contemporary dining with neighborhood charm
Monday - Thursday 11:00am - 9:00pm
Fridays: 11:00am - 10:00pm
Saturdays: 7:00am - 10:00pm (Breakfast 7:00-12:00)
Sundays: 7:00am - 1:00pm (Breakfast only)
Established in the late 1880s first as a grocery store, the historic Ole Store Restaurant is nestled in a quaint neighborhood in Northfield’s west side of town, just down the hill from St. Olaf College. It’s a landmark establishment and continues to be a favorite dining spot for local patrons as well as out-of-town visitors to the area. The welcoming atmosphere, coupled with outstanding cuisine and local farm-fresh foods, brings back satisfied customers again and again.
Taste buds will be bursting with flavor after tasting the Ole Store Restaurant’s fine entrees.
Try our signature Parmesan Crusted Walleye Fillet. A crowd favorite since we opened that keeps guests returning.
The filet mignon is another exceptional dish — tender, rich and tangy. Local St. Pete’s blue cheese is dabbled on Top Tier Choice Angus beef.
Or try our Roasted Reuben. We use house roasted pulled corned beef and top it with sauerkraut, crispy onions, Havarti cheese & our very own 1000 Island dressing.
We feature local craft beers and delicious wines from Oregon, California, Chile, Italy, and Spain.
Both classic technique and fresh ingredients shape mycreations. Made to please and satisfy, my cuisine delivers flavors and balance in each bite.
I cook every meal as I will do for my own family, with the same passion and respect for ingredients. One thing that I learned from my father and my travels is that you don’t need a lot of ingredients to make a great dish. But you do need the highest quality and freshest available. I want my cuisine to be tasty, beautiful and memorable. I believe that this is the key of the beautiful culinary arts.
Born and raised in the French Alps, on the border of Switzerland and Italy, I gained my love for cooking as a young child. My father, a baker and pastry chef, taught me how to appreciate and enjoy traditional food by making everything homemade such as: pickling, charcuterie, jelly, and of course, bread and pastry.
So, when I choose my career as a chef at 15 years old, I started with a real passion of the cooking art. I received certification in cuisine and pastry in Groisy, France. This culinary school taught me cooking skills; focusing on complex technique with simple fresh produce based on classic French recipes. After building my chef experience for 10 years in many different styles of restaurants, I had the opportunity to work and travel in Switzerland, Australia, New York, Denver and Steamboat Spring Colorado.