Lakes Area Dining Guide - 2018

] DINING GUIDE ]

2018

Lakes Area

• Spotlight Dishes • Drinks at the Casino • Dining Memories A PRODUCT OF ECHO PUBLISHING & BRAINERD DISPATCH

SERVING OUR GUESTS AND COMMUNITY FOR OVER 100 YEARS.

FOOD

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DRINK

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MUSIC

THE EIGHT BEST REASONS TO DINE AT GRAND VIEW THIS SUMMER! &

RESERVATIONS

218.963.8756 OR GVLFUN.COM

MENUS

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Contents 2018

Find your next dining experience!

Brainerd/Baxter Pages 5-19 Breezy Point Pages 20-22 Crosslake Pages 23-29 Cushing Page 32 Merrifield Pages 33-34 Nisswa Pages 36-43 Onamia Page 58 Pequot Lakes Pages 44-51 Pillager Page 52-53 Pine River/Backus Pages 55-56 Walker Page 57

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Norway Ridge.....................................................................49 Pequot Lakes American Legion Post 49......44 Pequot Lakes SuperValu...........................................50 Pine Peaks Restaurant................................................ 25 Pine River American Legion Post 613.............56 Prairie Bay, Sherwood Forest.

Iron Range Eatery............................................................ 18 Rafferty’s Pizza..................................................................42 Sage On Laurel.................................................................. 13 Scandia Valley Vineyards.......................................... 32 Senor Patron........................................................................ 10 Tasty Pizza North.............................................................50 The Food Co-op ............................................................... 51 The Hungry Loon Cafe................................................46 The Local 218 Restaurant.......................................1, 19 The Old Milwaukee Club Saloon & Eatery................................................................48 The Side Track.......................................................................5 The Skillet............................................................................... 15 Timberjack Smokehouse & Saloon.................... 51 Willard’s Saloon & Eatery.........................................56 Wings Airport Cafe............................................................11 Ye Old Pickle Factory.................................................... 41

Grand Casino Mille Lacs..............................................3 Grand View Lodge............................................................. 2 Gull Dam Brewing...........................................................40 Irma’s Kitchen at Craguns Resort.......................59 Jake’s City Grille................................................................36 Joe’s Pizza..............................................................................46 KC’s Saloon.......................................................................... 52 Lake Country Crafts And Cones.......................... 26 Last Turn Saloon............................................................... 15 Lost Lake Lodge...............................................................43 Lucky’s Tavern.................................................................... 47 Maddens On Gull Lake..................................................6 Main Street Ale House.................................................38 Manhattan’s at Manhattan Beach Lodge..... 28 Maucieri’s Italian Bar & Deli................................... 28 Mickey’s Pizza & Subs.....................................................7 Mission Tavern...................................................................33 Moonlite Bay Family Restaurant..........................27 Morey’s Seafood Markets............................................9 Nisswa A & W All American Food......................37 Nisswa American Legion Post 627....................42 Northern Cowboy Flame N’ Brew.........................8 Northwoods Inne.............................................................34

612 Station...............................................................................17 A-Pine Family Restaurant.........................................44 Breezy Point Resort.......................................................60 Andy’s Bar and Grill.......................................................23 Bar Harbor.............................................................................37 Barajas Mexican Grill...................................................45 Baxter Cafe & Catering................................................ 14 Baxter’s Bar & Grill at Arrowwood Lodge.......8 Big Axe Brewing Company......................................39 Billy’s Bar & Grill.............................................................. 22 Bites Grill And Bar..........................................................56 Bjerga’s Cafe........................................................................53 Black Bear Lodge ............................................................ 18 Bourbon Room..................................................................23 Brainerd American Legion Post 255...................5 Cedar Chest......................................................................... 25 Chase On The Lake........................................................ 57 Commander Restaurant & Bar.............................. 21 Community Bowl And Pizzeria.............................55 Cozy Cottage Cafe..........................................................55 Dennis Drummond Wine Company.................. 19 El Tequila....................................................................................7 Ernie’s On Gull..................................................................... 16

To Walker ^

Backus 371 1

1

Manhattan Beach

Pine River

Whitefish Chain

66

Crosslake 4

Pequot Lakes

371

Gull Lake

3

210

169

Mill Ave

Baxter

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169

Nisswa 3 4 Lake Hubert Merrifield

East Gull Lake Pillager

Breezy Point Pelican Lake

Brainerd 25

18

On the Cover: “The Double Up,” The Local 218

18 Mille Lacs Lake

371

27

25

169 27

Onamia 27

Authentic Atmosphere, Unforgettable Flavor.

The lakes area’s best brunch, serving Saturday & Sunday 723 Mill Avenue, Brainerd (218) 270-3195 LOCAL-218.com Photo Credit: iTEAM Creative

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Feature Articles: Dining Memories Can be made at Antlers.................... 20

A New Dining Experience -From Scratch...................................... 30

Grand Casino 001714687r1

Adds alcohol to their entertainment package................................................. 35

Featured Dishes Prepared by Brainerd Dispatch staff writer Jeremy Millsop and Echo Journal staff writer Travis Grimler are some of the area’s favorite signature dishes. Look for them sprinkled throughout the magazine.

Like us on Facebook to stay up to date on our live band schedule and other events.

OPEN EVERY DAY 7AM - 1AM

Daily Pasta Specials | Prime Rib every Friday & Saturday Steaks | Ribs | Homemade Soups | Signature Sandwiches & Appetizers

Stop in for Delicious Lunch Specials!

Kitchen open daily Noon to 7pm Play Bingo with us Sundays, Tuesdays and every other Friday.

Meat Raffles Fridays at 5:30pm We Can Accommodate your Special Event:

Anniversaries Wedding Receptions Birthdays Retirement Parties Showers Reunions Meetings & More

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Travis Grimler is a five-year writer and photographer for the Pine and Lakes Echo Journal newspaper who lives in Backus. He graduated from Pine River-Backus High School, received degrees from Bemidji State University and has worked as a cook in two local restaurants. Today Travis also writes food columns for the Echo Journal.

18071 State Hwy 371 | Brainerd, MN | 218-454-0755

For information and to book your special event visit www.brainerdlegion255.org and contact Janelle at 218-829-2249 or brainerdlegion255@gmail.com

BRAINERD AMERICAN LEGION POST 255 708 Front Street, Brainerd, MN 56401

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

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Jeremy Millsop has been an award-winning sports writer for the Brainerd Dispatch for 19 years. Four years ago he expanded his role in covering the lakes area’s expanding and exciting dining experiences. While not a food critic, Millsop specializes in describing what dining patrons might experience at many of the area’s restaurants. The father of two enjoys cooking at home when he’s not dining out at any number of the lakes area’s eateries.

Creole Pasta

Ernie’s on Gull The main attraction: Pasta stacked high with shrimp, crayfish and spicy sausage from Butcher and the Boar out of Minneapolis.

All the components are smothered in a house-made creamy creole sauce that uses a lobster base.

What’s with the noodles: The pasta is a bucatini pasta. It looks like a thick spaghetti noodle, but is hollow. The name comes from the

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See our ad on Pg 16 Italian “buco” meaning hole.

Brainstorming: “With menus, we all just get together and talk about what we’ve done in the past,” co-owner Chris Foy said. “We talk about what we see as a need on our old menu and then we make the changes. With this dish, we just bounced ideas off of each other to come up with this dish.”

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Nine-piece Variety Sushi

Morey’s Markets The main attraction: The package includes three different varieties of sushi rolls starting with a spicy crab, a mango shrimp and a mushroom Marsala vegetable roll.

The proper sides: To complete the sushi experience, the packs come with wasabi, pickled ginger and soy sauce.

When and where: The sushi rolls are made Friday morning in

See our ad on Pg 9

Baxter and Wednesday at Morey’s Motley location. The packs can be reserved ahead of time.

Trucking: If sushi isn’t your thing, Morey’s is bringing back its food truck this summer. Located in the parking lot, the truck will feature Mahi tacos, Baja tacos, walleye sandwich, salads and seafood baskets.

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Authentic Mexican

Cuisine

SPECIALS EVERY DAY

HAPPY HOUR 5:00PM TO 7:00PM

15840 Audubon Way | Baxter, MN | (218) 454-0618 001703463r1

Hours: Mon. - Thurs. 11am - 9:30pm Fri. - Sat. 11am - 10:30pm | Sun. 11am - 9pm

A Brainerd Tradition Since 1982 Graduation party platter Headquarters!

Happiness is...A sub from MICKEY’S!

WHERE THE LOCALS EAT!

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GET YOUR COMBO MEAL!

417 South 5th Street • Brainerd, MN | 218-829-5588 | www.mickeyspizza.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

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Baxter’s Bar and Grill

is Brainerd Lakes hidden gem!

FRESH PASTA - SALADS - HAND-TOSSED PIZZA BURGERS - SANDWICHES - HOMEMADE DESSERTS

6967 Lake Forest Rd • Baxter 218-822-3663 www.arrowwoodbrainerd.com 8

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Get a taste of our award-winning restaurant.

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Walleye , Au Gratins and Wild Rice Soup

Seafood Po Boy

See our ad on Pg 18

Black Bear Lodge & Saloon

The Local 218

The main attraction: The 8- to 10-ounce walleye can be prepared beer battered (pictured), pan fried or broiled with almonds.

“Walleye is a pretty big seller for us and it’s unique to Minnesota and especially to this area in the Brainerd lakes area,” co-owner Dave Schwegman said. “Everyone has it on their menu, but we try to do it the best.”

The main attraction: A generous serving of deep fried shrimp and scallops on a toasted bun with shredded lettuce and a chipotle aioli.

Au gratin good: Black Bear’s au gratin potatoes are highlighted by their housemade white American cheese sauce.

Soup: Don’t ask how to make the chicken wild rice soup at Black Bear. It’s an old family secret and everyone asks, but nobody is talking.

The history: While The Local 218 has only been open for two years, this dish has been a popular cornerstone to the menu. Head chef and owner PJ Severson is

See our ad on Pg 1, 19 changing the menu in the next couple of weeks, but this fan favorite will remain.

The side story: All sandwiches and burgers are served with fries, but fruit or onion rings are an option. However, try the fries first.

They might be the best in town.

Visit Our Mobile Galley

• Nationwide Shipping • Fresh Fish Delivered Daily • Smoked Fish • Fresh & Frozen Walleye

• Gourment Cheese and Grocery • Homemade Deli Salads • Frozen Fish & Seafood

• Best Pricing on Crab & Lobster in the Area • Dry Ice • Baxter Market Sushi Fridays

TWO LOCATIONS: HWY 371, BAXTER • 218-829-8248 | HWY 10, MOTLEY • 218-352-2110 Next to Von Hanson’s Meats 001714665r1

Open 7 days a week • www.moreysmarkets.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

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Irma’s 1983 Pot Roast Dinner See our ad on Pg 59

Irma’s Kitchen at Cragun’s Resort The main attraction: Irma’s pot roast has been on the menu forever. It’s braised in a red-wine reduction with thyme and bay leaves for 12 hours.

Wait and see: The dish was presented three different ways: one had sesame charred cauliflower and rosemary roasted red potatoes; another came with buttermilk mashed potatoes with sauteed Swiss chard with bacon and hot sauce. The third dish featured butter roasted Yukon potatoes and candied carrots.

The name means everything: With the name of the Cragun’s matriarch on the dish it better be good and according to the chef, it’s Minnesota to a T.

the Lakeside Dining Room with wonderful views of Gull Lake.

There’s also the Legacy Bar and Grille which overlooks the beautiful Cragun’s Legacy Courses.

There’s also the Cabana Cafe that has an even better view of Gull Lake and features the perfect menu for light eating on those hot summer days by the lake.

“According to the chef, it’s Minnesota to a T.”

Irma: Irma’s kitchen is the newest fine-dining experience at Cragun’s Resort, but there’s also

Your NEW

local spot for great Mexican Food!

WEDNESDAY: Chicken or Beef Fajitas for Two

15.99

$

WEEKLY SPECIALS THURSDAY:

Buy One Get One Margaritas

320 S 7th Street | Brainerd, MN

218-454-7762

10

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2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

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Skillet Scramble See our ad on Pg 15

The Skillet The main attraction: The skillet scramble comes with bacon, ham, sausage, peppers and onions topped with eggs any style with hash browns on the side smothered in either sausage gravy or hollandaise. The dish is accompanied with four slices of toast from bread made daily at The Skillet.

Breakfast bonanza: The Skillet is open from 6 a.m. to 2 p.m.

Monday through Saturday. On Sunday they’re open from 7 a.m. to 2 p.m. with a $10.95 breakfast buffet including a revolving selection. Made to order eggs and waffles might be added this summer.

Double the pleasure: Ed Mattson also owns The Last Turn Saloon and is working on brainstorming expansions for both.

Deluxe Sub and Chicken Wild Rice Soup See our ad on Pg 7

Mickey’s The sub: Stacked high with ham, salami and turkey with cheese, lettuce, tomato and pickles.

Soup: Mickey’s has a special contract with the small family-owned business in Minneapolis who makes the soup. You won’t find it within 150 miles of Brainerd.

Your way: All items are made to order. You can order online, call ahead or in store.

History: Mickey’s has long been known for its pizza and sub sandwiches since opening in 1982, but have expanded to salads, soups, low carb wheat wraps, box lunches and catering. They’ve also introduced hot subs and the steak, pot roast and pulled pork are all made in house. Mickey’s also makes all of its own breads.

Wings Airport Cafe. Making friends one plate at a time.

Located at the Brainerd Lakes Regional Airport, Wings Airport Cafe is chef owned and operated, offering homemade breads and desserts as well as a made from scratch breakfast and lunch menu.

Wings offers breakfast all day. We are open to the public every day of the year – 5:30am to 3:30pm.

A

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P

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16384 Airport Road, Suite #7, Brainerd, MN 56401 (218) 828-0206 www.wingsairportcafe.com find us on Facebook KBRD is our Airport designation.

Wings Brainerd Dining Guide Ad.indd 1

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

Brainerd•Baxter

4/9/18 7:15 AM

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Banana Leaf Wrapped Red Snapper See our ad on Pg 6

Mission Point at Madden’s Resort The main attraction: A delicate red snapper is topped with a roasted corn okra relish and coconut milk and then wrapped in a banana leaf. It’s flipped upside down during the cooking process

to allow all the flavors to soak into the fish.

gerine fettuccine and Goan curry angel hair.

Flavor infusion: The pasta is calypso infused. All the pasta at Mission Point is infused from a Thai flavored linguine, basil-tan-

On a mission: Mission Point is open to the public and reservations can be made online.

Madden’s is also building a patio

nearby for lakeside dining and boat access complete with its own menu.

Waffles and Chicken

Baxter’s Bar and Grill at Arrowwood Lodge The main attraction: This wellknown dish gets a facelift here.

The chicken legs are drenched in a buttermilk batter and then deep fried. The chicken is then placed in a waffle iron with waffle batter and cooked to

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perfection. The dish is topped off with caramelized bacon, maple syrup and parsley.

Vacation time: Baxter’s Bar and Grill is changing more to street food bistro pub type feel to better accommodate its hotel

Brainerd•Baxter

guests as well as the public.

Tacos and noodle bowls will be featured on the menu along with the chicken and waffles.

The menu was composed with families in mind.

See our ad on Pg 8 Napkins required: The best way to eat this dish is to dive right in. It’s a messy dish that hits the sweet and salty components. Try as a small plate/appetizer or as a quick lunch.

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

The Clubhouse Sandwich

Wings Airport Cafe The main attraction: The Clubhouse sandwich is a mouthful with thick cut ham, turkey breast stacked high, lettuce, tomato, bacon and a slice of cheese.

But the key to making this dish delicious is the daily homemade bread shown in the background.

Home cooking: Chef Mark Nesheim cooks everything from scratch from the bread, soups, pies to even the granola found on the breakfast menu.

Nobody knows: Head server extraordinaire Kimmy Kay Fox

See our ad on Pg 11

Fish Fry See our ad on Pg 14

Baxter Cafe & Catering

said nobody knows about Wings because of its location in the Brainerd Lakes Regional Airport.

She also said people often worry they have to go through security to get to the restaurant, but that’s not the case.

What: Friday night fish fry, with fries, vegetables and cole slaw

What time is it?: Wings Cafe has a breakfast and lunch menu, but you can order off of either menu the entire day. Wings is open 5:30 a.m. to 3:30 p.m. every day of the year.

Tradition: Owner Kevin Stumpf said Baxter Cafe & Catering has always had the Friday night Fish Fry. It’s such a hot seller Stumpf doesn’t even track the numbers for this dish anymore.

The main attraction: Baxter Cafe & Catering uses cod for its fish fry, which can be ordered as a meal or the all-you-can-eat option.

Familiar faces: Many of the servers at Baxter Cafe & Catering have worked there for decades

cultivating a culture of consistency and familiarity people like in a dining establishment.

History: Baxter Cafe & Catering has been in the lakes area for 45 years. Stumpf has owned it for 24 of those years. He said he hasn’t changed his menu or prices for two years.

“The cost of food has only gone up some,” he said. “But the big thing is the confusion that happens when you get a new menu and something that someone really likes is taken off. I personally like consistency and so do my customers.”

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Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

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Personal Hospitality Just Like At Home!

Tequila Burrito

El Tequila The story: Owner Pedro Unzueta says the Tequila burrito (named after the establishment, not the drink) is the brainchild of a customer from the days before the menu was finalized.

Depth: There are many star ingredients to the Tequila burrito.

Unzueta says the house white cheese sauce brings everything together. The sauce is proprietary, made in the kitchen from scratch from a white cheese, milk and kissed by a jalapeno so lightly that almost no heat is detectable, only a flavor that somehow deepens and enhances the cheese flavor.

BACON CHEESE • PATTY MELT BIG BAD BACON BURGER MUSHROOM SWISS Best Pancakes In Town!

STRAWBERRY PANCAKES

Why: While the El Tequila regular menu was still coming together, the business had burritos with options common to many cantinas. The menu item that would eventually become the restaurant’s best seller was the

BREAKFAST ANYTIME Get Your Food To Go! Fresh Burgers on a Pub Style Bun

See our ad on Pg 7 dream of a customer. “We made it because we didn’t have a menu yet,” Unzueta said. “One of the customers asked if we could take the fajita fillings and seasonings with the rice and beans outside. He asked if we could put everything inside the burrito with a cheese sauce on top.”

The end result was an enormous burrito with all fajita fillings: steak, chicken, shrimp, green peppers, onions, tomatoes, beans and rice, along with lettuce, guacamole, cheese, sour cream and tomatoes on the side. Over the top is the kitchen’s special cheese sauce. Customers watched the burrito come out of the kitchen and asked what it was. It’s been on the menu ever since.

Food Fact!

Did you know?

7788 Fairview Rd, Baxter

218-829-1739

www.BAXTERcafecatering.com 14

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Hours: Mon-Sun 6am-7pm

Families can benefit from dining out by spending more bonding time at the dinner table vs. running off to play games or doing after supper chores.

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Almond Crusted Walleye See our ad on Pg 8

Northern Cowboy Flame N’ Brew What: Almond crusted walleye with au gratin potatoes and a vegetable medley.

The main attraction: Two 3- to 4-ounce walleye filets coated in a seasoned flour and toasted almonds touched with honey and topped with a lemon and white wine beurre blanc sauce.

The sidekick: Aged white cheddar fondue with white wine and garlic.

There’s heavy cream and a chicken base for added flavor.

What is it: As the name suggests, Northern Cowboy uses a lot of flames and brews. From its beer batter infused with a locally brewed beer to grilling or smoking most of its meats, not much leaves the kitchen without being touched by either a flame or a beer.

We Have The Best Breakfast In Town!

Catarino’s Molcajete

Senor Patron The dish is the main attraction for the new Mexican restaurant in downtown Brainerd. Served in a Molcajete, which is a black stone grinding bowl, it’s filled with a rib-eye steak, chicken breast, pulled pork, shrimp and a sausage.

All that meat is swimming with squash, zucchini, Mexican onions and chilis swimming in a tomatillo sauce.

See our ad on Pg 10 On the side: The dish is accompanied by rice, beans, guacamole, salad and tortillas.

Owner’s thoughts: Owner Miguel Barboza said this is an original concept to Senor Patron created by himself and his wife and while it’s large enough for a family of four, he’s seen people devour the entire bowl.

STEP INTO YESTERYEAR!

• Nice Selection Of All The Local Microbrews • Home Made Beer Cheese Soup Everyday • Specialty 1/2 lb. Burgers BREAKFAST BUFFET EVERY SUNDAY

Ninja Burger - Italiano Burger - Spicy Jalepeno Burger - Many More

• Family Friendly • Book your events at the new Ballroom now!

Large Banquet Room

The Skillet Restaurant 123 Washington St. NE Brainerd

218-454-5002

Like Us On FaceBook

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–Since 1900–

Step into Yesteryear 214 S. 8th St. Brainerd 218-829-4856

D005572068

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Casual

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Lakeside

Food for Thought

Farm-totable

Dining

The trend continues to be in high demand Hyper-local sourcing that fuels farm-to-table operations continues to be an in-demand restaurant trend. The farm-to-table movement began as a countermeasure to big agriculture and chemically controlled produce. Farmto-table eateries source ingredients locally as much as possible, and diners are increasingly expressing a preference for these establishments.

BURGERS - SALADS - SANDWICHES PRIME RIB - WALLEYE

Lakeside Deck And Patio Just Feet From The Waters Edge.

Harvest Bowl

Prairie Bay

Summer Hours Open Daily 11am to 1am 10424 Squaw Point Rd., East Gull Lake, MN 56401 218-829-3918 • erniesongull.com 16

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The Story: It is a sweet potato and red beet hash. The red beets come from The Farm at St. Mathias. It is served on a nest of white wine and curry blanched kale and zucchini noodles. Thrown in for crunch are crispy chickpeas seasoned with sweet and spice. To finish it, the dish is topped off with a mango and thyme chutney.

See our ad on Pg 18

Special Delivery: The dish is served in a large ceramic bowl on a wood board with reduced balsamic and chili oil.

Tough Choice: This entrée is vegan, but Chef Jenna is happy to add local free range pulled chicken to make the dish heartier.

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Pan-seared Rainbow Trout See our ad on Pg 2

CHAR Steakhouse at Grand View Lodge Benefits of local ingredients · Reduce Carbon Footprint

Using local ingredients cuts the amount of resources necessary to get food to their establishment.

The main attraction: Pan-seared trout, slightly breaded in seasoned flour.

The skin remains on the fish to help retain the moisture.

It’s served with pan-fried heirloom grape tomatoes and steamed broccolini with balsamic sprinkled around the plate.

Where: Grand View’s new Char Steakhouse in the main lodge building. CHAR is committed to making classic steakhouse traditions sizzle with flavor. In Grand View’s fashion they continue to discover great flavor combinations and cooking techniques.

Finding fish: The trout is purchased from Driftless Fisheries in Austin, Minn. All of their pools are spring fed so fresh water is pumped into the pools. CHAR wanted to get a protein on their dish that was both local and sustainable to complement the traditional walleye dish.

· Support Local Businesses

Local eateries support local operations.

· Better Taste

Fresh food is picked at its peak instead of being forced to ripen.

· Evolving Menus

Restaurants have fluid menus that change based on the availability of ingredients.

Historic Downtown Brainerd

Look for the Big Red Awning.

218-454-1995 5:30 PM FREE

Meat Raffle

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Did you know?

Many of the restaurants in this publication choose local ingredients.

Happy dining!

612 Front St., Brainerd

Open 7 Days a Week 11 am-10 pm

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

Happy Hour

Monday-Thursday $1 OFF 4-6 pm

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3 Great Locations

Your Up North Lodge 20 Years of Great Food and Service

Event Space Available Weddings Open Year Round Deck Seating

Must-Experience Historical Location!

NISSWA | 218-963-6261

Full Service Menu Special Occasions Corporate Events Boxed Lunches Party Platters Weddings & Catering Monday Events 15115 Edgewood Drive BAXTER | 218-824-6444

PRIME RIB EVERY NIGHT HAND CUT STEAKS “LEGENDARY” CHICKEN & WILD RICE SOUP RIBS-WALLEYE-BURGERS & SANDWICHES

Happy Hour M-F, 3-6pm Brunch Menu Saturdays & Sundays 10am-12pm

WWW.BLACKBEARLODGEMN.COM

Patio seating opens this spring!

Full Service Restaurant Open for Lunch & Dinner Catering Locally Sourced 6 West Main Street CROSBY | 218-545-5444

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218-828-8400

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prairiebay.3cheersmn.com sherwoodforestmnlodge.com ironrange.3cheersmn.com

Highway 371 N Brainerd

— Hours — Mon.-Sat. 11am-10pm, Sunday 9:30am-9pm Locally owned & operated

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

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8789 Interlachen Road

Food for Thought

There are 10,000 varieties of wine grapes worldwide.

Sources: http://winefolly.com/tutorial/facts-about-red-wine/; http://siponthisjuice.com

Five Random Fruity Wine Facts 1. In ancient Egypt, the ability to store wine until maturity was considered alchemy and was the privilege of only the pharaohs.

2. One grape vine produces 10 bottles.

r ne Din y & a h d nc ry Lu Eve

11 Se am rv - 8 ing :30 pm

DENNIS DRUMMOND W I N E

• Wine Tasting • Weddings Book Now!

C O M P A N Y

www.DDWCO.com

Brainerd

Brunch Lunch & Dinner

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3. As red wines age, they become lighter in color.

4. Drinking red wine in small doses is better for you than not drinking at all.

5. The custom of bumping glasses with a “cheers” greeting came from old Rome.

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

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DINING MEMORIES Can be found at Antlers

BY JEREMY MILLSOP There’s a new dining duo in the area creating culinary memories.

Deb Lasher and David Murray are the faces of Antlers Restaurant in Breezy Point. With Lasher manning the front of the house and Murray orchestrating the kitchen, the Breezy Point Resort property is recreating itself as a place where dining experiences are had.

Antlers opened in 1996 and features a rustic, cabin feel thanks to the Canadian white pine used in the construction.

Moose, elk and bobcat mounts decorate the large entryway along with a 6-foot, 300-pound antler chandelier created by Nisswa’s Jim Feil.

From the entryway, large windows display the Whitebirch Golf Course, with a white pine bar filling the left side of the restaurant.

While none of that has changed over the years, what has changed is the people and philosophy.

“If it’s a $100 meal, it has to be a $150 experience,” Lasher said. “If that happens, people will figure out a way to come back.”

Antlers has long been known for its steaks, thanks to the use of Sterling Silver Steaks. On the menu are filet mignon, ribeye and top sirloin. During the summer season, Antlers has prime rib on the menu each night.

The seafood menu includes lobster, scallops, shrimp, salmon, and of course, walleye. There’s also a seafood platter boasting a lobster tail, scallop and shrimp broiled together in a garlic butter.

The food component hasn’t changed much. What has is the consistency, presentation and flavor of those menu items.

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Breezy Point

One of the restaurant’s drawbacks is location. While it does overlook the golf course, the restaurant is not on a lake and it’s a drive out of the ordinary route.

Murray agreed people have to want to drive to Antlers, and he wants to make sure it’s not a wasted trip.

“Everybody around here does kind of the same thing,” Murray said. “You’re going to find ribs. You’re going to find walleye and steaks. I try to bring the color and presentation to the plate.

That, with the ambiance of Antlers, makes it special. It’s not a place where you come to eat — it’s more of a memory that goes into it.”

“If it’s a $100 meal, it has to be a $150 experience.”

- Deb Lasher

Murray admitted Antlers has had some “bumps” over the years. One of the issues was consistency with service and food. Lately, however, that hasn’t been an issue.

“Last summer, the reason why is because it was always me,” Murray said. “Last summer and going into this summer, I touch every plate that goes out. I think that’s another huge thing that makes this place different.”

Another reason is Murray’s traditional philosophy. His knife work is on point as he cuts his own steaks. He and his

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Hungarian Mushroom Soup See our ad on the back cover

Antlers Restaurant at Breezy Point A story: There’s a long tradition behind Antlers’ mushroom soup as the recipe is originally from the old Sibley Station in Pequot Lakes.

Depth: Chef David Murray said the key is the process in which each ingredient is added. He starts with the onions then slowly adds the remaining ingredients at key times so the flavors infuse to the perfect blend. There’s also one unique ingredient Antlers uses.

Why: The mushroom soup is served every day at Antlers along with another soup.

Breezy Point Resort general manager Dave Gravdahl said the demand was too much.

“People really like it, but we started not having it on the menu and we got all kinds of complaints,” he said. “Now we want everyone to know it’s here — every day.”

Great Food and Live Entertainment on 2 Levels All Year Round

COMMANDER: Monday-Sunday Open 6:30am-2am 1 Block West of Breezy Point Gate 218-562-4198

&

WWW.COMMANDERBAR.COM

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JJ’S PUB: Open at 4pm • Closed Sundays Downstairs From Commander 218-562-4600

Breezy Point

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...LIVE BANDS EVERY WEEKEND ...Enjoy Your Favorite Appetizers or a Full Meal – Featuring our Famous Garbage Pizza & Friday BBQ Ribs and Saturday Prime Rib Specials ...Breakfast served daily 6:30am-Noon ...Lunch and Dinner Specials

21

staff cut all the vegetables themselves. Murray’s whisk work is also stellar, as the chef chooses to do traditional bearnaise and hollandaise sauces instead of the prepacked alternatives.

“That’s something that I don’t think many places do honestly,” Murray said. “They don’t have the time or the people to execute it. My cooks that come in, one of the big things I train them on is the hollandaise sauce. Our clientele is a little bit older and they are from that generation with the five mother sauces. That’s what cooking used to be.”

Another example of Murray’s trip down memory lane is with Antlers au gratin potatoes. Murray uses baked potatoes with a house-made cheese sauce.

Lasher shines thanks to an extensive knowledge of wines and the ability to talk people into tiny adventures. A catalyst for this is miniature tasting glasses.

“The really cool thing about wine is that there is not one for everybody,” Lasher said. “It’s all about your taste and what you want to bring out. If you try a tomato soup and you go with a white wine, it will bring out flavors that you would never have guessed. It’s a red soup so traditionally it would

“The biggest flattery is seeing people more often.” - Murray go with a red wine. We can turn it around and go with the red and it will bring out the heartier parts of that soup. But the white wine will bring out the fresh basil and garlic.

“You can create your entire experience based on what you decide to drink with it.”

An example of Lasher’s creative curiosity turning to gold was with dessert. Chocolate cake is usually paired with a red wine. Lasher’s got an alternative that features a locally brewed beer.

The combination of Murray’s food and Lasher’s beverage knowledge seems to be a hit heading into the busy season.

While word of mouth is a key component to the success of a business, repeat customers are just as vital, and Lasher said Antlers is building regulars.

“The biggest flattery is seeing people more often,” Lasher said. “It’s hearing them say, ‘I heard about this. I had to try it.’ Consistency is key.

It’s about the experience. It’s about the little bit extra.”

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Breezy Point

Garbage Skillet See our ad on Pg 21

Commander Restaurant and Bar The main attraction: The Commander is famous for its garbage pizza that is loaded with everything.

The concept works for breakfast too as the skillet comes with sausage, bacon, ham, onions, peppers, mushrooms, tomatoes topped with eggs your way

and sprinkled with cheese.

Served with tater tots and toast on the side.

Get started: Commander opens its doors at 6:30 a.m. daily and breakfast is served until noon. One of the top items are the breakfast sandwiches for those hitting the lake or links

early. For those looking for more substance, there are breakfast platters, skillets and omelets of many varieties.

Live: The Commander has live music every weekend.

It’s one of the few establishments in the lakes area that makes that promise.

Your Neighborhood Meeting Place!

STEAKS • SEAFOOD • COCKTAILS

DAILY LUNCH & DINNER SPECIALS

Full Service Bar • Family Friendly • Banquet Room for Large Parties • Game Room For Kids

OPEN 365 DAYS A YEAR AT 11 AM CR 11 Breezy Point (Next to the Ice Arena) 218-562-4667

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BAR & GRILL

WINE & SPIRITS

Where Good Times & Good Food Come Together Craft Food & Craft Cocktails

Mon-Thurs: 11:00 AM - 9:00 PM Fri- Saturday: 11:00 AM - 10:00 PM Sunday: 10:00 AM - 9:00 PM Breakfast Served Sunday 10 AM-12 PM Bar open as late as 1:00 AM

AMERICAN TRADITION FOOD STYLES

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Live Music Friday & Saturday Nights Happy hour 7 days a week 3pm to 6pm Monday through Sunday Build your own Bloody Mary Bar Saturday and Sunday 10am to 2pm

(218) 692-3722

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35453 County Road 3, Crosslake, MN 56442 (218) 828-9025 22545 County Rd 3, Merrifield MN 38136 CR 66 Crosslake, MN • 218-692-3423 Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

Crosslake

23

Walleye Forestiere See our ad on Pg 28

Manhattan’s

at Manhattan’s Beach Lodge What’s in it: Hazelnut parmesan crusted walleye served over a pan seared Minnesota walleye cake with grilled asparagus, roasted wild mushroom ragu, baby heirloom tomatoes, citrus micro green salad, lemon truffle aioli and hazelnut red wine gastrique.

You toasted what: The varying and plentiful ingredients allow for a different flavor with each bite. Take a bit of walley, mix it with gastrique and micro green

salad and that’s one taste experience. Try the asparagus with the walleye cake and aioli and it’s a completely different flavor.

The hut: Manhattan Beach is home to the Tiki Hut that is right on Trout Lake, which is part of the Whitefish chain. It was voted best dockside bar by WCCO and is the sight for amazing drinks and sunsets.

Northlander Omelet See our ad on Pg 25

Pine Peaks Restaurant What is it: Northlander Omelet, hash browns and Joe’s Favorite French toast.

A story: The Northlander omelet is like Minnesota sandwiched between fluffy eggs. Owner Joe Slack wanted a breakfast menu item that incorporated flavors that were very Minnesotan.

The Northlander was added to the menu when the business first started 32 years ago.

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Crosslake

Depth: The Northlander is like breakfast stuffed with dinner.

Inside a fluffy three-egg omelet is Minnesota wild rice blended with white rice and spices akin to a pilaf. Pieces of real, natural turkey, paired with a quality Swiss cheese, brings it all together for a very special breakfast omelet. The hash browns arrive in the kitchen as raw potatoes that are boiled, cooled, peeled then shredded daily, never frozen. The potatoes are shredded into wide ribbons, instead of stringy threads, which helps these hash browns achieve a fully cooked, crispy texture, which can be difficult to find in restaurants. Joe’s Favorite French

toast is topped with a puff of powdered sugar and a fluffy whipped butter that melts readily. This toast is deep fried, which, along with a secret batter recipe, gives it a flavor and texture reminiscent of fairground funnel cakes.

Why: The Northlander was added to the menu when the business first started 32 years ago. The only two customers were Slack and his wife who succeeded in making their restaurant a breakfast hot spot. Slack says the omelet was expected to read well in the menu, but it quickly became a favorite. Though the Northlander has some history, Joe’s Favorite French toast predates the entire restaurant by probably another 30 years or more. Slack brought the secret recipe, with permission, from another dining establishment.

“It was a recipe that came from the Kahler Hotel when I worked down there in Rochester,” Slack said.

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

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A comfortable environment with delicious food – we are well known for our generous portions and home-style cooking. Look out for our famous juicy burgers, BBQ pork ribs that fall off the bone, and broaster chicken.

• Full-service bar – Our bar area is perfect for a relaxing drink. We have a great range of beer and wines available, and you can count on good company and conversation.

• Family dining – We welcome children and have a kids’ menu to ensure the little ones get something they love eating.

Pine Peaks offers a family environment with something for everyone!

Including 3200 sq/ft of gift and decor.

Breakfast served all day, weekend buffets (in the summer months), and a full lunch menu

OPEN 7 DAYS A WEEK 6:00 A.M. - 4:00 P.M.

Come on in, or call

(218) 692-4100

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33350 County Road 3 | Crosslake, MN 56442 | 218-692-2657

to place your TO GO order!

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Crosslake

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Food Fact!

Did you know?

Northern Cowboy on North Long Lake in Brainerd is the home of former Iven’s on the Bay? Crispy Onion Burger See our ad on Pg 25

Cedar Chest The main attraction: A half pound of pure ground beef charbroiled on a toasted bun. What separates this burger from any other is the attention to the onions, which are hand battered and accompanied with pepperjack cheese and either a spicy aioli sauce or horseradish sauce.

The sideshow: The batter-dipped fries are excellent, but other options are available like the fresh cut fries, tater tots or cole slaw.

Other top items: Melts, wraps and their French dip, Philly and Roast Beef Crispin’ are all top sellers.

Featured dinner items are

on the menu, but burgers and sandwiches are where Cedar Chest makes its name, thanks to keeping costs down for the customers, said long-time owner Kathy Murrer.

BY JEREMY MILLSOP

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Going from the formal, martini-bar style dining of Iven’s on the Bay to the casual, kick your feet up dining of the Northern Cowboy Flame N’Brew north of Brainerd on North Long Lake is abrupt, but not unwelcome.

When it came to fine dining in the lakes area, Iven’s on the Bay was one of the gold standards for non-resort based restaurants.

With its dark-wood interior, soft jazz ambiance and adventurous menu, one step into Iven’s and you knew where you were.

Now entering its second year, Northern Cowboy is nothing—absolutely nothing— like its building’s predecessor.

Warm colors abound the dining room, the decorations in the bar area are bar or cabin appropriate. Country music is blaring as it should in a place with cowboy in its name.

More importantly, the food fits the theme as well. Gone are the delicate flavors and precision presentations. Now you know what you’re paying for and you’re getting your money’s worth. It’s bold and in your face as if you’ve been lassoed and corralled for dinner time.

R EA Y D EN OP OUN R

36084 Co. Rd. 66, Crosslake, MN 56442 (218) 692-4411 Summer Hours: 7:30 a.m.-10:00 p.m. Open Every Day Winter Hours: 7:30 a.m.-8:00 p.m. Open Every Day

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Crosslake

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

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“The Great Northwoods Atmosphere”

with Friendly Service, Tasty Food, Great Music, Spectacular Views and Most of all, FUN!

Osso Buco See our ad on Pg 28

Maucieri’s Italian Bar & Deli The main attraction: Osso Buco is braised pork shank served on a wild mushroom risotto.

Reggiano. However, Maucieri’s may introduce more varieties of its risotto this summer.

Shank you: The pork shank is braised in a tomato demi glace and then slow cooked to a tender perfection.

Passing: Maucieri’s is a family restaurant, but the patriarch of the Maucieri family, Tony, passed away this year. There is always a Maucieri around, however, as daughter Dawn and son Tony continue to run the family restaurant. So visit, eat and become family.

Risotto: The wild mushroom risotto is the usual pairing for the Osso Buco dish. It’s accompanied with roma tomatoes and Parmigiano

BURGERS - SANDWICHES - WRAPS - PIZZA

The Place to Be Since 1933

Top Sirloin Steak Dinner

Andy’s Bar and Grill The main attraction: The steak is specially prepared for Andy’s.

Operator Ed Money called it the most tender steak he’s had. The special comes with a baked potato and mixed vegetables.

Special: During the offseason, the top sirloin is a popular Thursday night special, but this summer it will be a featured item on the daily menu.

See our ad on Pg 23

The new and improved Andy’s: “We want to be known for our quality of food,” Money said. “We have good burgers and good steaks and great fresh salads. We do a seafood raffle on Saturday instead of a meat raffle. We try to bring a twist to everything.”

Get out: Andy’s has outside seating and dining available behind the building.

www.moonlitebay.com • 218-692-3575 Open Daily at 11AM • CR #66 & #16 on Beautiful Crosslake Like us on Facebook for specials and fun events

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Crosslake

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Award winning Italian Cuisine

Fine Dining

in your

Flip-Flops

APPETIZERS, SOUP-SALAD, PASTA, STEAK, SEAFOOD

APPETIZERS - PIZZA - SALADS -PASTA -

CATERING AVAILABLE OPEN DAILY AT 11AM LUNCH AND DINNER SPECIALS COME ENJOY OUR “OUTSIDE SEATING”

Happy Hour • 4 pm-6 pm Daily

Award-Winning Restaurant

Kinship Partners Taste of the Lakes Best Entrée Winner 2008, 2011, 2012, 2014 and 2015 Crosslake Winterfest Golden Ladle Winner 2012, 2014, 2015, 2016, 2017 and 2018

34650 CR 3, Crosslake • 218-692-4800 maucieris@crosslake.net Find us on Facebook!

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Crosslake

Reservations Recommended 39051 CR 66, Crosslake, MN | 218-692-3381

All menus and event calendars at mblodge.com

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Lakeside Patio | Complimentary Dock Slips Breathtaking Sunsets | Weddings | Private Parties Summer Sunday Funday Live Patio Music

Smoked Barbecue Pork Ribs

Bourbon Room What: Smoked Barbecue Pork Ribs with a fresh vegetable mix and baby redskinned mashed potatoes.

The main attraction: Available as a half or full rack.

The half rack is pictured.

The housed smoked short ribs can be smothered in barbecue sauce or a sweet red chili sauce. The ribs are barrel tumbled in seasoning and then slow smoked for eight hours. From there they are cooked to order.

See our ad on Pg 23

Trending old: The Bourbon Room is known for its Kentucky bourbons, but it’s also going old comfort food on its menu. They are introducing their version of the tater tot hotdish.

They’ve also stepped up the BLT by incorporating a house guacamole into the sandwich staple.

Did you know?

The Bourbon Room has a 3-6 p.m. happy hour, seven days a week.

Chicken Bacon Wrap See our ad on Pg 27

Moonlite Bay Family Restaurant The main attraction: Grilled chicken with bacon stuffed in a flour tortilla with cheddar cheese, lettuce, tomato and ranch dressing. Served with the very popular house kettle chips.

and burgers are also popular, but Jessica Edie said Moonlite Bay employs one person to just make wraps during the summer as they are that popular. Moonlite offers 14 different wraps.

Summer fun: While car traffic is still the most popular way to get to Moonlite Bay, during the summer, boat traffic is big and a light, healthier, more refreshing wrap is a popular option for those sitting on the deck. The pizzas

Neighborly: Feel like giving back, the Bilski burger is still a popular choice for locals and visitors. For every Bilski burger ordered, the Bilski family will make a $1 donation to Camp Knutson.

Bilski burgers are still popular with a $1 donation going to Camp Knutson with every order.

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Crosslake

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Main Street is fully stocked with about 25 Minnesota beers as well as the usuals and a large assortment of wines and spirits.

A NEW DINING EXPERIENCE -FROM SCRATCH

BY JEREMY MILLSOP

With an established destination restaurant already in play, the Foy brothers wanted to start something from scratch.

As Chris Foy says, he and his brother Mike fell into Ernie’s on Gull Lake almost seven years ago and the place has prospered under the family ownership.

The draw to be even closer to home and the chance to create something all their own was strong, and the duo, with outside influences, created Main Street Ale House in downtown Nisswa. Doors opened March 26 with a soft opening and the owners have slow-rolled their new establishment as planned.

“We felt there was a need for another restaurant in Nisswa,” Chris Foy said. “I went to Nisswa School. I’m from Nisswa. I live in Nisswa now so there was that draw back to Nisswa, I guess. I always kind of wanted to do something here, but I never

Dining Guide ‘18 30

Dining Guide

knew what. This opportunity just presented itself and I couldn’t turn it down.”

There’s little crossover from Ernie’s to Main Street. Each place has its own concept, own head chef and own culture.

The Foys hired all new staff and by slow opening, they’ve been able to train their new employees, while still offering quality service and food.

“We didn’t do a whole lot of marketing,” Chris Foy said. “We just kind of unlocked the doors and waited to see what would happen. I don’t even have an open light on yet. We just know when new places open people come out to test them and we wanted to make sure we’re prepared.

You can’t train everybody in one day. It takes weeks to train so we just want to make sure we’re prepared, so we’re doing this slowly.”

2018 | Advertising@BrainerdDispatch.com | (218) 855-5895

“You can come in, but then you get excited because we have a rack of lamb. You don’t see that on an ale house or a pub menu.” - Chris Foy

The idea came about a year ago when Foy applied for a liquor license from the city of Nisswa. Once that was obtained, the planning process began.

“It evolved from what we originally thought the place was going to be to what it is now,” Foy said. “It was hard to settle on a name because we wanted to get it right. It took a lot of thought and a lot of leaning on other people, including the builders, for ideas. It just kind of came to this.”

This, according to Foy, is a modern upnorth feel. There are touches of Nisswa’s past with large, black and white photos featuring prominent landmarks of downtown Nisswa. There’s a rustic log feel with the exposed rafters and hardwood benches. An eye-catching and large bar explodes off a 14-foot high wall.

There is not a single item on the Main Street menu that is on Ernie’s menu, and that’s by design. Foy was able to recruit area veteran chef Paul Fitzpatrick, who has worked at Cru at Grand View Lodge and Madden’s Resort. The idea of creating his own menu, however, was the main draw for Fitzpatrick, who admits there’s a little bit of every place he’s worked -- like the Korean

short ribs on the starters menu, which Madden’s featured a few years back.

“There are a few things that I’ve brought with me over the years being at Cru and then at Madden’s,” Fitzpatrick said. “But you don’t always want to dress up to get a great steak. Here, you can feel free to dress up, but I always say you can wear your Carhartts and get a great steak or a hamburger. We’re trying to bring that feel to this place. You can come in, but then you get excited because we have a rack of lamb. You don’t see that on an ale house or a pub menu.

“So we also wanted to throw them a curveball and offer them things that we can do and do well. We’re trying to be a little bit different.”

For area dining veterans one salad that will stick out is the tuna nicoise.

Nicoise -- pronounced nee-swahz, or very close to Nisswa, and given the restaurant’s location it was a fun play on words but also a

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018

fun play on the taste buds -- features seared ahi tuna, fingerling potatoes, shaved green beans, Kalamata olives, tomato, egg and a roasted shallot vinaigrette.

“I used to work at the Nisswa Grill for Steve Allen for many years and that’s where I first learned about the tuna nicoise,” Fitzpatrick said. “Bar Harbor had it for a little bit and they called it the Nisswa.”

Another unique salad is the burrata salad, which is grilled asparagus, burrata cheese, pine nut brown butter and a white peach balsamic dressing.

u o y y a s s y a w l a s I . t . . t r “ a h r a C r u o y r can wea a great steak and get mburger.” or a ha zpatrick - Paul Fit Dining Guide

31

The main entrees feature something for everyone from smoked chicken meatballs to grilled shrimp, seared scallops and seared sesame salmon.

There’s the rack of lamb, smoked duck, braised short rib ragu along with Main Street’s featured dish, the dry-aged ribeye.

Fitzpatrick’s Morey’s background shines in the seafood buckets with the peel and eat shrimp, mussels in a garlic white wine or chipotle Parmesan and the little neck clams.

“They used to do seafood buckets at Morey’s and I’m bringing a little bit of that seafood knowledge from them,” Fitzpatrick said.

“They were great to me. Steve Allen taught me a lot about what I know about seafood.”

The Butcher & The Boar sampler is a play on the famous metro restaurant, where Fitzpatrick helped out at during Super Bowl week. It’s an English style banger,

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Cushing

smoked cheddar brat and a hot link paired with mustards and pickled accompaniments.

“My good friend Tommy is the executive chef there,” Fitzpatrick said. “I started thinking about the sausage down there and found out we could order it, because they make it to sell through U.S. Foods.

I asked for permission to use it with the name and I sent him a picture and he said it looked great, so it’s on our menu.”

“I would hope people say that there is nothing like this place in the area,” Foy said. “It’s a unique setting, the food is quality and meets what the price is and just good service. That’s the trifecta you try to hit. The place is nice.

They have good food and there’s good service. If you can hit all three of those consistently you’re going to be around for awhile.”

The Trifecta

“The place is nice. They have good food and there’s good service.”

- Chris Foy

2018 DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Chase Cat White See our ad on Pg 32

Scandia Valley Vineyards The main attraction: This white is a blend of LaCresent and Prairie Star grapes. There are tropical fruit flavors, mild tannins and a smooth finish with a touch of oak to this wine.

Varieties: Scandia Valley Vineyards has 17 varieties of wine available for purchase at the vineyard near Cushing. It’s open seven days a week for purchase and wine tastings are scheduled throughout the summer. Visit

www.svvwine.com for tasting schedules.

The name: The name is an homage to the owner and vintner Jon McClain’s cat, Chase. “We miss our Chase and trust you will enjoy this lovely wine in tribute to his 17 years of catpanionship.”

Tavern Burger with a Bloody Mary

Mission Tavern The main attraction: The Tavern Burger is about doubling your pleasure. There’s two ⅓ - pound hand-crafted burger patties, two strips of bacon and two layers of cheese topped with lettuce, tomato and crispy golden onion rings.

The spicy side: Mission Tavern’s Bloody Mary is topped with more

See our ad to the right of those golden onion rings to go with a house cooked chicken wing and the usual accompaniments.

The non-spicy side: Mission Tavern house cuts all of its own fries and seasons them to perfection.

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

Merrifield

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Our Famous

Prime Rib Available Nightly!

Broasted Chicken

Early Bird Specials available nightly till 6pm

Northwoods Inne The main attraction: Northwoods Inne has long been known for its prime rib, but before that phenomenon, Northwoods was a chicken joint. The cooking process starts with a herb and spice brine and then the chicken is pressure fried and served up hot and delicious.

A premade picnic: Having unexpected company? Too much fun on the lake? Northwoods Inne makes their chicken to-go as well.

PRIME RIB & HAND-CUT STEAKS • PASTA SEAFOOD • CHICKEN • WALLEYE • BURGERS

26020 County Rd. 3, Ossipee, MN (218) 765-4020 www.northwoodsinne.com Hours: Open Tuesdays-Sundays. Closed Mondays

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Merrifield

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Weekly Specials!

See our ad to the left Add all the sides you want for a ready-made picnic.

A special night: Wednesday nights the broasted chicken is the dinner special and comes with roasted garlic red-skinned mashed potatoes and gravy and a homemade coleslaw. It’s still on the menu other nights and customers can get different sides.

Plan a gourmet picnic with preorder and pick-up services from area restaurants.

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

GRAND CASINO Adds alcohol to their entertainment package

BY JEREMY MILLSOP After the opening of its newest restaurant 1991, Grand Casino Mille Lacs took a hard look at a touchy subject.

When Grand Casino opened in 1991, hence the name of its new restaurant, it was decided alcohol would not be served or allowed on the property. That decision has since been overturned and since April 16, 2018, alcohol is now part of the gaming, live entertainment and dining experience.

Matthew Conn, the director of the food and beverage department, said it’s a development long in the works and it’s creating buzz among the casino’s guests.

“We’re already an entertainment destination,” Conn said. “Coming here over the past 25 years you could see a concert here every once in awhile, but you come and gamble and eat and leave. But we’ve already seen it a lot, especially at B3, where March Madness was going on and there was a congregation of people watching the

“Up until now we haven’t been able to compete with the resorts for our banquet services.

Now we can.”

- Tony Sanford

basketball games and drinking on top of the gambling vibe here.”

Mille Lacs slow rolled its full-service bar by starting with just beer and wine on Feb. 1 before expanding. There have been a few concerts with beer and wine and the early numbers are promising. There will be cocktail service on the floor and the introduction of the bar on the north side of the casino floor. There are already plans for a bar area on the southside near the entrance to the entertainment hall.

Tony Sanford, vice president of food and beverage, said the introduction of alcohol now gives the casino a full toolbox to work with when competing for entertainment.

“Up until now we haven’t been able to compete with the resorts for our banquet services,” Sanford said. “Now we can. We have all the talent and the skills and all the people in place. Now we’re actively seeking some of that business like big weddings, Christmas parties, corporate retreats and stuff like that.

“We’ve got everything now. We have that final amenity that people have been asking for the last 26 years. They’ve wanted it and now we’re able to give it to them.”

Conn said people don’t have to start the evening elsewhere, drink too much and then arrive at the casino for a concert or gaming fun. He also said once the concert is over, people can stay and continue the night.

The staff has no idea how much of a boom to business this will be, but they are confident it will be.

“We will see what the trends are and learn as we go,” Sanford said. “We have no historical numbers to base our decisions on. We’ll try a lot of new things and see what works.

Advertising@BrainerdDispatch.com | (218) 855-5895

The Chinese chicken salad is a fan favorite at the new 1991 Kitchen at Grand Casino Mille Lacs. It’s thinly-sliced chicken tossed with lettuce, green onions, rice noodles, carrots, toasted sesame seeds and served with sesame dressing.

There is room to grow. We have a big list of ideas, but obviously, the goal is to do it right and ease into this.”

The slow-rolling process has allowed the entire staff to be care trained for all alcohol services.

Another key benefit to the introduction of alcohol is jobs. The Casino is looking for more bartenders and cocktail servers.

“There’s a good opportunity to get in at the ground level with us right now,” Conn said.

Dining Guide ‘18

35

“In the next two months, the buffet will be back online so we’re looking at opening up 50 new positions on top of what we already have.”

With the introduction of the Brand Burger Bar, or B3, and the opening of 1991, Grand Casino has enhanced its dining experiences from when it first opened. The reintroduction of the Grand Buffet at Mille Lacs coming in July will have the food side of Casino hitting on all cylinders, said Sanford.

Grand Casino Mille Lacs introduced alcohol to its property by starting with beer and wine Feb. 1. It expanded its liquor service April 16 to enhance its customer’s dining and gaming experience.

“...We’re looking at opening up 50 new positions on top of what we already have.”

-Matthew Conn

“I think it shows that the commitment this company has to the food and beverage side of entertainment,” Sanford said. “Every restaurant here and Hinckley has been redone, including a brand new associate

dining room here. We’re also looking at expanding our banquet menu. We can accommodate groups of up to 1,600 people.

We can take some pretty big events on.

“Last summer we did three outdoor barbecues and we’ll do three more this year with live music.”

1991 will be Grand Casino’s full-service restaurant with breakfasts, sandwiches, surf and turf items, pasta and salads. It was able to bring back long-time favorites like the Chinese chicken salad, short ribs with a great dry rub and barbecue sauce on the side. Of course, it will have walleye in the form of Canadian fillet light seasoned, battered and fried and served with housemade tartar sauce. Another famous dish is the chicken wild rice soup that has been brought back because of the demand.

“Come July we will have all of our venues up and running,” Sanford said. “It hasn’t been like that since Woodlands closed six years ago. Plus, we added another restaurant with B3 and now we have the alcohol amenity and things are looking up for us.”

Casual Comfortable

Quarterdeck Resort 9820 Birch Bay Dr SW - Gull Lake (218) 961-1200 - www.jakesbeachgrill.com

2008 Hill Dr SW - Cty Road 77 (5 Minutes past Maddens) (218) 454-7100 - www.jakescitygrille.com

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Lakeside Dining

36

Nisswa

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

GRAND DADDY OF

GULL LAKE

Visit Our New Dockside Dining Unique Fire Pit Gather Area

Upscale Casual Dining

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STEAKS – CHOPS – PASTA – SEAFOOD

North End of Gull Lake on CR 77 | 963-2568

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Nisswa

37

Braised Short Ribs See our ad on Pg 37

Bar Harbor The main attraction: The short ribs are braised for five hours in a veal demi reduction with herbs and garlic and served atop a bed of creamy parmesan risotto.

Accompaniments: Ciabatta crostinis and blue cheese stuffed peppadews complement this small plate dish that is a favorite of owner John Allen.

Wash it down: Bar Harbor is known for its expertise in classic cocktail making and this summer it will be receiving its own single barrel bourbon. It was selected from Knob Creek and will be the only place with its own bourbon.

Food Fact!

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Did you know?

There is a Minnesota BBQ Society?

25559 Main Street | Nisswa, MN OPEN DAILY 11AM-10PM

(218) 961-6724 38

Nisswa

mnbbqsociety.com

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Lobster Tacos

Jake’s City Grille The main attraction: Lobster and shrimp are sauteed in white wine and combined with fresh spinach and pepperjack cheese and wrapped in flour tortillas then grilled.

Served with: The tacos are served aside tomatillo salsa with Spanish rice, black beans and pico de gallo.

See our ad on Pg 36 Tex-Mex: The lobster taco is one of four menu items under the Tex-Mex heading. Tilapia tacos, southwestern sizzling fajitas and smoked chicken enchiladas are also available along with a hefty burger and sandwich selection.

Food Fact!

Did you know?

Lobster is a great source of hearthealthy omega 3 fatty acids and has 28 grams of protein per cup.

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

Nisswa

39

Food Fact!

Did you know?

Brainerd Brewing Co., was one of the area’s earliest commercial brewing companies (1890s - 1914) and was located near Kiwanis Park in south Brainerd on Boom lake.

If you walk the trail around Boom Lake, you’ll find markers and a slab that historians unearthed in 2009.

Scallops and Tortellini See our ad on Pg 43

Lost Lake Lodge The main attraction: New head chefs Brian Plum and Flor Molero are the husband and wife team that will create dining memories for the resort guests as well as for the public. Plum is the meticulous technician, while Molero brings the flair and bold flavors thanks to her Peruvian background.

The pasta: Plum makes all of his own pasta daily. In fact, the majority of the food coming out of the Lost Lake Lodge kitchen will be made from scratch. These pasta presents were filled with corn, potatoes and a lemon zest to make it pop.

Community: Plum and Molero came to Minnesota

via Florida, but are eager to immerse themselves in the community. The scallops in the picture are from Morey’s Seafood and the couple is busy finding other local farmers and producers to create a memorable menu.

The protein in this dish may switch to chicken. The chefs are still fine tuning all of their menu items.

BEER GARDEN!

LIVE MUSIC!

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I NEED A GULL DAM BEER!

DOG FRIENDLY!

23836 Smiley Rd • Nisswa, MN • 218-963-2739 40

Nisswa

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Locals’ secret Locals’ favorite secret Visitor’s Visitor’s favorite

Wings & Beer

Big Axe Brewing Company What: Big Axe Brewing Co. is a making of fine crafted beers located in downtown Nisswa. What goes great with beer? Wings.

The main attraction: Wednesday nights are currently wing nights at Big Axe Brewing Co. And while you can get wings every day,

you can’t get all 12 varieties.

There is plain, cajun dry rub, garlic parmesan dry rub, barbecue, spicy barbecue, sweet Thai chili, buffalo Thai, raspberry Thai, honey mustard, spicy honey mustard, hot buffalo and a coconut curry.

See our ad on Pg 39 Summer’s coming: Additional items will be introduced to the menu this summer, but brisket, reubens and paninis are fan favorites along with a burger to go with the many varieties of beer.

Enjoy Our Mosquito Free Patio Come Watch a Baseball Game EnjoyRight Our Mosquito From OurFree PatioPatio Come Watch a Baseball Game Right From Our Patio

Dry Aged Ribeye The story: It’s a 12-ounce, 45-day dry aged ribeye coming from Meats by Linz in Calumet City, Ill. According to head chef Paul Fitzpatrick, it’s the same steaks Manny’s in Minneapolis uses and Manny’s is the only restaurant in downtown Minneapolis that can use that company.

Special delivery: The steak is served on a wood cutting board with charred sweet corn salsa and a buttermilk blue cheese broth for dipping.

Tough choice: This entree doesn’t come with a starch, but Fitzpatrick isn’t opposed to adding one. “It was a hard

decision being in northern Minnesota because everyone likes their meat and potatoes,” He said. “But the dry age adds such an earthy flavor to it, such a richness, that I felt that a potato would almost be too much for it.”

Ye Old Pickle Factory Ye963-0085 Old Pickle Factory Downtown Nisswa 963-0085 Open Daily

Downtown Nisswa www.yeoldpicklefactory.com Open Daily www.yeoldpicklefactory.com 41 Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

Nisswa

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Main Street Ale House

See our ad on Pg 38

VOTED

Raspberry Wheat

BEST PIZZA

See our ad on Pg 40

Gull Dam Brewing The main attraction: From the Gull Dam website — a combination of North American, French and Belgium White Wheat are the ultimate canvas to express the real raspberries that are added at specific stages of fermentation for a mildly tart to beautifully sweet balance.

IN THE LAKES AREA!

Raspberry reigns supreme: “In this beer, we are going for tartness with a little bit of sweetness and raspberry lends itself to beer more than most fruits because it doesn’t

take a lot of raspberry to go a long way,” Gull Dam brewer Doug Stoffer said. Gull Dam uses 160 pounds of fresh raspberries that have been reduced.

Pairing it: The Raspberry wheat might be a good complement to a fresh salad, especially one using a raspberry vinaigrette.

“This isn’t a super sweet beer nor is it that tart,” Stoffer said.

“It’s just smooth. It’s crisp enough that it kind of cleanses your palate.”

Where the locals & visitors alike come to enjoy homecookin’ with hometown flair

4 GREAT LOCATIONS Westgate Mall • Brainerd/Baxter

218-829-5804

*HAPPY HOUR *LUNCHES Mon. - Sat. *SUNDAY - Bingo *MONDAY - Burger Night *WEDNESDAY - Bingo *THURSDAY - Wing Night *FRIDAY Dinner Special/Meat Raffle

Main Street • Nisswa

(Next to Martin’s Sports Shop)

218-963-3023

Town Square • Crosslake

218-692-5505

Rafferty’s Delivery and Take - N - Bake

409 West Washington, Brainerd

218-454-9000

. OPEN TO THE PUBLIC . . BAR & RESTAURANT .

Order online at

raffertyspizza.com 42

Nisswa

(218) 963-9946

get together place

www.nisswaamlegion.com

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D005572063

PIZZA

Double Bacon Cheeseburger See our ad on Pg 37

Nisswa A & W All American Food A Story: If there is one burger you can find at probably every burger joint in the United States, it’s the bacon cheeseburger, and it turns out that’s all thanks to franchise partner Dale Mulder who is credited with inventing this dining breakthrough in 1963.

No wonder he’s the company president now.

Depth: The bacon cheeseburger is familiar to most, so it needs little introduction, but A&W certainly puts extra care into theirs that may not be present at all fast

food chains. The double comes on a toasted crown top bun with two 1/3 - pound American ground beef patties. Sandwiched in between is one melty slab of American cheese with one more on the top patty and two slices of smoky, crispy bacon on top.

The patties are prepared to order without ever taking a detour into a hot drawer.

There’s a small garden on top of the bacon, too, with crisp pickles, crunchy onions (optionally fried), firm tomato slices and fresh sliced lettuce. A dollop

of mayo provides the finishing touches.

Why: Mulder’s breakthrough came at a Michigan chain and has been a favorite ever since. There are no frills, no bells or whistles, just a traditional, winning combination. As they say, if it ain’t broke, don’t fix it.

“I think a bacon cheeseburger just screams, ‘American burger’, anywhere you go you can get one, just not as good as ours,” said franchise owner Emma Krueger.

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1-800-450-2681 | 7965 Lost Lake Road, Lake Shore, MN www.lostlake.com | vacation@lostlake.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

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43

Food For Thought

Dessert means “I like you.”

First Date Dinner Tips

“A guy will generally only suggest dessert if the date is going well, so women should try at least a smidgeon,” writes Babe Scott, author of the article “Dinner Dates: The Top 10 Dos and Don’ts.”

Be polite to staff

You can tell a lot from a person depending on how they treat service workers.

Your Comfort Place

Have a drink or two

A drink can be relaxing and help you feel more comfortable, but don’t over do it.

for good value ... good friends ... good fun AND GREAT FOOD! Dine with us for some of the best food at the best prices

Who pays?

our Chef Proud of makes Dan - who taste ng everythi h more that muc fantastic!

Normally the guy, but in 2018, I would say it’s whoever asked the person to join them for a dinner.

Phone policy

PEQUOT LAKES AMERICAN LEGION

Selfies? Food photos? If you are a long standing couple then I would say go for it and encourage snapping and sharing where you got that amazing steak salad, but as a first date it’s way too awkward. Texting? Social media or calls? No way.

Ben Krueger Post 49, Auxiliary & SAL

A PINE

Close. m Open to y o fr y a d ail ery o times d askets ev ed Food B nd Happy Hour tw 0 pm. Saturday ri F g n ri e a Off o 6:3 ials Bar Bing ner spec Daily Din on-Fri. Thursday . (21 years & older) 0 pm pm M .)

12-2 & 4-6 Minnow Races 3:3 un., Mon. & Tues -S s le FREE ff a eat R ily Weekly M Tabs Available Da ay. turd a Pull S – y Monda n e p O n Kitche 001568808r1

4435 Main Street, Pequot Lakes • 218-568-9881

t n a r u a s t Re -

Basic table manners

FAMILY RESTAURANT

218-568-8353

In this day and age, things are a little more relaxed. You don’t have to seat your date to have good manners. But don’t get too comfortable. Chew with your mouth closed, don’t slurp and don’t talk about gross stuff (or do any gross stuff).

Conversation

Keep the conversation light and flowing. Don’t be impersonal though like an interview, but also don’t get into anything too deep. Remember, you are getting to know each other. You don’t have to prove anything and the person liked you enough to ask you on a date or accept your invitation. So relax.

BREAKFAST – LUNCH – DINNER

Famous Recipe Chicken, Grandma Bettie Jane’s homemade pies, and Blueberry Pancakes.

Tip Well

Visit our wayside park and take your picture with over 13ft tall Paul Bunyan Statue.

Casual family dining with outside seating.

It can help show you had a great time.

SOURCES: “Dinner Dates: Top 10 Dos and Don’ts.”

SUMMER HOURS 6:30 am to 10 pm. FALL/WINTER HOURS 7 am to 9 pm

Highway 371 & County Road 16 in Jenkins. 2 miles North of Pequot Lakes 001714743r1

44

Pequot Lakes

WWW.APINERESTAURANT.COM

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Reuben and Hungarian Mushroom Soup

Slow Cooked Boneless Beef Short Ribs

See our ad on Pg 46

See our ad on Pg 48

The Hungry Loon Cafe A story: The Loon’s versions of these items are sometimes preferred above others, thanks to attention paid for ingredient selection and preparation.

Depth: The Loon takes a different direction with their Hungarian soup. It features less cream than others and more robust beef flavor with fresh garlic and real Hungarian paprika. Large, fresh

The Old Milwaukee Club Saloon & Eatery

sliced mushrooms lend a winning texture. It starts with a marble rye from the Franklin Street Bakery in Minneapolis, topped with quality fillings including thin sliced corned beef. A panini press is used giving it the right amount of crunch. Both the reuben and Hungarian mushroom soup hail from the original menu when the establishment started six years ago.

The main attraction: This is all about timing and owner Jeff Feltmann enjoys taking his time with these beef short ribs, which are found on his Executive Room dining menu. The ribs are slow cooked for 54 hours and still remain a tender medium rare.

Fresh as can be: Feltmann picks vegetables from his own garden or at the Ideal Corners’ market.

Sides: The sides change depending on the chef, the season or even a spark of inspiration.

Executive experience: The Executive Room is reserved for groups of six to 12 guests and is a unique five-course dining experience. Reservations must be made at least three days in advance so Feltmann and another rotating chef can prepare the meal.

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An Authentic Mexican Grill BRAND NEW in Pequot Lakes Burritos, Tacos, Enchiladas, Nachos and so much more!!!

Over 100 Tequilas to Choose from

Make Your Own Margarita!!

31094 Front Street • Pequot Lakes 218-568-9950 Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

Pequot Lakes

45

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Hidden Gem in the Heart of Pequot

Great classic Pizzas and so much more!!

Hearty Breakfasts - Great Coffee Home Made Hungarian Mushroom Soup Incredible Sandwiches and Tasty Wraps Catering and To-Go Order Available Daily specials and Healthy Options Open Every Morning at 7 am Fresh Salads - Organic and Local when available Relaxing Outdoor Dining Area

ABOVE ORDINARY FOOD.

PIZZA - PASTA - SALADS - SUBS- APPETIZERS — BUFFET — TUESDAY, WEDNESDAY FRIDAYS 11 AM - 1:30 PM THURSDAYS 5 PM - 7:30 PM

THE LOON IS CALLING YOU…

WE DELIVER 218-568-4770

Jack Pine Center

218-568-8373 Pequot Lakes, MN

46

Pequot Lakes

Open Monday-Saturday at 11 AM Serving lunch and dinner 31089 Front Street • Pequot Lakes, MN PIZZAATJOES.COM 2018• DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Swedish Meatballs, Grab and Go Menu See our ad on Pg 50

Pequot Lakes SuperValu A story: SuperValu is already a destination for picnics and work lunches with their cold salads, hot bar and locally famous pressure fried or roasted chicken, but locally the store took that to a new level by adding a grab and go selection, including a popular Swedish meatball plate with mashed potatoes. Everything from the lasagna or meat loaf to the twice baked potato and of course fried chicken.

the flavor and tiny lumps of real mashed potatoes. There is no potato flake or powder here.

These are meatballs like Grandma used to make, but with the convenience of a TV dinner.

Depth: This plate speaks for itself. The meatballs are firm with a blend of chicken, beef, onions and a sparingly used sausage-like spice palate taking back stage. The rich, meaty flavor of the gravy could only be made from a quality stock, not some salty bouillon cubes.

Similarly, the potatoes have all

Why: The grab and go counter expands the SuperValu deli offerings by providing fast, storable and portable foods that don’t skimp on taste or quality.

As many as a dozen daily offerings include familiar lunch counter favorites like lasagna, chicken, sweet and sour chicken, goulash and others, all made right in the store, all with nutrition labels and instructions for cooking from frozen or thawed, which takes only minutes.

For the Little Bit of Irish in You Serving lunch and dinner Kid friendly New outdoor patio area!

16 tvs to watch your favorite sports game.

Game Room Upstairs

Homemade appetizers, Wednesday & Thursday Night soups, pizzas, comfort foods Meat Raffles at 6:00pm. • & Irish specialties.

Friday Night Minute Bingo at 4:30pm.

Open daily at 10:00 a.m. • On Government Dr., Pequot Lakes • 218-568-4177

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Pequot Lakes

47

At the intersection of Cty Rd. 39 & 16 in Ideal Corners

Steak Mexicano

Barajas Mexican Grill A Story: While the Steak Mexicano isn’t exclusive to Barajas, they’ve given it a personalized touch.

Depth: Go easy on the appetizer tortilla chips because this dish takes up three plates and a lot of stomach space. First, a plate full of steak, shrimp, fajita fillings, rice and beans is the main part of this meal, served next to a plate of lettuce, guac (fresh made daily),

See our ad on Pg 45

pico de gallo (also fresh made), queso fresco and sour cream.

Finally, tortillas (I recommend the corn as they have an authentic, almost sweet flavor. The steak is the star of the show, thin and tender which allows it to cook fast and to absorb the house seasonings.

“One of the biggest things is the seasoning we do,” Barajas said.

“We make it specifically for our own place.”

Steak House Salad

Joe’s Pizza LABOR DAY TO MEMORIAL DAY HOURS Mon. - Thurs. Open 3:00 PM Fri. - Sun. Open 11:30 AM SUMMER HOURS Open every day at 11:30 AM PHONE (218) 543-4117 48

Pequot Lakes

A Story: The steak house salad is the brainchild of a former employee who thought to combine the company’s steak strip topping with blue cheese.

Depth: Anyone can make a salad, but the thing that sets Joe’s aside is the process and the products — lettuce from Veggy’s hydroponic farm between Pine River and Jenkins, and sliced fresh white

See our ad on Pg 46 mushrooms, red onion, diced tomatoes and black olives to order.

The steak and bleu cheese are baked together to create the flavors that define this dish. Though the bleu cheese is a strong flavor, baking it with the steak mellows it considerably making a melded, meaty dressing that somehow leaves the romaine tasting like steak leaves.

2018• DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Old World Charm in the Great Up North

Tasty Variety Pizza

Tasty Pizza North A story: The Tasty Variety Pizza is as old as the chain itself, having first hit the menu 28 years ago.

Depth: The green peppers are so fresh and fragrant their smell can be recognized before the pie hits the table. Mushrooms are firm, not like canned. The pizza is crowned with pepperoni, ground beef and a special

See our ad on Pg 50

house-recipe sausage with a very pleasant sage flavor. A buttery cheese and mildly seasoned pizza sauce is used. The homemade crust is nearly cracker-thin with a satisfying crunch, thanks to the brick oven.

Why: Pequot Lakes’ Tasty Pizza North is one of only three places where you can still find the Tasty Variety Pizza.

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SMOKED RIBS – WALLEYE STEAKS & SEAFOOD Alaskan King Crab Wednesday & Sunday AYCE of our Famous Home Smoked Ribs Tuesday & Friday Prime Rib Thursday & Saturday Lobster Special Sunday Early Bird Specials from 4:30-5:30pm

Hot Turkey Sandwich

Lucky’s Tavern A Story: The Hot Turkey Sandwich is a staple and has been on the menu since Lucky’s first opened.

Depth: This turkey sandwich is a favorite through quality and quantity. What arrives on your plate is a mountain of steamy food. The thick slices of bread are almost equally matched by the layer of turkey and thick layer of mashed

See our ad on Pg 47 potatoes all tucked inside the sandwich. The gravy is gluten free and coats everything. The result is a “sandwich” which you cannot fit on a fork. Luckys toasts their bread on the grill, resulting in a nice crunchy texture that balances with the softness of the gravy and mashed potatoes. Beware, bring an appetite or take a half home.

The only thing we overlook … is Kimble Lake.

Highway 39, just south of Ideal Corners, 10 minutes north of Breezy Point.

www.norwayridge.com

218-543-6136 • 877-878-7945 ~ RESERVATIONS APPRECIATED ~

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Pequot Lakes

49

Come in and enjoy

Delicious Deli Dining

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Enjoy our Sibley Lake Deli for fresh tasty meals. Choose from an indoor setting with our 60” TV or enjoy fresh air and a sunny day by eating on our patio. For quick delicious options for your meal, stop in to Pequot Lakes Supervalu today.

30581 Patriot Avenue Pequot Lakes, MN (218) 568-5001 • www.pequotlakessupervalu.com 001709969r1

Eat In or Pick Up ... or Delivery Available Hours: Tue-Thur - 3-9 pm, Fri & Sat - 11am-10pm, Sun 8-12 (breakfast) - 12-9pm

Gluten Free Items Offered Large Groups Welcome - Birthdays, Showers, Special Events - Call for Availability

Lunch & Dinner Specials

50

Pequot Lakes

2018• DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

THE LOCAL’S FAVORITE AND AWARD WINNING SMOKEHOUSE

Home Smoked Pork Ribs See our ad on Pg 49

Norway Ridge The main attraction: A seasoned mix is dry rubbed onto the pork ribs and then they are smoked for 6 ½ hours in the famous Norway Ridge smokehouse. They are served with the restaurant’s own barbecue sauce on the side.

House Au Gratin: The most famous side are the au gratins, which are baked potatoes, which are cubed and then drenched in a house cheese sauce.

Homemade for sale: Almost everything at Norway Ridge is made in house and to

prove it they’ll sell it. Patrons can purchase pints of barbecue sauce, parmesan cheese sauce, blue cheese, buttermilk sour cream, balsamic Italian, French and Raspberry vinaigrette dressings and wild rice soup.

Try our famous smoked ribs, brisket, homemade soups, and outstanding sandwiches - don’t forget to try Laurie’s Sweet Petite Treats

218-568-6070

Hwy. 371 North Pequot Lakes, Minnesota

Timberjack Smokehouse Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

Pequot Lakes

51

Saloon Burger See our ad below

KC’s Saloon The main attraction: Everything owner Kim Gibbs loves on a burger is found on this delicious offering. All of KC’s burgers are fresh choice ground beef, hand pattied with a

special house seasoning.

The burger is then topped with thick cut bacon, large mushrooms and then drenched in KC’s saloon sauce.

On the side: The fries at KC’s Saloon are all homemade and because Gibbs likes a little mayo with her burger there’s a side offering of mayo.

Did You Know?

The bloodiest: The Bloody Mary at KC’s Saloon is a meal in itself. If Gibbs finds something pickled she buys it for her bloodys. While the glass is filled with shrimp, pickled eggs and vegetables and other assorted meats, KC’s doesn’t skimp on the actual drink either.

Outdoor Patio & Fire Pit! Wide Variety of Specialty & Domestic Taps!

Daily Specials!

Coney Island’s Tuesday’s 11am to 6pm Wednesday $2 Burger Day Happy Hour All Day/Night!

Thursday’s From 5:00 Until Gone BBQ Ribs!

Texas Holdem Monday’s & Thursday’s at 7pm Electronic Pull Tabs

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Friday & Saturday Steak Night!

The meeting place for WARM FRIENDS GOOD FOOD & COLD BEER 116 Cedar Ave E | Pillager, MN | 218-746-3328 52

Pillager

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Hot Beef Sandwich The main attraction: The roast beef is slow cooked to perfection and piled high between two pieces of bread. There’s a healthy helping of mashed potatoes all smothered in a beef gravy made fresh.

Did You Know?

See our ad below

Bjerga’s Cafe Home: If the Bjerga name sounds familiar it’s because they were the first family to open a restaurant in Motley many years ago. The key is family style food made from scratch.

Home cooking: All the soups are made fresh as are the desserts. Upon entering the Pillager restaurant, the smell immediately brings memories of Grandma’s house.

Origin of the name ‘sandwich’ It is popular belief the sandwich is named after John Montagu, 4th Earl of Sandwich in the late 1700s. According to Pierre Grosley’s accounts in the book, “Londres,” Montagu once spent 24 hours at a gaming-table eating cold beef between two pieces of toast.

Bjerga’s Café IN DOWNTOWN PILLAGER

Open 7 days a week, 6 a.m. - 8 p.m.

Breakfast, lunch and dinner specials (218) 746-3966

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Pillager

53

We’re looking for the

Help us recognize the best of the best by nominating your favorites for the 2018 Best Of The Brainerd Lakes Award!

There are four main categories to nominate under — Drining/Drinks, Entertainment, Local Businesses and Services with several sub-categories. For example to nominate a restaurant for Best Burger, you would find it under the dining and drinks category. We can’t wait to see who will be at the top of the lists come October!

NOMINATION PERIOD NOW THROUGH MAY 31

VOTING PERIOD

JULY 1, THROUGH AUGUST 21 Winners will be announced in the 2018 Best Of The Brainerd Lakes Magazine publishing in October.

NOMINATE NOW ONLINE AT:

https://www.brainerddispatch.com/ bestofbrainerdlakes

54

Pine River/Backus

Dining Guide • 2018 | Advertising@BrainerdDispatch.com | (218) 855-5895

“The Best Little Place Around”

Z O C Y

fé

Co

tt

a g e Ca

Home Of

Create your own omelet & build your own hashbrowns.

Breakfast everyday until 2:00 p.m.

Call for summer hours.

218-587-2588

001564532r1

300 Barclay Ave., 2 Blocks Off Hwy. 371 • Downtown Pine River “The Best Little Place Around”

Mon.-Fri. 5am-2pm, Sat. 5am-3pm, Sun. 8am-1:30pm

Photo by Nancy Vogt.

Food For Thought

Did You Know?

Bites Bar & Grill owner Roger Hoplin (above), prides his business for its Good Neighbor Award from the

YOUR PLACE TO PLAY & DINE

ALL IN ONE

Located in the Heart of Downtown Pine River the neighborhood bowling alley

Minnesota Restaurant Association, an honor he got after gaining support

P SERVING UITES: OR YOUR FAV s & Calzones,

from the Pine River Chamber, food shelf and library.

de Pizza s, Homema ding wing od - inclu veggies, fo t e k s a b ied s, deep fr drummie h more. Plus Your uc and so m rages!

Cold Beve Favorites

“We’re able to help raise funds and things for different organizations like that, so that was an honor for us to be recognized by the community for helping out,” he said.

COMMUNITY

Bowl AND PIZZERIA Downtown Pine River • 218-587-3100

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CHECK OUT OUR

Daily Specials!

Sundays: Open Bowling 1-6pm Mondays: Happy Hour 3-6pm $1.00 off Appetizer 2 games including shoes $7.50 3-6pm Tuesdays: Happy Hour 4:30-6pm Open Bowling 3-6pm 50 cent Wing Night.

Sauces: Ranch, Boom Boom, Smokey BBQ and Red-Hot Buffalo. Sides: Ranch or Blue Cheese Wednesdays: Happy Hour 3-5pm Open Bowling 3-5pm $1.00 off any Hoagie (hot or cold) Thursdays: Happy Hour 3-6pm Open Bowling 3-9pm, 1/2 off an Appetizer with the purchase of an 18” pizza, 2 Buck Bowling ($2 a person per game) 3-9pm Fridays: Happy Hour 3-6pm Open Bowling 3-10pm, Free Italian Bread with purchase of an 18” pizza, $2.50 Budweiser Bottles Saturdays: Specials Every Saturday...Stop on in! Open Bowling ALL DAY Noon-11pm, Moonlight Bowling (includes prizes) 8-close

Pine River/Backus

55

Casual Dining

Food For Thought

for the

Did You Know?

Whole Family.

The Pine River American Legion just got new dart machines, pool table, and claw game.

Veteran’s Club Open to the Public 70 Years of helping our community veterans.

Welcome to Backus and your Northwoods Pub & Grill!

Open ALL Holidays.

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We accept Credit Cards

Located right off the Paul Bunyan Trail

Family friendly, food, fun and drinks!

Featuring Meat Raffles and Music EVERY Weekend!

- COLD BEER - GOOD DRINKS - GREAT SERVICE -

PINE RIVER

AMERICAN LEGION

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Homemade Pizza Anytime at the Bar. Full Kitchen, Appetizers, Fresh Hamburgers.

Dinner Specials Friday & Saturday 5-8 pm

Casual Dining and Family Fun in a Northwoods Atmosphere

BITES - SALADS - PASTAS - BURGERS SEAFOOD & PRIME RIB FRI & SAT.

BREAKFAST FRI, SAT 6:30AM TO 11AM SUN UNTIL 12 NOON FORMAL PATIO WITH FIREPLACE AND GAME PATIO RIGHT ON THE PAUL BUNYAN TRAIL

FRASER – NELSON POST 613

Bar: Noon Till 1 a.m.

Kitchen: M, W, Thurs 4-8 p.m.

Tues, Fri & Sat. Noon till 8 p.m.

218-587-9151 400 Front Street. On Hwy 371 Pine River, MN 56474 56

Pine River/Backus

OPEN 7 DAYS YEAR ROUND KITCHEN CLOSES AT 9PM SUN.-THURS. AND 10 PM FRI & SAT. On the Paul Bunyan Trail a mile south of the light in Pine River

218-587-2564

www.BitesGrill.com Dining Guide • 2018 | Advertising@BrainerdDispatch.com | (218) 855-5895

Lobster Mac & Cheese See our ad below

The 502 at Chase on the Lake What is it: Lobster Mac & Cheese with prime rib and Budino dessert A story: Lobster Mac & Cheese began as a lunch menu item when the 502 kitchen combined lobster from a dinner special with some cream and white cheddar the next day.

Depth: The lobster mac and budino at the 502 are two dishes that combine childhood favorites along with adult decadence. 502 manager Matthew Lykins said the fried panko-cheese topping on the lobster mac is the star of the dish. The creamy rich cheese and sweet lobster stand on their own, but occasional bites with the panko topping mixed in are like the marshmallows in children’s cereal, huge bursts of flavor that spur you on even as your hunger subsides.

If you choose the prime rib on

top, you get the additional treat of tender, high end beef accentuated with a seasoned crust. The macaroni noodles are also ribbed so the cheese sauce more effectively hugs each noodle. This is a well thought out dish.

Served as a dessert was a budino, a butterscotch pudding with approximately a half inch of sea salt caramel, an adult alternative to a butterscotch sundae.

Why: The lobster mac became so popular as a lunch menu item that it moved on to the 502 summer menu in 2016. Local diners requested the item even when it wasn’t on the winter menu. “We had enough demand for it that now it’s a yearlong item,” said Lykins. “This year we just started adding the prime rib like a surf and turf.”

At the Chase Hotel Downtown Walker

LAKESIDE PATIO BAR & DINING

Stay. Play. Eat. Relax.

LIVE ENTERTAINMENT

HAPPY HOUR

Friday & Saturday

Monday - Friday

8:00 pm - 12:00 am

4:02 pm - 6:02 pm

WAVES LAKESIDE PATIO BAR Open Daily

Memorial Day Weekend - Labor Day Weekend

AWARD WINNING

Walleye Cakes I Boom Boom Burger I Prime Rib I Home Made Desserts

218.547.7777 I www.chaseonthelake.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2018 • DINING GUIDE

Walker

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Shore Lunch Walleye See our ad on Pg 3

The 1991 at Grand Casino Mille Lacs The Main attraction: This Canadian fillet is lightly seasoned, battered and fried until golden brown. Wild rice and a vegetable medley accompany this classic dish that features two staples of the Anishinabe with walleye and wild rice.

It started with just beer and wine, but now has a full liquor license with alcohol available on the gaming floor.

Buffet: Back by popular demand, Grand Casino will be opening a new buffet in July.

A drink: Grand Casino Mille Lacs now has full alcohol service at its property.

Special thank you to our advertisers who made this guide possible and for providing the featured dishes to highlight!

eat!

Now Let’s

Don't forget to vote for the Best of the Brainerd Lakes in July!

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Onamia Advertising@BrainerdDispatch.com | (218) 855-5895 Brainerd•Baxter

2018 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Gull lake’s freshest Restaurant “Best Entree”,“Best Dessert”and“Peoples’Choice Award” TASTE OF THE LAKES

OPEN DAILY AT 5PM • MID-MAY TO MID-OCTOBER COME BY BOAT OR CAR • NEW BAR & DECK OVERLOOKING GULL LAKE

ENJOY DINING

Casual, upscale dining with wonderful water views of Breezy Bay.

Join us for Lunch & Dinner Memorial Weekend thru September.

Surf OR Turf

Family fun food like pizzas, salads and burger baskets, as well as appetizers, at the water's edge.

Exceptional wines, steaks & seafood with spectacular views of the Whitebirch Golf Course. Serving Sunday brunch, lunch and dinner seven days a week.

Live Bands at Dockside 6 nights a week May thru September.

OUTDOOR SUMMER ENTERTAINMENT:

Turtle Doves, Elvis, Johnny Cash and Neil Diamond Boat, dine, dance and golf all within a minute or two of the water’s edge

From our Marina II dining area to our Lakeside Ballroom, we have what you need for your wedding, corporate retreat, family reunion or getaway

w w w. b r e e z y p o i n t r e s o r t . c o m Toll Free (800) 432-3777

Antlers 562-7162 • Marina ll 562-7161 Dockside 562-7170 • Palmer’s Grille 562-6270 001558957r1