Eatbeat: Branch out with shrimp scampi

Melissa is type of a newcomer on the employees. She additionally is likely one of the greatest servers I’ve seen recently. There are about one hundred twenty full and half-time staff on the Olive Backyard, in accordance with Mark Ulrich, the supervisor.

I branched out when doing lunch just lately with associates Susie Shaft, Sue Huus and Donna Gillig. With the promise of asparagus, tomatoes and angel hair pasta, I ordered shrimp scampi ($15.ninety nine). And I’ll return for extra.

Going to the Olive Backyard in January stirs wild reminiscences. It was six years in the past when the restaurant opened in Grand Forks, and my evaluate went viral.

I ended up in New York Metropolis on the Anderson Cooper present and as a visitor on the New York Occasions and Wall Road Journal. I dined at El Bernardin and met Anthony Bourdain. I used to be on the As we speak present in addition to a Sunday morning present.

I considered this stuff this January as I watched the servers work within the old style farmhouse setting. It has settled in properly as one of many largest full scale eating places in Grand Forks.

The Olive Backyard

3160 thirty second Ave. S.

Phone: (701) 746-2038.

Common Supervisor: Mark Ulrich.

Hours: eleven a.m. opening, 10 p.m. closing weekdays and eleven p.m. closing Friday and Saturday.

Seating: 200 in eating room and bar.

Prime vendor: Infinite soup, salad and breadsticks ($7.forty nine).

Report card: Olive Backyard charges prime grades for service in addition to cheery atmosphere. Hearth provides a welcome in winter. Decisions appear endless. Common ticket ranges from $thirteen to $14 for lunch, $sixteen to $20 for dinner.

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