Bismarck Magazine - Volume 4: Issue 2 March/April 2019 by Bismarck Magazine

Steak potatoes veggies bread dessert fork plate drinks butter salt cake pub downtown eats bar restaurant sugar bacon bacon mushrooms burger croissant cake pie french fries pepper ranch cream oil vinegar onion Hi g h l i g h t s o f Bi s m a r c k , M a n d a n a n d L i n c o l n

BISMARCK-MAGAZINE.COM

MARCH-APRIL 2019 | VOLUME 4 ISSUE 2

2 BISMARCK MAGAZINE | MARCH-APRIL 2019

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CONTENTS

10 Downtown Food Madness

Downtown Eats

We tried the best of the best (but you should still get out and try them too)

Four food critics. Eighteen different dishes. One amazing downtown food scene.

52 Bismarck Magazine Picks 56 American vs. Continental Photo by Glasser Images

6 BISMARCK MAGAZINE | MARCH-APRIL 2019

60 Get PT

Volume 4 Issue 2

March-April 2019

Defy Ordinary. Bismarck Magazine is published bi-monthly and is complimentary. Copies are available across the Bismarck, Mandan and Lincoln communities or online at bismarck-magazine.com. PUBLISHERS Hannah Haynes hannah@bismarck-magazine.com Caroline Crary caroline@bismarck-magazine.com PHOTOGRAPHERS

Glasser Images

LAYOUT EDITOR

Jenna Kluting

CONTRIBUTORS

Medora Sletten Kevin Swan Teri and Karel Sovak Maria Fleck Claycee Steffan, PT, DPT

COPY EDITOR

Jennifer Kranz

COVER DESIGN

Jenna Kluting

ADVERTISING

Donnell Dennis Roehrich donnell@bismarck-magazine.com

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LETTER

PUBLISHERS

Photo by Glasser Images

This issue is a slam dunk! We filled our roster with the best of the best, it’s time for Downtown Food Madness! Be prepared to have your mouth water. We had our food critics scour the town for the best breads, steaks, and desserts out there! We selected only the most qualified food critics in the city...well you might have to be the judge of that. Join your favorite team and get ready to pick your winner. Meet the critics: Married duo Karel and Teri Sovak take on downtown’s delectable delights. Kevin Swan, teacher by day and steak connoisseur by night, searches the city for the best steak in town. Medora Sletten can go from zero to gluTEN in 3.5 seconds, taking downtown tasting seriously as she devours breads, buns, and rolls. Here is a sneak peak into the wit and adventure of Medora. " I was eager to embark on my "breadventure" and survey what I believe is foundational to a fruitful restaurant experience: the basket of bread and butter. However, the bread was quickly overshadowed by the simple and joyous act of breaking bread with others. Jesus was onto something when he broke out the bread to share with his best friends and family. I went to the Walrus with an old high school friend and reminisced about all of the boys we loved in high school and how sharing a basket of Walrus bread was the first date she and her now husband went on 12 years ago. I sat with a high schooler who recently moved to North Dakota, and we giggled about what life is like as a teenager and how not much really changes. I sat with a new friend as she shared how Peacock Alley’s buns remind her of how her mom used to bake bread on the farm. I cried tears of joy with my family while my two young nieces devoured butterhorns beside us. I laughed with my officemates about how comical it is to dissect the same slice of bread for over an hour. And I sat with myself and had a moment of peace alone in restaurant, just me and my plate of bread. It was bliss. Table for one please!" Follow the fabulous four on their food tour as they taste test their way through the city. Take the food madness challenge with us and walk downtown trying all the breads, steaks, and desserts featured. Make the decision for yourself of who should win the first ever Downtown Food Madness edition of Bismarck Magazine. Follow the brackets on Facebook & Instagram and cast your vote all March long.

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intro 10

BISMARCK MAGAZINE | MARCH-APRIL 2019

Downtown

eats F ollow our fabulous four critics on their food

tour as they taste test their way through the

downtown

and

surrounding

area

resturants. Each of the critics concentrated on

either bread, steak, or dessert. They chose six different restaurants to fill up their brackets. Then they went and taste tested and judged based on their own criteria. Read on to see who was chosen forÂ Â the first ever Downtown Food Madness edition!

photos by Glasser Images

BISMARCK-MAGAZINE.COM

MEDORA SLETTEN

BISMARCK MAGAZINE | MARCH-APRIL 2019

THE CRITIC | MEDORA SLETTEN

Bread WHAT ARE YOUR QUALIFICATIONS? Well honestly, not much. I've been eating since 1987 and started going out to eat shortly after that. I guess you could say I have experience on the job. You know when you're watching the Olympics and you just want to see an average everyday person compete against the Olympians to really put things in perspective? I am the everyday food critic. No fancy food words or training from me - just a fun-loving midwestern palate.

SWEET, SALTY, OR SAVORY? If it's warm in the winter and chilled in the summer, I'll probably enjoy it. It also helps if it's covered in chocolate.

WHAT MAKES YOUR MOUTH WATER? Any meal shared with others. I don't know much about food, but I do know we need it to survive and it might as well be tasty and enjoyed in good company!

FAVORITE THING TO COOK? Cereal. I really think I have cereal mastered.

BISMARCK-MAGAZINE.COM

THE CRITIC | MEDORA SLETTEN

FIVE CRITERIA FOR JUDGING I'm rating the baked goods on a scale of 1-10, which I'm calling gluTEN.

1. Sharability - Can it easily be shared with others?

2. Made with love* - Is it made in-house or brought in? * They are ALL made in house every day. Good job, Bismarck!

3. Nostalgia - Does it remind me of something else/another time?

4. Presentation - My mother says "presentation is everything."

5. Warmth & Softness - Does it taste like a good hug?

DOWNTOWN EATS | BREAD

Butterhorn butterhorn

The Butterhorn's butterhorn is everything I am looking for in a bread…and a husband. The butterhorn makes a killer first impression with everyone it meets, and only gets better as you get to know each perfectly-baked layer. It is confident enough to know when to hold its own at dinner or sit back and simply be warm-hearted and comforting to those around it. With a splash of wit and salt, the butterhorn always keeps me smiling. Butterhorn, butterhorn…you’re the one. Sharability

Made with Love*

Nostalgia

Presentation

Warmth & Softness

BISMARCK-MAGAZINE.COM

DOWNTOWN EATS | BREAD

Bistro bistro The Bistro bread is just the right amount of “North Dakota Fancy.” The bread is equal parts crisp, buttered exterior and warm, melt-in-yourmouth interior. The delicate oil and cheese plate adds just the touch of class needed to separate this starter from the pack. Bistro bread, you smell as sweet as harvest.

Sharability

Made with Love*

Nostalgia

Presentation

Warmth & Softness

BISMARCK MAGAZINE | MARCH-APRIL 2019

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DOWNTOWN EATS | BREAD

Peacock Alley Next time you find yourself at Peacock Alley, do your soul a favor and ask for an additional beer bun. By far my favorite bread and butter pairing, the honey butter is unmatched. Melt it down, serve it for breakfast…and then eat a truck-load of vegetables because I don’t think (unfortunately) that much butter would be good for you.

Sharability

Made with Love*

Nostalgia

Presentation

Warmth & Softness

BISMARCK MAGAZINE | MARCH-APRIL 2019

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DOWNTOWN EATS | BREAD

walrus This bread earns the title “bread of inclusion” because it is free, served to everyone as soon as they sit down, pre-sliced, and there is always enough for everyone to have seconds. This is a no fuss, crowd-pleasing, don’tforget-the-extra-herb-butter, please-pass-the-basket kind of bread.

Sharability

Made with Love*

Nostalgia

Presentation

Warmth & Softness

BISMARCK MAGAZINE | MARCH-APRIL 2019

DOWNTOWN EATS | BREAD

Ramkota

The banquet bread. If a tree falls in the woods and no one is there to hear it, does it make a sound? And if a wedding takes place at the Ramkota and the popovers arenâ&#x20AC;&#x2122;t served, did the wedding really happen? If youâ&#x20AC;&#x2122;re looking for a crispy outside, flaky inside, piping hot popover, head to the next event at the Ramkota and get your butterknife ready.

Sharability

Made with Love*

Nostalgia

Presentation

Warmth & Softness

BISMARCK-MAGAZINE.COM

DOWNTOWN EATS | BREAD

Bread Poets Ahh, the comfort of a dinner roll. Served fresh and warm, this dinner roll is the modest backstage crew of the dinner plate. This roll does itâ&#x20AC;&#x2122;s job deliciously but gives the limelight to the rest of the meal; however, Bread Poets' dinner roll, accept this review as your standing ovation.

Sharability

Made with Love*

Nostalgia

Presentation

Warmth & Softness

22 BISMARCK MAGAZINE | MARCH-APRIL 2019

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BISMARCK-MAGAZINE.COM

KEVIN SWAN

THE CRITIC | KEVIN SWAN

steak WHAT ARE YOUR QUALIFICATIONS? In my steak adventures I've tried most of the steaks all over the Bismarck-Mandan area. In this issue of Bismarck Magazine I will be highlighting six steaks from the downtown Bismarck area.

HOW LONG HAVE YOU BEEN EATING? When it comes to eating... I’ve been doing it my whole life. The funny thing is my family often tells me my first word was “eat”. So I guess in a way I was born for this!

FAVORITE CONDIMENT? Some sort of hot sauce. At this current point in time I would have to say either Tabasco or Crystal hot sauce.

WHO WOULD YOU RATHER HAVE DINNER WITH: GORDON RAMSAY, BOBBY FLAY OR RACHEL RAY? I would have to say Mr. Ramsay. Just so I could ask why he is always so angry.

BISMARCK-MAGAZINE.COM

THE CRITIC | KEVIN SWAN

CRITERIA FOR JUDGING 1. Itâ&#x20AC;&#x2122;s going to be a ribeye. If you are going to have a steak, why would you pick anything other than a ribeye? These steaks have the perfect balance of fat and tenderloin making it one of the best cuts out there. 2. Doneness - Although I prefer my steak a nice, juicy medium rare, I will be ordering at a medium heat. This seems to be a happy medium for most people. 3. Flavor - This is big. So, let me give you my view on what a great steak needs for flavor. A great steak comes from the beef and marbling (fat). If a steak needs a bunch of seasoning, then the beef is not as good. A steak should only need salt, pepper, oil, garlic, thyme, and butter (the butter changes the game). This allows the grade of beef to speak for itself. 4. Juiciness - This comes from how long the steak was allowed to rest. Too long and the steak is cold and dry, not long enough and it loses its juiciness. These are the four criteria I will be basing my judgment on. To keep it simple in each category the steak will receive a one to six. One being that it lacks flavor, juiciness and is overcooked. Six being that the steak is cooked to a perfect medium, has wonderful flavor and has just the right amount of juice. This way I can judge them in relation to each other. Every restaurant was fun to visit, and the staff in each place was wonderful. It has been great to see all the new places that have come to Bismarck and experience some of the adventures that come along with them. It was a privilege to be able to dine and experience the different atmospheres of each place.

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DOWNTOWN EATS | STEAK

Bistro bistro Staying true to my intentions I ordered the ribeye at the Bistro. I was presented with a uniquely shaped steak accompanied by sautĂŠed vegetables and fired onion strings. My steak was cooked to the high end of medium and when I sliced into it the center cut was perfectly done. A nice bbq taste complimented the well-seasoned meat. This steak held its juices very well and had just the right amount of runoff. Overall this was a good steak and a good dining experience.

Doneness

Flavor

Juiciness

Cut

BISMARCK MAGAZINE | JULY-AUGUST 2018

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DOWNTOWN EATS | STEAK

Blarney Stone Pub Blarney does not offer a ribeye, so I decided to order the top sirloin. My sirloin was served with vegetables, fried onion strings, and a baked potato. I ordered the steak medium and I was served a perfectly medium steak. On the drier side, this steak was heavily seasoned with flavors of reminiscent of my time in India.

Doneness

Flavor

Juiciness

Cut

BISMARCK MAGAZINE | MARCH-APRIL 2019

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DOWNTOWN EATS | STEAK

Broadway Grill Broadway Grill & Tavern advertises that their ribeye is certified angus beef, one of the best steaks you can get, so I was really looking forward to this meal. Broadway offers different sauces to choose from and I decided to go with the garlic herb butter. The flame broiled edges gave this steak great flavor and the addition of the sauce elevated the taste to exceptional. While the juices in the steak ran out with each cut it was in no way dry. Very good experience!

Doneness

Flavor

Juiciness

Cut

BISMARCK MAGAZINE | MARCH-APRIL 2019

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DOWNTOWN EATS | STEAK

Peacock Alley The ribeye at Peacock Alley was one of the best when it comes to consistency. The certified angus steak was a great cut even though it was slightly, slightly over done. At Peacock Alley the flavor of the steak is wonderful, and the meat speaks for itself. This steak had great rest time and was so succulent and juicy.

Doneness

Flavor

Juiciness

Cut

BISMARCK MAGAZINE | MARCH-APRIL 2019

DOWNTOWN EATS | STEAK

butterhorn Butterhorn

Butterhorn does not serve a ribeye so I ordered the beef tenderloin. Tenderloin is one of the best cuts out there and I was looking forward to tasting the tender steak. My medium steak was just barely on the side of overdone, but this did not affect the taste. A great cognac cream sauce paired perfectly with the steak letting the steak to all the talking. Butterhornâ&#x20AC;&#x2122;s steak was perfectly rested and each bite was full of juicy flavor.

Doneness

Flavor

Juiciness

Cut

BISMARCK-MAGAZINE.COM

DOWNTOWN EATS | STEAK

The toasted frog the Frog The

Toasted

Frog

ribeye

surpassed

expectations.

Served

with

vegetables and mashed potatoes, the ribeye cap had nice fat content. It was served on the lower end of medium and the flavor was very good. A nice horseradish sauce added just the right amount of zing to the plate. The steak was so juicy I could dip my bread in it.

Doneness

Flavor

Juiciness

Cut

BISMARCK MAGAZINE | MARCH-APRIL 2019

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TERI & KAREL SOVAK

BISMARCK MAGAZINE | JULY-AUGUST 2018

THE CRITICS | TERI & KAREL SOVAK

Dessert WHAT ARE YOUR QUALIFICATIONS? Teri: My mom was an amazing baker. She did a lot of things well, but she passed down her love/addiction for sweets. I know after the first bite whether it’s worth the calories or not. Karel: I am critical of so many things, why not add food to the list? I think mostly my age allows me to be a critic and I’ll rock, paper, scissors anyone who disagrees with me.

SOUP OR SALAD? Teri: Neither. Would rather have room for dessert. Karel: If those are the only two choices, I would have to say soup, and it would have to be knoephla.

WHAT'S THE BEST THING HE/SHE COOKS? Teri: Depends on who you ask I suppose, but I think the best thing I cook is my lasagna. Although I do a fantastic Thanksgiving dinner, too! Karel: I am known for my egg rolls, but I make THE best sweet potato pie (better than any pumpkin) and an amazing orange chiffon cake. PS: I do love her lasagna!

CRAZIEST THING YOU'VE EVER EATEN? Teri: Sorry, nothing crazy to report here. If it’s not made out of cream and dough, I didn’t grow up eating it. Nobody tricked me into eating pickled pig’s feet or blood sausage or tongue, or crickets or chicken talons or even paste. The craziest thing that ever ended up on my plate was probably tiger meat and no tigers were injured in the making of that dish. Karel: The only reason that is hard to answer is because I have no clue what it was and it was probably crazy that I even tried it. It was when I was walking the streets in Manilla (Philippines) and was offered something off a makeshift grill by a family. It was very tasty, but could have been a mouse for all I know.

BISMARCK-MAGAZINE.COM

THE CRITICS | TERI & KAREL SOVAK

CRITERIA FOR JUDGING We know what youâ&#x20AC;&#x2122;re thinking! Judging some of the finest desserts around the BismarckMandan area would be, well, a piece of cake. We admit, the task itself was deliciously easy, however, when there are so many good selections from which to choose, finding our favorite was not. We are no doubt both great fans of the sweets, but we are not always lured by the same flavors. To help us rank the Mmmm factor, we put together some basic criteria that anyone with a sweet tooth and a craving could appreciate. First, desserts had to be made in house. Once this qualification was met, we moved on to quality taste and impressive presentation. Finally, the dish scored points for originality or uniqueness. What we landed on in our quest was often a surprise, and we hope you will try some of these star courses for yourself! We're rating on a scale of one to 10 based on Taste, Presentation, and Uniqueness.

Anima Cucina

DOWNTOWN EATS | DESSERT

Some desserts are special occasion; the Tiramisu at Anima Cucina is for every occasion. Not a fan of coffee or espresso flavors? Keep reading. We have witnessed a miracle. While one of us is a coffee lover, the other is completely the opposite (read: Karel). If you find yourself in the latter’s camp, there is still no reason not to try this dessert, we both loved it! We’re told that the espresso is mixed with red wine, and perhaps that is what transformed the flavor for our non-coffee drinker. We cleared the bowl in a matter of minutes. The Tiramisu here was inspired by a visit to a little mom and pop café in Florence, Italy. All the ingredients are made in house, from the lady fingers soaked in espresso (with red wine) to the mascarpone pudding-like filling. Anima Cucina Tiramisu is a top pick dessert and we recommend it with coffee and friends any time of the day. We also recommend that everyone splurge for their own. Some things are too good to share. Taste

Presentation

Uniqueness

T-7 | K-7

T-9 | K-9

DOWNTOWN EATS | DESSERT

Bistro bistro We don’t know of another place in the area that attempts, much less masters, a chocolate soufflé. A perfect soufflé is no easy task, but the chefs at the Bistro make it look simple and make it to order. The wait to perfection is about 20 minutes, but the warm, light molten cake, double scoops of vanilla ice cream, and draping of chocolate syrup is worth every minute. This is a destination dessert. This is a special occasion dessert. This is the dessert your favorite dessert would want for dessert. The Bistro Chocolate Souffle is a top pick dessert and we recommend it for a date night or evening out. Nothing says “I love you” like sacrificing the last incredible bite for your other half.

Taste

Presentation

Uniqueness

T - 10 | K - 10

T-9 | K-9

42 BISMARCK MAGAZINE | MARCH-APRIL 2019

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DOWNTOWN EATS | DESSERT

Blarney Stone Pub Of course, you have to include bread pudding in any dessert review, even if youâ&#x20AC;&#x2122;re not Irish. The Jameson Irish Bread Pudding is a warm mouth full of cinnamon and vanilla dough with a crisp, toasty outside and gooey center topped with Irish Whiskey caramel sauce and paired with a scoop of vanilla ice cream. The Irish Whiskey is subtle, and the buttery caramel steals the show. As with most things on the menu, the helping is hearty so any two can simply place the plate center stage and dig in.

Taste

Presentation

Uniqueness

T-7 | K-8

T-8 | K-8

T-7 | K-8

BISMARCK MAGAZINE | MARCH-APRIL 2019

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Visit 7packs.larksbaseball.com or call 701.557.7600 to get yours. BISMARCK-MAGAZINE.COM

DOWNTOWN EATS | DESSERT

Pirogue Grille You don’t even have to be a fan of cheesecake to love this dessert. When Chef Stuart Tracy decides what pairs well together, you get an incredible blend of flavors that absolutely melt in your mouth. While the cheesecakes made at the Pirogue Grille rotate based on the season, we tried the North Dakota Honey & Ricotta Cheesecake, with an almond biscotti crust. Chef Tracy makes his own recipe of biscotti to infuse with this particular cheesecake. But fear not, if this one isn’t on the menu, they have a number of other offerings throughout the year. This may have been the only cheesecake on our tour, but we’ve had our share and we know this dish could rival any cheesecake made anywhere. We can’t wait for the upcoming fruit cheesecakes. Can you imagine a homemade animal cracker crust?

Taste

Presentation

Uniqueness

T-8 | K-8

T - 10 | K - 9

T-9 | K-8

BISMARCK MAGAZINE | MARCH-APRIL 2019

After 42 years... More fireplaces. More experience.

3709 Memorial Hwy | Mandan, ND | 701-663-7902

1150 3rd Ave W | Dickinson, ND | 701-227-8441

BISMARCK-MAGAZINE.COM

DOWNTOWN EATS | DESSERT

the starving rooster When you are looking for something completely different, look no further than the Starving Rooster’s Candied Maple Bacon Ice Cream. For some, bacon belongs on a plate with eggs and toast, but hear us out. If the idea of kicking back in a farmyard chic atmosphere with a tin of something sweet and smoky (that’s right, we said smoky) is how dessert is meant to be, then this is the dish for you. For those of you who think this creamy, crunchy, creative dessert is wrong in theory, we have to say it’s right in execution. We dare you to try this deliciously different ice cream.

Taste

Presentation

Uniqueness

T-5 | K-8

T-6 | K-6

T-8 | K-9

BISMARCK MAGAZINE | MARCH-APRIL 2019

the wood house

DOWNTOWN EATS | DESSERT

They say any day is a good day for pie, and we agree. Going to the Wood House Restaurant during the week gives you a number of options to sample these delightful desserts. We chose Wednesday, which allowed us to enjoy one of our favorites, the classic Coconut CrĂ¨me pie. The crust was crisp, the cream was smooth, and the topping was piled high. Just what we needed to get us over the weekday hump.

Taste

Presentation

Uniqueness

T-7 | K-7

T-6 | K-7

BISMARCK-MAGAZINE.COM

Where

Plastic Surgery begins with

listening

When patients see Dr. Steven Yearsley, the first thing they will notice is how carefully he listens to them. From the moment a patient contacts Dr. Yearsley, whether it’s through his “Ask Dr. Yearsley” feature on the Mid Dakota Clinic website or whether it’s during a consultation in his office, it is clear how important the patient’s interests, goals and concerns are to him. And it doesn’t stop there. “We want to make sure that we’ve brought people from the beginning to the end,” Yearsley says. “We are their advocates. It’s not just seeing them in the office, doing the operation and saying ‘thank you very much.’ There’s none of that here.” Dr. Yearsley is a board-certified plastic surgeon with extensive training and experience in plastic and reconstructive surgery. He joined Mid Dakota Clinic in 2008 after spending 10 years in the southwestern United States. “We were looking for a family-friendly place to raise our seven children, and I was

looking for a clinic where values were important and the atmosphere among surgeons and medical professionals was great.” he says. “All of the things we looked into turned out to be true here.” From the hair on their heads to the toes on their feet, Dr. Yearsley offers solutions for all kinds of problems for every type of patient, from the pediatric to the geriatric population. “Plastic surgery has become more common,” Yearsley says. “It doesn’t have to be a deformity; it can simply be a confidence builder – an improvement.” Dr. Yearsley is pleased to say that he’s seen many people whose lives have changed for the better after plastic surgery. “It’s not a matter of being vain; they just want to be the best they can be,” he says. “If you’ve got some area of your body that’s bothering you, that’s limiting you in your social interactions, and this helps you in some small way to improve that part of your life, I say, why not? Why not do that?” Sponsored by Mid Dakota Clinic

With communication being key in the decision process, he encourages patients to come in and talk to him. “If they want to achieve something, I will help them through the process,” he says. “We’ll lay it all out, so they know they’re in the right place. If it’s the right thing to do, I will tell them. If it’s not the right thing to do, I will tell them that, too.” Dr. Yearsley provides a full range of surgical services and has also developed a following as a “fixer” of complex cosmetic surgery problems with patient referrals from across the country. He cites examples that range from repairing breast implants that have deteriorated with a procedure that he was one of the first to do, to a complex facial reconstruction of a gunshot victim that turned her life around. Advancements in plastic surgery have changed the field, and Dr. Yearsley is on the cutting edge, performing breast reconstruction using fat transfers or immediate placement of implants above the muscle with mesh or acellular dermal matrix. He explains the fat transfer procedure: “You simply take fat from one area of the body and move it to another area,” he says. “When everything’s said and

done, you have used the patient’s own skin and fat to recreate a natural breast. I think this will

increase at a pretty brisk rate. We’ve got to get more insurance companies to back patients on that reconstructive effort.” Endoscopic procedures, particularly hand surgery, have also seen significant progress. “Endoscopic carpal tunnel surgery is really a slick method,” he says. “We get patients back to work sooner, and they don’t have the longer incision on the palm. We just close it with a drop of glue on the wrist. That’s how I’d have it done.” Dr. Yearsley says he enjoys every aspect of his practice and helping patients reach their goals. “Whether it’s reconstructive or cosmetic, I feel it is all meaningful work,” he says. “Patients who have gone through this process have come through something important and special, and I find it very rewarding that they have placed their trust in us on their journey.”

Bismarck Magazine Picks BREAD WITH HANNAH First, I want to say I am so sorry to all those with a gluten allergy, because

this

town

has

some

AMAZING bread. It may sound crazy,

but

would

rather

eat

fresh baked bread than dessert any day. From the butterhorns at Butterhorn to dipping baguettes in oil at the Bistro, this city knows how to do breads. I grew up baking bread by my mom’s side, so I like to think I’m a qualified critic, but really, I was just in the kitchen for the sweet smell coming from the oven. It’s hard to pick a favorite, since all six spots have their own unique spin on breads. The popovers at Ramkota are an iconic staple to Bismarck, and the fluffiness-it’s like eating a cloud! The fresh baked loaves coming hot out of the oven at Bread Poets can't be beat. You can always count on their bread to make any sandwich great. If you go to Peacock Alley, no matter what you order, always add their signature beer bun, trust me it’s worth every calorie. But don’t take my word for it, take the bread tour with us and remember to vote for your favorite on Facebook or Instagram.

Bismarck Magazine Picks STEAK WITH CAROLINE I think of steak as a way to

no extras. Prime rib nights

mouth water the second the

with real, chunky horseradish

plate hit the table. Peacock

are a favorite of mine as well.

is known for having amazing steaks and it lived up to the

get protein but itâ&#x20AC;&#x2122;s also one of the best meals on the planet.

Out of the six restaurants

hype. Broadway Grill topped

Steak that cuts like butter is

in the steak category I had

my steak with the best crispy

my favorite. While I've had my

pleasant experiences with all.

onions and Blarney Stone did

share of steak, I'm no expert

I really enjoy Toasted Frog's

a bang-up job for a pub. All

other than I live to eat. When

steak,

reasonably

this being said, donâ&#x20AC;&#x2122;t take my

I am eating wagyu, grass-fed

priced and my regular knife

word for it. Get out of your

steak that costs a fortune I

slid right through it. Bistro

winter rut and go eat some

savor every bite, meat only,

and Butterhorn had excellent

meat!

was

presentation that made my

BISMARCK-MAGAZINE.COM

Bismarck Magazine Picks DESSERTS WITH DONNELL Dessert is often considered the end of a meal. The final chapter if you will. The last hurrah. Finite, over, done. For me however, the saying, “Life is unpredictable, eat dessert first,” seems to apply. It was a sign that could be found in my favorite ice cream shop growing up. The premise behind it still holds true. Why wait to reward yourself when you can have all the sweetness life has to offer now, literally first, while your stomach still has plenty of room to enjoy every bite, spoonful or glorious scoop. I am thankful to report on six delectable locations in Bismarck/ Mandan offering some of the tastiest treats ready to be the “first” part of your next night out. 1. Bistro promises a warm atmosphere along with the unique flavor of their highly sought after souffle. 2. Pirogue always delights with unique blends of flavor. The North Dakota Honey & Ricotta Cheesecake did not disappoint. 3. Fast becoming a downtown staple, the Starving Rooster presents an interesting combination of maple bacon ice cream. Trust me, it is one that cannot be judged on the name alone, as the flavor is sure to surprise. 4. They may be famous for their hamburgers, but I go to The Woodhouse for the coconut

cream pie. Apparently, I am the only person in the tri-state area who doesn’t know it’s only available on Wednesday, trust me, it was worth the wait!

offering one of the best bread puddings I’ve ever had the pleasure of trying, of course there was a bit of Jameson with it, on it, all over it. YUM!

5. Anima Cucina may be new to the area, but the owners are not, as evidenced by their desserts. Their menu includes one of my personal favorites, the amazing Tiramisu.

At the end of the day, life can be unpredictable, so eat these desserts first! Enjoy!

6. Rounding out the list is the Blarney Stone Pub

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Â Â? Â? Â

Eating Methods: story: Maria Fleck photos: Glasser Images

. s v l a t n e n i t n n a o c i C er m A

“One cannot think well, love

now American style after

non-dominant hand,

well, sleep well, if one has

it became unfashionable

tines down like it’s an

not dined well.” - Virginia

in Europe. The style stuck

extension of your pointer

Woolf. Food has always

around for practical reasons,

finger; knife in your

been an integral aspect

and now has become proper

dominant hand. Poke the

of culture; there are even

etiquette.

food you want to eat and gently cut with the knife.

different styles of eating. Two prominent styles are American and Continental. The history behind the two styles is disputed, but there is one prominent theory. Eating utensils, particularly forks, became popular in the 16th century among Europeans. They would switch the fork to their dominant hand after cutting with it in the other to eat more smoothly. It also lent a sense of sophistication to the meal. This is what we now

American Style While American style has become traditional to the US, some Canadians also eat this way and it’s becoming more and more popular in Britain. This method is slower, allowing for more conversation during a dinner, which is especially helpful at business dinners. Here’s how

2. Rest the knife on your dinner plate, and transfer the fork to your dominate hand.

the method works in regards to cutting food:

call American style or “Zig Zag”. But by the middle of the 19th century, Europeans switched to what is now known as Continental style 3. Place your other hand in

or “Double Fisted”. Because

your lap and eat with your

forks came late to America, we were still using the 56

1. Hold the fork in your

BISMARCK MAGAZINE | JULY-AUGUST 2018

dominate hand.

4. Repeat.

Continental Style Continental style is

extension of your pointer

Whether you employ the

finger; knife in your

American style or believe

dominant hand. Poke the

in the Continental one, the

food you want to eat and

important thing to remember

gently cut with the knife.

is both methods are considered proper etiquette.

commonly used by cooking

Also, don’t switch between

show judges, and is the norm

the two styles, stay consistent

outside America. This style is

with your choice throughout

smoother and quicker. The

the meal. Remember that,

fork and knife always stay in

and you’ll look stylish no

the eater’s hands and work

matter where you’re eating.

in unison. The only time the silverware is put down is when other duties require the use of your hands such as drinking. Here’s how the method works in regards to cutting food:

1. As before, hold the fork in your non-dominant hand, tines down like it’s an

2. Keep both utensils in the same hands.

3. Keep the fork tines down and eat with that hand. 4. Repeat. BISMARCK-MAGAZINE.COM

GL AS SER IMAGES

We a r e a passi onat e group of cre a tive s w h o h a ve sp e n t ye a rs le a rn in g h o w to c a p tu r e the t ruest moment s of l i fe . Fro m th e mo me n t w e me e t yo u to th e mo ment y o u h o ld an i mage i n your hands, YOU a re w h a tâ&#x20AC;&#x2122;s imp o rta n t to u s. C a p tu rin g your e mot i ons and personal i t y in o u r w o rk is w h a t ma ke s it a ll w o rth it. Letâ&#x20AC;&#x2122;s w o rk to g e th e r. gla sse rima g e s.co m

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Get PT

3 Reasons Physical Therapy should be a part of your wellness routine.

by: Claycee Steffan, PT, DPT

When you think of getting healthier,

or therapist assisted stretching. But there’s

evaluation, your physical therapist will

losing weight, or making lifestyle changes

an entire side of physical therapy that uses

work with you at the clinic, but also give

you likely think of eating better and

exercise as medicine. The body is often

you work to do on your own. It doesn’t

exercising more. But along with also

capable of healing itself with movement.

have to be several appointments over several weeks.

getting more sleep and reducing stress, physical therapy should be part of your

If you’ve tried physical therapy in the

When you aren’t hurting you can

wellness journey, too. Here are three

past and it didn’t involve you moving,

sleep better, move better, and will feel

reasons to get PT that you may not have

exercising, strengthening, and stretching

better. When your muscles are firing

thought about before:

- it’s time to give an active approach a try.

and working as designed, when you do

Work with a therapist that will help you

workout it will be more enjoyable. And

Pain is not normal. It’s not something

figure out what’s causing your pain and

when you feel empowered to take control,

that should be brushed aside or “worked

how to address that, not just the area that

you’ll want to take care of yourself.

through”. Pain is your body’s way of telling

hurts.

Claycee Steffan, PT, DPT is a physical

you that something isn’t right and needs attention. Physical therapists are trained

It doesn’t have to be a huge investment in

therapist at Proximal50 Life Center. She

time or money. When you use exercise

believes the body is capable of healing

to heal, a lot of the work is done through

through movement and enjoys working

take-home exercises & workouts. You are

with all populations from athletes and

Pain is often a result of a muscular

in control of your progress, which helps

weekend warriors to moms and grandmas

imbalance or an overcompensation in one

you stay in control of symptoms and

(dads and grandpas too!).

area. For example, knee and back pain is

future pain. Once you complete an initial

to identify what’s not right and what can be done to fix it.

often a result of weak glutes (your tushy) and fixing the knee or back pain is about getting the butt muscles to activate like they should when you walk, workout, or go about daily life. The pain could be as major as something that keeps you awake at night or as minor as something that “bugs” you when you squat or go up a flight of stairs. Both should not be ignored!

Physical therapy isn’t what you think it is. When you mention physical therapy many people think of post-surgery rehab 60

BISMARCK MAGAZINE | MARCH-APRIL 2019

BISMARCK MAGAZINE | MARCH MARCH-APRIL 2016 2019

THE BEST DEALS, ALL WEEK LONG We did all the investigating - you pick where and when!

BISMARCK Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Blarney Stone Pub 408 E. Main

3-6pm, 9-close $1 off pints $1 off bar pours $1 off house wine

All Day $1 off pints $1 off bar pours $1 off house wine

Broadway Grill and Tavern Broadway Centre at 100 W Broadway

3-6pm Happy Hour $4-4.50 beers $5-6 wine by the glass

3-6pm Happy Hour $4-4.50 beers $5-6 wine by the glass. 25% wine bottles

3-6pm Happy Hour $4-4.50 beers $5-6 wine by the glass

4-10pm 241’s

4-10pm 241 Bomb Shots, Captain Morgan drinks, taps, Long Islands and well drinks

The Bistro 1103 E Front Ave

Borrowed Bucks Roadhouse 118 S 3rd St

Elbow Room 115 S 5th St

Ground Round 526 S 3rd St

5-7pm 5-7pm Glenlivet 1/2 off bottles or Scotch Flights: glasses of wine $15.00

Birthday Mugs $2 and $4 shooter shots all night

8am-10am and 7pm-close $3 "You Call It"

4-6pm & 9-close $2 off glass of wine, $1 off liquor drinks, $4.25 domestic talls, $1 off craft talls/shorts and all bottles

8-11pm 241’s

5-7pm $3 Bottled Beer, $4 Tall Domestic, $5 Tall Import/ Craft Beer

4-11pm $2 schooners for 4-8pm $2.50 ladies taps, domestic $5 schooners for bottles, and wells men

8am-10am $3 "You Call It" and Service Industry Night 7pmclose

8am-10am $3 "You Call It" and $2.50 pounders all day

8am-10am $3 "You Call It" and $5 Hamm Jobs all day

8am-10am $3 "You Call It" and $3 Jack Fire all day

4-6pm & 9-close $2 off glass of wine, $1 off liquor drinks, $4.25 domestic talls, $1 off craft talls/shorts and all bottles

All Day $3 "You Call It"

4-6pm & 9-close $2 off glass of wine, $1 off liquor drinks, $4.25 domestic talls, $1 off craft talls/shorts and all bottles

BISMARCK-MAGAZINE.COM

Bismarck

Monday

Tuesday

Wednesday

Thursday

Friday

Laughing Sun Brewing Co. 107 N 5th St

4-6pm $1 off pints

2-6pm $1 off pints

4-6pm All 16oz tap beers and Zima 1/2 price

Luft 510 E Main Ave

Saturday

Sunday

4-6pm and 9-close tall beer for short price $1 off specialty drink

MacKenzie River 4510 Skyline Crossings

4-6pm and 9-close tall beer for short price $1 off specialty drink

Main Bar 804 E Main

5-7pm $1 off beer and assorted liquor

O’Brian’s 1059 E Interstate Ave

All Day $3 Crown, $2.50 Black Velvet and $1.00 off pitchers

All Day $2.50 UV $3 Cuervo Tequila and $3.25 Long Island Teas

All Day $3 Titos $2.50 Bacardi and Windsor

All Day $3 Captain Morgan and Jack Daniels, $3.50 Colorado Bulldogs

241’s 4-6pm

Peacock Alley 422 East Main

3-6pm, 9-close $4 wine, wells, and beer $6 Martinis

Sidelines 300 S 5th St

3-6pm 3-6pm 3-6pm 3-6pm 3-6pm $2.50 domestic $2.50 domestic $2.50 domestic $2.50 domestic $2.50 domestic pints & bottles, pints & bottles, pints & bottles, pints & bottles, pints & bottles, $3.50 domestic $3.50 domestic $3.50 domestic $3.50 domestic $3.50 domestic talls, $3.50 craft talls, $3.50 craft talls, $3.50 craft talls, $3.50 craft talls, $3.50 craft pints, $2.50 well pints, $2.50 well pints, $2.50 well pints, $2.50 well pints, $2.50 well drinks drinks drinks drinks drinks

Sports Page 1120 Tacoma Ave

8-11pm 241’s

6pm-close $2.50 Captain Morgan $3.50 Jager Bombs

6pm-close $3 Grey Goose Flavors, $3.25 Crown Royal, $3.50 Tall Busch Light

BISMARCK MAGAZINE | MARCH-APRIL 2019

8-11pm 241’s

6pm-close $3.50 Jack Daniels $3 Chuck Norris

5pm-close $3 Bloody Marys All Day $2.50 well drinks Tap beer specials $1.00 of pitchers all day

3-6pm, 9-close $4 wine, wells, and beer $6 Martinis

8-10pm $2 & $3 drinks 10pm-close $3.50 Stoli and liquid plumbers

6pm-close $3 Fireball Shots, $2.50 Captain Morgan 10pm-close $2 & $3 drinks

Bismarck Stadium Sports Bar 1247 W Divide Ave

Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

4pm-Midnight 4-6pm 4-6pm 4-6pm 4-7pm $1 off everything $1 off everything $1 off everything $1 off everything $1 off everything

Tap In Tavern 601 Memorial Hwy

12-2pm & 5-7pm $1 off of everything

12-2pm & 5-7pm $1 off of everything, Pounder Tuesday $3 Pounders

Toasted Frog 124 N 4th St

4-5:30pm all tap beer 1/2 price, $5 martinis, $3 wine $2.50 rail drinks

Tuesday

Wednesday

12-2pm & 5-7pm $1 off of everything

Thursday

Friday

Saturday

MANDAN Monday Broken Oar 4724 Pintail Loop SE

4-6pm .50 off all drinks

4-6pm .50 off all drinks 12-6pm Men's day $2 domestics and wells

The Drink 4007 South Bay Dr SE

3-8pm $4.50 tall domestic, $3.25 short domestic bottles, & wells

Lonesome Dove 3929 Memorial Hwy

Sunday

12-5pm 12-5pm 12-5pm 12-5pm 12-5pm 12-5pm 12-5pm $2.50 regular $2.50 regular $2.50 regular $2.50 regular $2.50 regular $2.50 regular $2.50 regular drink and beer, drink and beer, drink and beer, drink and beer, drink and beer, drink and beer, drink and beer, 5-7pm 5-7pm 5-7pm 5-7pm 5-7pm 5-7pm 5-7pm $3 regular drinks $3 regular drinks $3 regular drinks $3 regular drinks $3 regular drinks $3 regular drinks $3 regular drinks and beer and beer and beer and beer and beer and beer and beer

BISMARCK-MAGAZINE.COM

MANDAN Monday

Tuesday

Wednesday

Thursday

Friday

Saturday

Sunday

Last Call 118 W Main St

All Day Happy hour

$1 off all tall tap beers

7-11pm 241â&#x20AC;&#x2122;s

All Day $4 Long Island teas

All Day $3 Fireball shots

$4 Bomb Shots

$3 Canned Beers

Powerhouse Bar & Grill 501 Burlington St SE

4-6pm $2.75 Domestic bottles & well drinks $3.75 Tall Taps

Rusty's Saloon and Grill 2331 Co Rd 136 St. Anthony, ND

$6 mules $4 house wines

$1 off whiskey drinks $6 mules $4 house wines

$6 mules $4 house wines

$3 Fireball shots and drinks $6 mules $4 house wines

Scapegoat 202 E Main

12-2pm & 4-7pm $1 off domestic taps, domestic bottles, premium taps, well drinks, red tops

Silver Dollar 200 E Main Strawberry Bar 210 W Main Vickyâ&#x20AC;&#x2122;s 106 2nd Ave NW

11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm beer and bar beer and bar beer and bar beer and bar beer and bar beer and bar beer and bar pours $2.75 pours $2.75 pours $2.75 pours $2.75 pours $2.75 pours $2.75 pours $2.75 6-10pm 241 beers, All day 241 well drinks

6-10pm 241 beers, All day 241 well drinks

6-10pm 241 well drinks

6-10pm 241 beers, All day 241 well drinks

11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm 11-1pm & 4-7pm $2.75 beer and $2.75 beer and $2.75 beer and $2.75 beer and $2.75 beer and $2.75 beer and $2.75 beer and bar pours bar pours bar pours bar pours bar pours bar pours bar pours

LINCOLNMonday

Tuesday

Wednesday

Thursday

Friday

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Sunday

4-7pm happy hour 2.75 domestics, bottles, and wells .50 off other drinks

1-4pm happy hour 2.75 domestics, bottles, and wells .50 off other drinks

Buckets of Beer (domestic) $16

DJ's Tavern 70 Santee Rd

4-7pm happy hour 2.75 domestics, bottles, and wells .50 off other drinks

BISMARCK MAGAZINE | MARCH-APRIL 2019

BISMARCK-MAGAZINE.COM

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