The doors seldom close at Nick's Prairie Cafe in Blooming Prairie
By Janet Kubat Willette
jkubat@agrinews.com
Date Modified: 03/04/2010 9:25 AM
E-mail article | Print version
Nick's Prairie Café
Address:109 Third Ave. N.E., Blooming Prairie, Minn.
Hours: 5 a.m.-2 p.m. Monday through Saturday; 7 a.m.-1 p.m. Sunday
Known for: Hot beef and hot pork commercials with real mashed potatoes.
Everyday specials: Soup and sandwich, chili and cheeseburger and a platter
entree.
Sunday buffet: All-you-can-eat for $7.50.
Local favorites: Blooming Burger, ground beef with bacon, American cheese
and barbecue sauce served on a fresh bun for $4.75; and a Prairie burger,
ground beef with lettuce, tomato, onion, pickles and house sauce on a
fresh bun for $4.25.
Also available: Take out and catering.
Call them at (507) 583-2448.
BLOOMING PRAIRIE, Minn. – Nick Krekelberg's talents have taken him to kitchens across the nation and earned him the 1999 Executive Chefs 2000 Award.
A St. Cloud native who milked cows on his grandpa's farm, Krekelberg worked as an executive chef for Ramada Inn in Owatonna for 17 years. He traveled to other Ramada locations to help with special events. Krekelberg also helped manage the kitchen at the Blooming Prairie Serviceman's Club.
When the Ramada Inn in Owatonna was sold, Krekelberg opened his own place, Nick's Prairie Cafe, to tempt palates in downtown Blooming Prairie.
Krekelberg opened the café on March 5, 2008, and has since earned a loyal following. The problem-solvers come each morning and state troopers, construction workers and highway employees often stop because they know the café will be open.
"We're open everyday," Krekelberg said.
Krekelberg lives a block from the restaurant and is there everyday, save for two Sundays a month. He alternates Sundays off with restaurant manager, Becky Masching. Krekelberg will even open the door early if he's there and sees someone waiting outside to come in.
Buying local and keeping business in the community is a priority for Krekelberg. He serves farm-fresh eggs from an area farmer and fresh produce in season. His meat comes from Geneva Meats. While talking, Masching comes in with a couple bags of buns from The Bakery, which is just kitty-corner from the café.
Krekelberg turns those locally grown products into meals like grandma used to make. Liver and onions, real mashed potatoes, homemade soups and plenty of good old-fashioned cooking, he said.
"Everything from here is made from scratch," Krekelberg said. It takes more time, but it's worth it, he added.
Head waitress Nelda Haberman helps with the baking, as they make their own pies and rolls. Krekelberg is the main cook. There are also two part-time employees.
There are plenty of popular entrees at Nick's Prairie Café. The three-egg omelet and toast for $4.75 and the biscuits and gravy for $4.99 are hot sellers in the morning.
The supreme burger, patty melt, cheese curds and onion rings are popular noontime entrees.
They make their own cheese curds and onion rings. The onion rings are as big as a doughnut.
The fried apple pie – one's of Krekelberg's specialities – is a favorite once people have tried it. It's a tortilla wrapped around fruit, deep fried and sprinkled with cinnamon and powdered sugar topped with a dollop of ice cream. In the springtime, the cafe serves plenty of fresh rhubarb pie.
The Sunday buffet often fills the café to its 55 seating capacity, Krekelberg said. The buffet includes fresh eggs prepared to order, French toast, pancakes, biscuits and gravy, sausage and hash browns, a third meat of either chicken or ham, lasagna, roast beef or pork, vegetables, rolls and dessert. It's $7.50 for all-you-can-eat. Drinks are not included.
The backroom of café is decorated with old-time black-and-white photographs of Blooming Prairie. There's a photograph of the big snow of 1919 and the Fourth of July Parade in 1916 in front of the newly
constructed Farmers and Merchants State Bank, plus many more.
— Janet Kubat Willette
If you have a favorite restaurant that you want featured in Agri News, drop us a note. Write us at Box 6118 Rochester,MN 55903, call us at (507) 285-7659 or e-mail wilmes@agrinews.com.