2023 Lakes Area Dining Guide

2023 LAKES AREA

Dining Guide

LAKES AREA

BECOMING CULINARY KALEIDOSCOPE

DESSERTS TO TEMPT YOUR PALATE

FEATURED DISHES

2023 FEATURE ARTICLES

LAKES AREA BECOMING CULINARY KALEIDOSCOPE

The Brainerd lakes area is chock full of resorts, fishing hot spots, unique shopping opportunities and many other family fun activities. But do you know what else the lakes area has? Amazing food!

Grab some utensils, a napkin, a cold beverage and dive right in to the 2023 Lakes Area Dining Guide. Inside these pages you’ll find mouthwatering descriptions of featured dishes accented by tasty looking photos. And new this year is a QR code to scan using your smartphone. That code will give you a seat right at the table next to the Dining Guide’s very own foodie, Jeremy Millsop. Watch Jeremy indulge in some of the best dishes the lakes area has to offer.

Don’t blame us for the calories or increasing waistline. But we’ll take full responsibility for the smiles on your faces once you’ve whet your appetites with all the flavor-bursting dishes that can be found in Brainerd and the surrounding areas.

Bon appetit!

ON THE COVER: Southern-fried oysters seasoned with creole dust, served with remoulade and pickled onion from Justin Sutherland’s Northern Soul at The Preserve.

PICTURED ABOVE: Grand View’s Executive Chef Bill Coyle and St. Paul-based celebrity chef, Justin Sutherland, are teaming up at Grand View Lodge’s Preserve Golf Course to bring smokehouse flavors and bucket-list bourbon to the Brainerd lakes area. Diners can look forward to southernstyle food prepared with northern soul. Offerings include a premier selection of succulent smoked meat, a robust bourbon lineup to pair, and fine cigars, all while enjoying the best clubhouse view in Minnesota at The Preserve.

Publisher: Pete Mohs

Advertising Director: Susie Alters

Contributing writer: Jeremy Millsop

Content Coordination & Video Production: Susie Alters & Jeremy Millsop

Video Editing: Click Content Studios

Copy Editor: DeLynn Howard

Page Designer: Mollie Burlingame

Cover photo by: Emily Haugen

Dig in with us!

Featured DISHES

PRIME RIB WITH MASHED

POTATOES

DUNMIRE’S ON THE LAKES

A mixture of different herbs and spices mixed with molasses gives the prime rib, which comes in a king and queen cut, a flavorful and dark crust.

Slowly succulent: The meat roasts for about 11 and a half hours before it’s sliced to order and served with the accompanying sides.

Fan favorite: Owner Chris Dunmire believes the reason his prime rib is a fan favorite is because he starts with top-quality beef.

Two locations, two different primes: Dunmire’s on Highway 210 has a different recipe for its prime rib and also comes in an additional size called the Dunbar, which is 24 ounces of prime rib.

AYCE: That’s right, Dunmire’s has an all-you-can-eat prime rib night which also comes with shrimp.

Why Lakes?: Without revealing specific plans, watch for future plans in the Dunmire family of restaurants.

SUSHI PIZZA B MERRI GASTRO PUB AT THE WOODS

What?: Leave it to chef Matt to come up with this crazy, but delicious idea. A sushi roll and tempura batter as the crust with a bed of rice, roasted and raw vegetables and a house yum yum sauce to top off this crazy tasty dish.

Menu item: A variation of this will be on the summer menu at b*merri. It may

not look like this as it will be at the whim and wonder of chef Matt as to what the sushi item will be.

What is sushi: Many people mistake sushi as raw fish. That is sashimi, which is thinly sliced pieces of raw fish. Sushi is simply rice and vinegar.

Sushi classes: While this won’t be helpful to you right now, chef Matt and the staff at b*merri offers sushi rolling/making classes during the winter. He usually gets about 60 people per class so if it’s something you’re interested in, make sure to book early.

Your culinary adventure awaits!

Grab life by the fork!

Featured DISHES

CRACKER BREADED

WALLEYE

ERNIE’S ON GULL

Cracker breaded walleye with roasted asparagus and a garden risotto.

Chef Tower calls his breading “classic Minnesota.” He said it reminds him of his

Summertime: Nothing screams the start of summer like Ernie’s bruschetta. In the past, we’ve enjoyed a pomegranate version. This summer it’s peaches and cream.

A taste of summer: Peach preserves, grilled peaches, Humboldt Fog goat cheese, pistachios and a vanilla bean creme.

What’s coming: Chef Tower hopes to put a whole fish on this summer’s menu and he’s looking forward to using a lot of fruit and color in his dishes. Don’t forget to try On Point, right next door for a few of the chef’s more wild ideas.

The za: As the name implies, a local favorite featuring prosciutto, red onion, goat cheese, basil, red sauce, arugula and a balsamic reduction.

The side: New to the menu, the S&%t on a shingle is a cheesy, beefy, gooey, spicy delight with wood-fire roasted pizza dough chips.

Not your normal pizza parlor: The flavor combinations at Dough Bros aren’t necessarily strange, but they are for pizza. The combination of chefs at the Foy family of restaurants create the unique and memorable flavors that make Dough Bros a must stop.

Not just pizza: Absolutely come for the wood-fire pizzas, but if you want something other than a pizza, try their wood-fire sandwiches as well and don’t forget their smoked chicken wings which are not your typical chicken wing.

Eat outside the box!

THE LOCAL WITH AN UNSPEAKABLE, BUT UNFORGETTABLE SIDE DOUGH BROS WOODFIRE KITCHEN

Food for thought

DUCK TWO WAYS

Featured DISHES

PEPPERCORN SALMON

MAIN STREET ALE HOUSE

On the menu: Peppercorn salmon. A pan-seared agaveglazed salmon with peppercorn cream, fried Brussels sprouts, balsamic reduction, crispy pancetta and feta cheese.

A textural surprise: The flaky, soft salmon is accompanied by a surprising crunch from the sprouts as well as the fried pancetta. Add the creamy sauce and there’s nothing boring about this dish.

A homecoming of sorts: Chef Quinn Fisher is a Pequot Lakes High School graduate, but enjoyed a few stops prior to landing at Main Street. “This is a beautiful area and people come here for a reason during the summer. I get it.”

The right combination: With more than 30 beers on top along with a wine and cocktail menu, Main Street Ale House has the perfect drink-food combination for even the most picky consumer.

GRAND VIEW LODGE’S CHAR CRAFT STEAKS

On the menu: Seared duck breast with a lingonberry gastrique with asparagus and a rosti potato.

A mouthful: A Maple Leaf Farm duck breast seared for a crispy skin, but delicate and delicious protein. It’s topped with lingonberry gastrique. A gastrique is usually caramelized sugar, deglazed with vinegar or other sour liquids and used as a sweet and sour flavoring. Lingonberries are sour, tart and slightly sweet and can be eaten raw and are found mostly in Scandinavian countries, but do grow in the states and Canada.

Property-wide vision: “Restaurants Reimagined” is this summer’s theme for all the restaurants on the Grand View property. They invested more than a million dollars into their kitchens to help create a one-of-a-kind dining experience, including a $40,000 Montague broiler.

It’s back: Grand View Lodge is bringing back its Italian Gardens family-style restaurant this summer.

Where every flavor tells a story!

GRAND VI EW LO DGE

Featured DISHES

PENNE A LA VODKA

BAIA DELLA ITALIAN KITCHEN

Hope you’re hungry: This dish uses Italian sausage, chicken, roasted tomatoes, fresh basil, penne pasta and a Sunday red gravy (tomato sauce). It’s deglazed with vodka to draw out all the flavors.

Hip-hip hooray: Baia Dell is part of the 3 Cheers Hospitality which also owns and operates Iron Range Eatery in Crosby and Notch 8 Chowhouse in the Northern Pacific Center in Brainerd.

The former Prairie Bay: On the Baia Della menu there is a little corner that features a few of the old favorites from Prairie Bay.

Your culinary adventure awaits!

WALLEYE TACOS QUARTERDECK BEACH CLUB GRILL

Goodness in the palm of your hands: The walleye is breaded and fried and topped with fire-roasted corn pico, cheddar cheese, shredded lettuce and chipotle ranch with a fresh lime for that citrus kick.

Chef Tom: Before coming to the Quarterdeck, Tom Johnson spent over a decade at Breezy Point Resort and before that, created American Gourmet Catering after attending University of Wisconsin-Stout and the Culinary Arts Program at Hennepin Tech. His philosophy?: Fun food made quickly and consistently so you can enjoy your time on, in and around the lake.

Desserts: Local pastry legend Amy DeSanto is teaming with the Quarterdeck and its sister properties this summer to provide eye-popping and taste-bud exploding desserts.

CHINESE BAO BUNS IRMA’S KITCHEN AT CRAGUN’S

Bun-tiful: The steam buns are made in house and stuffed with a spicy, Chinese-style pork belly and topped with cucumbers and peppers, ginger, garlic and cashews.

Asian and eastern European flavors: Chef Brian Hudalla has traveled the globe, but has an affinity for bringing in flavors from eastern and central Europe to central Minnesota. Look for Irma’s menu to have numerous dishes inspired by those flavors and techniques.

A nice mix: “The menu is going to have chicken and steak and a core of Irma’s classic dishes,” Hudalla said. “But we’ll add some of my travel specialties. It’s going to be a mix. I always try to do something that you won’t find in the area.”

Featured DISHES

LOBSTER ROLLS CRAGUN’S LEGACY GRILLE

Rolling: Chunks of lobster smothered in mayonnaise, lemon zest, lemon juice and chives.

Traditional: Chef Matt at the Legacy Grille called these a traditional New England lobster roll with New England-style hot dog buns with the sides cut off and buttered and toasted.

Also, look for: Legacy Grille will also feature its 12-ounce New York strip with a chimichurri sauce. Also new will be udon noodles with a sesame-soy-ginger glaze with fried cauliflower, red onion, red pepper, edamame, carrots and scallions.

Grille and golf: The buzz this summer around Cragun’s will be the Lehman 18, which opened late last fall, and the re-imagined Dutch Legacy with its 27-hole layout. And the Grille is just steps away after your round.

SEAFOOD FRIED RICE

This dish will change depending on the availability of the seafood, but expect nothing but great

A delicious dish on its The fried rice is served with snow peas, broccoli, peppers with lots of ginger, soy and garlic for flavor. It’s also accompanied with scrambled eggs for traditional fried rice. Finding the unique:

Grab life by the fork

“When you come to Irma’s you should find something that you can’t find anywhere else,” Chef Brian Hudalla said. “That’s why I go out to eat at a restaurant is to find something I can’t find or that I really love and I want a better quality of.”

Get the scoop!

KITTY KITTY BANG BANG ICE CREAM CONE THE CHOCOLATE OX

Um, what is it?: It’s a cheesecake ice cream with a raspberry ripple, Oreo cookies and chocolate chunks.

28 chances: There are 28 different varieties of ice cream in the Chocolate Ox freezer at the Nisswa location. There are classic flavors like rocky road and then there are some out-of-this-world creations.

Dunked: If you can eat it, the Chocolate Ox will dunk it in chocolate. From animal crackers to sunflower seeds, there are a lot of things you can’t imagine covered in chocolate that are in fact covered in chocolate.

Old-school candy: Along with the obvious housemade chocolate yumminess, the Nisswa Chocolate Ox also sells classic candy you can’t find very often. I won’t spoil the surprise.

BREAKFAST TWO WAYS ADIRONDACK

The Waffle Sammy: This crazy concoction features a Belgian waffle cut in half. Placed between the slices is a sausage patty, pepper jack cheese and two eggs. The top of the sandwich is drizzled with hot honey.

The Sunburn: The breakfast burrito is stuffed with potatoes, scrambled eggs, bacon, sausage, red onion, red pepper, pepper jack cheese and a housemade *UV sauce. *A delicious, housemade creamy sriracha sauce.

Adirondack is now owned by the same man who owns all four locations of Rafferty’s Pizzas, including the one right next door to Adirondack. Both restaurants will utilize the shaded and inviting courtyard next door.

Chef and operator Tony likes spice and the UV sauce is one way for him to add a little kick to his dishes. It’s a creamy sriracha sauce, but don’t be afraid. It’s

BURRITO SABANARO

BARAJAS MEXICAN BAR & GRILL

Packed: This 10-inch flour tortilla is stuffed with grilled chicken, bacon, onion, tomato, habanero, rice and beans and then topped with a spicy cheese salsa on one end and a burrito salsa on

Why two sauces?: Chef Ruben uses two sauces on this burrito because it’s so big. He figures if you get sick of one sauce,you can turn it around and enjoy the other sauce for a while.

Turn the heat on: This specialty burrito is not the hottest menu item. That distinction belongs to the Diablo burrito. The Sabanero does have a kick that will induce tears of joy.

The perfect pair: You won’t feel like you’re in Mexico unless you also enjoy one of Gabriela’s natural organic margaritas. It’s mixed with fresh lime juice, natural triple sec, organic tequila and a splash of water. New this year is a jalapeno version that is a rollercoaster of citrus and jalapeno flavors.

Winner, winner chicken dinner

JULIE’S

ANDY’S BAR & GRILL

A bowl of goodness: Iceberg salad topped with a coconut-crusted chicken breast mixed with sharp cheddar cheese, tomatoes, hard-boiled egg, artichoke, avocado and a housemade honey mustard dressing.

Are you coconuts?: The chicken is juicy and plentiful and the coconut flavor comes through from this flour, egg and coconut combination.

But the dressing?: Yes, the hot honey mustard dressing does pair well with the coconut flavor along with all the other accompaniments. And as a sandwich?: The staff at Andy’s will also be offering this dish as a sandwich this summer. The crusted chicken will be topped with lettuce, tomato, cheese, egg and avocado with the honey mustard dressing. It’s bound to be messy and that means good.

RAVE CREAMWORKS PINK SQUIRREL ICE CREAM VICTUAL

Not your mom’s pink squirrel: The flavor is spot on to the old-time boozy concoction often enjoyed at family occasions. This ice cream is flavored with Creme de Noyaux, a pink almond-flavored French liqueur and a chocolate liqueur made by broVo in Oregon. Don’t worry all age levels can enjoy a scoop or two or three.

There are 24 varieties of ice cream in the Rave Creamworks Super Premium freezer. What makes this ice cream so unique is it is lactose-free. It’s chemical free and there are no artificial flavors or colors. For more on the lactose-free part, watch the video with co-owner Paul. Expanding: Victual is expanding and that means a lot more of the things you don’t find anywhere else in the area. Victual was named 2022-23 Retailer of the Year and one of the reasons why is because they offer so much uniqueness.

Get the Scoop!

THE 420 BURGER KC’S SALOON

Crust: A HIGHlight: A 6-ounce seasoned patty topped with cheese curds, a housemade raspberry inferno sauce, applewood smoked bacon and pepper jack cheese. There are so many cheese curds that they also turn into the side with an extra helping of raspberry

A bloody good time: The casual, fun atmosphere at KC’s is always enhanced with their signature Bloody Mary that comes with a garden of pickled vegetables and other assorted excitement.

Fun and more fun: Along with a creative menu, customers can try their hand at foosball, pool, darts and pull tabs in the remodeled dining area.

Winner, winner chicken dinner

Featured DISHES

BROASTED CHICKEN DINNER

CEDAR CHEST RESTAURANT & BAR

On the menu: Four-piece broasted chicken with green beans and au gratin potatoes.

Two sizes every day: The broasted chicken comes in a quarter or a half order with a choice of dark, white or mixed meat. This featured dish is on the menu every day and comes with a choice of soup or salad and not a vegetable, but on Sundays, it is a special and comes with mashed potatoes and gravy and a vegetable.

Goes like hotcakes: The broasted chicken is a fan favorite at the Cedar Chest located just south of Crosslake on Big Pine Lake. The top selling items are the burgers. Broasted not fried: Cedar Chest uses an actual broaster, not a deep fryer to make this dish, which brings out the juiciness of the chicken without making the skin soggy.

MARINATED AHI TUNA POKE BOWL MOREY’S SEAFOOD MARKETS

Inspiration: The dish was created with marinated tuna Morey’s already sold. It includes yellow bell peppers, cucumbers, edamame, shaved carrots and cilantro along with corn chips to give it a crunch all on top of sushi rice. A spicy mayo tops the dish.

Thursday special: This item can be found in Morey’s deli on Thursdays and then on Fridays, Morey’s is still offering its housemade sushi.

Knowledgeable staff: The staff at Morey’s knows fish and seafood. They know how to clean it, prepare it and serve it. The experienced front-of-thehouse staff is eager for you to ask them questions on fish preparation and the kitchen staff is always coming up with exciting dishes for the deli and the food trailer.

Got food?

Enjoy outdoor dining on our deck overlooking beautiful Big Pine Lake

LUNCH TRAILER FISH TACOS FISH & CHIPS

WALLEYE SANDWICH READY TO EAT SNACKS UNIQUE CHEESE SUSHI FRIDAY

OPEN 11AM - 2:30PM

TUESDAY - SATURDAY

GO TO OUR FACEBOOK PAGE AND CHECK OUT ALL OUR DAILY & LUNCH SPECIALS

MONDAY: Smothered Grilled Chicken Fillet Dinner

TUESDAY: $2 off 1/2 lb Burger Basket

WEDNESDAY: Seasonal SpecialChow Mein

THURSDAY: Ground Chuck Steak Mashed Potatoes and Mushroom Gravy with Green Beans

FRIDAY: Alaskan Pollock w/side choices

SATURDAY: BBQ Ribs: Regular Size, King Size Includes side choices

SUNDAY: 1/2 Broasted Chicken Dinner (4 pieces) w/ Mashed Potatoes, Gravy, Green Beans

Daily specials vary with seasonality

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

GYRO BITES OX LAKE TAVERN

Do-It-yourself: The Gyro bites come deconstructed waiting for you to make the perfect bite. The dish comes with lamb, shredded lettuce, tomato, onion and tzatziki sauce served with warm naan. Regardless of how you construct

Small plates: While they might come on small plates, Ox Lake Tavern’s small plate dishes come big with flavor and authenticity. There are deviled eggs and shrimp, Swedish meatballs, a cold soba noodle surf and turf, Mahi tacos along

with other options. They also serve salads and handhelds.

Lovely libations: If it’s not already, Ox Lake Tavern will be known for its specialty cocktails after this summer. They include a peach old-fashioned and an espresso martini. But Ox Lake puts a spin on a New York sour, Manhattan and, as they spell it, a My Ty.

SMOKED BRISKET TACOS

BIG AXE BREWING COMPANY

Smoking hot: The brisket is smoked overnight and then seared for added flavor. The gluten-free corn tortillas are smothered with a Monterey jack and cheddar cheese blend and topped with pico, chiffonade romaine lettuce and chipotle aioli.

More smoke: Big Axe smokes all of its own meats including pork shoulder for the pulled pork sandwich, the chicken wings, whole chickens, trout, the ribs, which are coming back for a weekend special, and of course, the brisket.

On tap: Big Axe has 12 beers on tap along with a housemade root beer and cream soda.

Food for thought!

Your culinary adventure awaits!

BLACKENED GROUPER

LOST LAKE LODGE

On the menu: A blackened seared grouper on top of a saffron risotto, grilled asparagus and a red pepper cream sauce topped with a pineapple caviar.

South inspired: Chef Gabriel and his staff are from Florida and they enjoy mixing Minnesota favorites with Florida

Fresh caught Grouper from Florida flown in overnight. It has a mild, but unique taste. Some have compared it to a cross between bass

Lost Lake Lodge wants everything to be spectacular, the place you think of for a date night or anniversary. Any kind of special occasion, we want people here.

WALLEYE COBB THE WHARF

A different take on walleye: This romaine salad is topped with a cajun grilled walleye with blue cheese crumbles, hard-boiled egg, bacon, tomato and avocado.

More walleye: If a salad isn’t what you’re looking for, The Wharf also offers a beerbattered walleye sandwich, walleye fingers and a fish and chips basket. Granted the fish in the basket is cod, but if you want walleye or fish, you can find it at The Wharf.

Second-generation owners: Katheryn and Corey Palmer purchased The Wharf from Katheryn’s mother after her parents ran the establishment for multiple

A special time and drink: The Wharf is all about people watching and what better way to watch boats and people and waterfowl than sipping one of their signature cocktails like The Wharf’s house bloody Mary, Big Island iced tea or the house margarita on their deck or lawn. The Wharf is situated on the Rush Lake channel that connects Rush Lake and Cross Lake which means boat traffic is constant.

Lakes area becoming culinary kaleidoscope

BY JEREMY MILLSOP

Hope you’re enjoying the 2023 Brainerd Dispatch Dining Guide.

What started as a collection of restaurant menus printed in the Echo Journal, then transitioned to advertisements with pretty pictures of food in a standalone newsprint section has evolved into a highly regarded and awardwinning magazine.

The Dispatch Dining Guide was voted the best magazine of 2022 by the Minnesota Newspaper Association.

The staff felt there was more we could do to bring the fantastic dining options the lakes area has to offer into your homes, to elevate these options in your mind when trying to decide where to enjoy that romantic night, where to find the best prime rib or where to find a place that has that one unique dish you’ve always wanted to try but didn’t know where to find it.

MAKE RISOTTO AT HOME!

Head chef Casey Bryant has been delivering memorable, mouthwatering dishes in northern Crow Wing County for a decade. He started at Breezy Point Resort before a stint at Mission Tavern and now he’s positioned himself, whether intentional or not, as the voice of lakes area cuisine at Manhattan Beach. Chef Casey is not afraid to share his dining secrets whether it’s through wine pairing parties or this crazy easy risotto recipe.

This year we decided to incorporate videos along with our featured dishes. As a first-year idea and program, we chose to keep the execution of these videos casual and up to the dining establishments. You’ll find some of the videos include chefs describing their dishes, members of the marketing teams talking about exciting things happening at their establishments and even owners showing their passion for what they do. Other videos will just have me talking to myself and trying the food. There will be a lot of chewing and talking with my mouth full so I apologize now. We hope the videos give our readers a sense of ambiance each restaurant provides.

Find these videos by using the QR code next to each featured dish or by visiting the Brainerd Dispatch YouTube channel at https://www.youtube.com/ playlist?list=PLnO5YJw6IJxUQyhlGdtCBM2RRJtAHJav2.

There were two chefs who took the video to heights we didn’t even imagine. Chef Casey at Manhattan Beach decided to give us a tutorial on how to make a quick risotto. It’s a technique he uses in his kitchen and for those who enjoy a good risotto, it should be a fun way to learn how to make it at home.

32oz Tomahawk Ribeye at Grand View Lodge’s Char Craft Steaks

Ever tried to roll your own sushi? Chef Matt at b*merri at the Woods does just that in his video. He allowed us to visit one of his sushi rolling classes and we got to see firsthand how easy yet technical it is.

One of the more fun aspects of doing the dining guide for me is it’s a break from my regular position here at the Brainerd Dispatch. It’s my chance for one month to visit with familiar faces, meet new exciting talent and fall in love with the deli cook at Schaefer’s Foods who came in on her day off just to make me their featured dish breakfast.

These are people who receive great joy in creating and making food memories. They have pride in what they’re offering and oftentimes we as guests in the dining room don’t see that. While we’re enjoying our summer, it’s their busiest time of the year. That’s why I have great admiration for the chefs, line cooks, fry cooks, pastry chefs, bartenders and front-of-house staff that make vacationing in the lakes area that much better. And chances are they’re doing it understaffed.

That’s a common theme at almost every restaurant we visited. One establishment was short five people in the kitchen. It’s a problem in the lakes area and so if I could make a plea for patience this summer, I’d gladly take up the mantle for the area restaurants.

One way to help with the wait is to enjoy an intriguing cocktail featured in some of the write ups like the organic margaritas at Barajas Mexican Bar and Grill in Pequot or the peach old-fashioned at Ox Lake Tavern. There’s over 70 varieties of tequila to sample at Sunshine’s on the west side of

You’ll also notice a bunch of stand-alone photos of desserts. Instead of wasting your time with stock photos of generic foods or ingredients, we wanted to give the readers an incentive to visit the local restaurants. Every dessert you see on these pages came from a local business.

I’m always asked what’s the new hot spot or which restaurant is doing exciting stuff. They all are to some degree. When I first started the dining guide, it was hard to find breakfast. As you’ll find in these pages, there are now quite a few places serving breakfast full time or on the weekends. It might be a simple case of ‘ask and you shall receive.’

The Dispatch Dining Guide

is a labor of love for food, for dining, but most importantly, the lakes area. Almost every restaurant, eatery or food market we visited is locally owned or operated. These are mom and pop businesses. These are generational establishments. These are our neighbors who employ and feed a large portion of the population. We understand — food prices are crazy. It’s hard to even go to the grocery store. But every once in a while you have to treat yourself, your partner or your family. Use the Dispatch Dining Guide as a reminder of all the great places the lakes area has to offer. And if you have a favorite dining spot that isn’t in the magazine, encourage them to join us next year.

SNEAK PEEK SUSHI ROLLING CLASS!

The Brainerd lakes area doesn’t have celebrity chefs like Gordan Ramsey or Bobby Flay, but one of the closest things we have is Matt Annand — executive chef at b*merri Gastro Pub at the Woods. Prior to joining the team at the Woods, he was head chef and part owner of 3 Cheers Hospitality. Always willing to share his knowledge of food, Chef Annand hosted monthly sushi making classes all winter and might bring those back after the busy summer season.

Tbilisi Temptation at Irma's Kitchen at Cragun's

Peach OldFashioned at Ox Lake Tavern

PORK RIBS PEQUOT LAKES SUPERVALU

On the menu: Pork ribs smothered in a barbecue sauce served with au gratin potatoes, a vegetable medley and a roll.

Fall off the bone: The ribs are juicy and tender. Bring a fork because you’ll be devouring the protein as it falls off the bone.

Ribfest: Supervalu hosted a Ribfest in May, but it may not be the only time to get your hands on this succulent supper at a steal of a price. Look for more rib specials during the summer.

Fishing for good food: Supervalu staff would like anglers driving by to know this is an easy lunch to take with them while on the boat.

Options a-plenty: If ribs aren’t your thing, the Pequot Lakes Supervalu is known for its fried chicken and offers various salads and sides to fit anyone’s appetite.

RISOTTO TWO WAYS MANHATTAN BEACH LODGE

Risotto two ways: As a main with chicken and mushrooms and as a side or appetizer with cherry tomatoes and cheddar jack cheese.

Learning from a Michelin: Chef Casey at Manhattan found the perfect recipe for making risotto quickly and efficiently from seven-Michelin star chef Gordon Ramsay and incorporates the style in all of his risotto dishes.

Rice: Chef Casey uses a dry Arborio rice, which is slightly smaller and will produce a soft, comforting risotto.

Throw in anything (everything): While the featured dishes are delicious in their own right, anything a person likes can be thrown into a risotto. “Any flavors you enjoy in any other dish can be put into a risotto. It’s limitless what you can do with risotto,” said chef Casey. Get outside: Construction has begun to expand and enhance the patio and outdoor dining at Manhattan Beach Lodge. Go around sunset for one of the more romantic dining experiences in the lakes area as the sun sets over Big Trout Lake.

BRAISED SHORT RIB WITH MASHED POTATOES

ASPARAGUS

BLACK BEAR LODGE AND SALOON

Protein preparation: The short ribs are braised in red wine, chicken stock, mirepoix (celery, onions and carrots), bay leaf, peppercorn, garlic, fresh thyme, rosemary, basil and oregano for five hours.

Asparagus seems big: The asparagus is an extra large stem because Black Bear peels it prior to preparing it. This prevents the stringiness that sometimes comes with eating the vegetable.

House potatoes: This is a traditional preparation of the starch for Black Bear, which is known for its starches like its famous au gratins.

Got food?

AND

Your culinary adventure awaits

TONY’S FAMOUS SPAGHETTI

MAUCIERI’S ITALIAN BISTRO

Fame: The spaghetti is smothered in Maucieri’s classic homemade meat gravy. The homemade meatballs are the size of a snow globe.

Exciting news: Maucieri’s will be experimenting with making its own noodles. The labor-intensive process wasn’t taken up before because of staffing. But the excitement level is through the room at the Crosslake eatery.

Homemade: Most everything that can be made in-house is including the Italian sausage, the meatballs and the sauces.

Maucieri’s does make pizza. It’s a hand-tossed crust featuring their housemade sauce and piled high with fresh mozzarella. There are nine different specialty pizzas including a Tuscan chicken pizza.

THE TRADITIONAL BEER FLIGHTS

JACK PINE BREWERY

Flight: The traditional beer flights feature a tasting of five of Jack Pine’s numerous varieties.

Summer sensations: Jack Pine’s Summer Shandy is coming back for the season. That’s not all. Around July, be prepared for the return of the Pineapple Overboard which made its debut last summer to plenty of praise. Also returning will be the Neon Pink Cotton Candy Cream Ale.

Core excellence: There are a few beers that are always on tap and they’re the ones that made Jack Pine famous. Always expect Duck Pond, Fenceline and Dead Branch on the menu along with 20 to 23 other varieties.

Flavor + Beer = Goodness: The artisans at Jack Pine are not afraid of bold flavors hence Vengeance Jalapeno Cream Ale. The flavor is there, but it’s a light, easydrinking cream ale worth trying.

Jack Pine Theme: Great people, great space, great beer.

Where every flavor tells a story

Grab life by the fork

COUNTRY SAUSAGE BREAKFAST

SCHAEFER’S FOODS

Piled high: Hash browns smothered in sausage gravy topped with two eggs and toast.

Deli on steroids: This is no ordinary deli as Schaefer’s is pumping out restaurant-style food from its location right as you walk into the grocery store. With a complete breakfast menu, a hand-held menu and all of the other salads, fried chicken, soups and shaved meats and cheeses. Turn around and pick up a pre-made salad, sandwiches, sushi and dessert. You can also pick up everything you need for your next charcuterie board.

There are two lunch specials MondayFriday and their Wednesday brat special uses items that can be purchased in the store.

House made: Schaefer’s deli staff makes two soups every day in house.

BLACKENED RIB-EYE STEAK

NORWAY RIDGE SUPPER CLUB

Signature: This 14-ounce rib-eye is hand cut and dredged in Norway Ridge’s house-made blackening seasonings. The steak is marinated for a day and then charbroiled to order and finished with a dab of garlic butter.

All entrees include: Patrons can choose from homemade soup or a house salad with house-made dressings that include French, buttermilk ranch, blue cheese, balsamic Italian, raspberry vinaigrette, 1,000 island or honey mustard. A hand-tossed Caesar salad also available and all the house-made dressings can be purchased to go.

There’s also a choice of au gratin potatoes, deep-fried peels with Parmesan cheese sauce, baked potato, garlic mashed potatoes, wild rice pilaf or fresh vegetable of the day. Don’t forget the mushrooms and onions for the steak.

A deep woods ambiance: Norway Ridge, which has been open since 1948, has a bar, plus restaurant seating with window views overlooking Kimble Lake. The hardwood floors creak and crack adding to the homey feel. While most everything on the menu is house-made you won’t feel at home while dining at this romantic location.

Old World Charm in the Great Up North

Let’s eat!

COMMANDER SUPREME COMMANDER RESTAURANT & BAR

Loaded: This specialty burger comes with two 1/3pound beef patties grilled to order, with lettuce, tomato, onion and mayo and two slices of Swiss cheese and two slices of American cheese.

All burgers and sandwiches come with chips and a pickle, but give the fries a try or even the onion rings. An even better option might be the soups, which are housemade. Or just get a cup as an appetizer.

Put on your dancing shoes: The Commander hosts live music every weekend.

Great Food and Entertainment Year Round

JJ’S

Open at 4pm • Closed Sundays Open at Noon on Saturdays Downstairs From Commander 218-562-4600

Dig in with us!

Featured DISH

SMOKED MEATS SUNSHINE’S SUMMERHOUSE

Never board: The Friday night special this summer will be smoked ribs. The Saturday night special will be smoked brisket and everyday items will be the smoked burnt end sandwich and smoked and spicy chicken wings.

Ask and you shall receive:

Sunshine’s is leaning heavily into the smoked meats and barbecue this summer because its customers asked for more. The brisket is smoked for 14 hours with a seasoning. The ribs are St. Louis style so they are a bigger, meatier cut with a light glaze of sauce.

Tequila sunrises and sunsets: Sunshine’s is also a tequila bar with more than 70 varieties of tequila to sample.

Winner, winner chicken dinner

MOONLITE BAY RESTAURANT AND BAR

A refreshing option: The sandwich features a grilled chicken breast topped with a pesto mayo, bacon, tomato and provolone cheese. It’s the perfect option for a hot summer day.

That’s a wrap: The same sandwich can be ordered as a wrap known as The Pontoon in Moonlite’s upstairs establishment Pub ‘33.

Music lineup in the books: The summer music lineup for Moonlite Bay’s patio is ready and there is a buzz for this season.

PORK SHANK OSSO BUCO MADDEN’S ON GULL LAKE

On the menu: A pork shank osso buco with yellow rice and asparagus found at the Fairways restaurant at Madden’s Resort.

Infused flavor: The pork is rubbed with ginger, cardamom and cumin and then slow roasted.

Braising jus: The flavors of the pork shank with mirepoix (celery, onions and carrots) and herbs surround the pork shank

According to chef Darrell, “A lot of people aren’t doing a lot of slow-roasted things in the oven these days. We’re looking for something more soulful and filling and comfort food. That’s what we’re pitching at the Fairways this year. More of an upscale casual feel.”

Madden's latest addition, a saltwater pool. Now, Madden's guests can bask in the pool's allure while relishing delectable food and beverage service. It's a perfect opportunity to savor both relaxation and refreshment simultaneously. Options: Madden's boasts a total of seven restaurants that offer a diverse range of dining options, including pizza, fine dining, and everything in between.

FOOD TRAILER OPTIONS

OLD MILWAUKEE CLUB SALOON & EATERY

A local secret: The food trailer, operated by the staff from the Old Milwaukee Club and located at the Bertha Boatworks parking lot on Bertha Lake just off Highway 16, is the only place on the west side of the Whitefish Chain where boaters can get a meal or beverage. Operating

hours are Saturday and Sunday 11:30 a.m. to around 5:30 p.m. from Memorial Day weekend to Labor Day weekend. It is weather-pending. Customers can boat and drive to the location.

The menu: The food items change every weekend, but there is always a flatbread

Let's eat!

pizza and Old Milwaukee’s famous Whimpie burgers. Other items in the past have been a quarter-pound hot dog, pulled pork and tacos.

Fully stocked: The trailer is also a fullservice bar with beer, wine and liquor along with soda for the kids.

PARMESAN-CRUSTED WALLEYE RIVERSIDE INN SUPPER CLUB

On the menu: Parmesan-crusted walleye with wild rice pilaf and sauteed vegetables.

The main: A 6- to 8-ounce filet of Canadian walleye coated with a parmesan crust.

Parmesan is high in glutamates, which provide an umami taste to dishes. According to the Umami Information Center, hard cheeses with a balanced taste between umami and saltiness are widely used in powdered or grated forms as a seasoning in cooking.

The mainstay: Every banquet or buffet catered by Riverside Inn must have the parmesan-crusted walleye, but don’t sleep on the fried chicken and prime rib at the family-owned Crosslake eatery.

Side options: All entrees include a choice of soup or salad and include a choice of wild rice pilaf, twice baked potato, baked potato, au gratin potatoes, french fries and sauteed vegetables.

The river beside the Riverside Inn Supper Club stays open year long and tubes can be rented for an enjoyable float.

every flavor tells a story!

MEXICAN

AMERICAN LEGION POST 49 MESS HALL

On the menu: Mexican omelet with hash browns and toast.

Packed full: This omelet is packed with taco-seasoned beef, tomatoes, onions, black olives and jalapenos. And don’t forget the cheese.

A rarity: First, finding a good breakfast spot can be a chore in the lakes area, especially during the week. Finding one that serves all of its dishes for under $10 is even more of a find.

The Pequot Lakes American Legion also has a full bar so don’t be afraid to spice up your breakfast with a mimosa or bloody Mary.

Eat outside the box

Featured DISHES

DOUBLE-CUT PORK CHOP

SHERWOOD NORTH

22- to 24-ounces of double-cut pork chop that’s been brined, smoked and then cooked to temperature. This massive mound of meat speaks for itself, topped with an apple horseradish glaze.

Simple sides: They aren’t au gratin. They are just cheesy potatoes. The staff at Sherwood wants you to know exactly what you’re getting and it’s a perfect complement with the hefty pork chop.

A double area connection: Chef Paul Fitzpatrick hired fellow Brainerd High School grad Logan McAllister as his executive chef. The two make a potent pair of chefs at Sherwood North which helps ensure consistency in the dishes.

Chef Paul wanted an old-style supper club with cocktails, live music, steak, chops and seafood. Along with the magical building, the menu and staff have created a trip down memory lane.

CHILEAN SEA BASS ANTLERS RESTAURANT AT BREEZY POINT RESORT

On the menu: Pan-seared Chilean sea bass served over a tomato-basil risotto and asparagus with pesto and a balsamic reduction.

Revolving excitement: The sea bass isn’t on Antler’s menu; however, it’s part of their fresh catch of the day menu item. Chef David wanted to give customers an option other than walleye, which Antler’s does serve with a baked walnut and pesto crust or beer battered.

Why Chilean sea bass?: it’s known for its rich, buttery flavor. Chef David said it pairs well with risotto and its tender, flaky texture is also appealing.

Grab life by the fork!

A-PINE RESTAURANT

33039 Old Hwy 371, Pequot Lakes (218) 568-8353

apinerestaurant.com

ADIRONDACK (RAFFERTY’S PIZZA)

25469 Main St, Nisswa

(218) 967-0111

Adirondack Coffee on Facebook

AMERICAN LEGION POST 255

708 Front St, Brainerd (218) 829-2249

brainerdlegion255.org

AMERICAN LEGION POST 49

4435 Main St, Pequot Lakes (218) 568-9881

pequotlegion.org

AMERICAN LEGION POST 500

35112 Co Rd 3, Crosslake (218) 692-2555

Crosslake American Legion Post 500 on Facebook

AMERICAN LEGION POST 557

23659 Forest Rd, Deerwood (218) 534-3215

deerwoodlegionmn.org

AMERICAN LEGION POST 613

400 Front St, Pine River (218) 587-9151

Pine River American Legion Post 613 on Facebook

ANDY’S BAR & GRILL

35453 Co Rd 3, Crosslake (218) 692-3722

andyscrosslake.com

ANTLERS RESTAURANT & BAR

7891 Co Rd 11, Breezy Point (218) 562-7162

breezypointresort.com/antlers-diningwhitebirch-golf-course

B*MERRI GASTROPUB AT THE WOODS

19624 Co Rd 3, Brainerd (218) 829-7507

thewoodsmn.com/venue/b-merri

BAIA DELLA ITALIAN KITCHEN

15115 Edgewood Dr N, Baxter (218) 824-6444

baiadellaitaliankitchen.com

BARAJAS MEXICAN BAR & GRILL

31094 Front St, Pequot Lakes (218) 568-9950

Barajas Mexican Bar and Grill on Facebook

BIG AXE BREWING COMPANY

25435 Main St, Nisswa (218) 961-2337

bigaxebrewing.com

BITES GRILL & BAR

2793 MN-371, Pine River (218) 587-2564

bitesgrill.com

BLACK BEAR LODGE & SALOON

14819 Edgewood Dr N, Baxter (218) 828-8400

blackbearlodgemn.com

CEDAR CHEST RESTAURANT & BAR

33350 Co Rd 3, Crosslake (218) 692-2657

cedarchestcrosslake.com

COMMANDER RESTAURANT & BAR

30279 Airport Rd, Pequot Lakes (218) 562-4198

commanderbar.com

CRAGUN’S LEGACY GRILLE

11497 E Gull Lake Dr, Brainerd (800) 272-4867

craguns.com/dining/legacy-bar-grille

CROFT KITCHEN & BAR

7 1st Ave NW, Crosby (218) 546-6575

croftkitchencrosby.com

DAIRY QUEEN GRILL & CHILL

30799 Patriot Ave, Pequot Lakes (218) 568-5440

dairyqueen.com

DENNIS DRUMMOND WINE COMPANY

11919 Thiesse Rd, Brainerd (218) 454-3392

ddwco.com

DENNIS DRUMMOND WI NECOMPANY

Directory of Restaurants

DOUGH BROS WOODFIRE KITCHEN

14039 Edgewood Dr N Suite 100, Baxter (218) 454-4900

doughbroswoodfire.com

DUNMIRE’S ON THE LAKES

19090 MN-371, Brainerd (218) 454-0690

dunmiresbar.com/onthelakes

ERNIE’S ON GULL

10424 Gull Point Rd, East Gull Lake (218) 829-3918

erniesongull.com

GRAND VIEW LODGE’S

CHAR CRAFT STEAKS

23521 Nokomis Ave, Nisswa (218) 963-2234

grandviewlodge.com/restaurants/char

IRMA’S KITCHEN AT CRAGUN’S

11000 Craguns Dr, Brainerd (800) 272-4867

craguns.com/dining/irmas-kitchen

JACK PINE BREWERY

15593 Edgewood Dr N, Baxter (218) 270-8072

jackpinebrewery.com

JOE’S PIZZA

31089 Front St, Pequot Lakes (218) 568-4770

pizzaatjoes.com

KC’S SALOON

116 Cedar Ave, Pillager (218) 746-3328

kcsaloon.com

LAST TURN SALOON

214 S 8th St, Brainerd (218) 829-4856

LOST LAKE LODGE

7965 Lost Lake Rd, Nisswa (218) 963-2681

lostlake.com

MADDEN’S ON GULL LAKE

11266 Pine Beach Peninsula, Brainerd (218) 829-2811

maddens.com

MAIN STREET ALE HOUSE

25559 Main St, Nisswa (218) 961-6724

mainstreetnisswa.com

MANHATTAN BEACH LODGE

39051 Co Rd 66, Crosslake (218) 692-3381

mblodge.com

MAUCIERI’S ITALIAN BISTRO

34650 Co Rd 3, Crosslake (218) 692-4800

maucieris.com

MOONLITE BAY FAMILY RESTAURANT

37627 Co Rd 66, Crosslake (218) 692-3575

moonlitebay.com

MOREY’S SEAFOOD MARKETS

15811 Audubon Way, Baxter (218) 829-8248

moreysmarkets.com

NORWAY RIDGE SUPPER CLUB

34757 Co Rd 39, Pequot Lakes (218) 543-6136

norwayridge.com

OLD MILWAUKEE CLUB SALOON & EATERY

35002 Co Rd 39, Pequot Lakes (218) 543-4117

Old Milwaukee Club Saloon & Eatery on Facebook

OX LAKE TAVERN

38136 Co Hwy 66, Crosslake (218) 692-3423

oxlaketavern.com

PARADISE RESORT BAR & GRILL

10067 Leisure Ln, Brainerd (218) 764-2328

paradise-resort-bar-grill.business.site

PEQUOT LAKES SUPERVALU

30585 Patriot Ave, Pequot Lakes (218) 568-5001

pequotlakessupervalu.com

Directory of Restaurants

PINE PEAKS RESTAURANT & GIFTS

35654 Co Rd 66, Crosslake (218) 692-4100

pinepeaksgifts.com

QUARTERDECK BEACH CLUB GRILL

9820 Birch Bay Dr SW, Nisswa (218) 963-2482

quarterdeckresort.com/beach-club-grill

RAFFERTY’S PIZZA NISSWA

25457 Main St, Nisswa (218) 963-3023

raffertyspizza.com

RIVERSIDE INN

35322 Co Rd 3, Crosslake (218) 692-3848

www.riversidecrosslake.com

SAGE ON LAUREL

606 Laurel St, Brainerd (218) 454-7243

sageonlaurel.com

SCHAEFER’S FOODS

23962 Smiley Rd, Nisswa (218) 963-2265

schaefersfoods.com

SHERWOOD NORTH

8789 Interlachen Rd, Nisswa (218) 963-6261

sherwoodnorth.com

SUNSHINE’S SUMMERHOUSE

2008 Hill Dr SW, Lake Shore (218) 961-4300

sunshinessummerhouse.com

THE CHOCOLATE OX

25452 Main Street Nisswa (218) 963-4443 thechocolateox.com

VICTUAL

124 W Main St, Crosby (218) 545-1000

shopvictual.com

WHITE OAK GRILL

17698 MN-6, Deerwood (218) 678-4678

ruttgers.com/dining/white-oak-grill

THE PICKLED LOON SALOON 44025 MN-6, Emily (218) 763-4402 thepickledsaloon.com

THE WHARF

12986 Co Rd 16, Crosslake (218) 692-3454 thewharfcrosslakemn.com

TRAILSIDE TAVERN & PATIO

212 W Main St, Crosby

WILLARDS SALOON AND EATERY

121 Front St N, Backus (218) 947-3832

Willards on Facebook

WING’S AIRPORT CAFE

16384 Airport Rd #7, Brainerd (218) 828-0206

wingsairportcafe.com

YA-SURE KOMBUCHA

216 S 8th St, Brainerd

Peaches and Cream Bruschetta at Ernie’s on Gull