Newberg-Dundee Bypass ousting BBQ business - KPTV - FOX 12

Newberg-Dundee Bypass ousting BBQ business

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Slick's Big Time BBQ in Newberg. Slick's Big Time BBQ in Newberg.
NEWBERG, OR (KPTV) -

As construction moves forward on the Newberg-Dundee Bypass, the owners of a popular BBQ restaurant have been told they have 60-90 days to find another location.

Dan and Barbi Slick opened Slick’s Big Time BBQ just off Highway 219 on the southeast side of Newberg just over six years ago.

In July, they got a letter from the Oregon Department of Transportation saying the agency planned to purchase part of the property they use to make way for phase one of the bypass project.

It will eventually be an 11-mile expressway from Dayton to just east of Newberg, relieving traffic on 99W and improving safety along the corridor.

At the time, the Slick’s thought it was good news.

“We thought, ‘Oh, that’s going to be great, people are going to smell the smoke and they’re going to smell our ribs and it’s going to be a good thing because they’ll want to turn off and have some barbeque,’” Barbi Slick told Fox 12.  “So we were excited about that.”

They lease their business space on a property shared by a U-Haul lot.  The land is owned by the family that runs the U-Haul business.  But it turns out, the well that serves the property is located on the frontage section of land ODOT planned to purchase.  Removing the well would mean taking their water source, effectively making the property uninhabitable.

The landowners tell Fox 12 they had no choice but to sell the whole parcel to ODOT and feel that they, too, are being forced out against their wishes.

The Slick’s said they were notified by ODOT on November 19th they have 60-90 days to be out, and are only entitled to some moving expenses.

“[ODOT] isn't going to pay us for our business,” Dan Slick said.  “As far as compensation, I mean I would have hoped they would have given us fair market value for our business so we could turn around and move to another location.  The expenses are outrageous.”

Other restaurant operators likely wouldn’t run into much trouble relocating.  But the issue is complicated because Slick’s Big Time BBQ uses outdoor smokers, which aren’t allowed in certain locations.  Converting to indoor smokers would be costly and would require appropriate venting and electrical systems.

On top of that, they also need a space that allows for their mobile kitchens and food truck used for catering.  The Slick’s say the closest thing they’ve found so far is in Wilsonville.

They’re determined to stay open – they’re just not sure where.

“It’s emotional because we did form a lot of relationships here and we wanted to stay,” Barbi said.  “Newberg, thank you so much.  And come see us.”

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