November Merger News at Timber Lodge

Word from the Lodge . . .
Timber Lodge Steakhouse Returns to St. Louis Park with Innovative Blend of
“Both of Best Worlds” Adding Seafood From Alaska Eatery in New Merger

They say it’s time to come back to the “Lodge in the Heart of the City”.Great news for St. Louis Park Steak fans who have missed the loss of their classic TIMBER LODGE STEAKHOUSE (which was located for about 10 years where Granite City now stand on Excelsior Blvd).

The Northern style, log-built lodge that had been home to Alaska Eatery & Glacier Bar, for the past 2 years, (at 6501 Wayzata Boulevard) changed hands and got a brand new name and new menu as it merged with the popular, Timber Lodge Steakhouse. Both restaurants operate under the TAHER INC. Restaurant division, which is umbrella to -Wayzata & Northeast Eatery,10 Timber Lodges, the Fieldhouse & the historic Forepaugh’s.

According to the Timber Lodge Corporate Chef & Director of New Stores, Tim Ristow, who is heading up the team managing the transition, “This couldn’t be a better fit, and best of all, it’s all in the family. Since Taher purchased the Timber Lodge restaurants in mid-2008, we had been looking for another Lodge location in the Western suburbs. During the past year we had also seen the trends at Alaska Eatery with guests opting for more steak & chops vs. seafood choices. Over 60% of our ALASKA guests continue to opt for beef over seafood – even after we had won the City Pages Annual ‘Best Of’ Honors – for ‘Best Seafood Entrée’ for Alaska King Crab Legs,” Ristow added.

Tim Cullers, V.P. of Taher Inc. Restaurants Division explained after evaluating the pros and cons of combining the best of both operations, the decision was made to create a new Timber Lodge at the Alaska site and incorporate some of their seafood favorites as well. Higher seafood costs for fresh seafood flown in weekly, paired with the costs issues in today’s economy in all areas of retail and restaurant businesses – compounded with less frequent visits from regulars watching their dining-out budget – made this merger of Venue & Menu in a perfect log-cabin lodge setting a “Win-Win”
decision.

Ristow adds, “I’m happy to say it’s been a smooth and natural transition for the kitchen team too – since both menus and both kitchens have featured grill & sauté specialty stations.” The biggest visible change will greet guests when they enter the Lodge.

In the restaurant lobby, guests will get a real ‘WOW FACTOR’, with the sight, sizzling sounds and sensational aroma of beef roasting on a shiny new rotisserie. Ristow explains, “We have added a huge Woodstone, hardwood-fired PRIME RIB ROTISSERIE to our showcase Open Kitchen. We’ll have that stoked each day with our red oak logs, fired-up and running when guests arrive with huge, sizzling prime rib roasts welcoming you to the lodge.” Always a popular menu item, Paul’s Prime Rib Special  will feature two size choices. For the hungry eater with a big appetite, they can opt for a full pound of prime rib with the OLE, the most hardy cut, 16 oz portion or the more lady-like LENA cut, which offers a smaller, 10 oz cut. But fans of seafood favorites are not forgotten, either.

In addition to the popular Lodge favorites – this location will Salute the ALASKA history with a special ‘Seafood Sheet” offering some of the favorites from the Alaska Menu including the likes of: Grilled Wild Alaska Halibut, Crispy Walleye or Halibut in a Fish & Chips offering, the fancy Lobster Truffle Mac & Cheese, the Award Winning Alaskan King Crab Legs and for dessert fans- the popular flaming Baked Alaska dessert will remain on the menu too. See more at www.timberlodgesteakhouse.com