The Eatbeat: Tasty smoked Salmon draws people to Suite 49
Salmon and avocado salad draws me back to Suite 49 near Ralph Engelstad Arena. This salad is made with tossed greens and laced with artichoke hearts, capers and slices of avocados. Then, it's topped with the house smoked salmon and served with a ...
Salmon and avocado salad draws me back to Suite 49 near Ralph Engelstad Arena. This salad is made with tossed greens and laced with artichoke hearts, capers and slices of avocados. Then, it's topped with the house smoked salmon and served with a choice of dressing. I like the raspberry vinaigrette, although I notice others choose honey mustard, ranch or French.
The full salad is $9. Half a salad is $6, and I find that just the right amount -- especially if you order a side of focaccia bread for 50 cents.
Suite 49 has been part of the Grand Forks restaurant scene for the past four years. It opened around the time of the World Juniors Hockey Tournament in 2005. It's a large restaurant with an L-shape and L-shaped bar in the center. Recently, two private dining rooms have been added at the east end of the restaurant. There is another party room and a patio area.
And this fall, Chef Nathan Sheppard is making seasonal changes in the menu. He is going into comfort food that he thinks most people identify with and appreciate when the days get colder. One is a Cuban sandwich made with pulled pork and topped with tarragon coleslaw. It's designed to be a balance of crunchy and sweet. He also will bring on a baked macaroni and cheese dish that will be basic but still upscale. He promises it will be "warm and gooey" with a three-cheese sauce tossed with noodles with a crisp Cheddar and mozzarella topping.
Sheppard also is redoing some Suite 49 classics such as cedar plank roasted salmon, which will have a tarragon dill creme fraiche sauce. He is coming up with totally different desserts, including kiffer lime panna cotta, which will differ from creme brulee with a gelatin thickener.
And he is testing a chocolate Irish cream cake that will be heavy and dense.
Sheppard has a kitchen staff of 12. A graduate of Le Cordon Bleu in Portland, Ore., he is a native of Grand Forks and returned here for the opening of Suite 49. After two years, he moved to the Canad Inn but came back to Suite 49, where he has fewer administrative duties and can spend more time concentrating on the cuisine.
Suite 49 is long on appetizers, with lettuce wraps ($9) being one of the most popular. They are filling but not heavy appetizers and are a nice snack any time of the day.
Lunch is served from 11 a.m. until 4 p.m., with most of the items available at any time. The regular fare includes beef or bison burgers and lavosh. Sandwiches are served with lettuce, tomato, onion and a pickle spear as well as the restaurant's beer-battered french fries.
Patronage at Suite 49 varies. Jessie Thorson, general manager, said events at Engelstad Arena bring brisk business, and business comes from the area developing around the restaurant. Reservations are for 10 or more in the party rooms before events, such as Sioux hockey games.
Suite 49 is large and attractive with huge dark wood booths and light walls. There is an attractive circular reception area.
Reach Hagerty at firstname.lastname@example.org or call (701) 772-1055.