THE EATBEAT: Bronze Boot stands the test of time as GF steakhouseLike Whitey’s in East Grand Forks, the Bronze Boot on North Washington Street has stood the test of time. The Boot was founded in 1954 and was owned and operated for many years by the late Darcy Fonder.
By: Marilyn Hagerty, Grand Forks Herald
Like Whitey’s in East Grand Forks, the Bronze Boot on North Washington Street has stood the test of time. The Boot was founded in 1954 and was owned and operated for many years by the late Darcy Fonder.
It is the place where I want to go when I am hungry for a steak. I always order the beef tenderloin steak and ask for the 4-ounce cut. I ask for it medium well. It comes served with nice warm mushrooms and a Red River baked potato along with a choice of tossed or spinach salad. You have a choice of French onion or soup of the day or tomato juice. A breadbasket also precedes the meal. Everything is included in the price of $14.95. A 7-ounce petite tenderloin is $20.95, and a 10-ounce filet mignon is $25.95.
I enjoyed this meal with Donna McEnroe (DM) on a Saturday evening before a hockey game. The Boot, which usually opens for dinner at 5 p.m., opens a little earlier on busy nights. There was a clump of people in the entryway waiting to get their name on the list for the large dining room. We decided to bypass the dining room and seek out a place in the “back bar.” It’s OK in there if you don’t mind a little smoke. And there was only one smoker in there while we were eating.
The bar also filled up quickly, and we had people eyeing us — not for our good looks, but for our table.
DM considered several items on the menu, including chopped veal cutlet and broiled lamb chops. We talked about sea scallops and Alaskan king crab. The boot also features lobster tail —alone or in a dinner-for-two combo with sirloin steak. But DM went back to the walleye pike that was broiled and served with a light golden crust.
Meals are served by experienced waitresses who give you time to enjoy each course. They know the menu and how much time it takes to get a steak done on the open pit grill in the large dining room.
My steak was perfect, as promised. The garlic toast in the breadbasket was thin, warm and golden. It was crisp and crunchy — almost too good. I especially enjoyed the mushrooms with the steak. The kale used for garnish on the plate with a slice of radish was OK, but the kale seemed a little tired. The spinach salad was just right with plenty of greens, a sprinkling of bacon crumbs and a light Italian dressing.
You can find the Boot easily on U.S. Highway 81, or North Washington St. because of the big boot on top of the building. The Boot serves a Chuck Wagon Buffet from 11:30 a.m. to 1:30 p.m. during the week. There’s a single-entree buffet for $6.45 and a three-meal version for $7.25. There also are rooms for parties or meetings.
Prices are fairly reasonable. Coffee is $1.30. Vanilla cheesecake is $4.25. The Boot runs an ad in the UND Dakota Student newspaper for Steak & Bake at $10. That promotion has been a draw.
Another specialty Saturdays is bull fries or Rocky Mountain oysters. The waitress said there are customers who do. They are people who like them served with beans, coleslaw and hard rolls for $6. But time is running out because the bull fry or Rocky Mountain oyster season ends in March.
Reach Hagerty at firstname.lastname@example.org or call (701) 772-1055.