New on the tapas menu are an olive-and-cheese platter ($8) and chicken pâté served with butter crackers and garnished with red onions ($5). Then, there’s a barbecue rib taster ($8) that has “Blue Moose Norwegian barbecue sauce.” The menu claims that sticky fingers never tasted so good. Also among the tapas choices is a Mini Mac classic ($4).
The Blue Moose keeps switching and offering changes. In March, Chef Nate Sheppard promises a new section of the menu offering beer pairing choices.
Sheppard, who has become well-known as a chef in the Greater Grand Forks area, is one of the new owners of the Moose. With Patrick Boppre, the front house manager, he is in the process of buying the restaurant from manager Dave Homstad, Lyle Gerszewski and Greg Stennes.
Boppre is a native of East Grand Forks and has worked his way up at the Moose, starting as a busboy. Sheppard, who grew up in Grand Forks, is a graduate of Le Cordon Bleu in Portland, Ore. He has been featured in healthful cooking classes in the area. He stresses use of fresh ingredients and a minimum of salt and fat. He employs about 30 in the kitchen at Blue Moose.
The Moose moved to its present location along the East Grand Forks “boardwalk” of restaurants after the Flood of 1997. Before, it was on DeMers Avenue.
The Blue Moose fares well as an independent restaurant, one of several non-franchise operations in East Grand Forks. While it misses out on the national advertising for chain restaurants, its owners believe they fare well because of their creativity.
While several restaurants run buses to UND hockey games on weekends, the Blue Moose has no bus. Owners said they wouldn’t know where to put the extra people, since 6:30 to 7:30 P.M. Fridays is already a rush.
The restaurant was pleasantly busy Jan. 9 when I stopped for lunch to savor their soup, advertised for $4. I chose chicken fajita ($4), and it was almost a meal in itself. It was piping hot, very rich. It came with just the right amount of crackers.
Because its menu is so varied, people stop for quick lunches, afternoon repasts and dinner. The menu features New York Strip Steak ($22), a flat-iron steak ($14) and a bone-in ribeye ($27). They offer chicken and seafood.
The menu is folksy and fun in a newspaper format, although it’s a little hard for the occasional diner to follow.
The Blue Moose continues to operate in East Grand Forks.
Long-Awaited Olive Garden Receives a Warm Welcome
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MARCH 7, 2012
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After a lengthy wait for Olive Garden to open in Grand Forks, the lines were long in February. The novelty is slowly wearing off, but the steady following attests the warm welcome.
My first visit to Olive Garden was during mid-afternoon, so I could be sure to get in. After a late breakfast, I figured a late lunch would be fashionable.
The place is impressive. It’s fashioned in Tuscan farmhouse style with a welcoming entryway. There is seating for those who are waiting. My booth was near the kitchen, and I watched the waiters in white shirts, ties, black trousers and aprons adorned with gold-colored towels. They were busy at midday, punching in orders and carrying out bread and pasta.
It had been a few years since I ate at the older Olive Garden in Fargo, so I studied the two manageable menus offering appetizers, soups and salads, grilled sandwiches, pizza, classic dishes, chicken and seafood and filled pastas.
At length, I asked my server what she would recommend. She suggested chicken Alfredo, and I went with that. Instead of the raspberry lemonade she suggested, I drank water.
She first brought me the familiar Olive Garden salad bowl with crisp greens, peppers, onion rings and yes—several black olives. Along with it came a plate with two long, warm breadsticks.
The chicken Alfredo ($10.95) was warm and comforting on a cold day. The portion was generous. My server was ready with Parmesan cheese. As I ate, I noticed the vases and planters with permanent flower displays on the ledges. There are several dining areas with arched doorways. And there is a fireplace that adds warmth to the decor.
Olive Garden has an attractive bar area to the right of the entryway. The restaurant has a full liquor license and a wine list offering a wide selection to complement Italian meals. Nonalcoholic beverages include coolers, specialty coffees and hot teas. On a hot summer day, I will try the raspberry lemonade that was recommended.
There’s a homemade soup, salad and breadstick lunch available until 4 P.M. daily for $6.95.
An olive branch on menu items signified low-fat entrees. There is a Garden Fare Nutrition Guide available for customers seeking gluten-free food. And for those with food allergies, Olive Garden has an Allergen Information Guide.
All in all, it is the largest and most beautiful restaurant now operating in Grand Forks. It attracts visitors from out of town as well as people who live here. Olive Garden is part of the Darden chain of restaurants, which also operates Red Lobster. There are about 700 restaurants, including four Olive Gardens in North Dakota’s major cities.
Olive Garden has gained a following since 1982 with its ample portions and relaxed ambience. It’s known for its classic lasagna, fettuccine Alfredo and chicken Parmigiana.
The Olive Garden continues to operate in Grand Forks.
Elegant Food, Impeccable Service Define Le Bernardin
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MARCH 21, 2012
* * *
We had dined at Dovetail—one of New York City’s finest restaurants—the first evening we were in the city. With friends, we had a wonderful time visiting and tasting. We went to Shake Shack in Times Square the second evening. Ryan Babb of Forum Communications, who accompanied me on our whirlwind tour, thought we should see where real, down-to-earth people eat.
We took a Shake Shack menu handed out on the sidewalk and stood in line about 20 minutes before we could even get inside. We enjoyed the experience. And actually the burgers were very tasty. They had that good flavor that only comes with a little fat. We are not sure if they contained the pink slime that has hit the news waves of late. And we didn’t ask.
Then, there was a lunch at the exclusive Crown, on Madison Avenue. There, the food seems unexcelled and the ambience both warm and sedate.
We approached Le Bernardin with awe because of its reputation as THE top restaurant in the city. It is a longtime holder of the top star ratings by the Michelin Guide. We spent almost four hours in this famous restaurant, which has its origins in France.
It was an unforgettable experience because of the elegant food and impeccable service. We came away marveling at the highly professional serving staff, the sommelier who described the wines he paired with each course, and the chefs in the kitchen. We were surprised when Eric Ripert, chef-owner of Le Bernardin, invited us into the kitchen.
This was a dazzling scene, with pastry chefs and sous chefs in stiffly starched bright white uniforms, busily engaged in their work.
On Thursday, we were treated to the chef’s tasting menu. Servings were light and inviting. First course: caviar wagyu. Second course: octopus. Ryan said he had never eaten it before. I nodded and said, “Neither have I. Dig in.”
The sommelier, Aldo Sohm, stayed with us, describing in a delightful witty way of how he paired each course with the right wine. It was a leisurely meal with small, very dainty servings. We were comfortable.
Sohm really made the meal an enjoyable adventure. He has been voted best sommelier in America—and indeed the world. He is wise about wines and explained how each wine blends with the food. He poured sipping-sized portions. The wine did not overwhelm the tastes we experienced.
Waiters were on hand with a variety of breads, and there was softened butter with a dash of sea salt in small metal containers.
The courses kept coming. There was a sea medley, then codfish. We ate monkfish with Brussels sprouts. Then there was a Seville orange sorbet with olive oil and basil.
The final course was called chocolate peanut. This was a Madagascar chocolate ganache, peanut mousse and salted caramel ice cream. Each was b
ite-sized—a medley of wonderful tastes. When the salted caramel ice cream drooped a little, the waiter took it away and replaced it.
While we came ready to be served and pay the cost, we realized the staff was aware of our mission of testing, tasting and writing. We received special attention, but I think the experience would be as good for all customers.
The diners were middle-aged and older, dressed in fine clothing and enjoying their conversations over fine food. We found it all quite appealing.
There were special touches I liked about Le Bernardin. At the beginning of the meal, the waiter asked if we had any food allergies. We noticed small tables where women can place their purses. No need to sit there wrestling with a bag all evening.
There are not many minuses at Le Bernardin. That, obviously, is why it is considered tops in the Big Apple.
Le Bernardin continues to operate in New York.
Sleek, Large New Fuji Offers Japanese Cuisine with Flair
* * *
APRIL 4, 2012
* * *
Nick Zak (NZ) said he had a Philadelphia roll for lunch at the relatively new Fuji Japanese Seafood and Steakhouse on South Washington Street. His friend, Wayne Bakke (WB), had just finished a Feija lunch box.
“My gosh,” he said. “It was plenty.”
Both NZ and WB paid $8.95 for lunch. They like checking out restaurants around town. Next time, they said, they would bring their wives.
After talking with NZ and WB as they were leaving the restaurant, which opened Feb. 1, I sauntered inside the sleek and large new facility. I figured I was in luck when I ran across a 10-year-old named Ben Christoferson (BC), a fourth-grader at Century Elementary School.
He watches food shows on TV and is well-acquainted with the likes of Anthony Bourdain. BC was having a late lunch afternoon—free of school—with his mother, Kim Cowden (KC). We proceeded to explore the restaurant together. For me, it was a mystery, but BC was quick to explain the offerings at the sushi bar, where chefs in white uniforms artfully prepare specialties—many of which feature raw fish. (Diners also can choose seating at hibachi tables, in booths or at a long, attractive bar.)
Here’s where a child’s knowledge came in handy. He told me they call the drinks something else, but they are really made from Coca-Cola. After ordering sweetened iced Nestea, I thought green tea would have been a better fit with my meal.
My sushi lunch platter was a beautiful creation of a tuna roll and California roll, which were artistically arranged with spikes of crisp cucumber and leaves of thinly sliced cucumber. And we tasted a marvelous king crab crunch roll. With it, I took a dab of wasabi, and BC giggled as he reminded me it was “hothot.” The pickled ginger was a great palate cleanser.
BC was saving himself for one of the four hibachi tables, where patrons—young and old—can sit and watch Japanese chefs prepare their food. He loves to order steak and shrimp.
A chef named Johnny put on a wonderful show for us. He appeared in a red hat and prepared food with a flair. At one point, he cracked an egg and managed to gather the yolk with a spatula and toss it in the air. He returned it to the table intact. He was—in a word—fantastic. And the food was excellent—the steak, shrimp, rice, vegetables so crisp and tasty. We were pleasantly filled and generally pleased.
Fuji is spacious with a clean, uncluttered design. Tiny hanging lamps add to the ambience. The restaurant is one of three under the same management in North Dakota. Others are in Fargo and Bismarck.
This style of restaurant is rare in our area. For those familiar with Japanese restaurants, it is a delight. For others, it is an experience. The menus at Fuji are long and detailed. It seems it would take several visits to figure out what you want. Those who wish to stay away from raw fish will find plenty of choices. And the menu is full of pictures of the various dishes to help diners make decisions.
Fuji Japanese Seafood and Steakhouse continues to operate in Grand Forks.
About the Author
MARILYN HAGERTY has been writing for the Grand Forks Herald since 1957. She currently writes five columns a week for the paper, including That Reminds Me for the Tuesday editorial page, Eatbeat for the Wednesday food page, and personal columns for Thursday, Friday, and Sunday. She lives in Grand Forks, North Dakota.
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Credits
Cover design by Steve Attardo
Cover photographs: © by Rick Gayle Studio/Corbis; © by L. Fritz/ClassicStock/Corbis; © by RF Pictures/Corbis; © by Paul Poplis/Getty Images
Copyright
GRAND FORKS. Copyright © 2013 by Marilyn Hagerty. All rights reserved under International and Pan-American Copyright Conventions. By payment of the required fees, you have been granted the nonexclusive, nontransferable right to access and read the text of this e-book on-screen. No part of this text may be reproduced, transmitted, downloaded, decompiled, reverse-engineered, or stored in or introduced into any information storage and retrieval system, in any form or by any means, whether electronic or mechanical, now known or hereinafter invented, without the express written permission of HarperCollins e-books.
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Grand Forks: A History of American Dining in 128 Reviews Page 24