JULY 19, 1989
It’s business as usual as the Bronze Boot gets a facelift this summer. The supper club on Highway 81-N is getting a new entry, a larger dining area and a smaller lounge. Darcy Fonder, the owner, figures he will have $175,000 into the remodeling by the time it’s completed in another week or so. But, he figures, it’s a sign of the times. People are drinking less and eating more.
Constant Companion and I went to the Boot for dinner on a Saturday in July with Stan and Gladys Hendrickson (SH and GH), friends who spend more time in Arizona now than they do in Grand Forks. They come back to visit family and friends in the summertime.
SH didn’t even have to look at the menu. He said, “I always have walleye when I come to the Boot.” I followed suit and asked for broiled walleye, which was perfectly seasoned and had just enough sliced almonds to give it texture and add interest. It was, indeed, a rare treat.
GH ordered a prime rib sandwich, which she said was delicious. “Just the right amount to eat.”
Constant Companion ordered a tenderloin sandwich. His comment: “Very good.”
The Bronze Boot is one of those tried and true places you can always depend on. Our waitress was Trudy, who worked 18 years at the Elks Club’s restaurant before it closed. Now she loves seeing her friends at the Boot, and she was in an extra-good mood because she was about to embark on a trip with her daughter to her native land of West Germany.
Dinner is rather dressy at the Boot. We had a white cloth on the table, a slice of lemon in our carafe of ice water and the servers were wearing black suits and ties with white blouses or shirts. The ambience is friendly and informal.
Lunch at the Boot is a bargain, and less dressy than dinner. And there’s an interesting mix of workmen, farmers, businesspeople and family groups. You can go through the chuck wagon line between 11:30 A.M. and 1 P.M., for $4, including your beverage. First, there are meats. Last Tuesday, we found lean roast beef, fried chicken, meatballs, mixed vegetables, mashed potatoes and gravy in the hot food sections. We moved on to an array of pasta salads and coleslaw. Beyond that, there was a good selection of fruit and rolls and butter. Iced tea, which is often watery in restaurants, has good personality here.
The Bronze Boot was opened by a group of businessmen and later operated by Leo Wong; Darcy Fonder took over from Wong in 1962. That accounts for the special Cantonese menu at the Bronze Boot, which Fonder said he still makes.