Oskees Family Restaurant

   Our slow cooked ribs are basted with our homemade BBQ sauce.  After they are sticky, we know they are finger licking good and are  ready to melt in your mouth.  Hand pulled beef, pork, and chicken BBQ is drenched in our homemade sauce and can be topped with our homemade slaw.  This is very popular in our store.  We can make these mild, medium, or HOT.

   Also another popular item is our Oskee steak sandwich. Our thin and tender ribeye meat is freshly prepared. Peppers, onions, and mushrooms are added and then the cheese tops the juicy sandwich. One leaves the table full with this sandwich, which includes the sides of our homeade luscious potato salad and unbelievable baked beans.

Our Business

The formation of this establishment was a result of the closing of Monsanto, where Fenton was an employee for 30 years.  He worked as an insurance salesman and dabbled in restaurants, such as Berry Hills.  He still felt the urge to create his own dishes and include the levels of food safety  he felt neccessary.  From this, Oskees was born.

Since opening the doors in April of 2007, quite a variety of faces enter the doors.  There are the regulars that are like family members almost, and then the ones who have stopped by while passing through.   No matter what state of mind you are in when you walk through the doors, we strive to have you full and satisfied when leaving.   

Who We Are

Fenton Thornton Jr. and his wife(of 37 years) Stephanie are the owners of Oskee's. (Long o ski)

The Thorntons have lived in St. Albans since they were newlyweds.  Stephanie(then Sharigan) grew up and graduated in St. Albans.  Fenton grew up and graduated a Dunbar Bulldog.

They have a daughter, Stacie and a son, Seth who also reside in St. Albans.  Stacie and her husband Jerry have two daughters Millie and Kaeli, who are quite often visiting the restaurant.  Seth also has chosen St. Albans reside in with his future wife Sam. 

The name of the restaurant dates back to Fenton's Grandpa Oskee.  He helped his Grandpa operate his cheese shop when he was a boy.  This was his first experience with food and service and he liked it.

Fenton was a galley cook in the US Navy.  He received his culinary schooling in San Diego where he was very advanced and recognized. 

Fenton and Stephanie are also artists.  They are quite talented in many forms of media, such as oil and water colors. 

I think this is what creates the twist in their food.  Art food=yummy creations!  Creativity in the formation of their dishes really sparks the tasebuds and stimulates the whole food experience!