For more details on how our protocols and operations have changed in response to COVID-19, please review our FAQs to learn more about our COVID-19 operations. For more details, review our COVID-19 Reopening Resource Guide.
Order Curbside Pick Up: ORDER ONLINE
Dining Room & Patio Seating: Our dining room & patio is now open with our enhanced safety protocols and following the guidance of our government officials. Please make a reservations or come on in. We have our full menus available for weekday breakfast, lunch, dinner, and a la carte weekend brunch. We’re excited to serve you again! Below, Co-Owner, Dan Simons, gives some insights into what you can expect when dining with us, and some of the new systems in place to keep our team and guests as safe as possible while also providing a comfortable dining atmosphere.
4% TEMPORARY PANDEMIC SURCHARGE: As we chart a course for the survival of our restaurants, this dine-in only charge helps us cover pandemic-related expenses, including PPE.
Your purchase of gift cards now will help us continue to serve you.
We are collecting money to support and protect all of our employees. Your dollars fund free daily meals for all of our employees we have had to temporarily lay off and help pay for our health insurance premiums.
Across all of our restaurants, we are working together to do everything we can to help #flattenthecurve, and along the way, ensure we do our part to support and feed our community and our team.
We will continue to work with local, regional, and national officials to follow the latest regulations and advocate for policies to mitigate the impacts on our team, guests, and communities. We’ve talked with our farmers and partners – they’re going to keep growing and producing. We own our own truck with the North Dakota Farmers Union that supplies some of our ingredients, and it will keep rolling. To operate safely and with the utmost care, our kitchens have a certified Food Safety Manager on site, we have increased our sanitation protocols, and we have reduced the number of chefs on hand preparing our food.