2021 Brainerd Lakes Area Dining Guide by Brainerd Dispatch and Echo Journal

202 1 L AKES AREA

Dining Guide

L AKES AREA BREWERY, WINERY & DISTILLERY TOUR F E AT U R E D D I S H R E V I E W S S P E C I A LT Y B R E W S , W I N E S & S P I R I T S A N E C H O J O U R N A L / B R A I N E R D D I S PAT C H P U B L I C AT I O N

C H EC K O U T OUR WEEKL Y ALL YO U C A N E AT P R IM E R IB A N D S H R IM P S P E C IA L !

12110 STATE HWY 210, BRAINERD MN

218-454-0625 • www.dunmiresbar.com Like us on Facebook and Instagram for upcoming events and specials

OUTSIDE DINING OV OVERL ERLOOKING OOKING THE GREENS

BREAKF BREAKFAS AST T  BRUNCH  LU LUNCH NCH DINNER  LA LATE TE NIGHT Relax outside on the terrace, in the sports bar, or in the dining room. Now open late night and year-round! 218-825-2725  11496 E Gull Lake Dr, East Gull Lake

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Contents 2021 FEATURE ARTICLE

L AKES AREA BREWERY, WINERY & DISTILLERY TOUR

18-29

FEATURED DISH REVIEWS

DUNMIRE’S BAR & GRILL, SLICE ON OAK & PRAIRIE BAY RESTAURANT �� 6 ERNIE’S ON GULL, MAIN STREET ALE HOUSE & DOUGH BROTHERS PIZZERIA �� 8 BAR HARBOR SUPPER CLUB, CROW WING FOOD CO-OP & B MERRI GASTROPUB �� 10 SAGE ON LAUREL, MADDEN’S CLASSIC GRILL & CRAGUN’S LEGACY BAR & GRILLE �� 12 SIX TWELVE STATION �� 14

ON THE

COVER

BLACK BEAR LODGE & KC’S SALOON �� 16 MISSION TAVERN �� 34 PEQUOT LAKES SUPERVALU, RAFFERTY’S PIZZA, NISSWA & SHINERS �� 36 COMMANDER RESTAURANT & BAR, PEQUOT LAKES AMERICAN LEGION & LOST LAKE LODGE �� 38 THE PICKLED LOON SALOON, THE BOURBON ROOM & ANDY’S BAR & GRILL �� 41 PINE PEAKS RESTAURANT & THE WHARF �� 42

MOONLITE BAY FAMILY RESTAURANT, THE CEDAR CHEST & TRAILSIDE TAVERN & PATIO �� 47 MANHATTAN BEACH LODGE & BLOCK NORTH ��48 MAUCIERI’S ITALIAN BISTRO, BREEZY POINT RESORT, ANTLERS & ROCKY BOTTOM BAR AND GRILLE �� 50

Dining Guide is an annual publication produced by the Brainerd Dispatch and Echo Publising. Publisher: Pete Mohs | Advertising Director: Susie Alters Eller Contributing writer: Jeremy Millsop | Contributing writer: Pete Mohs Copy Editor: DeLynn Howard | Graphic Designer: Tasha Kenyon

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At the b merri gastropub (in The Woods complex, Brainerd) the steaks are chef selected and cut. Certified Angus Beef is aged 28 days and charbroiled at 1700°F. The newly remodeled restaurant, patios, and Gather On 3 Event Center all offer extensive catering, cooking classes, in home dinners, seasonal entertainment, and the Retro Drive-In “foodie” movie theater. Cuisine ranges from house-smoked barbecue, unique salads, and fresh rolled sushi, coursed pairings from the self-tap craft beer wall, jet-fresh fish features enhanced with on site herb gardens and everything from elevated comfort food to multi-course wine and cocktail dinners.

19624 COUNTY ROAD 3, BRAINERD, MN 56401 (218) 829-7507 WWW.THEWOODSMN.COM

FEATURED DISH REVIEWS

PRIME RIB

DUNMIRE’S BAR & GRILL Exclusive: Served only after 5 p.m. Fridays and Saturdays, the prime rib is seasoned with a dark crust to pack in all the flavor and keep the meat tender and juicy. Sides: The prime rib meal comes with your choice of two sides and cornbread with honey butter. The sides include garlic mashed potatoes, French fries, side salad, fresh vegetables, au gratin or a baked potato. Mac of the Day: There is buzz surrounding Dunmire’s mac and cheese entree that comes in different variations with even the “Mac of the Day” option.

THE MARGHERITA SLICE ON OAK

Pizza: The simplest, yet hardest of the pizzas. Basic, traditional ingredients with a red sauce, fresh mozzarella and fresh basil. If you can’t master this pizza it’s time to get out of the pizza business. The dough: Slice on Oak uses a cold fermentation New York Style instead of a wet, tacky dough. The dough should rest up to 24 to 48 hours. It took the crew quite a while to perfect the oven temperature and time to cook the perfect crust. Ingredients: Like his other ventures, owner PJ Severson works to find and get the best ingredients. The sausage is made in house.

TOGARASHI SEARED TUNA TACOS

PRAIRIE BAY RESTAURANT

What: A togarashi seared tuna with avocado and then a fresh slaw of daikon radish, carrots and English cucumber with lemon juice for acidity. Cilantro and scallions top the taco with a bright corn coulis and spicy mayo. The evolution of the dish: “A long time ago we used to do one on the menu that was a little bit more simplified than this,” 3 Cheers executive chef Jenna Brower Von Siebolds said. “I took it over with my own vibe. This is probably its third generation of being done in this form. It’s been done in different forms.” The shell: The wontons are put in a “a little do-dad thing” as chef Brower Von Siebolds called and then fried in the fryer. The Tuna has a rare sear on it.

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• • • •

Indoor/Outdoor Dining Chef Inspired Menu Fresh, Local Ingredients Group Space Available

prairiebay.3cheersmn.com 15115 EDGEWOOD DRIVE • BAXTER • 218-824-6444 • • • •

Indoor/Outdoor Dining Must See Historical Ambiance Event Space Available Surf & Turf, Creative Side Dishes

sherwoodforest.3cheersmn.com

8789 INTERLACHEN ROAD • NISSWA • 218-963-6261 • • • •

Indoor/Outdoor Dining Fresh, Local Ingredients Unique, Diverse Menu Open Year Round

ironrange.3cheersmn.com 6 WEST MAIN STREET • CROSBY • 218-545-5444 • • • •

Featuring Unique Appetizers Minnesota Beer & Wine Historical Train Yard Location Open Year Round

notch8brainerd.com

1511 NORTHERN PACIFIC ROAD • BRAINERD

PLANNING Catering for all events, big and small. Event space available. Call 218-454-5494 for a quote today! AN EVENT?

FEATURED DISH REVIEWS

POMEGRANATE AND GOAT CHEESE BRUSCHET TA

ERNIE’S ON GULL

What: Toasted baguette slices buttered and smothered with a fig jam and topped with pomegranate seeds, goat cheese and mint. Extra: On top is drizzled balsamic and hot honey. Chef ’s words: “It’s summer and this is very light and refreshing. The flavors blend well. It’s sweet, but savory. I didn’t want to do the normal,” said chef Tower Kruse.

DUCK TALES

DOUGH BROTHERS PIZZERIA What’s on top: Duck confit, mozzarella, goat cheese, rocket greens, rosemary, pickled onion, sour cherries and hot honey. The pizza: Pizzas and appetizers at Dough Bros. are woodfired and are the imagination of hef Tower Kruze. His Duck Tales pizza started as a salad that he tweaked to fit on top of a pizza. Combinations: The sweetness of the cherries and honey battles the duck, which has a wild, fatty flavor because of the confit cooking preparation.

WALLEYE

MAIN STREET ALE HOUSE What: 8-10 ounce pan fried walleye fillet on a bed of wild rice enhanced with roasted cherry tomatoes, dried cranberries and walnuts. Served with asparagus and topped with a citrus beurre blanc. Breading: The breading is classic Minnesota, with egg, flour and panko crumbs, but head chef Paul Fitzpatrick spices things up with a variety of seasonings. From the chef: “For years and years I fought the walleye craze. But after years of doing that I realized, we’re in Minnesota. I have to do a walleye. I tried to mess around with it with crazy curry cashew breading and what not, but I’ve found that plain-old pan fried is the way to go,” said Fitzpatrick. 8 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

FEATURED DISH REVIEWS

TURKEY PESTO PANINI

CROW WING FOOD CO-OP Components: Smoked Turkey breast, provolone, pesto, tomato and spinach on your choice of bread. Location, location, location: After winning the Destination Downtown Business Challenge in 2019, the Crow Wing County Food Co-op is now in its new location. Be social: The food co-op’s Facebook page posts lunch specials daily from avocado toast, vegan and regular brats, grilled sandwiches and smoothies.

GARLIC SHRIMP AND MUSSEL ANGEL HAIR PASTA

BAR HARBOR SUPPER CLUB

Fresh ingredients: Bar Harbor Supper Club is known for its admirable menu going back to when it opened back in 1938. One new entree that’s ideal for lunch or dinner is the garlic shrimp and mussel angel hair pasta covered in red sauce. The dish features lobster fennel broth, heirloom tomatoes, spinach, fresh basil and shaved parmesan. Poke Bowl: A light summer dish created by the Bar Harbor staff is the Poke Bowl, which includes a base of sushi, marinated tuna, blue crab and carrots with mango relish. The Poke Bowl has been a popular entree from the Twin Cities, according to Bar Harbor manager Justin Allen. “We have a diverse menu with the traditional features plus some new dishes with fresh ingredients,” he said.

PERFECTLY BAL ANCED WINGS

MERRI GASTROPUB

Smoked: After a 48-hour brine moistens and flavors the skin and meat, the b merri chicken wings are then smoked for three to five hours depending on the size. It’s in the wood: b merri uses white oak enhanced with apple and cherrywood. The wings are then fired to a crisp and dressed up in a number of tantalizing sauces including a touch of 5 Rocks Bourbon Whiskey. What won’t they smoke: Ribs, brisket, tomatoes, bacon and even mac and cheese. 10 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

Grand Daddy of Gull Lake

STEAKS – CHOPS – PASTA – SEAFOOD

Dockside Dining • Unique Fire Pit Gather Area

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

EXPANDED Local Food Co-op Now Open

Brainerd 7th and Laurel Downtown

2019 Destination Downt own Business Challenge WIN NER!

Member-owned and OPEN to EVERYONE! Expanded space and products!

Deli and smoot hie bar, Local, Organic, Allergen Free fo ods

624 Laurel Street, Downtown Brainerd crowwingfoodcoop.com • 218-828-4600

DEDICATED TO SUSTAINING A HEALTHY AND THRIVING COMMUNITY follow us for specials 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 11

FEATURED DISH REVIEWS

BRUSCHET TA B.L.T.

SAGE ON L AUREL

Sandwich: Nothing screams summer like a BLT and Sage on Laurel is ready for summer with their bruschetta BLT that features chicken, sun-dried tomato bruschetta, bacon, swiss, lettuce and a smoked garlic aioli. Sides: Served with fries and a salad. The wasabi dressing on the salad is a must try. Forget everything you may know about wasabi as the dressing is sneaky good. Local: Sarah Hayden Shaw has made it her mission to be as local as possible and because of that hasn’t run into as many food shortage issues that will be a concern for many restaurants this summer.

WAGYU SIRLOIN

CRAGUN’S LEGACY BAR & GRILLE Steak: It’s an 8-ounce Australian wagyu sirloin. New head chef Kerra Grittner described it as filled with marbling which makes it tender and flavor-packed. A homemade rub filled with herbs and spices creates a flavorful crust on the chargrilled steak. Accompaniments: Sauteed vegetables that are cut in house daily with garlic mashed potatoes infused with buttermilk. Grittner: “There are some things we’ll have to structure due to the year and shortage of a few things. Some things will change, for instance, I’m bringing in a smoked, candied salmon. I’m moving away from the parmesan-crusted walleye and going with an herb-crusted walleye.”

LEMON POPPYSEED SALMON

MADDEN’S CL ASSIC GRILL Dream come true: While he didn’t exactly say he dreamt about this dish, it didn’t take long for Classic Grill head chef Darrell Lorenz to perfect this poppyseed pan-fried Nordic Blu salmon with a blueberry lemon glaze and a lemon cream sauce. Pasta: The angel hair is a combination of lemon chive and spinach infused pasta from Pappardelle’s Pasta in Colorado. The fish: The salmon comes from cold water so it has a clean, crisp taste instead of overpowering, said Lorenz.

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Exquisite food, drink, and atmosphere on the patio or in our historic dining room.

An Iconic Local Favorite! 218-760-6837 www.sageonlaurel.com

Come by car or by boat. A wide variety of dining options await you, from scenic lakeside ‘resort’ dining to casual fare.

Casual family-friendly dining, overlooking Pine Beach East golf course, includes a wide and varied menu ranging from abundant sandwiches to delectable entrées and everything in between. Enjoy Nightly Specials! Picturesque 180-degree views of Gull Lake are rivaled only by the superb food — sourcing the freshest fish and finest cuts of meat. NEW Sunday Brunch 7am–1pm (Memorial Day–Labor Day) Enjoy all the dining options we have to offer. CLASSIC GRILL PARFECTO PIZZA THE 19TH HOLE & POOL DECK THE LOBBY CAFÉ MADDEN BROS. MARKET & COFFEE BAR

Call for reservations: 218.829.2811 or reserve your dining experience online at maddens.com 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 13

FEATURED DISH REVIEW

STATION BURGER

SIX TWELVE STATION

The burger: The station burger is a staple of the 612 Station in downtown Brainerd. It features a half-pound burger smothered in cheddar cheese and barbecue sauce with bacon and homemade onion strings. Napkins: Ask for extra napkins when eating this burger, which is one of 11 burgers or sandwiches on the menu. The messier the better and this burger will get on your fingers, your face, your neighbor’s face. And... Rings: on the large onion rings or fries, homemade tots, coleslaw or bistro chips that come as a side. 612 Station also offers sweet potato fries, soup or salad as a side.

ENJOY GREAT DINING EXPERIENCES IN THE LAKES AREA!

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WE ARE OPEN! MONDAY-SATURDAY 11:00AM-9:00PM 218-454-1995

DINE IN & TAKE OUT

SEE YOU SOON!

612 Front Street Brainerd, Mn 56401

612station.com

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FEATURED DISH REVIEWS

GERMAN NACHOS

Your Up North Lodge 25 Years of Great Food and Service

KC’S SALOON

The Nachos: An unlikely dish with surprising delight. These nachos feature sliced fried potatoes, sauerkraut, diced ham, KC’s own secret bistro sauce, topped with shredded cheese and baked to perfection. The Inspiration: The inspiration of the dish came from owner Kim, who says she has German roots. Her maiden name is Silseth and adds, “I have the attitude to go with it!” A Crowd Pleaser: Whether dining solo or in a large group, these nachos are sure to please. They are served piled high with forks for one or forks for all and arouse the taste buds and pair perfectly with the selection of beers on tap.

STEAK AND SHRIMP

BL ACK BEAR LODGE

The shrimp: The large shrimp is beer battered, but can be broiled, grilled or served scampi style. The steak: The six-ounce sirloin is cut in house and served with a housemade demi glaze. Sides: Black Bear keeps with its traditional au gratin recipe heaping with white cheese and shredded potatoes. The vegetables are cut fresh in house.

PRIME RIB FRIDAY & SATURDAY NIGHTS HAND CUT STEAKS “LEGENDARY” CHICKEN & WILD RICE SOUP RIBS-WALLEYE-BURGERS & SANDWICHES OUTDOOR SEATING ONLINE ORDERING AVAILABLE OPEN DAILY AT 11:00

WWW.BLACKBEARLODGEMN.COM

Highway NN Highway371371 Brainerd

Brainerd 218-828-8400 — Hours — 218-828-8400

Mon.-Sat. 11am-10pm, Locally owned Sunday 9:30am-9pm & operated Locally owned & operated 16 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

German Nachos

Hawaiian Chicken Flatbread

KC’s Tangler with fries

Pool Table & Darts

Indoor Bar Area

• Outdoor Patio • Bon Fires • Music • Horseshoes • Darts • Pool Tables • Electronic & Traditional Pull Tabs

THE T S E I D O O L B

The at y r a M y d Bloo is a n o o l a S s ’ KC lf. e s t i n i l a me

ALS!

PECI DAILY S From left to right: Hippy, Philthy Phil, Owner Kim, Jessica and Jake the snake

e for c a l p g n i t e e The m

If Owner Kim Gibbs finds something pickled she buys it for her bloodys. While the glass is filled with shrimp, pickled eggs, vegetables and other assorted meats, KC’s doesn’t skimp on the actual drink either.

WARM FRIENDS GOOD FOOD & COLD BEER

116 Cedar Ave E│Pillager, MN │218-746-3328 │

kcssaloon.com

T OUR TH E

Lakes Area Breweries WITH US BY JEREMY MILLSOP CONTRIBUTING WRITER

t’s like walking into your best friend’s home, opening their refrigerator and helping yourself to whatever is inside. Then saying hello. There is just a different atmosphere, or perhaps appreciation, when visiting a brewery. There’s a welcoming feeling. As if the owner is saying, “Hey, come in and see what I did.” There are endless reasons to visit the Brainerd lakes area — fishing, boating, golfing, the wilderness, the relaxing sound of all the waves hitting the seemingly endless miles of shoreline. But with the surge of new and expanding breweries and other spirit-producing venues, this area is an optimal spot for a brewery tour. The area features something for all tastes with 10 breweries, one Crow Wing winery, another near Cushing, and the 5Rocks distillery. It’s just a matter of taking a few days away from life and plotting a course through the area. The No. 1 suggestion is to make the trip a few days long and enjoy what each establishment has to offer. You’ll need food and some breweries offer

food as does the Dennis Drummond winery. In fact, the winery has a slogan when it comes to its food — it better be cute and tasty. Dennis and Jody Drummond view their winery as their living room. They want people to come, drink wine and pair it with an assortment of appetizers, soups, salads, sandwiches, entrees and desserts. There’s even pizza and quiche on the menu. Along with producing classic wines, the Drummonds fancy their building as the perfect wedding spot, complete with a bridal suite. But the wine is why you visit a winery and Dennis Drummond has a long history of creating and teaching the intricacies of what makes a good wine. He helped create the enology program at Central Lakes College and practices what he preaches at his winery south of Brainerd. There he produces a house rose, a house white, chardonnay, house red, cabernet and a dessert wine. His wines are classically created and with the help of his wife, a long-time restaurateur, the two have created an elegant

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food and wine destination. While enjoying the wine and menu, do some investigating. There’s a picture in the restaurant where Jesus turned water into wine. There’s also a bit of trivia to be learned as to the real last name of the owners and how and why it became to be known as Drummond. It’s a fun story Jody enjoys telling. The most exciting menu connected to a brewery can be found at Block North Brew Pub in Aitkin. The appetizer menu is perfect for wetting the palates for a beer with a giant Bavarian pretzel, smoked sausage platter, nachos, steak poutine, walleye cakes and panko-crusted brie cheese. That’s just the appetizers, but the entrees are what make Block North a must-stop even if you don’t like beer. There are three different steaks and a dry-aged pork chop. There’s a smoked duck, shrimp and grits, scallops, risotto, cajun andouille pasta, seafood pasta, ratatouille and sausage gnocchi. There’s also an interesting list of sandwiches to choose from.

The food is what separates Block North from other stops. “Either start or finish here, but oftentimes that place you want to finish at you sometimes don’t make it,” head chef and owner Peter Lowe said. “When you start drinking in your day, you don’t quite make it that far. It’s a good place to start because you can start early enough in the day and have some appetizers and some substance in your stomach and move on from there because there are so many great places in the area. Everybody has great beer.” The best part of Block North is it opens at 11 a.m. so it is the perfect place to start. There are 10 original taps to choose from including a Kentucky Common that is anything but common in the lakes area. There’s a cream ale called Better than Chuck that should be a must try as it will tie into the brewery tour later. “It kind of goes with everything we do here,” Lowe said. “That’s the thing about beer. Here we can try something different and we can say, ‘let’s give this a whirl and see what happens.’ We have a smaller system and so we

only make six kegs of beer. Well, we only have six kegs to get rid of if it’s a failure.” The goal at Block North is to dive more into the pairings of beer and food. For instance, on the menu putting which dish pairs best with which of the beers offered. “We try to be more than just a brewery,” Lowe said. “We try to be different than everybody else and the food helps with that.” Head west when leaving Block North and stop at Cuyuna Brewing Co. in the booming downtown Cuyuna Range. Perfectly located across from the Spalding House and kitty-corner from Iron Range Eatery, this bustling part of town has something for everyone. Order food from Iron Range, enjoy 11 different beers and currently a blueberry lemon hard seltzer. There are also mixed drinks and non-alcoholic drinks. Outdoor seating is available so you can enjoy fast-moving road construction currently going on as well as all the bikers, boaters and antiquers passing through the main corridor. Cuyuna Brewing Co., the brainchild of Nick and Laura Huisinga, is currently going through an expansion process. From Cuyuna, there are choices. Head north to visit 14 Lakes Craft Brewing Co., in Crosslake. There are up to 25 different options at the microbrewery including homages to Little Pine River, Mud Lake, Hay Lake, Whitefish and Pine River. The name comes from the 14 different lakes that make up the popular Whitefish Chain. Outdoor seating is available and while food isn’t offered outside food is encouraged. If north out of Cuyuna isn’t an option then Dennis Drummond and 5Rocks Distillery should be your next stops. 5Rocks creates its own Cold North Vodka, Lizzy’s Gin and Straight Bourbon Whiskey. There’s a tasting flight or go right to the fan favorites of mules, old-fashioneds, martinis and specialty cocktails. The old fashioned is the featured drink and 5Rocks offers three variations of the whiskey classic. There’s the traditional old fashioned, a maple nut version as well as a Minnesota honey old fashioned. The off-sale bottles are 375 milliliters and can be purchased with a cocktail kit for the perfect nightcap once you found a place to settle in for the night. And that’s the next suggestion. After the two or three breweries, winery and distillery, if you haven’t already, set up shop at Arrowwood Lodge and Suites or any of the other

lodging options on Highway 371, which is fast becoming the connect the dots of breweries. The suggestion of Arrowwood stems from its close proximity to Jack Pine Brewery in Baxter, the original brewery and creation of Patrick Sundberg. “I didn’t really pick the area, the area picked me,” Sundberg said. “My wife is originally from Baxter and we met at college at Concordia, Moorhead and landed back here. After five years of living here, we started to see more local bars putting more craft beers on tap. You started to see more craft beer in the area. “I spent a good four years coming up with a business plan and it just kind of hit at the right time. It wasn’t like it was prime time and I need to do this. I just thought I was ready.” In 2013, Jack Pine opened its doors with an overgrown homebrew system. Sundberg thought it was just going to be a part-time operation. He said it hit a nerve with the locals. He admitted he wasn’t prepared for the demand, but he is now. In fact, that’s what makes Jack Pine unique in the area. “I think our biggest claim to fame for Jack Pine is our variety and straight-up number of beers we have on tap,” Sundberg said. “We have both a larger brewing system for our big-production brews, but we also have a pilot system where we can turn out small batches of stuff that might only be around for a weekend. “We’ve gotten into the habit of kicking out a new beer every Friday. Oftentimes, we have something on a Tuesday and a Friday. We like to play around with different flavors and different combinations so because of that we have the widest variety and quite possibly the most rotating beers on tap in the area.” Starting with Fenceline, Duck Pond, Lone Wolf and Dead Branch as the staples, Jack Pine grew into a 21-tap establishment. It’s not just Sundberg coming up with the flavor combinations as he gives a lot of credit to head brewer Cody Gebhardt and brewer Derek Britton. But just that initial feeling he got from opening is what still drives Sundberg. “When we first opened the taproom and there were people there that wanted to taste the beer, that was one of the best feelings ever,” he said. “Other people were excited about this. With the diversity of people and the friends we have made through the taproom, it was pretty quickly evident that we were on to something.” There’s a camaraderie among brewers and owners of breweries. It’s not rare to see a brewer from one establishment visit the “competition.” Sundberg doesn’t feel like it’s

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a competition at all. His business sees an increase every time someone opens up or adds something new. That was the case when Roundhouse first opened its doors. Located in the Northern Pacific building, Roundhouse has moved just south of Nisswa on Highway 371. They took over the former Gull Dam Brewery and have been working to make it their own, with a remodeled taproom, a small kitchen expansion and ax throwing. Roundhouse pays tribute to the railroad that was prominent in the lakes area and its beer names reflect that as does their building. Perhaps not as much as the old location, but it’s getting there. “It’s definitely a different crowd up here and we do miss some of our locals from Brainerd,” Roundhouse Chief Financial Officer Dan Meyer said. “We were the local establishment down there so it’s been a little slower during the week like on Monday, Tuesday, Wednesday, but it picks up with a strong weekend crowd. “We got a little taste of summer last year as we moved here in late August.” The kitchen at Roundhouse is scheduled to open May 17, but one of the big highlights this summer will be the outdoor music area, which is perfect for a hot summer day. So what separates Roundhouse from its neighbors might be the complete experience. “People should just stop here and stay here, but that wouldn’t be much of a tour,” Meyer said. Taproom manager Suli Furman agreed. “I know for me, we’ve tried to create a complete destination experience,” she said. “It isn’t just a one-stop to have a beer. We’re hoping you can stop, have a beer, eat and play. It’s a full experience. “People go out to be entertained.” Remember back to Block North’s Better than Chuck? It’s a direct dig at Roundhouse head brewer Chuck Martin, whose son is the head brewer at Block North. That just brings us back to why these locally owned and operated breweries, wineries and distilleries are so unique in the experiences they provide. There is a passion and pride in what they are serving their guests. The beers, wines and drinks are a product of their own sweat and tears. They made these to make people happy. It isn’t just opening up a bottle and placing it on a bar. There are stories behind the brews, behind the names, behind the logos. In fact, ask Sundberg where the Jack Pine in his logo used to be.

If one establishment is low on an ingredient, help is a quick call away, like visiting your neighbor for a cup of sugar. And so after throwing an ax at Roundhouse, go and visit a Big Axe in downtown Nisswa. Another establishment that offers food, Big Axe was established in 2015. They are a smallbatch brewery, but offer the perfect break from shopping at the small Nisswa shops. Big Axe offers 16 different beers and a seltzer, which has become the biggest trend for area breweries. Big Axe offers a rib and walleye dinner on the weekend, but is known for appetizers to tickle the taste buds while trying the beer and its burgers. Just north up the road in Jenkins is the newest brewery on the tour with a name befitting its co-owner in the Snarky Loon. Want to be outside? Then this is where you should time your trip to be outside around mid-afternoon for the perfect temperature and tasting experience. Snarky Loon uses all four sides of its building, including the inside, to produce a beer tasting experience. They also have a small menu that enhances the beer experience with a Philly or French dip, giant pretzel loaded fries, egg rolls, pizza rip and dip and the only brewery to offer two warm chocolate chip cookies. On the northside of the building are two ponds where the live music will be played. There are picnic tables, fire pits and yard games surrounding the building. “When you go to the cabin, what do you think about doing and that’s what we thought about a lot,” co-owner Melissa Klatt said. “We had this all before COVID, but now those outdoor spaces are even more important. We have lots of space if people want to spread out, but if you want to be with people you can come inside.” Brewer Josh Estensen and assistant brewer Will Denny have created six flagship brews as well as six small-batch brews that will rotate throughout the year. “I think our location is a huge plus for us because regardless of whether you start in Baxter or Walker, we’re right in the middle,” Klatt said. “Now with all so many of us being on 371, you can hit so many breweries on one road. “From a beer standpoint, we are a one-barrel system whereas a lot of the other ones have big, huge barrels they brew at a time. We can be a little bit more precise every single time. We can do a lot more samples and trial beers and see how they turn around. We have

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11 beers on top and our seltzer. It’s a base seltzer and we have four different flavors and you get to choose which flavor you want.” The Snarky Loon logo and the name are all about attitude. “We got our name just by sitting and drinking at the kitchen table,” Klatt said. “We wanted to use a loon and my husband said the snarky comes from me.” After making new friends in Jenkins the next stop is Rendezvous Brewing in Hackensack where 11 different taps await you as well as a Kombucha drink. Rendezvous Brewing in downtown Hackensack may have the best location of all of the breweries on the 371 Tour. The locally-owned brewery is just off the Paul Bunyan Bike Trail overlooking Birch Lake and Birch Lake Park. Doug and Sue Toth officially opened the brewery Aug. 1, 2020 to much community fan fair. Eleven taps await the thirsty biker, boater or traveler. Doug, the primary brewer, described his style as: “We do a lot of classic beer flavors and beer styles,” Doug said. “We do some sours because people really want them. We just did our first lager and sold our first batch in just about a month, so 10 kegs just like that. People loved it. “We’re not trying to compete with the big breweries in the cities. We just try to do real simple beer-flavored beer. We do some fun stuff too. We did a Russian-style stout, but some of those trendy things we just don’t do.” Rendezvous most famous beer so far is the first one they tried aptly named Chapter One. “That’s our best seller as it’s a right-down-themiddle-of-the-road beer that everyone who isn’t a craft beer drinker enjoys,” Sue said. “I wouldn’t call it a light beer, but it has the basic beer flavor. We call it a Hackensack Pale Ale.”. From Hackensack hit Walker’s Portage Brewing Company. The clean spacious environment offers a relaxed atmosphere while trying one or more of the 15 different taps. Availability is always changing and like Rendezvous is open Wednesday through Sunday so plan your tour accordingly. The keys to a brewery tour in the lakes area is being safe, having a driver, having an ending location and taking your time. There’s no need to rush when so much fun awaits you. JEREMY MILLSOP may be reached at 218-855-5856 or jeremy.millsop@brainerddispatch.com. Follow on Twitter at www.twitter.com/jeremymillsop.

PORTAGE BREWING COMPANY 107 FIFTH ST S., WALKER, MN 56484 RENDEZVOUS BREWING 112 FIRST ST. S., HACKENSACK, MN 56452 SNARKY LOON BREWING CO. 33488 MN HIGHWAY 371, JENKINS, MN 56472 BIG AXE BREWING COMPANY 25435 MAIN ST., NISSWA, MN 56468 ROUNDHOUSE BREWERY 23836 SMILEY ROAD, NISSWA, MN 56468 JACK PINE BREWERY 15593 EDGEWOOD DRIVE N., BAXTER, MN 56425 14 LAKES CRAFT BREWING CO. 36846 COUNTY HIGHWAY 66, CROSSLAKE, MN 56442 CUYUNA BREWING COMPANY 1 E. MAIN ST., CROSBY, MN 56441 BLOCK NORTH BREW PUB 302 MINNESOTA AVE. N., AITKIN, MN 56431 SCANDIA VALLEY VINEYARDS 3304 320TH ST., CUSHING, MN 56443 5ROCKS DISTILLING CO. 25 WASHINGTON ST. NE., BRAINERD, MN 56401 DENNIS DRUMMOND WINE COMPANY 11919 THIESSE ROAD, BRAINERD, MN 56401

DENNIS DRUMMOND W I N E

C O M P A N Y

Brewery TOUR Walker - Hackensack Jenkins

PORTAGE BREWING COMPANY

PORTAGE

RENDEZVOUS

107 FIFTH ST S., WALKER, MN 56484

112 First Street South • Hackensack, MN 56452 • (218) 675-4200 www.RendezvousBrewing.com TUESDAY - THURSDAY: 12 - 7 PM FRIDAY - SATURDAY: 12 - 8 PM • SUNDAY: 12 - 5 PM

CHECK FACEBOOK (@RENDEZVOUS BREWING) FOR CURRENT HOURS

SNARKY LOON

22 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

Snarky Loon Kolsch SNARKY LOON BREWING CO.

A clean, crisp, delicately balanced beer with a very subtle fruit and hop character. Subdued maltiness throughout leads to a refreshing finish.

33488 STATE HIGHWAY 371 • JENKINS, MN 56472

218.568.1136

CHECK OUT OUR WEBSITE FOR CURRENT HOURS, ALSO BEER AND FOOD MENU OPTIONS

WWW.SNARKYLOONBREWING.COM

Chapter One

RENDEZVOUS BREWING

The Drink: Chapter One is a refreshing Hackensack Pale Ale. Description: It is lightly hopped and slightly sweet with a hint of lemon and floral notes that finishes clean. On tap: Rendezvous Brewing is located in Hackensack and has 10 different taps with changes occurring often. 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 23

Brewery TOUR

Brainerd / Baxter - Nisswa

BIG AXE ROUNDHOUSE

Splinter Cat IPA

BIG AXE BREWING COMPANY

We call this a Nisswa style IPA — an accessible IPA with restrained bitterness and a light malt backbone and vibrant hops. This brew is an easy drinker, with hops that showcase delightful citrus, melon, lime and floral flavors and aromas. Grab a pint of it or crowler or growler to go.

JACK PINE

OPEN EVERYDAY FOR

BEER & FOOD 25435 MAIN ST NISSWA, MN 56468 218-961-2337

www.bigaxebrewing.com

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M&I

ROUNDHOUSE BREWERY

New beer: As you sit on the Roundhouse patio just a few miles from the Paul Bunyan Trail, enjoy this German-style pilsner, the first new beer in the Nisswa location, with its noble hop flavors and aroma and its crisp, clean finish. Background history: The Minnesota and International Railway was a Northern Pacific subsidiary that began as a conglomeration of logging rail lines and the Brainerd and Northern Minnesota railroad. In 1900, the B&NM was purchased by the NP, and a 200-mile line connecting Brainerd to International Falls was constructed. The M & I continued to operate as an independent subsidiary until 1940, when it was folded into the NP. Eventually, the line fell into disuse by the railroad and was abandoned in 1983, but it gained a second life along the southern end of the line as the Paul Bunyan Trail.

23836 Smiley Road, Nisswa, MN 56468

(218) 963-2739 | roundhousebrew.com

Fenceline

JACK PINE BREWERY

Fenceline is a hopped-up American Pale Ale. By pushing nearly all the hop additions to the end of the boil and dosing the beer with even more hops in the fermenter (a technique called dry hopping), this mild-mannered pale ale is bursting with hop character. A blend of Chinook and Columbus hops meld well to provide bright hoppy notes with an interesting array of citrus in both the flavor and aroma. 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 25

Brewery TOUR

14 LAKES

Crosslake - Crosby - Aitkin CUYUNA

CUYUNA BREWING COMPANY 1 E. MAIN ST., CROSBY, MN 56441

OPEN MONDAY thru SATURDAY: 11AM –7PM 302 MINNESOTA AVE. N AITKIN, MN 53431 (218) 928-8090

www.blocknorthbrewpub.com 26 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

BLOCK NORTH

36846 COUNTY 66 • CROSSLAKE, MN • 218-692-4129

www.14 L AKES.com WEDNESDAY AND THURSDAY 12-8PM FRIDAY AND SATURDAY 12-10PM SUNDAY 1-4PM MONDAY AND TUESDAY CLOSED

Pig Lake Peanut Butter Porter

14 L AKES CRAFT BREWING CO.

For My Horses

BLOCK NORTH BREW PUB

Kentucky Common: This is a preprohibition beer with a smooth finish. This has a deep flavor, but it’s not overpowering.

A firm chocolatey brown body that almost appears as if it is creamy or thick. Head is 1/2 finger and is beige-brown in color. Aroma is pure peanut butter cup. Some sweet wafer, graham cracker, chocolate and vanilla. Very nutty. Flavor is earthy, roasty, grassy, and nutty. The sweet peanut butter is subdued by the musty green hop flavor. I want to say it strikes a balance, but unfortunately it leans a bit more on the bitter side - it’s like the Old Rasputin of porters. It also comes across a bit watery. Feel is watery and roasty. Light to medium bodied, some lingering hop resin on the finish.

Not an IPA: While it’s dark beer, people shouldn’t be thrown off as the beer is packed full of flavor and pairs well with the Block North smoked duck dish. What: It’s a once-popular style of ale from around Louisville, Kentucky, during Prohibition. This style is rarely brewed commercially today. It was also locally known as dark cream common beer, cream beer or common beer. Map data ©2021 Google

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In the heart of the Lake Country, Scandia Valley Vineyards produces hand-crafted, small batch, boutique wines from Minnesota grown fruit.

SCANDIA VALLEY

3304 320TH STREET • CUSHING, MN 56443

(218) 575-2336 • www.svvwine.com

25 Washington St NE Brainerd, MN

Sabrevois “WO”

Microdistillery & Cocktail Room

SCANDIA VALLEY VINEYARDS

Inky dark and complex, the Estate Sabrevois “WO” is intensely fruit forward and was aged on American Whiskey Barrel Oak. Mouth feel is bountiful and will finish with spice, earth and a touch of sweetness. A very special wine.

FINAL YEAR - CLOSING SEPTEMBER 7, 2021, be sure to stop by and check it out!

Wed. & Thur. 4-9pm Fri. & Sat. 12-10pm Sunday 12-5pm

www.5rocksdistilling.com

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Wineries & Distillery

FIVE ROCKS DISTILLING DENNIS DRUMMOND

Cushing - Brainerd

Dessert Wine

DENNIS DRUMMOND WINE CO.

What’s in a name: A funny fact, Dennis Drummond Wine Company can’t call this wine what it really is and that’s a port. The country of Portugal has taken sole possession of the term port wine. Therefore, this is a dessert wine. A topper: As the name suggests, this wine is sweet, but potent. It’s an ideal ending to a dining experience. Rich, smooth and full of flavor, the dessert wine should be enjoyed slowly. The others like no other: Like picking your favorite child, it’s hard for Dennis and Jody Drummond to pick their favorite wine. They create a house rose, a house white, chardonnay, a house red, a cabernet and the dessert wine.

Lemon Crema featuring Cold North Vodka 5ROCKS DISTILLING CO.

Enjoy a “True Taste of the North.” Our very own Cold North Vodka is distilled and bottled in small batches from within our Brainerd distillery. Hand crafted and distilled from Minnesota-grown wild rice and sugar beets, our vodka has a slightly sweet vanilla finish. The Lemon Crema is a refreshing twist on the classic Lemon Drop — 5Rocks mixologists shake this Cold North Vodka cocktail to frothy perfection. For gin lovers, shake with Lizzy’s Gin for an extra citrus burst.

D ENNIS D RUMMOND W I N E

C O M P A N Y

11919 Thiesse Road., Brainerd www.ddwco.com • (218) 454-DDWC OPEN DAILY 11:00am - 8:30pm Bistro - Dine In - Tastings - Tours

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Dine on our new patio with wonderful lake views.

We offer full menu 7 days a week, known for our Great Homemade Pizza and Burgers. Plus check out our weekend Dinner Specials. This Summer we have live Patio Music every Saturday 3-6pm • June, July and August. DJ Music every Saturday night from 9pm-1am Check out our Cabin Rentals and Event Center for your Wedding, Family Reunion, Anniversary partys, or any event.

(218) 764-2328

11508 Leisure Lane, Brainerd Located on Beautiful Upper South Long Lake

Check us out on facebook for daily specials and events also to view our cabin availability and book now options.

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www.yeoldpicklefactory.com

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Great classic Pizzas and so much more!!

PIZZA - PASTA - SALADS - SUBS- APPETIZERS

WE DELIVER 218-568-4770

Casual Dining for the

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

- COLD BEER - GOOD DRINKS - GREAT SERVICE Homemade Pizza Anytime at the Bar. Full Kitchen, Appetizers, Fresh Hamburgers. Dinner Specials Friday & Saturday 5-8 pm

PINE RIVER

TAKE OUT OR DELIVER OFFERED ONLY - NO DINE IN Open Monday-Saturday at 11 AM Serving lunch and dinner 31089 Front Street • Pequot Lakes, MN PIZZAATJOES.COM

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

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The “Get “get Together” together” Place The Place Best Homecooked, Hometown Cooking Around! Relax out on the Deck or in the Gazebo! Open to the Public - Bar & Restaurant *Sunday - Bingo *Monday - Burger Night *Tuesday - Coney Dogs *Wednesday - Bingo *Thursday - Wing Night *Friday - Dinner & Meat Raffle *Lunches - Mon. - Sat.

PULL TABS - E-TABS - HAPPY HOUR FUN - FOOD - ENTERTAINMENT www.nisswalegion.com - 218-963-9946

Deck is open all Summer and Fall

CASUAL DINING AND FAMILY FUN IN A NORTHWOODS ATMOSPHERE BITES - SALADS - PASTAS - BURGERS SEAFOOD & PRIME RIB FRI & SAT. FORMAL PATIO WITH FIREPLACE AND GAME PATIO RIGHT ON THE PAUL BUNYAN TRAIL

Open 7 Days a Week Reservations Required

218-587-2564

www.BitesGrill.com

KOMBUCHA BREWER AND NON-ALCOHOLIC TAPROOM! 216 S 8th St • Brainerd, MN 56401 (218) 270-8185

www.yasurekombucha.com 32 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

f the Located right of

Paul Bunyan Trail!

Come by bike, side by side or 4 wheeler...

FAMILY FRIENDLY, FOOD, FUN AND DRINKS!

WE APPRECIATE YOUR BUSINESS! Open 10AM Every Day, Offering Full Menu – Enjoy Cool Indoor Dining or Our Outdoor Patio! Meat Raffle Wednesday 5:30 pm • Sunday 1 pm Pull Tabs & eTabs Available!

– OFFERING LIMITED OFF-SALE – ide utsice O v red er ve S Co Patio

DENNIS DRUMMOND W I N E

• Wine Tasting • Weddings

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218-587-2588 300 Barclay Ave., 2 Blocks Off Hwy. 371 Downtown Pine River

C O M P A N Y

www.DDWCO.com

Brainerd

Lunch & Dinner Every Day

“The Best Little Place Around” Breakfast served ALL DAY Check out our daily specials on Facebook Known for ... Create Your Own Omelet & Build Your Own Hashbrowns

Open Monday thru Saturday 5 am - 2 pm, Sunday 8 am - 1:30 pm

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FEATURED DISH REVIEW

CHICKEN WILD RICE PIZZA MISSION TAVERN

Minnesota Classic: Mission Tavern serves a variety of pizzas in its two brick ovens. And one of their most popular pizzas is a traditional chicken wild rice pizza. “It works,” Amanda McGregor of Mission Tavern said. “It’s a nice mix of everything that is a favorite with our customers. We’ve had it since we opened.” The pizza features homemade crusts with alfredo sauce, mozzarella cheese, Minnesota wild rice, carrots, mushrooms, celery, onions and garlic chicken. Full menu: Mission Tavern, located along Highway 3 between Brainerd and Crosslake, offers a variety of meal options besides pizza like crafted burgers, tacos, pitas, gyros, Reubens and salads. Mission Tavern also has a five-star service bar.

34 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

Come in and enjoy

Delicious Deli Dining For online ordering for curb side pickup go to Shop.pequotlakessupervalu.com

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

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

Come Try Our Linked BINGO Proceeds Benefit go right back into the Local Community License #01105

PULL TAB BOOTH

Open 12 pm Everyday ETabs Available during Bar Hours



Open Daily & Open to the Public Families Welcome



FULL MENU Daily Lunch & Dinner Specials



KITCHEN OPEN Mon - Sat 11 am - 8 pm Sun Noon-5 pm



Happy Hour - Rippy Tickets Mon, Tues, Wed & Fri Noon to 2 pm



Thirsty Thursday 50 cents off ALL DAY Mon thru Fri 4-6 pm

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

4435 MAIN STREET, PEQUOT LAKES 218-568-9881 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 35

FEATURED DISH REVIEWS

SWEDISH MEATBALLS

PEQUOT L AKES SUPERVALU A hearty meal: One of the featured meals at the deli is Swedish meatballs covered with gravy and spread over mashed potatoes. This meal also includes a side of green beans and a roll with butter. This is a perfect meal for lunch or dinner any time of the year. Variety: Some of the many items at the deli counter include fried or grilled chicken, boneless or bone-in chicken wings, lasagna, turkey dinners, pizza, chicken pot pies, hot dogs, corn dogs, bratwurst, plus a variety of sides, soups and salads.

FEIST Y PIG

RAFFERT Y’S PIZZA, NISSWA Popular Pizza: Rafferty’s Pizza began serving the Feisty Pig pizza four years ago in Nisswa, and it quickly moved into the top five of most requested pizzas. “We never put pork on a pizza, but we were looking for something different than pepperoni or sausage,” said Rafferty’s owner Mark Loschko. “We came up with a smooth bourbon molasses sauce and played with the ingredients like pickles, red onion, jalapeno peppers and smoked bacon. The Feisty Pig has become one of our summer specialty pizzas that is so popular.” Other popular picks: Rafferty’s has other specialty pizzas, like buffalo chicken, taco, Jamaican jerk, vegetable supreme, baked potato, plus a popular calzone. The menu also includes fresh salads and appetizers along with buffalo wings and boneless chicken bites. Rafferty’s has sandwiches like Italian Lovers, Tuscan Chicken, Cuban, Steak ‘N Cheese and Chicken Pesto.

ITALIAN SUB WITH SOUP

SHINERS

Sub: New to the Shiners menu this summer will be the Italian sub. After a few trial runs with the dressing, this sandwich features a blended parmesan and a creamy Italian dressing that is blended in house. It also features ham, salamini, pepperoni and provolone cheese. Bread: The bread might be the selling point for Shiners. It’s not cold. It’s not toasted, but it’s warm and envelops all the flavors of the sandwich. Soup: A creamy wild rice soup, but according to staff, the soup of the day often changes during the day as demand has been so high. New: Desserts and nachos will be new features to the Shiners menu this summer. 36 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

Welcome to one of the NEWEST Trendiest Restaurants

Offering Full Bar!

~ SPECIALIZING IN ~

Outstanding SubsSoups-Salads-Suds! Indoor and Outdoor Dining Available RIGHT ON THE PAUL BUNYAN TRAIL JENKINS, MN • 218-543-1073

Come by Car or Bike -- just Come as you ARE!

GREAT LOCATIONS

PIZZA

VOTED

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Nisswa Main Street

218-963-3023 Crosslake Town Square

218-692-5505

218-454-9000

VOTED #

NISSWA R # 1 B E ST P ST E ED I

eas a en isp ented ted isp by the Brainerd D by the Brainerd D

218-829-5804

Brainerd Take-N-Bake 409 West Washington

R ANT AU ST

BEST PIZZA

Brainerd/Baxter Westgate Mall

ORDER ONLINE AT RAFFERTYSPIZZA.COM

Crosby 30 West Main 218-545-5000

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FEATURED DISH REVIEWS

WALLEYE

COMMANDER RESTAURANT & BAR On the plate: An Alaskan Amber beer battered walleye fillet on top of a bed of wild rice with a side of green beans. Sides: The vegetable changes with the season on this popular dish, which also comes with a side salad.

Breakfast is served: The leading question Commander staff hears is when is live music coming back, but during and around the shutdowns everyone wondered when breakfast was coming back. It’s still the most popular time to visit the Breezy establishment.

PAT T Y MELT

PEQUOT L AKES AMERICAN LEGION A Legion favorite: The patty melt has been a popular American burger since it was introduced in California in the 1940s. And today it’s one of the favorite requests at the Pequot Lakes American Legion. The entree starts with a one-third pound of fresh hamburger with a slice of American cheese on top and Swiss cheese mixed with fried onions on the bottom. These ingredients are cooked and melted between two slices of buttered 12-grain wheat bread. The patty melt is served with a side of chips or an upgrade to tater tots or French fries. Updated menu: The Legion recently updated its menu and still includes favorites like a variety of hamburgers, sandwiches, wraps and salads. Basket food and appetizers are also available. Bring an appetite to the Legion which is open to the public.

SALMON BITES LOST L AKE LODGE

Healthy start: One of the most popular appetizers on the Lost Lake Lodge menu is the lemon citrus dill smoked salmon on a toasted baguette. It features fresh smoked salmon with dill cream cheese and a twist of lemon. “I served it at an Indonesian wedding and it was a big hit,” said Lost Lake Lodge executive chef Lanita Volkmuth. “It’s easy to make and healthy.” Unique menu: Lost Lake Lodge serves many of the traditional favorites, but also some unique menu items like grilled lamb burgers and Ahi Tuna Poke. Other popular entrees are the Lodge’s pot roast, parmesan crusted walleye, Reuben, burgers and mac and cheese. Lost Lake Lodge is open Tuesday through Sunday and offers outside dining. 38 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

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

COMMANDER: Open Daily at 6:30am 1 Block West of Breezy Point Gate 218-562-4198

WWW.COMMANDERBAR.COM

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

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

thepickledsaloon.com

Check out our entire menu for all our unique dishes and specials

Our Weekly

Specials MONDAY

All You Can Eat

Blue Gill

TUESDAY Fajitas

WEDNESDAY Pasta Special

THURSDAY Chef’s Special

AMERICAN TRADITION FOOD STYLES

Live Music Friday & Saturday Nights Happy hour 7 days a week 3pm to 6pm Monday through Sunday

FRIDAY NIGHT All You Can Eat

Crab Legs

SATURDAY NIGHT Prime Rib

Located Between Emily and Outing on Hwy 6 44025 State Hwy 6 • Emily

218-763-4402

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

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FEATURED DISH REVIEWS

CHICKEN ENCHIL ADA

THE PICKLED LOON SALOON A popular choice: The chicken enchilada at The Pickled Loon Saloon is a full meal with a perfect mix of spices and fresh taste at the restaurant/bar located north of Emily on Highway 6. It’s filled with grilled chicken, queso cheese sauce, onions, garlic and Cholula Hot Sauce wrapped in a corn tortilla. The popular meal also includes Spanish-style rice and refried beans. If you’re still hungry, The Pickled Loon has many desserts like bread pudding. Diverse menu: The Pickled Loon has a big selection of meals, including crab legs, pastas, fajitas, steaks and prime rib, pizza, bluegill fish, soups and salads. The bar/restaurant also serves breakfast on the weekends and will have outdoor dining this fall.

BARBECUE PORK RIBS

THE BOURBON ROOM

What: Smoked barbecue pork ribs with a fresh vegetable mix and baby red-skinned mashed potatoes. The main attraction: Available as a half or full rack. The half rack is pictured. The house smoked short ribs can be smothered in barbecue sauce or a sweet red chili sauce. The ribs are barrel tumbled in seasoning and then slowly smoked for eight hours. From there they are cooked to order. Trending old: The Bourbon Room is known for its Kentucky bourbons, but it’s also going old comfort food on its menu including their version of the tater tot hotdish. They’ve also stepped up the BLT by incorporating a house guacamole.

WHIMPY’S BURGER

ANDY’S BAR & GRILL

Tasty burger: The Whimpy’s Burger is one of the most popular meals at Andy’s Restaurant in downtown Crosslake. The sandwich features a half-pound of a ground chuck patty topped with American and Cheddar cheeses with fried onions, lettuce and tomatoes combined with the slightly spicy Whimpy sauce and served on a pretzel bun. The Whimpy’s Burger is served with a choice of waffle fries or potato chips. Other homemade meals: Andy’s has a full menu of appetizers plus soups and salads. Besides many burger choices, Andy’s has a variety of sandwiches including prime rib, BLTA, chicken strip melt, cajun chicken, Reuben and walleye. They also have three different tacos, plus entrees like sirloin, cajun pork chops, walleye, ribeye, deep fried shrimp and pan seared salmon.

FEATURED DISH REVIEWS

EGGS BENEDICT

FISH ‘N CHIPS

PINE PEAKS RESTAURANT

THE WHARF

Longtime favorite: Eggs Benedict served with hash browns has been a favorite with Pine Peaks’ customers for the past 30 years in downtown Crosslake. “We haven’t changed a thing with it,” said owner Joe Slack. Pine Peaks’ generous portion of eggs Benedict features a unique house sauce that covers two over-easy eggs with smoked ham on a large English muffin. The entree includes a generous portion of in-house ground crispy hash browns.

Generous portions: The Wharf ’s popular Fish ‘N Chips meal features homemade beer battered Alaskan cod with a side of French fries. The meal features two large pieces of cod covered with a light, crispy batter plus homemade tartar sauce and lemon wedges.

Breakfast all day: Pine Peaks serves breakfast all day long and features pancakes, steak and eggs, corned beef hash, ham and eggs, biscuits and gravy and waffle specials. The menu also has a variety of oatmeals, plus cinnamon, caramel or pecan rolls.

Variety of food choices: The Wharf, located west of Crosslake on Highway 16, has other baskets like shrimp, chicken strip and sea dog; plus sandwiches like the captain’s walleye, pork tenderloin, tuna melt, Reuben and crispy chicken, plus a Gary’s steak sandwich named after the late owner Gary Jenson. The Wharf offers a variety of burger choices plus dinner features like Canadian walleye, seared ahi tuna, 6-ounce sirloin and shrimp dinner. The Wharf also offers a children’s menu.

OFFERING BREAKFAST ALL DAY AND A FULL LUNCH MENU Daily Soups and Lunch Specials • Salad Bar

Great Dining and Shopping 7 Days a Week

218-692-4100

pinepeaksgifts.com 42 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

Come as you are, by boat or by car!

Open Monday -Friday 11-close and Saturday -Sunday 9am-close CHECK

FOR UPDATES AND SPECIALS.

Located 1.4 miles WEST of CR #66 at the Cross Lake Rush Lake Channel

218.692.3454

Pull Tabs Available! Extensive Outdoor Patio with an Awesome Fireplace - Enjoy Outdoor Dining Spring - Summer - Fall!

(218) 692-3722 35453 County Road 3, Crosslake, MN

Takeout available · To see full menu, visit andyscrosslake.com. 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 43

OUR FAVO Y S

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WE’RE LOOKING FOR THE BEST OF THE BRAINERD L AKES AREA!

THE BRAINERD LAKES

2021

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Nominate your favorites online: www.brainerddispatch.com/bestofbrainerdlakes NOMINATION PERIOD June 2021

VOTING PERIOD July 2021

Winners will be announced in the 2021 Best of the Brainerd Lakes Magazine Publishing October 2021!

44 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

(218) 546-5465

212 W Main St, Crosby, MN 56441

NISSWA LOCATION OPENING SUMMER 2021

5386 Merril Ave. | Nisswa

The Old Lundrigans Outlet building behind Lundrigans and next to Fun Sisters

SERVING WINE AND CHEESE & MEAT BOARDS

218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 45

“The Great Northwoods Atmosphere”

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

Enjoy Outdoor Dining on our Deck Overlooking Beautiful Big Pine Lake

Be Sure to Check Out Pub 33 our newest edition upstairs Offering a Totally NEW Menu GO TO OUR FACEBOOK PAGE AND CHECK OUT ALL OUR DAILY & LUNCH SPECIALS MONDAY: Smothered Grilled Chicken Fillet Dinner $11 TUESDAY: $2 off 1/2 lb Burger Basket

BURGERS - SANDWICHES - WRAPS - PIZZA

WEDNESDAY: Seasonal Special - Chow Mein Taco Night - 3 Hard or 2 Soft Beef or Chicken $8.95

The Place to Be Since 1933

THURSDAY: Ground Chuck Steak, Mashed Potatoes and Mushroom Gravy with Green Beans $12 FRIDAY: Alaskan Pollock, w/side choices $12 SATURDAY: BBQ Ribs: Regular Size $16.95; King Size $19.95, Includes side choices SUNDAY: 1/2 Broasted Chicken Dinner (4 pieces) w/Mashed Potatoes, Gravy, Green Beans $12 Daily Specials do vary with Seasonality

www.moonlitebay.com • 218-692-3575 Open Daily at 11AM • CR #66 & #16 on Beautiful Crosslake Like us on Facebook for specials and fun events 46 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

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

FEATURED DISH REVIEWS

CHICKEN BACON WRAP

MOONLITE BAY FAMILY RESTAURANT Good anytime of day: The popular Chicken Bacon Wrap is popular with lunch or supper diners at Moonlite Bay on the north end of Crosslake. “People order them all day long,” said owner Jessica Eide. “Wraps are extremely popular, especially on a warm, summer day eating out on our deck.” The Chicken Bacon Wrap features grilled chicken with cheddar cheese, tomatoes and ranch dressing. “Putting all of those flavors together is the key,” Jessica said. The wrap is served with seasoned kettle chips and pickle slices. Other choices: Moonlite Bay offers a menu full of appetizers plus a variety of pizzas, plus soups and salads. Besides wraps, they also have many choices of burgers and sandwiches, plus dinner entrees featuring steaks, shrimp and salmon.

SMOTHERED CHICKEN

THE CEDAR CHEST

Monday night special: The smothered chicken dinner is one of the more popular items since it was introduced on the Cedar Chest menu four years ago, and is a featured item on Monday nights at the restaurant located just south of Crosslake on Highway 3. Smothered chicken starts with a grilled chicken filet covered with a white wine cream sauce plus mushrooms, onions and bacon. Choices for the sides include salad, wild rice or a vegetable. Daily features: The Cedar Chest, which is celebrating its 50th year, offers daily specials, including many options that are gluten free. They serve a variety of soups and salads, plus broasted chicken, burgers and barbecue pork ribs.

TAVERN BURGER

TRAILSIDE TAVERN & PATIO What: A 6-ounce angus burger never frozen, topped with pepper jack cheese, applewood, thick-cut smoked bacon, onion strings, A1 Steak Sauce, lettuce and tomato on a brioche bun. Sides: Parmesan truffle fries are tossed in an aromatic truffle oil and finished with a parmesan cheese blend and served with a garlic aioli for dipping. Smoked: If you’re not in the mood for a burger, Trailside offers daily specials, but the Tavern Wings are a must try. Applewood smoked bone-in wings, served with housemade blue cheese and celery. Choose from buffalo, barbecue or a cajun dry rub. 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 47

FEATURED DISH REVIEWS

Fine Dining

in your

Flip-Flops

GL AZED SOCKEYE SALMON

MANHAT TAN BEACH LODGE Great combination: The honey/soy glazed sockeye salmon is a popular dish at Manhattan Beach. It’s a combination that features great flavors between the freshness of lemon, saltiness of the soy glaze and the sweetness of honey. The key is proper cooking of the pan-seared salmon. Seasonal menu: Manhattan Beach executive chef Casey Bryant likes to switch the menu every six months. “We feature light Spanish/Asian influenced foods in the summer and more of the comfort foods in the winter,” he said. Manhattan Beach serves many chef-inspired entrees — like their legendary walleye, coconut shrimp, ribeye, beef burgundy pot pie and short ribs plus cajun pasta and sandwiches.

PASTA, STEAK, SEAFOOD

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

Year Round Nightly Features & Happy Hour

SMOKED DUCK

BLOCK NORTH

The duck: The duck breast is smoked first and then grilled to order. The duck is seasoned with a secret blend of seasoning. Kiss my: Grits in the lakes area? After spending time in New Orleans, head chef Peter Lowe slowly fell in love with them. The smokiness of the chipotle grits blends well with the smoky duck. Another dimension: Then add the roasted corn sauce and the flavors play off of each other perfectly on this dish.

5x winner of the Kinship Partners Taste of the Lakes Best Entrée 7x winner of Crosslake’s Winterfest Golden Ladle

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

All menus and event calendars at mblodge.com

48 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

Award winning Italian Cuisine

APPETIZERS - PIZZA - SALADS -PASTA -

CATERING AVAILABLE OFFERING PARTY PANS - TAKE OUT OPEN DAILY AT 11AM LUNCH AND DINNER SPECIALS ENJOY DINING ON OUR OUTDOOR PATIO OR IN OUR DINING ROOM OR BAR AREA

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

Happy Hour • 4 pm-6 pm Daily

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OPEN MONDAY thru SATURDAY: 11AM –7PM 302 MINNESOTA AVE. N AITKIN, MN 53431 (218) 928-8090

www.blocknorthbrewpub.com 218-855-5895 | advertising@brainerddispatch.com | 2021 DINING GUIDE | 49

FEATURED DISH REVIEWS

FILET MIGNON

BREEZ Y POINT RESORT, ANTLERS The dish: Hand-cut, 6-ounce grilled filet mignon with roasted potatoes and asparagus served with a Choron sauce. Saucy: Choron sauce is a variation on the classic Bearnaise sauce made by adding tomato paste to the basic Bearnaise. Like Bearnaise, Choron sauce is typically served with grilled steak.

100 years of Breezy: Breezy Point Resort is celebrating its 100-year anniversary and chef David Murray hopes to incorporate the staple mother sauces of the past decades into his specials this season. “We aren’t going to completely go back 100 years because that would limit your menu, but we’re going to do some different things.”

ROSE SAUCE PASTA

MAUCIERI’S ITALIAN BISTRO True Italian meal: One of the favorite dishes at Maucieri’s Italian Bistro is the Rose Sauce Pasta, which features made from scratch homemade Italian sausage. The pasta noodles are mixed with sausage, peppers and onions and combined with a red/white sauce that was a recipe of Tony Maucieri Sr., the late owner of the Crosslake restaurant. A great combination: A perfect mix with the pasta is Maucieri’s popular bruschetta. “People love our bruschetta made with fresh garlic, basil and roma tomatoes covered in olive oil with a touch of balsamic and served on an oven toasted crostini bread,” said owner Dawn Maucieri. “It’s served with a mixture of Mediterranean olives.” Popular features: Maucieri’s has a full menu of entrees like fettuccine, lasagna, baked rigatoni, Tony’s famous spaghetti, stuffed shells, grilled salmon pasta, chicken parmesan marsala, ravioli and rigatoni ragu.

FISH TACOS

ROCKY BOT TOM BAR AND GRILLE What: The Icelandic cod is hand-cut and beer-battered with a fresh pico and Rocky Bottom’s amazing slices. The tacos are drizzled over the top with ranch. Formerly the Y: Rocky Bottom is located at the intersection of Highways 18 and 169 in Garrison. Formerly the Y Club, Rocky Bottoms is a partnership between Chris Dunmire and James Klink. Atmosphere: Like the two did to the former Hassie’s restaurant by the Brainerd Lakes Regional Airport, look for Rocky Bottom to get an impressive facelift this spring. 50 | 2021 DINING GUIDE | advertising@brainerddispatch.com | 218-855-5895

Like us on Facebook and Instagram for upcoming events and specials

27430 MN-18 | GARRISON, MN 56450

(320) 692-4445

CHECK OU T OUR WEEK LY ALL YOU C AN EAT PRIME RIB SPECIALS!

162ch 7 2 6 18-5 ite Bir

218-56

at Wh Locatedurse Golf Co

-716 8-562

On the

Water

Located 2-6270 at Dea Golf Cocuon’s rse

Weeken -7170 ds J thru Seune 25 pt 4th

Live bands six nights aweek May through September

- Outdoors on the Dockside Deck most weekends Tribute to Elvis ·Neil Diamond ·Johnny Cash · The Beatles PLUS Wyld Ryce ·One Night Stand · Winter Dance Party Tribute to Buddy Holly, Big Bopper and Richie Valens, and Hard Day’s Night Beatles Tribute.

for schedule go to breezypointresort.com