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THE EATBEAT: Ramada Restaurant is inviting, a 'good place to eat'

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accent Grand Forks,North Dakota 58203
Grand Forks Herald
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THE EATBEAT: Ramada Restaurant is inviting, a 'good place to eat'
Grand Forks North Dakota 375 2nd Ave. N. 58203

The answer is yes when friends ask about going for brunch Sundays. The question is where.

My choice often is the dining room at the Ramada where pancakes, waffles and French toast are served with whipped butter and maple or blueberry syrup.


On a recent visit to the Ramada with Earl and Jan Strinden (ES and JS), we were seated in a cushioned booth in the dining area. There was a wedding gift-opening party in one room off the coffee shop. And the auxiliary room beyond the coffee shop was full of Sunday morning groups.

The strength of the Ramada is three experienced, long-time servers who make sure everything is right. And they wear professional-looking black vests over white shirts and black trousers. They are Betty Williams, Jim Dohman and Karen Smith, who is the restaurant manager.

After a look at the well-organized, easy-to-read menu, the choice for JS was the Belgian style malted waffle ($6.95) and she chose a blueberry topping finished off with a round of whipped cream. ES and I both ordered the Classic breakfast that is made up of two eggs, hash browns and toast. That’s $6.50, but you can add ham, bacon or sausage ($7.95 total). Coffee is $2 at the Ramada. I added bacon and found it to be the best — well done, still crisp.

And the breakfast-brunch menu is extensive with corned beef hash and steak and eggs, along with Texas French toast.

The Ramada has been known for its walleye ($8.50). And Ryan Bassingthwaite, the new kitchen manager, said the walleye is breaded by the staff.

“We start by broiling the walleye, and then cover it while steaming to keep it moist,” he said.

While the coffee shop at the Ramada is often quiet, servers say they get hockey and baseball teams. And they serve a lot of Canadians who love bacon.

Along with the regular servers at the Ramada, there is a separate crew of long-time waitresses who work only during meals served in the banquet rooms of the Ramada.

Groups such as the Retired Teachers, Optimists, South Forks Lions and Forx Business Connection meet regularly at the Ramada.

Ramada Restaurant

Junction Highways I-29 and U.S. 2

General manager: Tom Kovar

Sales and catering manager: Ann Vossekull

Owner: Ashok “Smiley” Thakker

Hours: 6:30 a.m. to 2 p.m. and 5 to 9 p.m. weekdays; 7 a.m. to 2 p.m. and 5 to 9 p.m. Saturday; 7 a.m. to 2 p.m. Sunday

Chef/kitchen manager: Ryan Bassingthwaite

Reservations: (701) 775-2512

Report card: For its walleye dinners and Sunday breakfast-brunch, the Ramada rates the honor roll. The place, though somewhat dated, is attractive and inviting. Servers are experienced, almost professional. Occasional lapses with coleslaw not too crisp and bread toasted on only one side are detractions to a generally good place to eat.

Reach Hagerty at or (701) 772-1055.