Morgan Restaurant Set To Close After 40 Years In The Community
Jan 15, 2021, 11:24 PM
MORGAN, Utah – It has been a landmark dining location in town for four decades, but on Saturday night, a popular restaurant will be closing its doors.
Larry’s Spring Chicken Inn first opened in 1979 and Larry Wiggill has operated the business for the past 33 years in a historic building that was once known as the Morgan Opera House.
“I’ve spent 40 years of my life in this building and it’s going to be hard,” Wiggill said Friday.
Wiggill said he finds himself working seven days a week even when the Inn is closed and for as many as 15 to 17 hours in a given day.
Larry Wiggill has owned Larry’s Spring Chicken Inn for 33 years. (KSL-TV)
For him, it was simply time.
“I decided I just need to take a break,” he said.
The restaurant, which is known to have many regulars who visit daily, saw brisk business Friday evening as locals came out to say their goodbyes and enjoy their favorite dishes for the last time.
“Morgan is really going to miss this place — I’m going to miss it,” said Steve Nielsen, who had frequented the place long before its restaurant days when the building housed a theater. “(I) had a lot of dates here when I was in high school going to the movies.”
Doug Wilde said he always loved the restaurant’s chicken-fried chicken.
“I had a salesman who would come in from Denver once a month to get his chicken fix here,” Wilde said. “I’m going to miss it but good for Larry.”
Jessica Jorgensen began working at Larry’s Spring Chicken Inn when she was 18 and has stayed the past 22 years.
Larry Wiggill has operated the business for the past 33 years in a historic building that was once known as the Morgan Opera House. (KSL-TV)
“It might make me cry, but just the customers and friendships that I’ve (had) — wow,” she said as she fought back tears. “It’s been super fun to just stay connected.”
Wiggill also struggled to keep the emotions at bay.
“I just wanted to thank everybody for all of the support over the years,” Wiggill said. “I celebrate their weddings, their birthdays, their babies and when they lose a loved one I grieve with them too, because they’re like family.”
Wiggill said sometime in the future he does eventually plan to launch a smaller restaurant focused on to-go orders.
On this night, however, he was content to savor the memories.
“It means a lot to me,” Wiggill said.
