Tri-tip, chicken drumsticks, artichokes and vegetable kebabs are seasoned and grilled at Vix Creek Saloon's booth at the Downtown SLO Farmers Market on June 25, 2025. Victor Albarran, a former F. McLintocks employee, opened his restaurant in the former McLintocks location in Arroyo Grande and now occupies McLintocks former space at the market.
Joan Lynch
jlynch@thetribunenews.com
The F. McLintocks booth at the SLO Farmers Market always drew a long line.
Tri-tip, chicken drumsticks, artichokes and vegetable kebabs are seasoned and grilled at Vix Creek Saloon’s booth at the Downtown SLO Farmers Market on June 25, 2025. Victor Albarran, a former F. McLintocks employee, opened his restaurant in the old steakhouse in Arroyo Grande and now occupies the popular restaurant’s former space at the market. Joan Lynch jlynch@thetribunenews.com
Now, its oak-pit grilled artichoke, ribs and tri-tip return in full smoke to its original booth — but under a different name.
Former chef and supervisor of McLintocks Victor Albarran opened his own restaurant, Vix Creek Saloon, back in January at the restaurant’s former Arroyo Grande location.
He had previously helped operate the McLintocks booth at the SLO Farmers Market and now is taking the lead to fill the beloved booth.
Victor Albarran, owner of Vix Creek Saloon, grills a chicken leg at the restaurant's booth at the Downtown SLO Farmers Market on June 25, 2025. Albarran, a former F. McLintocks employee, opened his restaurant in the former McLintocks location in Arroyo Grande, and now occupies McLintocks space at the market. Joan Lynch jlynch@thetribunenews.com
“I really like it, it’s under my name,” Albarran told The Tribune. “I’ve been doing this for many years, and now I’m really happy to do it for myself.”
The booth made its big return three months ago, keeping the “loved items” and classics from the original McLintocks: tri-tip, different types of ribs, chicken sandwiches, turkey legs, baked potatoes and its famous grilled artichoke, according to Albarran.
Victor Albarran, owner of Vix Creek Saloon, grills a piece of tri-tip at the restaurant's booth at the Downtown SLO Farmers Market on June 25, 2025. Albarran, a former F. McLintocks employee, opened his restaurant in the former McLintocks location in Arroyo Grande, and now occupies McLintocks space at the market. Joan Lynch jlynch@thetribunenews.com
“I’m joyful cooking food for customers,” he said. “I’ll do this for my whole life.”
What’s next for the up-and-coming owner?
He is working on a second location of Vix Creek Saloon, and Albarran said he is keeping his eyes peeled for somewhere near the Santa Ynez area.
Tri-tip, chicken drumsticks, artichokes and vegetable kebabs are seasoned and grilled at Vix Creek Saloon's booth at the Downtown SLO Farmers Market on June 25, 2025. Victor Albarran, a former F. McLintocks employee, opened his restaurant in the former McLintocks location in Arroyo Grande and now occupies McLintocks former space at the market. Joan Lynch jlynch@thetribunenews.com
“It’s my dream,” he said. “I always like making my customers and everybody happy.”
For more information about Vix Creek Saloon, visit its website at vixcreeksaloon.com.
Tri-tip, chicken drumsticks, artichokes and vegetable kebabs are seasoned and grilled at Vix Creek Saloon's booth at the Downtown SLO Farmers Market on June 25, 2025. Victor Albarran, a former F. McLintocks employee, opened his restaurant in the former McLintocks location in Arroyo Grande and now occupies McLintocks former space at the market. Joan Lynch jlynch@thetribunenews.com
Tri-tip, chicken drumsticks, artichokes and vegetable kebabs are seasoned and grilled at Vix Creek Saloon's booth at the Downtown SLO Farmers Market on June 25, 2025. Victor Albarran, a former F. McLintocks employee, opened his restaurant in the former McLintocks location in Arroyo Grande and now occupies McLintocks former space at the market. Joan Lynch jlynch@thetribunenews.com
Leila Touati is a reporter for The Tribune. She covers business and change in SLO County communities. She is from the Bay Area and finishing her journalism degree at Cal Poly. In her free time, Leila enjoys coding and baking.
