2017 Lakes Area Dining Guide

DINING GUIDE Lakes Area

2017

• Passion for the Trade • Outdoor Dining • Spotlight Dishes

A PRODUCT OF ECHO PUBLISHING & BRAINERD DISPATCH

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Contents 2017

New for 2017!

Spotlights Dish New to the 2017 Dining Guide is the Signature Dish Spotlight features. Prepared by Brainerd Dispatch staff writer Jeremy Millsop and Echo Journal staff writer Travis Grimler, each featured dish has a unique and interesting story behind it. First, find out why it’s a signature dish and then explore the area’s top restaurants and taste them for yourself.

Look for dish spotlights in the corresponding areas.

15 Outdoor Dining

By Pete Mohs

27 Passion for the Trade

By Jeremy Millsop

Find your next dining experience!

Big Trout Lake

To Walker ^ Upper Whitefish

Brainerd/Baxter Pages 5-15 Breezy Point Pages 16-18 Crosslake Pages 19-22 Merrifield Pages 23-25 Nisswa Pages 26-31 Onamia Page 42 Pequot Lakes Pages 32-36 Pillager Page 37 Pine River/Backus Pages 38-40 Walker Page 41

Pelican Lake

Lake Edward

Lower Whitefish Lake Hubert

Crosslake Gull

Lake

Round Lake

Backus

North Long Lake

371

East Gull Lake

1

1

Manhattan Beach

Pine River

Whitefish Chain

66

Crosslake 4

Pequot Lakes

371

Gull Lake

169

Nisswa 3 4 Lake Hubert Merrifield

East Gull Lake Baxter Pillager

Breezy Point Pelican Lake

North 3 Long Lake Mill

210

169

Ave

Brainerd 25

18

18

On The Cover

Mille Lacs Lake

371

27

25

169 27

Onamia

Irma’s Kitchen featuring Rib-Eye Steak Dinner Photography by Bill Lindner Cragun’s Resort, Gull Lake 218-825-2700

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4

Dining Guide ‘17

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Pan Seared Wild Walleye

Awarded “Best Entree” “Best Dessert” and “People’s Choice”

BY TASTE OF THE LAKES 2016 Cover ad and Pg 12

Irma’s Kitchen At Cragun’s Resort What’s in it: Pan seared walleye from Red Lake coated in a gluten free cornmeal and served with a wild rice-quinoa cake, maple glazed Brussels sprouts, tomato-basil relish and smoked tomato aioli Fresh: Despite having all five components made fresh to order and creating the same dish numerous times, this dish takes only about eight minutes to prepare.

Difference: Most in the lakes area serve walleye. However, instead of an overwhelming breading taste, this combination of ingredients provide a fresh, citrus touch.

Comment: The percentage of the population that likes Brussels sprouts is likely low, but this dish could change people’s opinions of the green vegetable.

Personal Hospitality Just Like At Home!

Fun Facts!

The Pastry Cooks cupboard was salvaged by Irma from the original 1926 kitchen and refinished to retain part of the building’s tradition of good cooking.

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

STRAWBERRY PANCAKES

BREAKFAST ANYTIME Get Your Food To Go! CK On Your Way! Fresh Burgers on a Pub Style Bun 001555758r1

The restaurant’s name honors and acknowledges Irma Cragun, co-owner of Cragun’s Resort with husband, Dutch.

Her role in the resort’s food service has been instrumental to its success.

7788 Fairview Rd, Baxter Hours: Mon-Sun 6am-7pm

218-829-1739

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

Brainerd •Baxter

5

Everything Omelete Smoked Steelhead Trout

Fun Fact!

See our ad on Pg 14

The Woods What’s in it: Smoked trout from Lake Superior served with apple bacon chutney and a smoked herbed risotto Trout triumph: Head chef Lukas Peterson didn’t want to serve salmon and Morey’s was offering fresh trout and so he went with it and created the dish.

Chutney?: Peterson wanted to sweeten the dish so he added the chutney. The apple adds the sweetness, while the bacon’s salty smoky flavor blends the components together. There is a honey brandy glaze over the top of the dish, for more sweetness.

Studies show that going outside for lunch, as opposed to eating in the break room or the cafeteria, can be mentally rejuvenating.

Smoky: The fish is char smoked and the skin is charred for a crispy texture to go with the fatty, flaky fish.

Google be gone: Peterson says when he creates a new dish, he checks Google to see if it’s already been done. If he finds a similar dish, he discards his.

Fun Fact!

Everything Omelete

Bacon & Beer Flight

How does the staff create the pairings?

“We drank beer and ate bacon.”

Sounds legit.

See our ad on Pg 13

Baxter’s Bar & Grill At Arrowwood Lodge What’s in it: Man’s two favorite meals, bacon and beer combined to make the Bacon and Beer Flight. However, this dish is a bit more sophisticated than one would expect.

Head chef Matt Mason smokes his own thick cut bacon and pairs with a variety of other ingredients to create four unique flavors on one dish. He then pairs those flavors with

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a beer. One flavor profile features Mason’s bacon with a strawberry jalapeno jam. There is a cinnamon, cayenne glazed apple with brie and a touch of honey whiskey-gastrique. There is an apple cider and cranberry raisins with smoked gouda. There is also a truffled mushroom with caramelized onions and blue cheese and raspberry jam.

Brainerd •Baxter

Beer me: While the options will change, the beers will be as local as possible. On this day Castle Danger Castle Cream Ale, RoundHouse Brewery Crossover Mailbock Lager, Goose Island Lager and a Summit Oatmeal Stout.

Dr. Baconstein: “I started with the idea of curing bacon and how fun it’s going to be to smoke and eat bacon all day,” said Mason.

“From there we played with ingredients. I wanted some sweet, some spicy, I wanted something that was earthy and I wanted to incorporate some good cheeses with it.”

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

#1 Pizza & Italian Buffet in the Heart of Brainerd & Staples

STEP INTO YESTERYEAR! Sign up for our Rewards Program - $1 = 1 Point

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Contact us for daily lunch specials and details

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

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

• Family Friendly • Various Live Entertainment

Open Daily at 11 am BRAINERD, MN

625 Oak Street Brainerd, MN 56401

218-828-4978

STAPLES, MN

304 2nd Ave NE Staples, MN 56479

218-296-5500

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–Since 1900–

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

Brainerd •Baxter

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PIZZA - PASTA - SALAD - APPETIZERS - SUBS

7

Your Up North Lodge

Casual

Lakeside Dining

20 Years of Great Food and Service

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

BURGERS - SALADS - SANDWICHES PRIME RIB - WALLEYE

Lakeside Deck And Patio Just Feet From The Waters Edge.

WWW.BLACKBEARLODGEMN.COM

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Happy Hour M-F, 3-6pm Sunday Brunch 9:30am-1pm

Highway 371 N Brainerd

218-828-8400

Summer Hours Open Daily 11am to 1am 10424 Squaw Point Rd., East Gull Lake, MN 56401 218-829-3918 • erniesongull.com 8

Brainerd •Baxter

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

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Brainerd’s Hometown Restaurant Since 1908

Everything Sweet orOmelete Savory Crepes

Savory options

Breakfast Anytime • Salad Bar Real Ice Cream

Country Kitchen Fruity options: Strawberry, caramel apple, blueberry, chocolate and strawberry decadence.

Savory options: Bacon, egg, tomato and cheddar or Cowboy.

Serving size: Three crepes When: All day Comment: Country Kitchen crepes are all about choices. Sweet or savory, breakfast

See our ad on Pg 5 or maybe dinner. The choices are endless, including what kind of fruit would you like for the sweeter options. Choose between strawberry, blueberry or caramel apple.

For the savory selection the mix of eggs, meats and vegetables will help start any day or create the warm, comfortable feeling for the remainder of the day.

BREAKFAST - LUNCH - DINNER APPETIZERS - SALADS - PIES

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

OPEN EVERY DAY 11AM - 1AM

Daily Pasta Specials | Prime Rib every Friday & Saturday Steaks | Ribs | Homemade Soups | Signature Sandwiches & Appetizers 18071 State Hwy 371 | Brainerd, MN | 218-454-0755 Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

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Award Winning Burgers Great Omelets & Skillet Breakfast

S A W M I L L

INN

7am to 8pm Mon.-Sat. 7am to 3pm Sunday Hwy. 210 & Business 371 Downtown Brainerd (218) 829-5444

SawmillInnBrainerd.com

Brainerd •Baxter

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Everything Omelete Hot Pastrami & Beer Cheese Soup

Fun Fact!

The Last Turn has the longest continuous tap of Killian’s beer in Minnesota. It’s also the beer used in the beer cheese soup.

The Last Turn Saloon Why: A dish almost as popular as the Last Turn itself. The meal features the Saloon’s two signature items off the menu inherited by owner Ed Mattson. Each item stands alone on its merits, but the pairing is a marriage made in food heaven.

Sandwich: Pastrami is a rarity on lakes area menus and even more rare to find good pastrami. For years the Last Turn has been serving

See our ad on Pg 7 some of the best pastrami. Served on marbled rye bread with pepper jack cheese.

Soup: Topped with popcorn it’s the quintessential warm bowl of flavor.

Comment: The Last Turn also features beer from every brewery in the area for one-stop taste testing.

We Have The Best Breakfast In Town!

BREAKFAST BUFFET EVERY SATURDAY & SUNDAY ALL YOU CAN EAT SALAD BAR

The Skillet Restaurant 123 Washington St. NE Brainerd

218-454-5002

10

Brainerd •Baxter

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Large Banquet Room

Like Us On FaceBook

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Everything Omelete Pasta Carbonara

The Local 218 What: A traditional dish with pancetta, heavy cream and an egg. Hot pasta is thrown into a cream and egg mixture.

A twist: Chef/owner P.J. Severson deconstructed the dish. He substituted a triple-smoked bacon for the pancetta, added red pepper chili flakes for heat and sweet peas for color. He then puts a poached egg on top allowing customers to break the

Fun Fact!

See our ad on Pg 2 creamy yolk and mix everything together.

A moving tribute: Severson worked at Grand View Lodge and Bar Harbor before opening The Local 218. The pasta carbonara was featured at all three locations and is still on the menu, with slight variations.

Comment: Severson first served this dish to his parents on Valentine’s Day at Sherwood

The cocktail the Blue Warrior (left) is an homage to the Brainerd High School sports teams. Owner PJ Severson played football for Brainerd and wanted everyone to know where his team loyalties remain.

Forest 12 years ago. His mom still orders it all the time.

The menu: Compared to other area restaurants, the Local 218 menu might appear small, but that’s by choice. Owner PJ Severson wanted to make sure the kitchen could create each dish with a consistency patrons expect.

Everything Omelet Everything Omelete

Historic Downtown Brainerd

Look for the Big Red Awning.

218-454-1995 612 Front St., Brainerd

5:30 PM FREE

Meat Raffle

The Skillet

See our ad on Pg 10

What’s in it: Eggs, ham, bacon, sausage, onions, mushrooms, green peppers, tomatoes, cheese

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With: Hash browns and toast

Open 7 Days a Week 11 am-10 pm

Happy Hour

Monday-Thursday $1 OFF 4-6 pm

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Comment: Weekend brunch just became a weekly event thanks to the Skillet’s next door addition. The clean dining area, along with a 10-to-12 item buffet makes brunching in Brainerd fashionable.

Brainerd •Baxter

11

Prime Rib

Northwoods Skillet

Black Bear Lodge & Saloon What’s in it: U.S. choice prime rib, seasoned with a dry rub and slow roasted.

Served with vegetables and a choice of starch and a side salad.

Tradition: The process of preparing the prime rib hasn’t changed much over the restaurant’s 25 years of business.

Side of choice: Black Bear’s au gratin potatoes are used with white American cheese, which is less greasy than other cheeses.

Comment: Prime rib has long been synonymous with Black Bear and it still is with

See our ad on Pg 8

more than 1,560 pounds of prime rib sold in a year. However, it’s not just a 12 or 18 ounce slab that is sold. Black Bear uses prime rib in its chili, in a grilled sandwich as well as in a French dip or Philly sandwich.

Fun Fact!

The bear heads on the end of the bar canopy and on the fireplace were carved with a chain saw.

See our ad on Pg 9

Sawmill Inn

What’s in it: Hearty wild rice, smoked bacon and cheddar jack cheese topped with hash browns, two eggs prepared to your desire and smothered in hollandaise sauce. The dish comes with toast or a cinnamon streusel coffee cake.

Wild rice for breakfast: It’s been on the menu for a while, said owner Al Gmeinder, and it makes the Northwoods unique.

Loggin some memories: Sawmill still loves the old history of the logging area and includes some of the old terminology on its menu like The Logjammer and calling its pancakes flapjacks and short flaps. There is also a Cookee skillet, which is everything the cook can find tossed in.

“I found some of our old menus and on one of them we listed what a bunch of those terms were,” Gmeinder said. “In the logging industry they had a lot of terms so I did a bunch of research on it.”

Comment: “Skillets and omelets are our big sellers,” Gmeinder said. “We serve breakfast all day and honestly, 6 at night, someone is eating an omelet.”

Fun Fact!

Established in 1908, The Sawmill Inn is Brainerd’s oldest eating establishment

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Brainerd •Baxter

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Baxter’s Bar and Grill

Everything Omelete

Roasted Sausage & Chicken Penne

is Brainerd Lakes hidden gem!

See our ad on Pg 7

Prairie Bay Grill and Catering What’s in it: Bacon, house sausage, chicken, penne, leafy greens and parmesan cheese.

porates everything he wanted to eat one night, which is how it was created.

History: Prairie Bay has been open for more than 12 years and this dish has been on the menu since day one despite thoughts of taking it off

Comment: This dish has no recipe. “We have ingredients that go into it and a technique, but every single time we make it it’s different; we use the same 13 different steps and saute it a certain way.”

Why: Created by head chef Matt Annand who said this dish incor-

Everything Omelete

Poutine

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

Get a taste of our award-winning restaurant.

What’s in it: Start with the slow roasted shredded pork and then add 612 Station’s homemade tater tots that are the size of golf balls.

Add the cheese curds, gravy, shredded cheese and fried onions and then you’re full.

What is it: A poutine is a Canadian dish, thought to have originated in rural Quebec back in the 1950s.

The Canadian version of the poutine consists of French fries, cheese curds and gravy.

See our ad on Pg 11 612 stepped that up a bit — eh?

Slow pork: 612 slow roasts its pork for six hours with a bit of oil and seasoning. The eatery goes through about 40 pounds of pork a week. The Poutine is the most popular place to find the shredded pork at 612.

Where: On Front Street by Brainerd’s historic water tower.

The station part comes from its location close to the railroad tracks and old train station.

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

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

Brainerd •Baxter

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612 Station

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Fabulous, Casual Up North Atmosphere

Everything Omelete Prime Rib

See our ad on Pg 9

Side Track Bar & Restaurant What’s in it: A slow roasted cut of prime beef that comes in 12 or 16 ounces. It comes with two sides.

The Side Track has 10 to choose from, including au gratin potatoes and garlic mashed potatoes.

Good rub down: A 12-pepper dry rub is applied to the meat before it’s roasted. Owner Jason Laroue said it gives the meat a good crust.

New ownership: Jason Roue

RESTAURANT/BAR | EVENT CENTER

Everything Omelete

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Family Dining, Celebrations, Cocktails, Private Meetings, Parties, Banquets, Catering, Lodging and On & Off Sale Liquor

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Brainerd •Baxter

Comment: If prime rib isn’t your fancy, the Side Track has one of the largest and more unique appetizer menus in the area, which includes honey sriracha or truffle and parmesan fries, waffle sweet potato fries, shrimp shooters and cheesy fried pickles.

The Giovanni

HOTEL | WEDDING VENUE

218-829-7507 • www.thewoodsmn.com 19624 County Rd 3 Brainerd

opened the eatery next to Brainerd International Raceway Feb. 8.

There’s two different dining areas for customers to choose from.

Giovanni’s Pizza

See our ad on Pg 7

What’s on it: Sausage, pepperoni, mushrooms, onions, green peppers and extra cheese

extra kick of pizza goodness one would expect from Giovanni’s, which opened in 1987.

Why: Giovanni’s Italian sausage used on the Giovanni is authentic Italian seasoned sausage and the extra cheese gives this dish that

Did you know: The Giovanni is the top seller for the Brainerd restaurant selling more than 2,000 a year.

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

g n i n i D r o o d t u O

BY PETE MOHS

The scenic beauty of the Brainerd lakes area creates many attractions, ranging from fishing and boating on the many lakes to walking or biking the various trails and paths.

The admirable landscape makes for an ideal setting for outdoor dining especially with more than 100 restaurant decks overlooking the waters. You can drive to these restaurants or arrive by boat during the summer months. Area menus vary from

appetizers, burgers, pizza, steaks, seafood and desserts.

Some of the larger area resorts offer various locations for dining on their property.

Lakeside dining is ideal for couples, families or large groups of friends. Flip

Everything Omelete

flops and shorts are welcome attire. Page through the rest of this year’s Dining Guide by the Brainerd Dispatch and Echo Journal for more information on area dining options.

Flip flops welcome!

I ERN E’S

Pan Fried Walleye

WALLEYE ON G UL L L Fun Fact!

Ernie’s on Gull Lake

See our ad on Pg 8

What’s in it: Twin 4- to 6-ounce walleye fillets with citrus butter, served over creamy wild rice risotto, which has cranberries and nuts to give it an earthy flavor and texture. The dinner comes with a choice of soup or salad.

out its summer menu with flavors from across the world. Some items include a Hawaiian sushi tuna poke bowl, a mediterranean hummus board, southern inspired shrimp and grits and a grilled Australian sea bass among others.

A trip across the country: Ernie’s is bringing

Walleye shortage: Last summer there was

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

Many visitors to the area think Ernie’s staff catches all the walleye out of Gull Lake that morning...

“For how much walleye we go through here, it would take a fleet of 80 boats.

And it’s illegal,” said Foy. a walleye shortage, said Foy, causing the price to rise at many places. Foy said many restaurants were forced to take walleye off their menu and replace it with other fish. He believes that won’t be the case this season.

Brainerd •Baxter

15

Everything Omelete Elvis

Fun Fact!

Elvis at Dockside See our ad on Pg 44 (back cover)

Dockside at Breezy Point Resort What’s in it: The Elvis is Dockside’s most popular pizza. The crust is topped with red sauce, sliced pepperoni, fresh mushrooms, black olives, onions and cheese.

Can’t Help Falling in Love: Where the dish originated from, executive chef Tom Johnson doesn’t really know. It has nothing to do with Elvis Presley’s likes or dislikes concerning

pizza, however, as fried peanut butter and bananas would likely be on it.

Suspicious Minds: Why Elvis? It’s because Dockside is home to the Memories of Elvis show. According to the Breezy Point Resort website: “It’s fun for the entire family on the deck at Dockside Lounge where he has entertained Breezy Point Resort audiences

Prime Rib

Chris Olson wows the crowd with his outdoor Elvis show. to rave reviews for the past 22 summer seasons. His Saturday night shows have been the headliner events of the resort’s summer music lineup, attracting hundreds of people of all ages to the Resort’s docks and outdoor decks along Pelican Lake.

Kobe Burger

See our ad on Pg 44 (back cover)

See our ad on Pg 44 (back cover)

Marina II at Breezy Point Resort

Palmer’s Grille at Breezy Point Resort

What’s in it: Seasoned and slow roasted overnight, the prime rib is served with au jus and creamy horseradish sauce. It comes with your choice of potato.

What’s in it: Kobe beef is world renowned for its supreme marbling, flavor and tenderness. This half pound patty is served on a grilled bun with tomato jam, bacon, cheese, lettuce and tomato.

A side of lobster: Aside from a certain chain restaurant, it’s believed Marina II sells the most lobster of any restaurant in the state. Because of Breezy Point

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Resort’s all-inclusive packages, many people will order a burger with a lobster tail on the side.

Executive chef Tom Johnson said if there are 200 reservations for the Marina, they will prepare 200 lobsters.

Breezy Point

Just a touch of Kobe: Just a portion of the beef patty is Kobe.

Breezy Point executive chef Tom Johnson says an entire kobe

burger would be too intense of flavor and way too expensive to serve. There’s a spicy option, too, called the Hot Palmer.

Palmer’s place: Palmer’s Grille is located at Deacon’s Lodge Golf Course, which was designed by golfing legend Arnold Palmer.

Deacon was Palmer’s father’s name.

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

Everything Surf & Turf Omelete Dinner for Two

Fun Fact!

Happy Cows!

See our ad on Pg 44 (back cover)

Breezy Point prides itself on quality so they’ve been using Sterling Silver beef for many years. The special Nebraska beef is raised under well planned farming practices ensuring an environment that minimizes stress on the animals. Sterling Silver is also an industry leader in protecting and preserving natural resources as well as humane treatment of the animals.

Antlers at Breezy Point Resort What’s in it: Two five-ounce filet mignon and two 5-6 ounce lobster tails. Served with a bottle of house wine, choice of soup or salad and a side for each.

A touch of romance: With a panoramic view of the Whitebirch Golf Course, Antlers is a smaller, warmer fine dining experience perfect for two love birds to enjoy a meal for two and some wine. Depending on the weather,

Fun Fact!

take your meal and date outside for an even more intimate evening.

Chicken. Really: Fine dining and chicken don’t often go together, but a quality alternative to beef or seafood can be found at Antlers with its Antlers Chicken - pan seared or fried chicken breast with mushrooms, hollandaise and almonds.

Chicken Alternative

Your Neighborhood Meeting Place!

What’s so special about Kobe?

STEAKS • SEAFOOD • COCKTAILS

DAILY LUNCH & DINNER SPECIALS

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

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

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

Breezy Point

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From debragga.com - A New York Butcher’s website: “Originating in the second century primarily as a work animal for the rice paddies, the Wagyu of Japan has come to be known today as the most highly marbled and most expensive beef produced in the world. The marbling is so intense that you could say that this is a piece of fat marbled with beef! In fact, the most prized of all, the A5 grade, is judged on 4 different criteria: the marbling intensity, the color of the fat, the color of the muscle tissue itself (the meat), and the shape of the muscle. If any of these criteria does not match the highest standard then that carcass will not receive the coveted A5 score.”

Carmen Salad

Garbage Pizza

See our ad on Pg 17

Billy’s What’s in it: Grilled or crispy chicken on a bed of fresh romaine with artichoke, egg, avocado, tomato, cheese and honey mustard dressing.

“People would see her eat it and it just caught on,” said owner Billy Pestello. “People would come in and say they wanted to have the salad that Carmen had.”

Same story, different dish: Like many great dishes, this was created by Carmen Farl who was making a salad she wanted to eat. People saw her creation and demanded the same.

Seasonal sensation: Pestello said the salad is more of a seasonal dish. But year round it is the most popular salad on the menu. Billy’s even incorporates the ingredients into a wrap.

See our ad below

Commander Restaurant and Bar What’s on it: Pepperoni, sausage, Canadian bacon, mushrooms, onions, green peppers and green olives

omelets and skillets, eggs Benedict, steak and eggs, biscuits and gravy, French toast, pancakes and more.

Big numbers: The Commander sells around 15,000 pizzas in a year and half of those are the garbage pizza

Comment: The Garbage Pizza has been on the menu for more than 30 years. It’s not known who created it. During remodeling, old menus dating back 30 years ago were found and the same exact garbage pizza was on it.

Get up: Commander is open for Breakfast. From 6:30 a.m. to noon Commander offers a variety of

Great Food and Live Entertainment

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

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Breezy Point

&

WWW.COMMANDERBAR.COM

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

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...LIVE BANDS EVERY WEEKEND ALL YEAR ROUND ...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

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

Fine Dining

in your

Craft Food and Cocktails.

Flip-Flops

Craft Food & Craft Cocktails

APPETIZERS, SOUP-SALAD, PASTA, STEAK, SEAFOOD

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

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

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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 and 2017

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

All menus and event calendars at mblodge.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

38136 CR 66 Crosslake, MN • 218-692-3423

Crosslake

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Everything Omelete Walleye Forestiere

Fun Fact!

Gin and Peach Sriracha Jam?

See our ad on Pg 19

Manhattan’s at Manhattan 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 tasted what: The varying and plentiful ingredients allow for a different flavor with each bite. Take a bit of walleye, mix it with the

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.

Summer body: Award winning executive chef Matt Levine is switching out the Manhattan menu from rich, heavy comfort foods to light, fresh flavored summer fare. What’s on it? Not even the owners know. Levine likes to keep

Everything Omelete Mac & Cheese Burger

Bourbon Room What’s in it: It’s a ½ pound hand-pattied burger with macaroni and cheese and a house cheese sauce on top, bacon crumbles, green onion and tomatoes.

Unique is rampant: All the recipes on the menu are recipes created at home first. For instance, there is a bacon cheeseburger

20

Crosslake

things close to the vest when it comes to his menus. All the more reason to visit.

With a name like...: If you have Manhattan in your name, you’re bound to sell some Manhattans and they do. But the team loves bringing in new flavors to the cocktail side as well. For instance a gin and jam concoction that featured a peach sriracha jam was being experimented with.

Fun Fact!

See our ad on Pg 19

pasta and pecan bourbon and blackberry moonshine steaks. The Bourbon Room also has six different grilled cheeses from a 5-way grilled cheese to a bacon grilled cheese to a pig and turkey grilled cheese.

On board flights: The Bourbon Room offers four different bourbon flights. The Bourbon

During World War II, many distilleries were converted to produce penicillin, which is also a product of fermentation that will cure what ails you.

Room has a vast variety of bourbons and whiskeys. The younger generation is enjoying pineapple and pecan bourbons. There is another that infuses rock candy into it. Staff is excited about the Brown Jug Spirits Bourbon Cream, which has a similar profile to Bailey’s.

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Award winning Italian Cuisine

“The Great Northwoods Atmosphere”

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

BURGERS - SANDWICHES - WRAPS - PIZZA

The Place to Be Since 1933

APPETIZERS - PIZZA - SALADS -PASTA -

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

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Happy Hour • 4 pm-6 pm Daily

www.moonlitebay.com • 218-692-3575 34650 CR 3, Crosslake • 218-692-4800 maucieris@crosslake.net Find us on Facebook!

Open Daily at 11AM • CR #66 & #16 on Beautiful Crosslake

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Like us on Facebook for specials and fun events

Crosslake

21

Everything Omelete Bilski Burger

Fun Fact!

Camp Knutson Moonlite Bay What’s in it: ½ pound fresh black angus burger with bacon, pepperjack and cheddar cheese and smothered in gold sauce between a Kaiser bun.

Write it off: About five years ago Michael Bilski, a summer resident, created the messy, tasty burger and it became one of the top selling burgers at Moonlite. In 2016, the Bilski family created a bit of community awareness

See our ad on Pg 21 with the burger: for every Bilski burger purchased, the family will donate $1 to Camp Knutson. Last year they wrote a check for $2,068. This year, the Bilski family will donate $2 for every burger sold past 2,068.

Golden: The gold sauce is similar to a honey mustard BBQ sauce with a bit of tang, but not overly spicy.

Stuffed Shells & Homemade Meatballs and Sausage

Camp Knutson partners with organizations serving children with disabilities and/or special needs to offer a fun-filled camping experience.

Comment: Moonlite has been in the community since 1933 and prides itself on giving back to the community. One such event and the event the Bilski check was written out for is the Ice Tee Open, which occurs annually on or around the first Saturday in March. Last year’s fundraiser raised $36,000 for Camp Knutson.

Fun Fact!

Crazy Good!

“When we first opened the restaurant, my daughter Dawn said let’s go all Italian and I thought she was crazy,” said Maucieri. “So I figured we would try it. If it worked.

It worked. If it didn’t. It didn’t. People came from all over. They come from Brainerd and all over to eat it. People love Italian food.”

Maucieri’s Italian Bistro What’s in it: Maucieri’s makes its own meatballs and Italian sausage from generations-old family recipes. They’re paired with the stuffed shells, which are overflowing with more homemade sausage, spinach, ricotta, parmigiana reggiano, mozzarella and a homemade meat gravy.

22

Crosslake

See our ad on Pg 21 Family favorites: A top seller, the meatballs and sausage recipe comes from Tony Maucieri’s great-grandmother. The stuffed shells, however, came from Tony himself.

“I figured if you can put this and that in there, why can’t you put anything you want in there,” said Maucieri. “So I put spinach and Italian sausage in it and the three cheeses.

Most of the recipes on the menu are from my great-grandmother.”

Meaty secrets: From Maucieri’s website, and from Tony himself, the meat sauce or gravy as they call it, has a long, mysterious history.

It might be worth asking the family about, but don’t ask what’s in the gravy. The saying goes, they won’t tell you whats in it, but they’ll make it for you any time.

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Everything Omelete The Stretcher

Fun Fact!

10 in 7 years

See our ad below

Half Moon Saloon What’s in it: The 17-year tradition, The Stretcher, is one full pound of ground beef and topped with lettuce, tomato, onion, American and Swiss cheese and six slices of bacon. Comes with fries.

Challenge accepted: If a customer can consume two Stretchers or two pounds of beef and the fries, they will receive a free T-shirt and their dinner will be on the house.

Consistency is key: The menu at the Half Moon Saloon hasn’t changed much over the years. The key, said Cassie Wiswell, is consistency.

“We like everything to be the same,” she said.

“It’s simple and people know what to expect when they come here and I want everyone to have a great experience.”

In seven years at the Half Moon, Wiswell has seen 10 people get a T-shirt for finishing the challenge.

Is a stretch ever needed: “When somebody says The Stretcher they know it’s from the half moon,” said Wiswell. “I’ve watched a lot of people try for the T-shirt and I’ve watched a lot of people fail. We sell a lot of them in the summertime. The guys will come in and they think that they’re macho and that they’re ready to do it and their friends cheer them on.”

Fun Fact!

Home Made Pizza, 1/2 LB. Hand-Pattied Burgers & More!

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“It tastes like chicken.”

Bar, Wine, Beer & Spirits Store!

Live Music Events, Tent Parties & More!

Have you ever noticed, “It tastes like chicken” is always a positive thing? It’s no surprise if you’ve sampled some of the Dining Guide’s signature poultry dishes such as Pollo Barajas, chicken dumpling soup or juicy pressure fried chicken.

Like us on FaceBook

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22545 County Rd. 3 Merrifield 218-828-9025

Merrifield

23

Everything PrimeOmelete Rib

Fun Fact!

See our ad on Pg 25

Northwoods Inne What’s in it: Specially seasoned and slow roasted. Served au jus with a house horseradish dipping sauce on the side. It comes with soup or salad and a choice of potato.

Tradition: As a child, owner Bob Komischke was a summer resident to the Mission area.

He frequented what used to be George & Doris Cafe before it became Northwoods

Inne under the Robin family. His philosophy was if it’s not broke - don’t fix it. His goal was to bring back what everybody remembered about Northwoods as well as bring some infusion of new menu ideas.

Slow to perfection: It’s a slow process.

It starts out with an herb and season rub that goes on to it the night before. It’s slow

Maple Bacon

You put what on my pizza: “It is bizarre, but it is bizarrely delicious,” said kitchen manager Chris Bryant. The dish is both savory and sweet. It might be great for breakfast or dinner. It’s everything wonderful about breakfast flavors just in pizza form.

24

roasted in temperature controlled ovens and cooks all night. It starts at a high temperature and then cools over the course of the night.

Give or take, the process takes 16 to 18 hours.

The slowness brings out the tenderness of the meat by breaking down the connective tissue.

Fun Fact!

See our ad on Pg 25

Mission Tavern What’s on it: Butter sauce, brown sugar, crumbled bacon, mozzarella cheese and finished with a maple syrup drizzle

Pounding out the prime: During a summer weekend, Northwoods Inne will cook three to four 13-pound prime ribs a night.

New menu coming: A new menu will be presented in June after a kitchen reconstruction takes place to handle the workload. A change from basic burgers to hand-crafted burger dishes will take place. Bryant is looking at infusions and pickling and different recipes to the patties themselves.

Merrifield

Ping Pong anyone? Mission Tavern has a room set off from the dining area featuring a ping pong table. Bring your paddle and enjoy some interesting cocktails while you play. A brainstorming session produced the idea of using the table for giant beer pong.

Middle of everywhere: Mission Tavern, formerly Cheeks in Mission Township, is close to Crosslake, Breezy Point, Brainerd, Merrifield, Emily, Crosby. Being in the middle of everything, Bryant hopes superb drink and menu items will attract people from all over.

General managers and drink specialists are Jeff McCulloch and Mike Loomis.

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Our Famous

Prime Rib Available Nightly!

Early Bird Specials available nightly till 6pm

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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Weekly Specials!

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Merrifield

25

Breakfast & Lunch In A Casual Up North Atmosphere

Pulled Duck Tacos

Grand View Lodge What’s in it: Locally grown Wild Acres duck, caramelized onions, smokey habanero cream, peach pico de gallo, warm blue corn tortillas and grilled lime.

The venue: This summer enjoy our new premium outdoor dining experience. The Patio features tranquil waterfalls, fire tables, and a stone patio bar. Grand View created the perfect place to enjoy a wide variety of

See our ad on Pg 43 (inside back cover) appetizers, burgers, and sandwiches or simply relax, sipping a cocktail in the peaceful northwoods atmosphere.

Comment: The dish was created to be a well-rounded dish that visits five flavor profiles- salty, sour, sweet, bitter and spicy.

Pulled duck tacos incorporate a local Minnesota grow favorite with a fun southwestern classic, and besides, everybody loves tacos.

Big Axe Burger

re

wh fe ch Hearty Breakfasts - Great Coffee Incredible Sandwiches and Tasty Wraps Daily specials and Healthy Options Fresh Salads - Organic and Local when available Home Made Hungarian Mushroom Soup Catering and To-Go Order Available

ABOVE ORDINARY FOOD.

The Loon is calling you…

Big Axe Brewing Company Kitchen What’s in it: Chef Rob created the burger patty recipe — Hand pressed beef prepared with bacon, onion, garlic for texture and other seasonings to hold its own against the full-flavored beer produced at Big Axe Brewing. Topped with cheddar, bacon, tomato and romaine. Comes with chips and a pickle, but fries and sweet potato fries are available.

Pairing perfection: “I think the perfect pair-

See our ad on Pg 30

ing would be our Splinter Cat IPA. It’s a pretty refreshing IPA and I think, the two match up well in terms of intensity,” said owner Chris French.

Coming: Big Axe is looking to expand its menu to create even more proper pairings with their beer selection. French said brewing is all about creativity and he hopes to be creative with the menu and pairings as well.

Jack Pine Center

218-568-8373 Pequot Lakes, MN

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Nisswa

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

di

The winner is the public.

BY JEREMY MILLSOP

Passion for the Trade

Consistency in food prep is key to a restuarant’s continued success.

One consistent factor discovered when working on the Signature Dish features was the passion owners and chefs have in their product.

Listening to people talk about their dishes or business as a whole was like

a parent talking about a child. The detail that went into many of the signature dishes was palpable. And it won’t go unnoticed to the patrons.

The lakes area has so many choices and a variety of eating establishments.

The competition has forced places to rediscover or reevaluate themselves.

The winner in all of that is the public.

If you haven’t dined at a place in a while, it might be time to revisit it and bask in the many changes that are taking place in the lakes area’s dining scene.

GRAND DADDY OF

GULL LAKE

Visit Our New Dockside Dining Unique Fire Pit Gather Area Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

Upscale Casual Dining

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STEAKS – CHOPS – PASTA – SEAFOOD

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

Nisswa

27

36 oz. Bone-in Tomahawk Ribeye

Bar Harbor Supper Club What’s in it: Beef. Lots of beef. The dish comes with a soup or salad and a twicebaked potato and a bone marrow shallot butter. It’s a center cut, choice certified angus beef. The steak is seared and then takes about 30 minutes to prepare, 20 minutes to cook, five minutes to rest and plate it from there.

Cocktails: Classic is coming back. Old Fashioneds are back in fashion. It was Bar

Fun Fact!

See our ad on Pg 27 Harbor’s No. 1 selling cocktail last year. Manhattans, cosmopolitans and others are also coming back. With Bar Harbor’s fine-dining tradition it’s only fitting.

Old-style charm: A walk around Bar Harbor’s dining room is a trip through time. Pictures of old time entertainers adorn the walls along with caricatures of some area legends like the Maddens, Craguns, Fawcetts, Mills and other prominent business members.

A&W Root Beer Float

Nisswa A&W About: At this seasonal location, open from May to September, nearly 10,000 gallons of the namesake root beer is made to serve daily. It is safe to say that most of that soda goes to make floats, their most popular menu item.

Ice cream: Floats are made from a simple soft serve vanilla ice cream. It is silky smooth and the perfect treat for a sweet-tooth. When the float comes out, it is topped in a curlicue of

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Nisswa

Old Fashioneds are coming back and was Bar Harbor’s No. 1 selling drink last year!

Comment: “We added the steak this year just to do something different and to stand out,” said Chris Palmer. “It’s more of an eye popping piece. People see it going through the dining room and wonder what that was. The goal is to have people talk about this massive steak we have and come in here to just try it.”

Fun Fact!

See our ad on Pg 31

pristine white ice cream resting atop the mug.

With this mountain of ice cream, you better eat up or else delicious foam will be all over your tray, so... you know... don’t let it melt.

Root Beer: A&W has boasted a secret recipe of roots and herbs since its invention in 1919. A&W could contain such ingredients as sarsaparilla root, sassafras, liquorice root, wintergreen, sweet birch and mint among others.

Frosty mugs: The A&W restaurant is one place which demonstrates the importance of a proper container.

Ice cold frosty mugs stored in a freezer guarantee a cold, fizzy beverage, which is good because warm root beer tastes completely different.

A&W, for example, has only the mildest anise flavoring from sassafras and liquorice root, and it has a slight bite common to some mints, wintergreen or sweet birch. The caramelly sweetness of the real cane sugar is balanced out by the sharper herbs and roots, meaning that A&W is sweet, robust but not medicinal tasting.

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

Wild Turkey w/Hungarian Mushroom Soup

Hungry Loon What’s in it: The wild turkey comes with shredded, home-roasted turkey, cranberry sauce and Swiss cheese grilled on a cranberry-wild rice bread.

Happy Thanksgiving: Owner Ryan Sjoblad called the dish Thanksgiving in a sandwich.

The sandwich was part of the menu before the Sjoblad’s purchased the restaurant, which is open for breakfast and lunch, but it has been tweaked.

Where the locals & visitors alike come to enjoy homecookin’ with hometown flair See our ad on Pg 26

Hungary: The Hungarian mushroom soup is on the menu every day. It’s a beef-based soup that is less creamier than other recipes with quality amounts of mushrooms. What makes it Hungarian? Paprika, which is a spice from Hungary.

Finding the Loon: Tucked away in downtown Pequot Lakes, next to the American Legion.

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

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OPEN TO THE PUBLIC BAR & RESTAURANT

get together place

(218) 963-9946 www.nisswaamlegion.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

Nisswa

29

Great brews and delicious food offered right in Downtown Nisswa

Local’s secret Visitor’s favorite

VOTED

BEST PIZZA

IN THE LAKES AREA!

Great Patio Seating Small Batch Craft Beer and Soda Brewed Onsite Live Music Events Family Friendly Weekly Trivia Night Great Soups, Salads and Burgers and Weekend Breakfast

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

4 GREAT LOCATIONS Westgate Mall • Brainerd/Baxter

218-829-5804

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

30

Nisswa

Downtown Nisswa Open Daily www.yeoldpicklefactory.com

D005081900

Open Daily Year Round 218-961-2337 BIGAXEBREWING.COM

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Brewery, Taproom & Kitchen

PIZZA 001565650r1

Ye Old Pickle Factory 963-0085

Order online at

raffertyspizza.com

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Build Your Own Bruschetta

Chicken Dumpling Soup

Nisswa American Legion What’s in it: Big dumplings, fresh veggies and a beautiful, transparent golden broth. It is worth noting the carrots in the broth are smaller, younger, and sweeter carrots. In spite of their size, they are not cooked to mush, which is a definite win.

Dumplings: These are the main attraction — big irregular dough balls, dense and just a little

See our ad on Pg 29

chewy. There is no doubt they are homemade just like grandma used to make. These things will fill you up in the best way possible.

Comment: The Nisswa American Legion specializes in homemade soups. Among them are classics, local favorites like reuben and exotic soups look the rich Hungarian mushroom.

Sherwood Forest What’s in it: Roasted garlic toast with fresh made condiments, including spicy sun dried tomato jam, basil pesto, smoked tomato coulis, caramelized onions, roasted garlic clove, shaved parmesan, marinated portobello mushrooms, fresh smoked mozzarella, roasted bell peppers and extra virgin olive oil.

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

See our ad on Pg 29 Smoky: All the smoked components on this dish are fresh smoked using cherry wood.

Comment: This dish was made famous at Prairie Bay in Baxter and brought up to Sherwood Forest to complement an already popular menu.

Nisswa

31

Home Smoked Pork Ribs

Norway Ridge What’s in it: Slowly smoked in the Norway Ridge smokehouse and served with a homemade barbeque sauce on the side.

Sibling success: Norway Ridge opened for business in 1948 by Sam and Evelyn Thompson and Bes and Bob Neuman. Evelyn and Bes were sisters as are Alicia Eison and Jackie Clark. The

Chicken Pot Pie

See our ad on Pg 34 sisters have operated Norway Ridge for 34 years Tucked: Others claimed to be tucked in the Northwoods, but Norway Ridge is almost hard to see as it’s nestled in a forest setting near Kimble Lake. The old pine cabin atmosphere adds to this rustic getaway.

Lucky’s Tavern About: The chicken pot pie recipe is older than the tavern itself, being one of Amy Gerlach’s mother’s own recipes.

What’s in it: The broth and crust compete for top honors in this dish. The broth is golden, rich and thick, not watery.

Carrots add just a touch of sweetness without going overboard. The crust is flaky, crispy and homemade with thicker

See our ad on Pg 33 edges. Perfect for dunking.

The fillings: Chicken and potatoes make this a chunky soup.

There’s also just enough peas to add to the texture and flavor without getting in the way of the other ingredients.

Comment: The serving size is perfect for lunch — It manages to be filling without the food coma.

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.

30503 Hwy 371 Pequot Lakes, MN (218) 568-5001 • www.pequotlakessupervalu.com

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Pequot Lakes

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

For the Little Bit of Irish in You

Chicken Dinner

See our ad on Pg 35

A-Pine

ing. Thanks to the marinade, this chicken is almost dripping.

Potato: The chicken dinner comes with a potato. While they have a variety of potato options, the hash browns are less common as a dinner side, which makes them special.

Salad bar: The dinner also comes with salad bar. The A-Pine has a nice variety of options.

Timberjack Burger

Homemade appetizers, soups, pizzas, comfort foods & Irish specialties.

Kid friendly with 16 tvs to watch your favorite sports game.

Upstairs seating for private events: grooms dinners, bridal showers, anniversary or birthday party’s!

See our ad on Pg 36

Timberjack Smokehouse and Bar What’s in it: This has a little of everything. It’s a six inch pile of burger — beef (seasoned with the Timberjack secret smoked recipe), cheddar, bacon, pulled pork, cole slaw and crispy onions.

The pile is even higher with a skewer holding a pickle and a small pepper on top. Be sure to ask for extra napkins.

Smoked pulled pork: The pulled pork is tender as butter, which makes sense after approximately

Wednesday & Thursday Night Meat Raffles at 6:00pm.

Friday Night Minute Bingo at 4:30pm.

New outdoor patio area!

8 hours of smoking and a night of slow cooking.

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About: A-Pine’s chicken is marinated approximately six hours before frying. The breading is mixed on location using a recipe that Rick Beyer got when he purchased the store 33 years ago.

The use of pressure frying allows the A-Pine to reduce cooking time from around 25 minutes down to 13-15 minutes and at a lower temperature. The result is juicier chicken and crispy bread-

Bacon: The bacon is homemade.

As one of three smoked ingredients, you might think this burger would be overwhelmingly smoky, but it is instead very subtle and sweet.

Comment: An actual timber jack would likely have the appetite to finish it off.

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

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

Pequot Lakes

33

An “Up North” Unique Old-Style Restaurant

Pollo Barajas

See our ad on Pg 36 See our ad on Pg 35

Barajas Mexican Grill and Cantina Pollo: As you cut into the grilled chicken breast flavorful juices flow freely onto your plate. It is buried with firm jumbo shrimp, lightly grilled tomato, green peppers and onions and a white cheese sauce.

The cheese sauce is smooth and creamy with just a bit of a bite, not enough to drive away those with a sensitive mouth.

Rice: This rice has a relatively complex, savory flavor.

Refried beans: In addition to rice, diners are given an ample side of baked beans topped with melted cheese.

Comment: Not only are they the only authentic Mexican dining establishment for approximately 20 miles, they boast over 100 varieties of tequilas. The food menu is also extensive with over six pages jam-packed with options. It would take many visits to Barajas to try one of everything.

Calzones SMOKED RIBS – WHALE SIZE WALLEYE FILET MIGNON Alaskan King Crab Wednesday & Sunday AYCE of our Famous Home Smoked Ribs Tuesday & Friday Crab Legs Wednesday and Sunday Prime Rib Saturday Lobster Special Sunday

Crust: The crust can either make or break a calzone. The crust has a nice golden shell around the outside, and it is sprinkled with parmesan and salty spices that excite the tastebuds.

sauce inside and a cup of sweeter marinara sauce outside to dip it in. Customers can ask for different sauces both inside and outside.

Owner Beth McGuire recommends a buffalo/blue cheese pairing.

Cheese: If the crust is the main attraction, the mozzarella is second fiddle, especially since there is so much of it. The cheese is stringy, buttery and soft.

Filling: There isn’t a bite of calzone that doesn’t have something in it. In a lesser crust it might be a greasy-soggy mess, but either due to the mozzarella or the crust itself, everything is still dry enough to pick up.

Sauces: The calzone comes withtwo sauces — a slightly tart pizza

34

Pequot Lakes

Early Bird Specials from 5-6pm 001567420r1

Joe’s Pizza

See our ad on Pg 35

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

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

Great Gourmet Pizzas and so much more!!

Casual family dining in a

Northwoods A-Frame amidst Century old Pines since 1965.

BREAKFAST – LUNCH – DINNER

Best known for our famous recipe chicken and Grandma Bettie Jane’s homemade pies.

A PINE

t n a r u a s t Re -

FAMILY RESTAURANT

218-568-8353

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

Casual family dining with outside seating.

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

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APINEPLAZA.COM

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

WE DELIVER 218-568-4770

An Authentic Mexican Grill

BRAND NEW in Pequot Lakes Burritos, Tacos, Enchiladas, Nachos and so much more!!!

Over 100 Tequilas to Choose from

31089 Front Street • Pequot Lakes, MN PIZZAATJOES.COM Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

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Open Monday-Saturday at 11 AM Serving lunch and dinner

Make Your Own Margarita!!

31094 Front Street Pequot Lakes 218-568-9950

Pequot Lakes

35

THE LOCAL’S FAVORITE AND AWARD WINNING SMOKEHOUSE

Chicken-and-Two-Side Combo w/Roll

Pequot Lakes Super Valu Deli

Sides: Among the sides are classics like potato salad and coleslaw. The potato salad is slightly tangy and the coleslaw is mildly sweet, making these two salads a one-two-

punch complimentary combo. The deli also has other made-from-scratch salads, including bacon broccoli, honey nut chicken salad or turkey wild rice.

To finish off: Locally baked bread rolls are delivered fresh daily.

Comment: The Super Valu and Deli combination has clear advantages. If the signature dish isn’t enough to fill a person up, there are dozens of other options at the deli.

Your Comfort Place

for good value ... good friends ... good fun!

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

ome ods sket Fo ne Welc Everyo f Burgers & Ba m Mon-Fri p t on & 4 ariety o great v s daily - 12 no Mexican Nigh a g in v e s y a Ser le im d t ff s a o e R Hour tw r Night and Tu Weekly Meat Happy e pm & 3 y Burg Monda ar Bingo @ 1 on. & Tues.)

B M ay (Sun., le Daily Saturd Availab – Fri s b a T ll on Pu Open M Kitchen

218-568-6070

PEQUOT LAKES AMERICAN LEGION Ben Krueger Post 49, Auxiliary & SAL

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

36

Pequot Lakes

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Chicken: The deli uses a pressure fryer to cut down on cooking time significantly, seal in moisture and make a crispy golden breading. The breading is pleasantly salty with the richness that comes with fried foods. The baked chicken is almost as juicy with a more complex, savory flavor.

See our ad on Pg 32

Hwy. 371 North Pequot Lakes, Minnesota 001568808r1

Timberjack Smokehouse

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

Western Burger

German Nachos

See our ad on Pg 36

Pequot Lakes American Legion What’s in it: The Western burger is a fifth pound patty topped with melty American cheese, smoky bacon, crisp beer battered onion rings and sweet barbecue sauce on a grilled bun.

See our ad below

KC’s Saloon What’s in it: Layers of fried potato slices topped with ham, sauerkraut, shredded cheeses, a homemade bistro sauce and then baked to gooey perfection.

Come hungry: Better bring friends when ordering this dish as it comes with four forks and should come with a take home container.

It’s layered high and comes on two large dishes.

KC’s favorite band: Brush up on your AC/DC catalog. Owner Kim Gibbs has been to numerous concerts of the Australian rock band.

Side of cole slaw: The coleslaw is not drowned in dressing at the Legion. The light application of dressing allows the natural vegetable flavors to shine through with just an added sweetness, and bite from celery salt.

Appetizers: You can find similar items elsewhere but you might just find the Legion does some of them better.

Comment: In Pequot Lakes there is only one place to find a dining establishment with a pool table, a shuffleboard or live music.

Fun Fact!

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

Daily Specials!

Wednesday $1.75 Burger Day Happy Hour All Day/Night!

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

Friday & Saturday Steak Night!

If you like mushrooms then the Brainerd lakes area is for you. Many of the Dining Guide’s signature dishes highlight the fungi. The lakes area will satisfy your mushroom craving.

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

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Pilager

37

Great Food, Good People

Cottage Burger

In An Up North Style Setting!

See our ad below

Cozy Cottage Cafe About: It is like a California burger and a bacon cheeseburger on the same bun.

Burger: A double decker, which isn’t entirely common in the diner scene, or even the grill scene. The patties are five ounces and each topped with cheddar, swiss or both. Includes lettuce, fresh sliced tomatoes and topped off with smoky bacon. A bit of mayo really balances out the salty and savory flavors.

Seasoned fries: Each burger can come with a generous serving of seasoned fries. These are coated in a thin seasoning layer that crisp up in the fryer.

Cole Slaw: To finish off the meal is a small cup of creamy cole slaw, smooth with just a hint of sugar. Bonnie Jo Eller, owner since February, said she brought her own recipe for slaw. She learned how to make it from her mother.

FRESH MADE PIZZA AND BURGERS

“The Best Little Place Around”

Space...We have lots of room to move around with a full bar, restaurant and banquet facility.

Co

tt

Saturday’s $1.50

BURGER DEAL pick your fixin’s with the purchase of beverage or fries.

Open Mon. thru Sun. 11 a.m. - 1 a.m.

June-Oct. Wed. thru Sun. Nov. - May 4321 State 87 NW • Backus, MN 218-947-3427

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218-587-2588

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Under New Management

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Saloon and Eatery F 371, BACKUS

a g e Ca

Breakfast served ALL DAY Check out our daily specials on Facebook

J & B’s

OF

fé

Z O C Y

Pine River/Backus

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 Dining Guide • 2017 | Advertising@BrainerdDispatch.com | (218) 855-5895

Casual Dining

Pepperoni, Sausage, Green Pepper Pizza

for the

Whole Family.

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

See our ad on the right

Pine River American Legion Post 613 About: The Pine River American Legion makes fresh to order pizzas in 9, 12 or 14 inch sizes.

Possible toppings include pepperoni, sausage, green peppers, onion, jalapeno, sauerkraut, Canadian bacon and pineapple.

cheese, it is worth noting the high quality and abundant layer of mozzarella here. It is buttery without the grease puddles, stringy without being rubbery. It is everything you want in a good pizza cheese.

Featured toppings: The sausage has a light sage flavor. If you want to really see these pizzas shine, order them with a vegetable or two.

The green peppers were clearly fresh. They were sweet and crunchy. When it comes to

Sauce: Very simple but pretty robust.

Crust: It gets very crispy, without being brittle.

The toppings are spread almost all the way across. Even picky eaters won’t likely leave the crust behind.

Western Burger and Fries

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

Dinner Specials Friday & Saturday 5-8 pm with Steaks

See our ad on Pg 38

J & B’s Saloon and Eatery The burger: J & B’s is noted for higher quality ingredients. That is evident with the Western burger. The bun is an egg based brioche.

The quality of beef in this half pound of black angus shines. The BBQ is a very mild variety.

Neither the sweetness nor the tanginess overwhelm the other flavors. the beer battered onion, bacon and American cheese are all recognizable alongside the slightly smoky sauce. The burger also comes with lettuce,

tomato and onion.

Fries: The fries are cut just before going into the fryer, making them the freshest around. A burger comes with more than enough fries to fill a person up, so start with the burger unless you want to take home a box.

Comment: Recently they offered a delivery option which was previously unheard of within approximately 30 miles, a bold choice in a small community.

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • Dining Guide

PINE RIVER

AMERICAN LEGION 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.

218-568-4177 400 Front Street. On Hwy 371 Pine River, MN 56474

Pine River/Backus

39

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PIZZA - APPETIZERS STEAK

Cajun Pasta

because this pasta comes with a generally agreeable spice level. More hardcore fans can ask for extra spice, if desired. The lighter seasoning also makes room for an added bite from the andouille sausage which steals the show.

There are also lightly cooked onions and bell peppers in the sauce. The peppers are vibrantly colored, sweet and crunchy, showing they are fresh, rather than frozen. The consistent size of the shrimp, chicken and sausage also makes for nice forkfuls.

The garlic toast: The pasta comes with a thick hunk of garlic toast which is freshly cut, buttered and toasted on one side. The bread itself is very porous and perfect to mop up remaining sauce. The garlic is pleasant but not overwhelming.

See our ad below

Bites Grill and Bar About: Cajun pasta is a holdover from the Bites menu before Roger and Wendy Hoplin purchased it years ago. It makes sense that this dish survived the ownership change.

It’s an explosion of flavors and textures. It is, however, only one of around eight pastas available at any time.

The pasta: Penne was chosen for its hollow nooks, and generally pleasing appearance.

The sauce starts with a base of Alfredo. They kick that up a notch with cajun style seasoning. The sauce then gets ample chicken, shrimp and spicy andouille sausage. If you don’t like things too spicy, have no fear

Casual Dining and Family Fun in a Northwoods Atmosphere

Salad: Pastas also come with salad and a small, pillowy bread roll. The salad is colorful with bright greens and deep reds. On top are red onion slices, sharp cheddar and grape tomatoes.

Comment: Co-owner Wendy has professional chef training and specializes in desserts, especially cheesecake. Since coming into ownership, Bites has become a cheesecake haven.

She makes dozens of flavors of cheesecakes homemade, and without sour cream.

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

218-587-2564

www.BitesGrill.com 40

Pine River/Backus

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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

Dining Guide • 2017 | Advertising@BrainerdDispatch.com | (218) 855-5895

Almond Crusted Walleye

LIVE ENTERTAINMENT FRIDAY & SATURDAY 8:00PM-12:00AM HAPPY HOUR MONDAY-FRIDAY 4:02PM-6:02PM

See our ad on the right

Chase on the Lake: The 502 About: The 502 specializes in locally known flavors. The almond crusted walleye has been a menu item since opening. This dish incorporates the state’s fish and the state’s grain. The walleye comes with not only a pile of wild rice, but also a wild rice bun and fondue.

The Wild Rice: The wild rice was perfectly butterflied. A slight al dente bite to the wild rice is a sign of accurate cooking times. The rice has the standard nuttiness of wild rice paired with a hint of salt and savory chicken. The use of chicken broth is clearly evident, taking this rice to another level of flavor.

The vegetables: Most restaurants serve carrots, beans, corn or maybe cauliflower as a vegetable, sometimes a mix of several of these, but The 502 has a house vegetable made of sliced carrots, cubed sweet potato, whole Brussels sprouts and French cut pars-

nips. The vegetables in this dish are so sweet that together they eliminate the need for any dessert.

The carrots are soft but not mushy, the sweet potatoes are tender, the parsnip is firm, but thin-cut and the Brussels sprouts are probably the most savory item on the plate. The leaves are still firm enough to have a pleasant mouth feel.

Comment: The Chase on the Lake has two big attractions in addition to the food at The 502. The resort hotel was constructed in 1922 and was added to the National Register of Historic Places in 1980. In addition, the dining room of The 502 has a north wall almost completely composed of windows, meaning that diners are perched on the side of a hill overlooking the entirety of Leech Lake.

WAVES LAKESIDE PATIO BAR

OPEN DAILY FROM MEMORIAL WEEKEND TO LABOR DAY WEEKEND

AWARD WINNING

WALLEYE CAKES, BOOM BOOM BURGERS, PRIME RIB, HOME MADE DESSERTS

AT THE CHASE HOTEL

DOWNTOWN WALKER • LAKESIDE PATIO BAR & DINING

WWW.CHASEONTHELAKE.COM RESERVATIONS 218.547.7777 Advertising@BrainerdDispatch.com | (218) 855-5895 | 2017 • DINING GUIDE

Walker

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The Walleye: This walleye is coated in a satisfyingly thick almond based breading and pan fried. This makes for a flaky fish with a crisp coating. The flavor of the breading is nutty and almost sweet. The walleye is firm and fresh tasting.

There isn’t even a hint of the fishiness that plagues some mass frozen products.

Cheesehead Burger

Fun Fact!

They serve Stubborn.

See our ad on Pg 3

Brand Burger Bar (b3), Grand Casino Mille Lacs What’s in it: Not to be confused with a Packers fan, the Cheesehead is six ounces of a chuck and brisket blend, seasoned and seared to perfect medium. It’s topped with applewood smoked bacon, cheddar cheese, beer-battered cheese curds, fry sauce on a brioche bun. It comes with hand-cut, twice fried fries.

Winner, winner, burger dinner: During the NCAA men’s basketball tournament, b3 as it’s labeled, hosted its own bracket tournament

and the cheesehead won the bracket challenge A sure thing: b3 opened Dec. 5 and it’s one step in a brand new dining landscape at Grand Casino. The concept is to make the casino a dining destination with a bit of gambling entertainment, too. Look for the new 1919 to open this fall and other unique dining experiences.

Alcohol alternatives: With its decor and menu, b3 is like a 1950s shake and burger joint on

steroids. It’s got the feel of a jukebox that’s playing Sirius satellite radio. It offers six different kinds of shakes, including a salted caramel. It’s also the only establishment that offers Stubborn draft soda in the lakes area. Stubborn is a Pepsi product and comes in classic root beer, agave vanilla, cream soda, black cherry and lemon berry acai. It also offers mocktails like a virgin bloody Mary and mango mule.

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

eat!

Now Let’s

Brainerd •Baxter

Onamia

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42 2017GUIDE • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895 Advertising@Brainerddispatch.com | (218) 855-5895 | 2017 • DINING

DINING SERVING OUR GUESTS AND COMMUNITY FOR OVER

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AT GRAND VIEW

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THE SEVEN BEST REASONS TO DINE AT GRAND VIEW THIS SUMMER!

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ENJOY DINING

Casual, upscale dining with wonderful water views of Breezy Bay. Join us for Breakfast, Lunch & Dinner Memorial Weekend thru September.

Happy Hour Sun thru Thurs 3-6 pm

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:

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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