdays that inspired 317 The Steak House’s name. Their birthdays fall on June 3 and 17. So it’s probably no surprise that his personal favorites on the menu are the Steak Alyx, a filet mignon with sautéed mushrooms and red wine sauce, and Filet Jarron—a filet with crab and shrimp in a cream sauce. “Both are named after my kids,” he says with a laugh. “What else am I supposed to pick?”
Those two dishes join an all-star lineup of 21-day, wet-aged, Certified Angus Beef steaks—filet, ribeye, prime rib, and New York strip—so rated for their extreme tenderness, juiciness, and flavor. Every steak is accompanied by a side dish, salad, and bread, plus you can add lobster tail, grilled shrimp, sautéed mushrooms, fettuccini alfredo, or a unique bleu cheese crust.
Other entrées include a pork chop with honey peach jalapeño glaze, pan-seared roasted chicken with rosemary jus, and salmon with a raspberry fig sauce, plus Cajun shrimp, Old Bay buttered lobster, and plates of hearty pastas.
Rounding out the menu are a handful of shaved beef or chicken cheesesteaks, a variety of burgers and sandwiches, steakhouse-style appetizers—think crab cakes, shrimp cocktail, French onion soup, and the like—plus dinner salads and daily lunch and dinner specials.
Glick says it’s high-quality, appealing, satisfying food that keeps people coming back. “The community’s response and their support of the restaurant have been absolutely incredible,” he says. “How else can a business be around for over 20 years without that kind of love? Logan always supports its own!”
110 Stratton Street, 317thesteakhouse.com, “317 The Steak House” on FB
READ MORE ARTICLES FROM WV LIVING’S SUMMER 2025 ISSUE
Leave a Reply