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When Aaron Hanson and Ryan Osvold purchased the River Inn Bar & Grill in September of 2016, the Third Base Bar owners were excited by all the opportunities at the River Inn, with its full-size kitchen, large event room and outside seating with a phenomenal view of the St. Louis River.
Since then, "The Riv" has been revitalized, with healthy crowds of regulars and newcomers alike. The two owners give the credit to "great customers and a strong, caring and loyal employee base."
In particular, they gave a shout out to Bjarne "BJ" Deschampe and Robert "Manny" Gotchie.
The two lifelong friends have been cooking together for many years, from corporate kitchens to high-class kitchens, from Minneapolis to Grand Portage and now Scanlon.
When BJ and Manny landed at the River Inn, they saw great potential with heartwarming and hard-working employees that feel much like family members, which makes it a great place to work. They wanted to see the place thrive, so the two of them began coming up with a new plan for the menu and dining experience. The "burger of the week" has been booming, and the breakfast at the River Inn is a weekend favorite. They bring a whole new look to fresh homemade food, Aaron said.
When asked what drives them, both will tell you that to see the smile on every guest and every regular that walks into the place brings them both joy. They're also excited to bring more new exciting food this summer and a special St. Patrick's Day menu this weekend.
"We enjoy seeing new faces in large families coming in to enjoy our hand-cut steaks every Friday and homemade-cut potatoes for breakfast on the weekends, our handcrafted burgers and more," said the two friends. "We take pride in every meal that comes out of the kitchen."
River Inn also offers a catering menu guaranteed to fulfill every need for your next event. And with a very busy bar, be sure to visit the mimosa bar on Saturdays and a delicious Bloody Mary bar on Sundays.
Stop in and enjoy our little spot on the river.
The Business Spotlight is an advertorial product available in the Pine Knot News.