Written by Ken Galloway Ken has been a hospitality executive and professional chet in the Twin Cities for many years and has been a long-time supporter of the local hospitality scene. ReGrow White Bear forts to slow COVID-19. They need the community s supe We want to stay open for you. Have you supported your favorite restaurant this week? As many businesses re-open following Thank you to EDC for forming the ReGrow committee now more than ever to survive. Join the effort to ReGrow White ReGrow-WBL.com Bear as we cultivate growth, community and awareness to create a vibrant, bright and thriving White Bear Lake area. ReGrow Dining White Bear Lake An asset to the Community; a Hub where people gather; Listening to the guests; Constant Improvement; Restaurants working in unity. These are some of the values that guide Bill Foussard, owner of Rudy's within the White Bear Country Inn. You can now add "safety" to that list. Making safety of his staff and guests a top priority, Bill has recently invested heavily in modern, and proven, LED-UV BIlue Light technology in both his air and pool filtration systems. "We're working really hard to keep team members and guests safe", says Bill. Foussard purchased the Country Inn by Carlson in 2000 and soon after switched affiliation to Best Western. Rudy's opened in 2003, with those aforementioned values being a top priority for him. The Event Space was overhauled in 2002, making the space much more attractive, functional and welcoming. Early on Bill saw the need for more outdoor dining in the area and Rudy's rooftop opened in 2010. It has been a popular outdoor gathering spot for Twin Cities' diners from day one. GM Paula Colucci and Executive Chef/GM Brian Schaeffer are proud of the expansive menu - on the rooftop as well in the main restaurant. "Our kitchen is 95% scratch food, and we offer decent portions at reasonable prices" says Brian with pride. And of course, what visit is complete without at least one "Rudytini"! Bill lives by his value of "asset to the community" every day of the year. Senior Picnic, Thanksgiving Meals on Wheels, Dinner with Santa for area Seniors are just some of the events Bill and his team generously contribute to throughout the year. "Customers are a Blessing", says Bill. The restaurant has been seeing an uptick in business lately with the ReGrow WBL Dining efforts. Like many, they are also upgrading their online Take-Out ordering capabilities and hope to have their new platform ready to go this fall. Elizabeth Lawin immediately fell in love with the 19th century building on Washington Avenue. She loved the look and history of the brick building. She had a vision: she wanted to recreate the original look and old-time White Bear community feel. Her vision for a modern, yet traditional feeling: comfortable, yet beautiful space was a labor of love she feels she has accomplished. "We wanted an atmosphere where guests want to come here on special occasions yet feel casual and comfortable, a place that feels welcoming and special", says Lawin. Mission specials have been a hit, especially their accomplished, as many of their patrons frequent the restaurant several times a week and give the food and atmosphere high marks. General manager Dan Brown makes sure all guests feel special. The food and drink menus are created with restaurant is open seven days a week. that feel in mind as well. Elizabeth describes the food as "Midwestern Modern". Chef with Wild Rice and Mushrooms. Another signature dish is Korean Sticky Ribs. Bar Manager Clay LeMere developed a Craft Cocktail and Beer program that focuses heavily on local and regional breweries and suppliers. Cocktails are made from scratch and the menu changes with the seasons. Brickhouse pivoted to Social Media and Online programs early in the COVID crisis and have developed a successful Take Out program via their web site: www. brickhousemn.com. Their daily Social Media "Meatless Mondays": Seeing the enormous appetite for outdoor dining Elizabeth has already started plans to expand their beautiful and homey rooftop deck. The new space will be ready next spring. The RAG Rudys Rège Grill BRICKHOUSE BH Peter Christenson has created Traditional Minnesota style dishes that Midwesterners like, elevated with quality ingredients and unique preparations. The team is proud of their commitment to partnering with local farmers and growers whenever possible. The top seller is Cracker-Crusted Walleye FOOD DRINK Rudy's Redeye Grill rudysredeye.com I (651) 653-6718 4940 Hwy 61 N, White Bear Lake Brickhouse Food and Drink brickhousemn.com I (651) 528-6958 4746 Washington Square, White Bear Lake Written by Ken Galloway Ken has been a hospitality executive and professional chet in the Twin Cities for many years and has been a long-time supporter of the local hospitality scene. ReGrow White Bear forts to slow COVID-19. They need the community s supe We want to stay open for you. Have you supported your favorite restaurant this week? As many businesses re-open following Thank you to EDC for forming the ReGrow committee now more than ever to survive. Join the effort to ReGrow White ReGrow-WBL.com Bear as we cultivate growth, community and awareness to create a vibrant, bright and thriving White Bear Lake area. ReGrow Dining White Bear Lake An asset to the Community; a Hub where people gather; Listening to the guests; Constant Improvement; Restaurants working in unity. These are some of the values that guide Bill Foussard, owner of Rudy's within the White Bear Country Inn. You can now add "safety" to that list. Making safety of his staff and guests a top priority, Bill has recently invested heavily in modern, and proven, LED-UV BIlue Light technology in both his air and pool filtration systems. "We're working really hard to keep team members and guests safe", says Bill. Foussard purchased the Country Inn by Carlson in 2000 and soon after switched affiliation to Best Western. Rudy's opened in 2003, with those aforementioned values being a top priority for him. The Event Space was overhauled in 2002, making the space much more attractive, functional and welcoming. Early on Bill saw the need for more outdoor dining in the area and Rudy's rooftop opened in 2010. It has been a popular outdoor gathering spot for Twin Cities' diners from day one. GM Paula Colucci and Executive Chef/GM Brian Schaeffer are proud of the expansive menu - on the rooftop as well in the main restaurant. "Our kitchen is 95% scratch food, and we offer decent portions at reasonable prices" says Brian with pride. And of course, what visit is complete without at least one "Rudytini"! Bill lives by his value of "asset to the community" every day of the year. Senior Picnic, Thanksgiving Meals on Wheels, Dinner with Santa for area Seniors are just some of the events Bill and his team generously contribute to throughout the year. "Customers are a Blessing", says Bill. The restaurant has been seeing an uptick in business lately with the ReGrow WBL Dining efforts. Like many, they are also upgrading their online Take-Out ordering capabilities and hope to have their new platform ready to go this fall. Elizabeth Lawin immediately fell in love with the 19th century building on Washington Avenue. She loved the look and history of the brick building. She had a vision: she wanted to recreate the original look and old-time White Bear community feel. Her vision for a modern, yet traditional feeling: comfortable, yet beautiful space was a labor of love she feels she has accomplished. "We wanted an atmosphere where guests want to come here on special occasions yet feel casual and comfortable, a place that feels welcoming and special", says Lawin. Mission specials have been a hit, especially their accomplished, as many of their patrons frequent the restaurant several times a week and give the food and atmosphere high marks. General manager Dan Brown makes sure all guests feel special. The food and drink menus are created with restaurant is open seven days a week. that feel in mind as well. Elizabeth describes the food as "Midwestern Modern". Chef with Wild Rice and Mushrooms. Another signature dish is Korean Sticky Ribs. Bar Manager Clay LeMere developed a Craft Cocktail and Beer program that focuses heavily on local and regional breweries and suppliers. Cocktails are made from scratch and the menu changes with the seasons. Brickhouse pivoted to Social Media and Online programs early in the COVID crisis and have developed a successful Take Out program via their web site: www. brickhousemn.com. Their daily Social Media "Meatless Mondays": Seeing the enormous appetite for outdoor dining Elizabeth has already started plans to expand their beautiful and homey rooftop deck. The new space will be ready next spring. The RAG Rudys Rège Grill BRICKHOUSE BH Peter Christenson has created Traditional Minnesota style dishes that Midwesterners like, elevated with quality ingredients and unique preparations. The team is proud of their commitment to partnering with local farmers and growers whenever possible. The top seller is Cracker-Crusted Walleye FOOD DRINK Rudy's Redeye Grill rudysredeye.com I (651) 653-6718 4940 Hwy 61 N, White Bear Lake Brickhouse Food and Drink brickhousemn.com I (651) 528-6958 4746 Washington Square, White Bear Lake