2019 Lakes Area Dining Guide by Brainerd Dispatch and Echo Journal

] DINING GUIDE ]

2019

Lakes Area

• Spotlight Dishes • Dining Around the Lake • Trailblazer Casey Bryant

A PRODUCT OF ECHO PUBLISHING & BRAINERD DISPATCH

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ON THE COVER:

Contents 2019 Advertisers 3 Cheers Hospitality- Iron Range, Dock 77, Prairie Bay, Sherwood Forest........................................... 2 Bar Harbor Supper Club........................... Cover, 29 Baxter’s Bar & Grill at Arrowwood Lodge.......... 12 Bites Grill And Bar..........................................................42 Bjerga’s Cafe........................................................................40 Black Bear Lodge ..............................................................8 Bourbon Room................................................................... 21 Breezy Point Resort.......................................................44 Cedar Chest.......................................................................... 18 Commander Restaurant & Bar.............................. 15 Cragun’s Resort................................................................43 Dennis Drummond Wine Co.....................................4 Ernie’s On Gull.......................................................................8 Grand Casino Mille Lacs..............................................3 Hungry Loon Cafe...........................................................34 Joe’s Pizza..............................................................................36 KC’s Saloon..........................................................................39 Latte Da............................................33 Lost Lake Lodge................................................................27 Lucky’s Tavern....................................................................38 Madden’s On Gull Lake.................................................9 Main Street Ale House................................................. 28 Manhattan’s at Manhattan Beach Lodge.............. 21 Maucieri’s Italian Bar & Deli...................................20 Mickey’s Pizza & Subs.................................................. 10 Mission Tavern................................................................... 26 Moonlite Bay Family Restaurant.......................... 19 Morey’s Seafood Markets.......................................... 14 Nisswa A&W........................................................................ 31 Nisswa American Legion Post 627.................... 29 Northern Cowboy Flame N’ Brew.........................5 Norway Ridge.....................................................................36 Pequot Lakes American Legion Post 49......33 Pequot Lakes Supervalu.............................................37 Pequot Pub & Grill..........................................................35 Pine River American Legion Post 613.............. 41 Rafferty’s Pizza.....................................................................6 Sage On Laurel.....................................................................7 Scandia Valley Vineyards.......................................... 24 The Last Turn Saloon.......................................................11 The Pickled Loon Saloon.......................................... 25 The Skillet.................................................................................11 The Wharf................................................................................17 Willard’s Saloon & Eatery.......................................... 41

8164 Interlachen Rd, Lake Shore (218) 963-2568 barharborsupperclub.com Featured on the cover is Bar Harbor’s Lobster Three Cheese Tortellini.

Backus

Areas Featured in this Edition:

371 1

Whitefish Chain

‘

371 Lake Shore

Publisher: Pete Mohs Advertising Director: Susie Alters Eller Copy Editor: DeLynn Howard Graphic Designer: Lisa Henry

Brainerd•Baxter

Crosslake

Pequot Lakes

Breezy Point Pelican Lake

Nisswa

Gull Lake

169

Merrifield 3

210

East Gull Lake

Brainerd 25

Pillager

Brainerd/Baxter 5-14 Breezy Point 15 Crosslake 16-21 Cushing 24 Emily 25 Merrifield 26 Nisswa 27-31 Onamia 32 Pequot Lakes 33-38 Pillager 39-40 Pine River/Backus 41-42

Manhattan Beach

Pine River

Dining Guide is an annual publication produced by the Brainerd Dispatch and Echo Publising.

Find your next dining experience!

169

18 Mille Lacs Lake

371

169 27

Onamia 27

ide utsice O v red er ve S Co Patio

DENNIS DRUMMOND W I N E

• Wine Tasting • Weddings Book Now!

C O M P A N Y

www.DDWCO.com

Brainerd

Lunch & Dinner Every Day

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Feature Articles:

Spring Fever

Trailblazer Casey Bryant

Relax! You’re on Lake Time

Soft opening at Madden’s brings excitement to the lakes area. Bryant bringing big ideas to Manhattan Beach. The marriage of a leisurely boat ride and lakeside dining can best be witnessed in the Brainerd lakes area.

Featured Dishes Area restaurants prepared dishes for Dining Guide staff Jeremy Millsop and Travis Grimler to taste and describe. Look for them sprinkled throughout the magazine.

Jeremy Millsop has been an award-winning

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

Travis Grimler is a five-year writer and

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

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019 • DINING GUIDE

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Short Rib Poutine

Seared Diver Scallops

Tropical delight: While the scallops are the highlighted protein, the contrast between the coconut risotto and Thai curry cream is a tango of flavors. The grilled pineapple salsa pushes this dish over the edge in becoming a tropical explosion. Ernie’s is brand new: The bar area has raised ceilings, new walls, new bar and back bar, new chef, new patio and deck and

dining area. Structurally everything is new. “I tell everyone it’s still the same old view,” owner Chris Foy said. “... Just a better version of it.” The main selling point isn’t new: Yes, food, views and ambiance are important. But sometimes even more important is the service. “Everybody knows our staff,” Foy said. “That’s as important as anything else.”

Baxter’s Bar and Grill Make yourself comfortable: Executive chef Bradley Simpson specializes in comfort food. So he took this traditional Canadian dish and made it Minnesotan with the help of a short rib pot roast, salted and given a hard sear before roasting in the oven for 12 hours with red wine, vegetables, water and thyme. A step above: Instead of fries,

deep fried fingerling potatoes are used to go with the Ellsworth cheese curds. The proof is in the gravy: But not just the gravy, which is made from beef and veal stock and heavy cream. The dish is topped with a veal stock and red wine demi-glace. Sprinkle on parmesan cheese and chives and this appetizer is a solid main course.

VO T

# 1 B E ST P I

Brainerd/Baxter Westgate Mall

218-829-5804

Nisswa Main Street

218-963-3023

Crosslake Town Square

218-692-5505

Brainerd - Take-N-Bake 409 West Washington

218-454-9000

NISSWA R ST E

VOTED #

5 GREAT LOCATIONS

BEST PIZZA IN THE LAKES AREA!

a en isp ted by the Brainerd D

New Location - Crosby! 30 West Main

218-545-5000

ORDER ONLINE AT RAFFERTYSPIZZA.COM 6

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R ANT AU ST

VOTED

PIZZA

tch

Ernie’s

See our ad on page 12

tch

See our ad on page 8

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Barbecue Pork Ribs See our ad on page 8

Chilean Sea Bass See our ad on page 9

Black Bear Lodge and Saloon

Madden’s on Gull Lake

The in-house touches: The barbecue pork ribs are first rubbed down with a housemade seasoning that starts with a chile powder base along with garlic and other seasonings. The ribs sit overnight and are braised starting early the next morning with water, liquid smoke, cider vinegar and brown sugar. They’re cooked for three and a half hours.

Make yourself comfortable: The Chilean sea bass is a moist, fatty fish, which creates a depth of flavor. It’s laid a cross a Belgian endive and collard greens mixed with Swiss chard and sauteed in onions and garlic. On top of the fish is a fennel, radicchio and endive salad that is tossed in walnut oil and a touch of rice wine vinegar.

More homemade touches: The sauce is also housemade with onions, apple juice and more of the rib rub. Ribs are the Thursday night special at Black Bear, but are on the regular menu with full and half racks available. Black Bear makes its own coleslaw dressing and that’s made every morning.

French Classic: Mission Point Executive Chef Zane Scheffer said it’s a classic French technique to incorporate a type of wilted green with a fish dish. Service with style: A small caref of a classic fish fumet will accompany the dish and the server will pour the fish broth over the fish.

Exquisite Food, Drink and Atmosphere In Historic Downtown Brainerd 606 Laurel 218-454-sage www.sageonlaurel.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019 • DINING GUIDE

Brainerd•Baxter

Your Up North Lodge

Casual

Lakeside Dining

20 Years of Great Food and Service

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

BURGERS - SALADS - SANDWICHES PRIME RIB - WALLEYE

Lakeside Deck And Patio Just Feet From The Waters Edge.

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

WWW.BLACKBEARLODGEMN.COM

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Highway 371 N Brainerd

218-828-8400

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

Brainerd•Baxter

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

2019 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Tuscan Chicken Sandwich

Rafferty’s Not just pizza: Consistently voted one of the area’s best pizzas, Rafferty’s offers so much more on its menu. A prime example is the Tuscan chicken sandwich, which features Tuscan seasoned chicken, melted with mozzarella and cheddar cheese on a ciabatta hoagie. The sandwich is topped with lettuce, tomato, purple onion and mayo.

Beer Cheese Brisket Sliders

See our ad on page 6 So much more: There’s also the Rafferty’s Pizza sandwich, a Philly cheese steak, Dublin burger, Italian lovers and Kirsten’s calzone. Rafferty’s features Gold’n juicy chicken, chicken wings, appetizers and wraps. Rafferty’s is also offering canoe sandwiches that use pizza dough cut into the shape of a canoe. Don’t pass on the fries. A pleasant surprise.

Sage on Laurel Messy really is the best: Three beautifully packaged sliders in a homemade pretzel bun, slow cooked house brisket smothered in Sage’s Roundhouse Cream Ale beer cheese. Caramelized onions give the dish a bit of sweetness to match the saltiness of the pretzel bun. Other items: Sage’s slow-cooked brisket can be found in many of

See our ad on page 7 the menu items like the brisket Rueben. Something for everyone: The menu continues to be enhanced with unique dishes, but many of the comfort foods and popular dishes remain. The focus is to make as much of the food from scratch with local ingredients.

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. Picturesque 180-degree views of Gull Lake are rivaled only by the superb food – sourcing the freshest fish and finest cuts of meat. Outdoor dining onThe Patio, music on Saturdays noon–2 pm (Memorial Day–Labor Day/ closed Mondays).

Enjoy all the dining options we have to offer. CLASSIC GRILL PARFECTO PIZZA THE 19TH HOLE LOUNGE & 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

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Brainerd•Baxter

Food For Thought

Did you know? In 1993, Crayola named one of its crayon colors “Macaroni and Cheese.” Double Rack of Ribs with Broccoli Mac & Cheese

Cragun’s Resort

Did you know? National Macaroni and Cheese Day is July 14. Source: www.thedailymeal.com

Make yourself comfortable: The ribs are brined in house and then braised. The hope is to get a large smoker and smoke the ribs in house. The ribs are slathered with a homemade barbecue sauce and a citrus pepper is sprinkled on top for added flavor. While there’s a hint of southern flare to the dish, Chef Wayd Lovaas believes it’s all Minnesota, which is the theme he’s focusing on this summer. He called it “over the top Minnesota.” The focus will be comfort food. He’s even got his own take on

See our ad page 43 the Juicy Lucy burger and there will be his version of tater tot hotdish as an appetizer. Mac and vegetable: Not an afterthought, Lovaas thought the best way to incorporate the vegetable to the sticky dish was to mix it into the fivecheese mac and cheese side. A view on top of the lake: Don’t forget, this summer Cragun’s is offering dining opportunities not only near Gull Lake, but on it with its Gull Lake Cruises.

A Brainerd Tradition Since 1982 Happiness is...A sub from MICKEY’S! Party platters for all occasions!

WHERE THE LOCALS EAT! 417 South 5th Street • Brainerd, MN | 218-829-5588 | www.mickeyspizza.com 10

Brainerd•Baxter

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Lunker Dunker

Northern Cowboy A Minnesotan-sized meal: This 3/4-pound all beef burger is packed with American and smoked white cheddar cheese and prepared to melt in your mouth. Four pieces of bacon and caramelized onions complete the experience that happens between two slices of sourdough bread. The bread was chosen because orders are accompanied by a side

See our ad on page 5

of au jus for dunking. Rings true: All appetizers at Northern Cowboy are made to order including their Paul Bunyansized onion rings — hand cut vidalia onions dredged in Alaskan Amber beer batter and then deep fried. It comes with a secret recipe honey mustard dipping sauce. Don’t ask. They won’t give up the recipe, but customers will want it.

We Have The Best Breakfast In Town!

Grilled Mahi Tacos See our ad on page 14

Morey’s Get it and go: One of the top sellers off Morey’s summer lunch trailer located at their Baxter store, the fish is fresh grilled for the three tacos that come with blue corn chips and salsa.

Options: Sandwiches, salads and baskets are also available from 11 a.m. to 2:30 p.m. weekdays and 11 a.m. to 4 p.m. Saturdays.

Tacos: Morey’s taco options include crispy torsk, Baja crispy shrimp and grilled shrimp.

STEP INTO YESTERYEAR!

• Nice Selection Of All The Local Microbrews • Home Made Beer Cheese Soup Everyday • Specialty Burgers • Family Friendly • Check out the new Vice Sports Bar attached

The Skillet

RESTAURANT & BAR 123 Washington St. NE Brainerd

218-454-5002

Like Us On FaceBook

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–Since 1900–

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

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Baxter’s Bar and Grill

is Brainerd Lakes hidden gem! Lobster Mac and Cheese See our ad on page 11

The Vice at Last Turn Saloon Creamy decadence: Poached lobster smothered in a fivecheese sauce with macaroni pasta. The dish starts with a base similar to a lobster bisque. Pepper jack, parmesan, Monterey, cheddar and American cheeses are combined for a creamy, smooth texture and turns the lobster and pasta into a complete dish.

A turn to the future: Right next to the Last Turn Saloon, The Vice will have a slightly different menu with an afternoon dinner feel. Another menu highlight will be the prime rib sandwich. The entire building has been remodeled with a new kitchen, new dining area and a playroom in the back complete with dart boards, ping pong table, pool tables and bean bag toss.

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

Get a taste of our award-winning restaurant.

Deluxe

6967 Lake Forest Rd • Baxter 218-822-3663 www.arrowwoodbrainerd.com 12

Brainerd•Baxter

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Mickey’s A top seller: Sausage and pepperoni paired with daily fresh cut mushrooms, green peppers and onions. Mickey’s cuts all its vegetables daily. A thick layer of mozzarella cheese covers Mickey’s homemade sauce, which is the same recipe as it has been for 34 years. All the ingredients are weighed and measured so every pizza is made the same.

See our ad on Pg 10 New, but still the same: Mickey’s has expanded its soups to include beer cheese and chicken alfredo tortellini. There’s also new take and bake garlic cheese bread. Mickey’s makes its own garlic sauce. What hasn’t changed is the quality of the ingredients and the customer service. It’s the same Mickey’s the locals continue to visit.

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Pomegranate and pear salad

Sicilian corvina

Veal meatball atop Tuscan flavored penne

SPRING FEVER

Madden’s soft opening brings excitement to the lakes area STORY AND PHOTOS BY JEREMY MILLSOP

Not even a heavy, wet blanket of snow could dampen the spring-is-in-the-air excitement surrounding the soft opening of The Classic Grill at Madden’s Resort.

The annual event is a welcoming of the coming season for Brainerd lakes area food enthusiasts. It’s a sneak peak and taste into what’s new at The Classic Grill and the anticipation was enough to melt away the early spring snowfall. small sample of a blue crab hominy hummus on a pita chip was the first delectable to hit the lips. The jumbo lump crab, cumin, lime and hominy hummus is topped with cilantro, crispy shallots and sriracha. Other appetizers on this year’s menu include lox and beet chips, mushroom potstickers and three different chicken wings. A tamarind Thai wing was the newest

of the three and features scallion, peanuts, cilantro, garlic ginger and tamarind sauce. There are also honey hot and lemon pepper wings. The Classic Favorite of coconut shrimp remains on the menu. One of the more underrated stars of the evening was the pomegranate and pear salad. Baby salad greens topped with pomegranate seeds, Bosc pears, raspberries, pistachios and a poppyseed vinaigrette produced a light, crisp summer taste. The crunch and flavor of the pistachios combined with the fruit were a delightful flavor and texture combination.

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A tamarind Thai wing was the newest of the three and features scallion, peanuts, cilantro, garlic ginger and tamarind sauce.

Brainerd•Baxter

LUNCH TRAILER FISH TACOS FISH & CHIPS WALLEYE SANDWICH READY TO EAT SNACKS UNIQUE CHEESE SUSHI FRIDAY

Brainerd•Baxter

The Classic Grill menu offers crab bowl that features temfour other salad selections in- pura soft shell crab, green pacluding a roasted beet and Ital- paya, garlic, Thai chili, dried shrimp, palm sugar, fish sauce, ian option. For those looking for a sea- lime, green beans, tomato and food option, the Sicilian Corvi- roasted peanuts. na was a unique choice. The corvina is similar to a sea bass. The large flaked flesh has a sweet taste. It was paired with a balsamic caponata of roasted eggplant, olives, tomatoes, capers and celery. The classic walleye, king salmon and sea scallops are also on the The desserts at The menu for the Classic Grill at Madden’s coming season. For those more change often. This layer inclined for the cake was a sweet treat. turf option of the surf and turf, The Classic will offer a filet mignon, a 20-ounce lamb shank The other Thai option is the that is braised with yogurt, coriander, turmeric, toma- shrimp bowl — mint, peanuts, toes, apricots, carrots, gin- cilantro, ginger, garlic, rice nooger, garlic and Moraccan dles, pad Thai sauce, Fresno chilies and scallions comprise herbed cous cous. There’s also pork rib chops, a this dish. And don’t forget the desserts. 21-day, dry-aged ribeye and a All of Madden’s desserts are 12-ounce New York Strip. For those pasta lovers, the fresh from their own bakery. penne marsala was highlighted The options change daily. One by a veal meatball. The crust- constant is the vanilla bean ed meatball was moist with just creme brulee. enough crunch for a texture difference. The Tuscan flavored penne was a wise canvas for the mixed mushrooms, tarragon, garlic, shallots and asparagus. The risotto of the day remains on the menu as do a pok pok

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Lobster Thermidor See our ad on the back cover

Barbecue Pork Ribs See our ad below

Antlers at Breezy Point Resort

Commander Restaurant & Bar

A chef’s fancy: Executive chef David Murray is coming of age at Antlers. The Lobster thermidor is a prime example of Murray flexing his creative muscle. The French dish traditionally consists of a creamy mixture of cooked lobster meat, egg yolks and brandy stuffed into a lobster shell.

What is it: Barbecue pork ribs with fries and coleslaw

Not just a side: On the dish is a roasted cauliflower and a small version of ratatouille made of

zucchini, carrots and yellow squash in a house-made red sauce. Murray feels the vegetable is the forgotten third element of fine dining. Making the special special again: Murray has the summer menu ready to go, but he’s hoping people find his daily specials worth the visit. One example from last season was his crab cake stuffed halibut. He’s hoping this season’s specials will create the same frenzy.

Slow perfection: This huge rack of ribs is seasoned overnight and placed in a Shaam slow cooker for 8-9 hours. The result is fall-offthe-bone perfection. Options: Half racks and full racks are available. Commander goes through two cases of ribs during

the winter months and up to five cases on summer holiday weekends Local knowledge: Ribs are served until they are gone and locals show up before they start serving them to make sure they get their order. Ribs are ready to order at 5 p.m. so maybe show up at 4:30 p.m. and order a cocktail while you wait.

Great Food and Live Entertainment on 2 Levels All Year Round

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

WWW.COMMANDERBAR.COM

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

Breezy Point

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

TRAILBLAZER BRYANT BRINGING BIG IDEAS TO MANHATTAN BEACH STORY AND PHOTOS BY JEREMY MILLSOP

Casey Bryant was ready to fold up his apron and pack up his knives. After two years at Mission Tavern, Bryant wondered if maybe he needed to change professions. The thought of settling down and not working almost every night was looking better after each dinner rush. Bryant thought about computer programming. That was until he got the call from Kista and Jason Brunkhorst to run Manhattan’s at Manhattan Beach Lodge. “I’ve always been fine dining,” Bryant said. “Mission Tavern is really the first bar that I had ever really worked at short of helping out here and there. Mission Tavern was the first bar that I actually managed a kitchen. It was a lot of fun. It was exciting to try to attempt to successfully run a bar. It’s a different beast. The high turnover to bar tables compared to fine dining is unique. You get people coming into fine dining, they’re sitting for an hour and a half. A lot of times people come into the bar for a beer and a burger.” Bryant said the key selling point was his ability to once again use his creativity with the dishes. And the freedom given to him by the Brunkhorsts to run with that creativity. Bryant started at Antlers at Breezy Point Resort. He worked there for 10 years before hopping over to Mission Tavern. Because of the resort nature

Crosslake

of Antlers his creativity was stifled a bit because of the need to provide time honored dishes that resort guests keep coming back for. “Now coming here, I’ve just had so many ideas building up,” Bryant said. “My want to experiment with different foods has just been boiling over. I come here and Kista told me this is my kitchen and I can do what I want. Obviously,

Bryant said the key selling point was his ability to once again use his creativity with the dishes. she’s going to restrict me on certain levels. We don’t have an unlimited budget, but it is tremendous how much freedom they give me. They don’t interfere at all. I’ve been able to do a lot of great things

in four months. Now that we are getting into spring I’m starting to work on new menu ideas. Just random things people don’t do around here.” Bryant started by putting a jerk chicken on the menu. He’ll bring a flare of Spanish cuisine to the lakes area. Bryant is also big on tacos and he added a basic bistro, salsa verde, cotija cheese, frisco peppers with a tomato cheddar risotto. The chef’s eagerness to surprise people with bold new flavors is hampered by the need to give the people what they want and expect. “It’s so tough in this area because everybody expects the classics,” Bryant said. “Looking at the numbers when I got here, I went over everything and I noticed shrimp sells better in the summer and scallops sell better in the winter. But it is tough. Stuff as simple as the walleye will never go away. To even do minor changes, I don’t like stealing

2019 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

“...our walleye, which is amazing, is so popular that even a minor change and people would lose their minds.” Manhattan’s legendary walleye can be served broiled, pan-fried or in this case Parmesan and almond crusted. Served atop seasoned wild rice pilaf with asparagus.

other chef’s ideas, but all of us as chefs, that’s what we do. We learn from others and we use other’s recipes and modify them to make them our own. “But this area is set in its ways. It’s also awesome because it makes my job easier, but something as simple as our walleye, which is amazing, is so popular that even a minor change and people would lose their minds.” With two dining rooms, a bar area and the patio, Bryant knew he needed to make changes in order to keep orders going out of the kitchen and so the patio will feature more small plate options rather than large entrees. The bar area

will be bar food, while patrons in the dining rooms will get the full fine dining experience. Bryant is also excited about working with new ingredients he wasn’t able to at Mission Tavern. The main on is fresh herbs. “I was kind of restricted at my previous job,” Bryant said. “Fresh herbs are a huge component in any dining experience, but especially fine dining. In my prior jobs it wasn’t really allowed or it wasn’t in the budget to do it. I love working with fresh herbs and I’m going to be working with a lot of them. I’ll be growing my own outside the building. “Different grains and rices. We’re stuck

with wild rice and pasta, but here one of my favorite things to do is risotto and nobody in the area serves it so that was one of the first changes I made was to bring in risotto and do it seven different ways.” Bryant’s big ideas are also looking long term to boat service and other food options. “I am happy to get back to my roots of fine dining,” Bryant said. “It was great doing the bar. It was great trying new things with the burgers and everything like that, but I just love the creativity of fine dining. “They’ve told me to do my thing and I am and it’s going to get crazier and crazier as the summer nears.”

Come as you are, by boat or by car! Open Everyday at 9 AM

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

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| 218.692.3454

Crosslake

Short Ribs See our ad on page 21

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

Slow and tasty: The short ribs are braised in a pinot noir demi glace after being seasoned. The slow cooking process makes the meat tender and juicy and the presentation allows the flavors to soak into the Yukon mashed potatoes. Paired with asparagus, the dish is one of a number of new dishes new executive chef

Casey Bryant will be bringing to the Manhattan’s menu. Don’t touch the walleye: Manhattan’s legendary walleye will remain on the menu. Bryant knows what the people want and it’s the parmesan and almond crusted fillet.

Did you know?

• Full-service bar – Our bar area is perfect for a relaxing drink. We have a great range of beer and wines available, and you can count on good company and conversation. • Family dining – We welcome children and have a kids’ menu to ensure the little ones get something they love eating.

Walleye Facts

• Walleye is Minnesota’s state fish.

• They are a favorite fish for many northern states. • Baby walleye are called “fries.” • They like cold, deep water (about 15-30 feet). • Walleye are part of the perch family. • The largest walleye is recorded at 25 pounds (typical walleye is 1-3 pounds). 33350 County Road 3 | Crosslake, MN 56442 | 218-692-2657

Crosslake

Source: https://forum.americanexpedition.us/walleye-facts

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“The Great Northwoods Atmosphere”

with Friendly Service, Tasty Food, Great Music, Spectacular Views and Most of all, FUN! 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 housed smoked short ribs can be smothered in barbecue sauce or a sweet red chili sauce. The ribs are barrel tumbled in seasoning and then

See our ad on page 21

slow 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.

Did you know?

BURGERS - SANDWICHES - WRAPS - PIZZA

Some Things About Bourbon

The Place to Be Since 1933

“It tastes expensive...and it is” was a slogan for Maker’s Mark. • Kentucky is widely credited as the “heart” of bourbon. • Must be made from a minimum of 51% corn - it’s the law. • There was a shortage in 2013 due to a come back in popularity and an increase in international demand. • It must be aged in new oak barrels that have been charred (never re-used).

Sources: “Bourbon Facts” https://kybourbon.com/bourbon_culture-2/key_bourbon_ facts/; “13 Things you didn’t Know About Bourbon” by Emily Bell, https://vinepair. com/wine-blog/13-things-you-dont-know-about-bourbon/

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

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Crosslake

Sunfish Tacos See our ad on page 19

Moonlite Bay What is it: Be prepared to receive three packed tacos -- big enough for a meal, but light enough to continue comfortably with your day. The highlight: Fish tacos have been on the menu a little more than a year at Moonlite Bay. The best part of them is the sunfish. They skin them and bread them individually to order in custom

breading. To top that off, you really can’t beat the clean taste of sunfish. The sum of its parts: These are tropical tacos with a tropical mango salsa. Moonlite also knows to use a creamy slaw instead of lettuce, which separates the amateurs from the pros.

Philly French Dip See our ad on page 18

The Cedar Chest Here’s the beef: Cedar Chest owner Kathy Murrer makes sure her cooks are generous with the beef, and careful not to overcook it, which would toughen it. As a bonus, the beef flavor shines through. All About that dip: The au jus that comes with this sandwich is a very robust, beefy sauce. The ciabatta bun soaks up lots of au

jus without getting soggy and falling apart. What else: You can immediately taste the freshness of the mushrooms on this sandwich. The bright colors of the green pepper and onion ensures they, too, are fresh. Get the fresh cut fries for an added bonus of fresh potato flavor.

Award winning Italian Cuisine

Did you know?

APPETIZERS - PIZZA - SALADS -PASTA -

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

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BEST ITAL

FOOD

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

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

All menus and event calendars at mblodge.com

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Crosslake

A view of Bar Harbor from Gull Lake. The public docks are a busy spot in the summer.

The marriage of a leisurely boat ride and lakeside dining can best be witnessed in the Brainerd lakes area.

STORY AND PHOTOS BY JEREMY MILLSOP

ne of the top examples, but not the only one, is Gull Lake. One of the largest lakes in the vacation utopia, Gull Lake has almost 15 miles of shoreline. Sprinkled in a few of those miles are dining experiences to be savored and revisited on a frequent basis. While walleye and bass are a few of the featured fish in Gull Lake, one doesn’t have to be a professional angler to enjoy fish. Most every restaurant in the lakes area has walleye on the menu, especially those hugging the Gull Lake shoreline. One such variation is the walleye sandwich on the patio menu of Ernie’s on Gull Lake. Pan fried with lettuce and tomato and a house tartar sauce. It’s light, simple and perfect for those hot summer days on the pontoon. If walleye isn’t your calling one can enjoy

sunfish sliders, an ahi tuna salad or a poke bowl with marinated sushi grade tuna. One of the newer menu items last season was the cajun crawfish guacamole. But a must try while dining shore side under a canopy are the fish tacos — Jack Pine beer battered cod with cabbage slaw, pico de gallo and spiced citrus aioli. It’s perfect for the go or while sitting back watching the loons float by. Pair it with a Greenie or one of its numerous colorful variations. Ernie’s signature cocktail is a double shot of vodka, carbonated sour, house Greenie mix and topped with dry Tom Collins. Last summer Ernie’s on Gull Lake put in a brand new dock system to welcome boaters to its front door. Whether it’s a pontoon, jet skies or a cabin cruiser, Ernie’s dock staff will not only get you situated, but will fill your gas tank should you need it. One of the newest boating spots on Gull

Dining Guide ‘18

Dining Guide

Ahi Tuna Poke Bowl on the Lakeside Patio Menu at Madden’s Mission Point on Gull Lake.

Lake came from one of the oldest resorts — Madden’s. Their Mission Point lakeside dining was a big success and this year live music will be added Saturday afternoons. While this year’s menu will feature numerous changes, last year the ahi tuna poke bowl was a big success. Fresh seared ahi tuna, coconut bamboo rice, red peppers, pineapple, edamame, carrots,

2019 | Advertising@BrainerdDispatch.com | (218) 855-5895

jicama, fresh lime juice, cucumber and avocado with a soy citrus dressing filled each bowl with a healthy, but tasty summer option. Last year’s menu features a calamari sampler, a spicy shrimp po’boy and Madden’s version of the best steak sandwich not only on the lake but in town. The Cadillac steak sandwich went for $25 last season, but according to those who anted up, it made all other steak sandwiches pale in comparison. A six-ounce broiled tenderloin, sauteed roasted tomatoes, onions, chanterelles and a whole grain mustard aioli on grilled Italian bread were matched only by the peninsula views just off of Madden’s Mission Point restaurant. While Madden’s is hard to miss from the water, Cragun’s Resort wants to put you on the water this season. Cragun’s has docks available to the public to park the boat and eat at any of the resort’s restaurants like Irma’s Kitchen or for a quick bite from the Cabana Cafe. For those who don’t have a boat, but The view of The Quarterdeck Resort from Gull Lake.

would like to cruise the Gull Lake waterways, Cragun’s has you covered with the Gull Lake Cruises. The newest venture for Cragun’s takes the chore of driving a boat out of your hands and gives you moving panoramic views while you enjoy dinner. Last season it was known as Jake’s on the Lake, but that partnership is no longer, however, one of the most nautical dining rooms and shoreline dining experiences can be found at the Quarterdeck Resort on the west side of Gull Lake. A large docking system, a lakeside bar and seating along with a wonderful dining room with unobscured views of the lake, set the perfect water ambiance. What the menu holds will be a mystery, but it was announced April 19 that the gang from Prairie Bay will be taking over the restaurant with a new eatery called Dock 77. One of the most famous Gull Lake stops is Bar Harbor. The storied supper club is situated at one of the best spots for boat watching. Bar Harbor offers views, exquisite food and elegant cocktails for its patio guests. Like Madden’s, the menu is always changing. Last year, Harbor wings were a unique feature. House brined, rotisserie and fried to order tossed in choice of buffalo, barbecue, spicy barbecue, teriyaki, sweet chili or Thai peanut sauce.

View from the patio at Ernie’s on Gull. Photo courtesy of Ernie’s on Gull.

Bar Harbor is a whiskey establishment and whiskey drinks are the highlight. Bar Harbor uses its own signature cask of whiskey for it’s old fashioned, which is a must try for any whiskey lover. For a younger vibe, paddle a little further north to Zorbaz on Gull. With a menu full of Mexican cuisine and pizza, it’s the most casual place on the lake. Looking for a specific beer? Zorbaz is the place to try first with 47 different brews on its most recent tap list. One of the most hidden gems on Gull Lake is Lost Lake Lodge, mixed in with towering trees on the Gull Lake narrows, Lost Lake Lodge is a place worth finding. A new chef is in town and so a new menu is likely coming. It should be one of the treats to this summer’s list of stops. One of the newer developments is happening on Nisswa Lake, which is part of the Gull Lake chain. A public dock system will be available for those wanting to rest their sea legs and walk under Highway 371 to all the shops and stops in downtown Nisswa. For those looking for food there’s the Big Axe Brewing Company, which is the only brewery in the lakes area that also serves food. There’s Ganley’s for your morning or lunch fix, Dairy Queen, A&W, Rafferty’s Pizza and Ernie’s sister spot Mainstreet Ale House along with Ye Old Pickle Factory. Sitting alone in the northeast corner of Gull Lake is Grand View Lodge and of course the multi-restaurant resort doesn’t skimp on its dockside fare. The Tanque Verde Cantina is all about bold flavors and bright colors packed into lighter meals. Tacos and wings are a must try by the lake. Save room for a number of cocktail specials.

Tacos are a big hit at Tanque Verde Cantina at Grand View Lodge. Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019

Dining Guide

Marquette and Blush See our ad below

Scandia Valley Vineyards Marquette: This new vintage of marquette was very popular according to vintner and owner John McClain. The Estate Marquette holds a deep ruby hue. There’s rich berry fruit flavors, which all come from Minnesota. There’s a touch of toasted oak to go with the fat tannins. It’s a full body wine, but get it now as last year’s vines didn’t make it through the winter very well.

Cushing

Blush: A sweeter wine that features locally grown Frontenac Gris as the foundation. It’s fruitful with balance making it a good choice for an everyday wine. Hops?: McClain is in the experiment stages of introducing hops to wine. He’s got a recipe he likes, but it needs a Tax and Trade Bureau formulation approval.

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IT’S BACK!

Now at formerly Granny’s Bar & Grill

PickledLoonSaloon.com

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

Pickled Loon Saloon Sushi meets Salad: The sushi grade tuna fillets are dusted in sesame seeds and seared rare, sliced into strips, laid on spring greens. It’s tossed in a house blend, seasoned balsamic vinaigrette, surrounded by fried wonton strips and a side of pickled ginger, wasabi and soy sauce. Just right: The flavors are equally subtle and complex. The tuna is clean and light tasting, touched with flame. The dressing is

See our ad to the right

applied lightly onto the greens, enough to taste without distracting from the tuna. All remaining ingredients serve to elevate either through crunch, spice, acid or salt to your own taste.

Our Weekly

Specials MONDAY

All You Can Eat

Wine pairing: The dinner entrees are all designed to pair with wine served in-house. A white is recommended with this salad.

Blue Gill

TUESDAY Fajitas

WEDNESDAY

Chef’s Special

THURSDAY

Did you know?

Pasta Special

FRIDAY NIGHT All You Can Eat

Loons can fly up to 80 miles per hour and have been recorded diving 200 feet below the water’s surface. They eat about two pounds of fish per day.

Crab Legs

SATURDAY NIGHT Prime Rib

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

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Emily

Tav Tacos

Mission Tavern

Delightful and light: Two soft shell tacos are filled with juicy shredded barbacoa beef. A house made tomato jam, queso fresco cheese, spicy boom boom drizzle and fresh cilantro accompany these soft pouches of flavor. The dish comes with a side of corn chips and homemade salsa.

See our ad on the left And the winner is: Mission Tavern wins the award for the most unique menu item with its cosmic burger. A plump handcrafted burger sits atop a layer of peanut butter and is topped with pepper jack cheese and jalapeno jelly. The classic PB&J never sounded so strange, but tasted so right.

Food For Thought

Hand-picked items are a big trend, but we’ve been doing it for years! Before it became the latest trend, many restaurants here in the midwest were utilizing local ingredients and produce from neighboring farms. They continue to do so. Not because it’s a trend, but it tastes better fresh, there’s less waste, and less delivery polution. Also because they want to show their loyalty to the farmer next door. 26

Merrifield

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Seared Sesame Salmon

Main Street Ale House Visually enticing with appealing flavor: The salmon is seared to medium heat with a sesame crust. A delicate brie cream surrounds the protein with gnocchi, spinach, roasted garlic and a touch of soy sauce that enhances all the flavors of the dish. This plate is not new to Main Street, but it is one of the most popular. Menu ponderings: Main Street’s

See our ad on page 28

summer menu will be out by Memorial Day, with some new features like shrimp rolls and a mortadella sandwich. Mortadella is a product of Bologna, Italy. The sausage traditionally incorporates black pepper, myrtle berries and pistachios. Main Street Ale house chef Paul Fitzpatrick will slice it thin, pile on the havarti cheese and melt it for a unique flavor profile.

Papa Burger See our ad on page 31

A&W What’s on it?: This first thing you notice is incredibly fresh veggies: onion, tomato, lettuce, pickles — they all crunch. It’s covered with special papa sauce that makes it even more special. Topped with perfectly melty cheese, the toppings make the burger. 100 years of Papa: Though famous for inventing the bacon cheeseburger, A&W started with a

burger family on the menu (Mama, Papa, etc.). Today the only member of that family still remaining is the Papa Burger, which you can only find at A&W. The sides: A&W has all sorts of sides. Seasoned fries, onion rings and the king of all sides, the cheese curd. Here these buttery nuggets squeak like nature intended.

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1-800-450-2681 | 7965 Lost Lake Road, Lake Shore, MN www.lostlake.com | vacation@lostlake.com Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019 • DINING GUIDE

Nisswa

Three-cheese Tortellini

Bar Harbor Cream rises to the top: The three-cheese tortellini is served with chicken and Italian sausage. A sambuca cream sauce ties all the ingredients together in a creamy, comforting way. Shaved parmesan, roasted tomatoes and fresh herbs top the dish. This is Bar Harbor’s most popular pasta dish. They will be adding a few more pasta dishes this summer. Wagyu: It’s a funny name, but this steak is all business. The original

concept came from Japan, but Bar Harbor gets its wagyu from Iowa. The dish comes with Bar Harbor’s parmesan, truffle au gratins and a vegetable. The Iowan wagyu is not an A5 rating like the Japanesse version, but comes from the same type of cow. Bar Harbor uses Gold rated steaks. Additional: Bar Harbor is looking into a few dry-aged steaks this summer. They will be looking at a fresh catch of the day for Fridays

001713050r1

Grilled Marlin

Sherwood Forest

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

(218) 961-6724 28

See our ad on page 29

Nisswa

The Main Attraction: Marlin is a great source of protein, vitamin B12, niacin and potassium and phosphorus. It has a firm texture like tuna and makes a tasty dish. As seen here, this dish has been complimented by the smooth delicate taste of risotto. Taking it to the next level: Head Chef James Blahut uses fresh

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See our ad on page 2 local ingredients whenever possible. Herbs such as basil and thyme used in this dish are grown right outside the Sherwood Forest kitchen. Blahut also added red peppers, spinach, onions and parmesan cheese. Creative dishes: You will find favorites on the menu and unique daily specials such as this.

Food For Thought

Minnesota Ranked No. 1

Categories: Green Peas Production Oat Production Red Kidney Bean Production Sugarbeets Production Sweet Corn Production Turkeys Raised

According to USDA data, Minnesota ranked No. 8 in the U.S. for having the most farms (73,200) in 2017 and ranked No. 1 among the states in the categories above.

Source:https://www.nass.usda.gov/Statistics_by_State/Minnesota/Publications/Rankings/2018-MN-Rankings.pdf

The “get together” Place

The third annual Summer Harvest Dinner will celebrate the tastes of the season with local farmers as the community is invited to dine alongside food producers. The Summer Harvest Dinner will be held July 26 at Sprout, 609 13th Ave. NE, Door 8, Little Falls. The five-course meal will include and wine pairings and ech course will be prepared by a different expert chef of the region utilizing local ingredients in the dish. The ingredients are sourced through Sprout’s Food Hub operation, which works with a network of local growers to supply fresh local produce to schools, hospitals, co-ops and restaurants. Local growers who supply their product for the Summer Harvest Dinner are invited to the dinner to enjoy the fruits of their labor, share their stories and work with their neighbors, a news release stated. The event begins at 5 p.m. with cocktails and dinner is at 5:30 p.m. “Sprout aims to honor the work of growers and producers in our community by inviting them to take the night off to relax and enjoy a gourmet meal, eating their own carefully raised seasonal ingredients and getting to know customers who enjoy their food, as it is prepared and served by expert chefs,” according to the release. Watch for the menu announcement, including featured chefs and growers, by following the Summer Harvest Dinner event on Facebook or go to Sproutmn.com Tickets are $60 per person and can be purchased online at: https://www.eventbrite. com/e/summer-harvest-dinner-tickets-57721626940 This event is sponsored by Region Five Development Commission and ArtPlaceAmerica.

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

GRAND DADDY OF

GULL LAKE

S T E A K S – C H O P S – PA S TA – S E A F O O D Dockside Dining • Unique Fire Pit Gather Area

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

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Nisswa

Sun-dried Pesto Tortellini

Lost Lake Lodge A delicate Italian: The sun-dried pesto accents the three-cheese tortellini. The cheese combination is ricotta, mozzarella and parmesan. There’s a sun-dried pesto cream sauce and the dish is finished with basil and fresh shaved parmesan.

# 1 B E ST

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New team: Lost Lake has a new restaurant team with manager Jacob Snyder and head chef Fred

Stumbo. A savory vegetarian dish is not the only highlight to the new menu that features citrus crusted salmon, bacon truffle mac and cheese and a very exciting martini and dessert menu. Snyder wants to make Lost Lake the lakes area’s best martini bar.

See our ad to on page 2

Dock 77 at Quarterdeck Resort The Main Attraction: What is not to love? This mouthwatering slow braised osso bucco pork shank is paired with sous vide pork belly cauliflower au gratin, spicy charred corn harissa succotash with cucumber tzatziki.

cumin, cayenne, jalapeno, fresh ginger, turmeric and cinnamon. Where can you try this? Our very own head chef Shawn Loman features this award-winning dish on the after 5 p.m. entrée menu at the newly opened Dock 77 restaurant located at the Quarterdeck Resort.

What makes it amazing? The sauce takes this dish to the next level — spicy and rich with flavors from India: coriander, cardamom,

We are PROUD to be considered your #1 place to go for gathering with friends and family thanks for making us the BEST BAR and the BEST Happy Hour place in the lakes area! BEST HAPP

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Coconut Curry Braised Pork Shank

isp by th dD e Brainer

Local’s secret • Visitor’s favorite Ye Old Pickle Factory | 963-0085 | Downtown Nisswa | Open Daily

www.yeoldpicklefactory.com

Nisswa

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Food For Thought

What’s on your plate?

Tater Kegs (stuffed tater tots) See our ad on page 30

Ye Olde Pickle Factory Generous portion: At three times the size of the average tot, Ye Olde Pickle Factory’s tater kegs are served six to a basket, enough to serve as a full meal for 1-2 people or appetizers for 2-3. Flavor profile: The kegs satiate a trinity of cravings: crispy rich potatoes for the starch, sharp stringy cheddar for the cheese and aromatic, smoky bacon for the meaty

cravings. The kegs are served with a cold, smooth sour cream that compliments them. A growing favorite: Manager Terry Wallin started the kegs months ago on the menu as a special featured item. Popular demand put them onto the permanent menu, Wallin says, due to their bacony goodness.

Potassium Coconut: Coconut water is great for hydration and contains potassium, an electrolyte that moves nutrients into the cells. Coconut oil also can be used to boost hair health as a pre-wash conditioning treatment.

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Nisswa

Chicken and Fruit Salad See our ad on page 3

1991 Kitchen, Grand Casino Mille Lacs A perfect marriage of color and flavor: Bright yellows of pineapple, reds of the strawberries, oranges from the Manderin oranges and purples from the grapes pop off the green canvas of salad greens. Throw in perfectly cooked chicken, candied almonds and a citrus vinaigrette and the kaleidoscope of colors melds well with the flavors. Skip the croutons: Candied almonds pack a lot more flavor and a crunch everyone enjoys with a salad. The season of the chicken gives it enough salt to help balance with the sweetness of the fruit. The cold fruit and warm chicken also offer temperature contrast.

Don’t desert before dessert: The 1991 is stepping up its dessert game with a wide array of cheesecakes. If not sweet go spicy: If dessert isn’t your thing, walk a few steps to the Brand Burger Bar and order the Hail Mary Bloody Mary. It’s a $30-night of Bloody Marys and food that includes a cheeseburger, cheese curds, onion rings, bacon, soft pretzel, chicken wings, French fries and celery.

Wines to pair with your favorite foods Pairing wines with your favorite foods can be intimidating. The Food Network offers the following pairing tips to people looking for the right bottle to go with some popular foods.

Steak

Cabernet Sauvignon is a red wine that’s high in tannins. Novice wine drinkers might wonder why certain wines dye their mouth after drinking, and that’s because of tannins. Steak softens the impact of tannins because of its fat content, making this an ideal pairing.

Onamia

Spaghetti

Italian food and wine go hand-in-hand, and Chianti is a great wine to pair with spaghetti and meatballs. Chianti has a bold flavor, and the Food Network notes it has enough acidity to stand up to all the tomatoes and meat in spaghetti and meatballs.

Salmon

Seafood fans who love salmon might like it even more if they pair it with Pinot Noir. While many types of fish are best paired with white wine and Pinot Noir is a red, this pairing actually works well because the salmon stands up to the wine’s bold flavor.

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019 • Dining Guide

Lumberjack Sandwich

Hungry Loon Cafe The thick of it: Sometimes, panini sandwiches equate to a crispy sandwich. Here the sandwiches, especially the Lumberjack, are thick, nicely crisped and kissed with golden tan press-lines, like a refined version of a melt or grilled cheese. Quality ingredients for a quality sandwich: Made with wholegrain bread, melted provolone, whole-muscle turkey breast and in-house sauteed mushrooms, the

Specialty Subs

See our ad on page 34 quality of the ingredients speaks for itself. Classic success: The pairing is classic as some pair turkey and Swiss, but whenever melting is involved, the pros kick it up to provolone. The Hungry Loon has several popular turkey sandwiches. Combine any of the sandwiches with the Hungarian mushroom soup and it’s a light meal good any time of year.

Food For Thought

See our ad on page 36

Joe’s Pizza More than just pizza: Though known for their pizzas, Joe’s also has submarine sandwiches. Joe’s has a full-blown sub menu with classic toppings. Favorite toppings revisited: It’s hard to go wrong here. Joe’s uses the same fresh cut vegetables, peppery steak strips and buttery garlic seasoned chicken slices. If you love them on your pizza, you

will love them on a toasted sub. Specialties: The Philly cheesesteak sub has sweet onions and peppers melted into provolone on peppery steak slices. The chicken bacon ranch has crispy bacon, garlicky chicken slices with melted Swiss, topped with cool lettuce and ranch.

Open to the Public PEQUOT LAKES AMERICAN LEGION Ben Krueger Post 49, Auxiliary & SAL

Lunch and Dinner specials 3 Happy Hours Monday - Friday Monthly Live Entertainment

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

Did You Know? Pasture-raised turkeys typically have higher omega-3 content than factory-farmed turkeys.

Now Serving Breakfast & Lunch Sandwiches Soups Daily - Fresh Baked Goods from Sweet Life and of Course still Serving Our Great Coffees, Lattes & Frappes!!

Source: Medicalnewstoday.com While Enjoying your food and drinks - Check out our Clothing and Great Gift Selections 31038 Government Dr. • Pequot Lakes, MN 56472 • 218-568-5550 • lattedacoffeeandgifts.com

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Pequot Lakes

Hidden Gem in the Heart of Pequot Bacon Cheeseburger

Pequot Pub and Grill A classic: You can often judge the quality of a restaurant by its bacon cheeseburger. This classic is on almost every menu and Pequot Pub and Grill takes some nice extra steps that make theirs stick out.

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

The patty: There is something special about a flat-top fried burger’s great flavor which comes from the combination of

See our ad on page 35

the maillard reaction and flavorful fats often squeezed through the grates of a char broiler. The accoutrement: The 1/2-pound patty is served on flavorful brioche bread. The bacon is so aromatic you can smell it before it reaches the table and the flavor is over the top.

ABOVE ORDINARY FOOD.

Pizza Rolls

THE LOON IS CALLING YOU…

Lucky’s Tavern Monster servings: These are not your grocer’s pizza rolls. Bring a healthy appetite and bring friends because they are massive, cheesy treats.

Jack Pine Center

218-568-8373 Pequot Lakes, MN

Pequot Lakes

The flavors: The rolls have a browned outer “cup” of crust sealed on the bottom with Canadian bacon. The cup is filled with mozzarella and pepperoni, shredded parmesan and served

See our ad on page 38 with a cup of marinara to apply to your personal taste. What’s not to love: Everybody who loves pizza is likely to love these rolls. That’s been true the past five years.. “I do love them,” said owner Amy Hanson. “I just love pizza all around...Everything we put in the pizza is right there.”

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Deli Case

Pequot Lakes Supervalu Variety: At the deli counter, customers aren’t limited to ham and cheese soup, chicken cashew salad and cheeseburger chowder, but that’s a fine example of what the deli offers. Ingredients: Deli manager Julie McGuire says these three dishes are popular with customers due to the “love and care” they put into them. The sandwich is

Prime Rib

See our ad on page 37

Norway Ridge

served on mild marble rye fresh baked daily in Brainerd with ham, lettuce and cheddar cheese. The chowder is thick with a cheddar broth, shredded potatoes and tiny meatballs. The chicken cashew salad is made from the store’s rotisserie chicken and tossed with grapes. It has a slightly salty dressing with green onion, celery and buttery-sweet cashews.

The King: This king cut, or 16-ounce cut, of prime rib starts with a honey dijon, rosemary, worcestershire, salt and pepper rub. It’s then slow cooked to the desired temperature. Even the accompanying au jus has a flare all its own with onions and red wine added. There is a 12-ounce queen cut as well.

See our ad on page 36 The classic sides: The au gratin potatoes are a staple side for prime rib and Norway Ridge doesn’t skimp on flavor. They’re prepared fresh daily. The potatoes are diced and slathered in a homemade cheese sauce and then topped with cheddar cheese that crusts over to hold in the flavor. Add a glass of red wine for the finishing touch.

YOUR LOCAL FAVORITE • Always adding new items to the Menu - Come Check Us Out! • Nightly Dinner Specials - one every night of the week • Hot Soups & Daily Lunch Specials • Homemade Pizzas

“Like us” on Facebook for more special offers and upcoming events

Downtown Pequot Lakes

218-568-9950

Prime Rib, Walleye, and Rib Specials FRIDAY AND SATURDAY NIGHTS

Join us twice a week for our outstanding

Meat Raffles

– meats from Emily Meats – Thursday 5:30 pm & Sunday 4:30 pm Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019 • DINING GUIDE

Pequot Lakes

Great classic Pizzas and so much more!!

Old World Charm in the Great Up North

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

PIZZA - PASTA - SALADS - SUBS- APPETIZERS — BUFFET — TUESDAY, WEDNESDAY FRIDAYS 11 AM - 1:00 PM THURSDAYS 5 PM - 7:30 PM

WE DELIVER 218-568-4770

The only thing we overlook … is Kimble Lake. Highway 39, just south of Ideal Corners, 10 minutes north of Breezy Point.

www.norwayridge.com

218-543-6136 • 877-878-7945 ~ RESERVATIONS APPRECIATED ~ 36

Pequot Lakes

Open Monday-Saturday at 11 AM Serving lunch and dinner 31089 Front Street • Pequot Lakes, MN PIZZAATJOES.COM

2019 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

What’s on your plate?

Omega-3 Fatty fish: Fatty fish, such as salmon, are high in omega-3 fatty acids. Omega-3 fatty acids are found in cell membranes and in the natural oils that keep the scalp and other areas of the skin hydrated.

Biotin & Protein Eggs: Eggs are great sources of protein and biotin, which are two nutrients that may help promote hair growth. The health and wellness information site Healthline says biotin is essential for the production of a hair protein called keratin.

Antioxidant Activity Blueberries: The U.S. Department of Agriculture gave blueberries its top ranking for antioxidant activity. The antioxidants in blueberries neutralize free radicals and protect people from premature aging, which can help the skin look younger and more vibrant.

Come in and enjoy

Delicious Deli Dining

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

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

Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019 • DINING GUIDE

Pequot Lakes

What’s on your plate?

Zinc Oysters: Nutritionist and author Lisa Drayer says oysters are good sources of zinc, which aids in skin cell renewal and repair.

Calcium

Vitamin C

Spinach: Upgrade from lettuce to spinach which is rich in calcium, iron, magnesium, omega-3 fatty acids, and much more.

Red bell peppers: These peppers contain more vitamin C than oranges. According to dermatologist Dr. Julia Carroll with Compass Dermatology, consuming more vitamin C through foods can neutralize free radicals that could damage skin.

For the Little Bit of Irish in You Serving lunch and dinner 16 tvs to watch your favorite Homemade appetizers, Wednesday & Thursday Night sports game. soups, pizzas, Meat Raffles at 6:00pm. Kid friendly comfort foods & Irish Game Room Upstairs. Friday Night Minute Bingo at specialties. New outdoor patio area! 4:30pm.

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

Pequot Lakes

2019 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895

Saloon Burger See our ad below

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

The main attraction: Everything owner Kim Gibbs loves on a burger is found on this delicious offering. All of KC’s burgers are fresh choice ground beef, hand pattied with a special house seasoning. The burger is then topped with thick cut bacon, large mushrooms and then drenched in

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

Outdoor patio and fire pit! Wide variety of specialty and domestic taps! Daily specials! Wednesday: $2 Burger Day Also Wednesday: Happy Hour all day and night! Thursdays from 5 p.m. until gone: BBQ ribs! Friday & Saturday: Steak Night! Electronic pull tabs

Like us on Facebook!

Pillager

Most Popular Classic American Foods Pictured are some of the most popular American foods. Can you guess which is No. 1? Answer at the bottom of the page.

Bjerga’s Café IN DOWNTOWN PILLAGER

“All You Can Eat Fish” every Friday from 4 to 7 Open 7 days a week, 6 a.m. - 8 p.m. Breakfast, lunch and dinner specials (218) 746-3966 ANSWER: apple pie

Pillager Pine River/Backus

2019 • DINING GUIDE | Advertising@BrainerdDispatch.com | (218) 855-5895 Dining Guide • 2019 | Advertising@BrainerdDispatch.com | (218) 855-5895

Casual Dining

Dine Al Fresco—

for the

Whole Family.

Add more time outdoors

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

Whether you cook out in the backyard or dine on the patio of your favorite restaurant, eating meals outside is an effective way to enjoy the great outdoors. Dining outdoors is especially helpful in adding some extra time in the sun

during busy weekdays. One benefit of choosing an establishment over your own yard is the bugs! Most restaurants with outdoor meal options safely keep bugs away or offer screened areas. In addition, dining out away from

distractions like television can foster interesting conversations and allow families to stay up-to-date with one another. Lastly, enjoying a nice meal outdoors may also entice you to go for a walk afterwards — win win.

- 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

We accept Credit Cards

AMERICAN LEGION

Open ALL Holidays.

FRASER – NELSON POST 613

Located right off the Paul Bunyan Trail

Family friendly, food, fun and drinks! Featuring Meat Raffles and Music EVERY Weekend! Advertising@BrainerdDispatch.com | (218) 855-5895 | 2019 • Dining Guide

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

Pine River/Backus

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In the lakes area, we savor the outdoors and nice weather. Don’t waste any of it! When the weather permits, eat as many meals as possible outdoors.

Casual Dining and Family Fun in a Northwoods Atmosphere

Special thank you to our advertisers for providing the featured dishes to highlight!

o Bppn ! e t t a i

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

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

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

218-587-2564

www.BitesGrill.com 42

Pine River/Backus

Watch for our 2020 Best of the Brainerd Lakes contest and vote for your favorites! BrainerdDispatch.com • PineAndLakes.com

Dining Guide • 2019 | Advertising@BrainerdDispatch.com | (218) 855-5895

ENJOY DINING

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Live bands six nights a week May through September

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- Outdoors on the Dockside Deck most weekends Tribute to Elvis · Neil Diamond · Johnny Cash · The Beatles PLUS Wyld Ryce · Turtle Doves · One Night Stand · Salute to American Veterans with Penny Gilly Check our website for dates and times.

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