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2 Axel's Liquor License ~ - CITY OF CHANHASSEN MEMORANDUM TO: Don Ashworth, City Manager )0 City Center Drive. PO Box 147 FROM: Chanhassen, Minnesota 55317 Phone 612.937.1900 DATE: General Fax 612.937.5739 Engineering Fax 612.937.9152 SUBJ: Public Safety Fax 612.934.2524 If'eb ll'll'llCci.chanhassell.lIIn.ll.i Karen Engelhardt, Office Manager ~5' July 20, 1998 Request for On-Sale Intoxicating Liquor License; Charlie Rae, Inc. DBA Axel's; 560 West 78th Street (Formerly the Riviera Club) Charlie Rae, Inc. is requesting council consideration of an on-sale intoxicating liquor license for a new restaurant to open this fall in Chanhassen. The trade name of the restaurant is Axel's and it is the former Riviera Club property. The applicants also own and operate Axel's River Grill in Mendota. The restaurant will be remodeled inside (see attached plan). The exterior will be painted and exposed aggregate sidewalks, benches, and planters will be installed. Small awnings will be added over the doors and windows. The restaurant has approximately 5,000 sq. feet and will seat 180 people. The owners are planning the addition of an outdoor patio on the south side of the building; however, this may not happen until the spring of 1999. Axel's will have a full service menu ranging from appetizers, salads, burgers and sandwiches, entrees, pastas, and desserts; and will serve both lunch and dinner. The Public Safety Department has completed background investigations, including criminal history, driving records, and outstanding warrants on the following applicants: Linda Young, President Charles Young, Vice President Charles Burrows, Treasurer Tod Bruestle, Manager Ray Burrows, Manager No negative comments were found on any of the applicants. Attached are biographies of Linda Young and Charles Burrows that details their experience in the restaurant business. A public hearing notice was sent to all property owners within 500 feet of the site (see attached list). Staff received one comment from an adjacent property owner who called to state his support of the application. The City of Chanhassell. A growing community with clem/ lakes, qUIz/ity schools, a charming downtown, thriving businesses, and beautiful parks. A great place to tille, work, and p/a.y. Mr. Don Ashworth July 20, 1998 Page 2 RECOMMENDATION Staff recommends that the city council approve the request for an on-sale intoxicating liquor license for the new Axel's restaurant at 560 West 78th Street contingent upon receipt of the license fee, the surety bond, and liquor liability Insurance. g: \user\karen\liquor\axels.doc .1. \ ~ " l>, ."l ~.(' :~)~\1 ~'6-)1"'" :b' I m .\' ~ ij ~ it ~ ;.~~ .~~ ~ 1 t:<l/.. -' '" . ~ . VrJ-" ~;~~ ~~ ~ II I /' Ii .z.~.; :~j ~: I ~ ~..N <c'~---r=-n' ~--1~~~~ I '/: v "/ 'V ~- -..:,; :~.~ ~; 'I FP ():<> '>'/) -h- - " <=2 ~ ~ j? J 11 ~~ ~ '.to -. 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"-t"l'i ~ ~ ~ ..JQ <i :.~ ; .~ ~ 01- dt8 ~ Ia'(~ .J~:} ~ ~.... .; s~:l ,"";:' \ '\J ~ ~ ~ '. o. - . \~~ ':,-; .Q,# 72 fh S7- RESTAURANT EOUIPMENT COMPANY FJFl~~D~Fl Foodservice Design Speciolists 100 iii. HIt...... tn. ~, WN '\427 (112) S....-18OO / ".. flU) s,u-1t., SCAU ,/4. "'I.I ~&~ S4Lrs~~ lHSI(."ca'2- ~[B~l otV._ I[v._ otV'_ LINDA YOUNG Linda Young started in the restaurant business 35 years ago. She has worked in every facet of the business, from the front of the house to the back. She spent 15 years at the "Parker House" where both her Mother and Father also worked. Her Mother was the CfIead Chef during their most successful period. Linda did everything that could be done as an employee, she Cooked, Served, Bartended, and Greeted. When she left the Parker House she went to work for "(Jannon's" a very well established restaurant. She worked their for 9 years during that time she was the Manager and General Manager. The business was sold and she went to work for "Champps Americana". She was with Champps for 11 years, she opened 16 restaurants, 13 of them \vere Champps. She started as a Manager of the Richlield location. She \en that location as the General Manager, and opened the Minnetonka location as General Manager. That location is a 6 1/2 million dollar location. She progressed into a Director of Operations position and overseen all existing locations including franchised. She then elected to move into a Director of Training position and developed the training program to open their new stores. She left Champps to seek other ventures, she was hired as Director of Operations for "Jumpin Jax". She was only their for 1 year when she was sought out by "Byerly's". While she was with Byerly's she opened 2 of the new restaurant concepts called Tarragon GrilI. She was also the General Manager of the Bumsville restaurant. After many years in the business she has decided to gu after her dream and that is to own and operate her own restaurant. She is in the process of redecorating and bringmg back to life the"Parker House" in Mendota, she has made the full circle. To follow is a list of accomplishment that she has achieved. * Overseen and direct all aspects of the operations, IncludIng preparing operatIOnal budgets; achieving sales and profit levels; * Constantly monitor store that affect sales including customer satisfaction, food quality, ambiance, cleanliness, promotions and service levels * Supervise, coach, counsel, praise, develop, train, recruit and recommend corrective action for all store employees. * Planned and conducted weekly management meetings, monitored morale of management effectiveness through direct contact to ensure adherence to store policy and procedures. * Interfaced with controller to oversee daily reports and cash handling, daily deposits and inventory controls. * Responsible for labor and product cost controls, improve sales and profits. * Designed training manuals and systems to support servIce standards for both front and back of house. * Wrote management training manuals for both front and back of the house. * Developed recipes and food specs. * Coordinated the training program for new restaurant openings. * Developed a team of trainers and the train the trainer program. * Conducted motivational seminars. * Created evaluation forms for back and front the house. * Created a sales technique program. * Established a interview format for hiring the best * Wrote policy and procedures manuals. * Developed opening and closing procedures for the general managers for each store. * Established 90 day plan for new restaurant openings. * Established budget for all training of new restaurants. * Trouble shooter for all stores mcluding franchised, mOnitored food, labor and service standards. Charlie Burrows Charlie Burrows started in the restaurant business in 1974 as a cook. Burrows advanced to Assistant Kitchen Manager in 1978 at Chi Chi's, Richfield, Minnesota. In 1980, Burrows was promoted to Kitchen Manager. After successfully being a Kitchen Manager for two years, Burrows moved to Sioux Falls, South Dakota, to be Bar Manager of the new Chi Chi's. One year later, Burrows returned to Minneapolis as a Kitchen Manager for Ciatti's. He moved to Madison, Wisconsin, as Kitchen Manager for a new Ciatti's restaurant. In 1985, Burrows moved to Indianapolis as the General Manager of, again, a new Ciani's. Burrows returned to Minneapolis in 1987 and has been the General Manager for various restaurants including The Ediner. Two Pesos, 01' Mexico, Treasure Island Casino, and Byerly's. In his 11 years of General Manager experience. Burrows has had direct involvement with all aspects oflhe restaurant industry, from opening, training, day-to-da) operations, advertising, customer relations, profit and loss responsibility, and long-range planning. RESTAURANT REVIEW by Sylvia Paine '...'tl'''~ t~~i;::J:~~:~;-1.:;J.":.._:... ~ I .. ",' , ,"'!'~lAii\l-t,ijY, n."''', .~ ,'; ;/'<' , '" ; ':.. r",~ ~!~: ,',:'J'~,~:'r.f}.-:~~~.> .... . , ti . ,.. ,.... , , . ..........,.,-..... ~ , , ::~~{.;~~~,::' . Axel's River Grille A new Mendola supper c1u~s~rves up c~mforl food done Fight. " . . ," '~..;"~" ':'" " " . , .......;t';-' ;0.'" . IT] he intoxicating scent was of beef and T onions and good brown gravy. At my first bite of this housewifely concoction-and my next and on to the last-I kept thinking of a line from Virginia Woolf: "'It is a triumph: said Mr. Bankes, laying his knife down for a moment. He had eaten attentively. It was rich; it was ten- der, It was perfectly cooked." The bom! en dllube in TO t/;e Lig/;thollSe could not have been better than the beef short ribs at Axel's River Grille. I have but one sad fan [0 report: Thl: shon ribs WI:r(: a nightly spl:cial. nor a rl:gular ml:nu ircm, I only hope they will be parr of a planned ad- dition of winter com- fort foods. Bur I:xpnil'nce hl'rl: suggesrs rh,lt rhcrl: will be orhl:r, almo,r as delicious lhings- the kind that made gOll1g out to eat a spe- cial treat for my par- ents' generarion: well- agl'd steaks, juicy prime rib, fresh wall- eye, incomparable onion rings. Axel's opened in Ju- ly in the former Parker House in historic Men- dota, Gone is the dark interior common in sup- per clubs of yore, What has replaced it, however, is not what you'd call contemporary. It is a varia- tion on the traditional men's club: paneled walls, reproductions of classic paintings (portraits, flo- rals, nudes). A silly touch or two-antler chan- deliers and a giant wooden fish suspended from the ceiling-keep it from seeming stuffy, The place conveys an air of familiarity and comfort, even to first-timers. My guesrs all had the same 184 M PL s ,s T , P AU L DECEMBER 1996 first impression: "1 really like it here." That was before dinner. After eating, they still liked it. What's not to like? The meats, which are of excellent quality, are prepared simply and judiciously; and prices, considering the doggie- bag-worrhy portions, are moderate. Entrees starr at $9 (for a meatless fettuccine Alfredo) and range up to $19 for the twenty-two-ounce prime rib or twelve-ounce fillet. The lisr of fifty wines features prices mostly in the $20 to $29 range, with many less than that. Since there is a marti- ni Illl'nU, we had lu rc~t rhl: b,lrlcndds ti- neS'l:, and hc pro- duced a cla~sic. The inch-rhick prime rib rubbed with fresh herbs \\'a~ juicv. tl'ndn. and 1lll'lliulll rMl', Thl p () I' k <.: h () r '> l,1 III l" pink, ,I'> rl'qUl:'>lld wi l h ,( fi nl' <.: h ~l r - grilled flavor. The meaty liver steak, cov- ered wirh onions and crisscros'>l'd with lhiek haeon, is prepared ,Ie- cording to rhe recipe from now-defuncr Gannon's, where Linda Young, who co-owns Axel's with Charlie Burrows, used to work. Like shorr ribs, it is the kind of rreat vou don'r often find on menus these days, and ir 'rakes courage and culinary skill to pull it off. The menu (scheduled to change twice a year) includes six steaks, barbecued ribs that we have heard praised highly (although we did not try them), lamb chops, garlic-roasted chicken, wall- eye, salmon, cadlsh, and coconut shrimp, There also arc two paS(~IS to which chicken or shrimp Two len'ounle pork lhops made quill a plalti~1 01 hel's River Grille, whilh replalld Ihe Parker House In hislaril Mendola. j may be added. Salads and sandwiches may be ordered for less than $7. For evidence that this restaurant's roots lie firmly in American soil, check the side dishes: The chicken- and-dumpling soup brims wirh riny BuRY dumplings-the real thing. The i house salad is a wedge of iceberg let- tuce prettily framed with romaine, carrots, and tomatoes. Vegetables such as crisp pea pods with onions come wirh each meal (carrors and cel- ery sreeped in mear juices were rhe perfect addition to the shorr ribs), bur I you can also order asparagus, broc- coli, mushrooms, or caramelized onions. The buttery mashed pOtatoes laced with caramelized onions were exrraordinarily good. Afrer so heavy a meal, we would have liked a lighter d':sserr, bur the i rray boasted rich concoctions, such as turtle cake and latte cheesecake. Aside from that, our only gripe was rhe service. Special requests (such as cooking our pork only unril it was pi'nk) were relucranrly granred. AI- rhough we were almosr overwhelmed with arrention at rhe beginning, to- ward the end of our meal we felr ig- nored and had to summon our server to take our desserr order and again to give us rhe check. Wirh seasoning, rhe ~crvers are likely ro acquire rhar mysrifYing, everywhere- ar-once ralenr seen in rhe long-rimers ar places like Murray's (and rhe old Parker House). If business keeps up at the currenr rate, they'll need it. _ A'l:el's Riller Grrlle, 13/8 Sibley Memo- i rial Highway, Mendota; 686-4840. I Entrees $7-$19. 11:00 a.m.-10:00 I p.m. Monday-Thursday, -11:00 p.m'j Friday-Saturday,. 4:00-10:00 p. m. Sunday. Wheelchair accessible. I WHAT TO KNOW If you go: Mendota is just east of the Minneapolis-St. Paullnlernational Airport. From Highway 13 wotch for the sign pointing to "'Historic Mendolo.~.' .' . . ::' The menu: Steaks, chops, prime rib; Ash;',~~; and other traditional American fare, . .',' The extras: The wine list features fifty vintoges, including a $19 Hess Select cabernet and a $16 Columbia Woodburne chardonnay. ::: s:: ~ ==E I Ax-elf Appetizers -------- river grille Axet'. H..", Cr..ft~, O"i~" Ri",. A legend in the makin&... ....................................................... Artich~I<~ Cr..ft Dip A piping hot crock of our original recipe dip .. Bucl<~t ~f Slrrimp A heaping iced bucket of fresh boiled shrimp serv"ed ~ith spicy cocklaiJ sauce - just peel and eat .. . ...................... .......... .... 8.95 Bumt &4 Savor)' riblelS. They're Axel's favorite. Buff..t~ Wi",. Spice up }'Dur taste buds... ................................ Mu..~t. Steamed ~ith garlic, ~ine and lemon. Ther're Great! Bru.h~tt.. Fresh tomato and basil c..t..m..ri With cream)' horseradish sauce... ... .. ............................ Jumft~ Shrimp C~cl<t..il... Buff..t~ Shrimp 6 jumbo shrimp tossed in spicy Buffalo Sauce and served with blue cheese dresssing and celerr .................................................... 9.95 C~c~"ut Shrimp 6 jumbo coconut banerl'd shrimp sm'ed with mustard sauce ................................... ...... ..................................................... ........ 9,95 .................. 112 ,,'or. ......3.95 Full .,'~r... ...5.95 ...............................8.95 ................................................. 7.95 ............... 7.95 ......... ........ .........................8.95 ............... 5.95 ................ 8.95 . ........................ ...................................... .. ..... .........................................................12.95 Soups m..'~ fr~.h ,..iI" Cup B~lIIt 2.50 3.95 S~up Of Th~ Da"... Chich~" ..", Dumpli", S~up A classic American soup loaded Wilh chicken and egg dumplings.. Fr~"ch O"i~" SDup Chockl-d full of onions and topped with a crouton and melted pcol'olone.. Salads . 2.50 3.95 3.95 H~u.~ Sat.., A wedge of Ienuce. crisp and cold. with tomatoes and cucumbers.. ................ ..... ......................................................... .............. 3.95 Ch~pp~' Sat.., lIIith Chich~" . ........ ... ... .................. .... .... ......................................... ......................................... 9.95 c..~...r Sat.., The Great Caesar had nothing on us-tr\' ours'. ............................. .................................................. ...................................................7.95 At/, grilled chicken ................................................................................................................................................... ......................... 9.95 A" grilled shrimp... .. ............................. ............ ....................................................... 11.95 Greeh Sat.., It's Greek lO me and it's Greek (Q ~uu-you.re going IO Im'e it ........................................... .......................................................... 8.95 A" grilll-d chicken ..................... ............................ ........... ..... . ...................................................................................................... 9.95 At/, grilled shrimp.. 11.95 Bat...mic Ba.iI Vi"~'..r~tt~ ~" Fi~" Gr~~"..... ... .. ........................................................................... ............................ 8.95 A"~rilled chicken.. ........................................................................................... .. ............... ........................................... ................ 9.95 A"grilled shrimp ............................ .......................... .................. .................. .............. ............................................ ............. 11.95 H~"e" Lem~" Vi"~'..ntt~ ~" Fi~" Gr~~". (L~III F..d .. ......................8.95 A" grilled chicken... ....... .... . 9.95 At/, grilled shrimp.. 11.95 PastAs F~ttucci"i Atfr~'~ A homemade sauce tossed Wilh fcttuccini ......... ................................................................................................................................... 8.95 A"grilled chicken .......................................... ................................... .................................... .............. . ............................... .... 9.95 A" grilled shrimp ...... ........... ....................... ................................................................ .... ............................................. ....... 11.95 T~m..t~ Ba.ill'rim..~~'" Penne pasta ~ith loads of fresh vegetables tossed with a fresh tomato basil sauce .................................................................... ..... 9.95 At/'grilled chicken ................................................................................................ ........................ 10.95 A" grilled shrimp .......................................................................................... ................................................................. 11.95 Greeh c..p~IIi"i Shrimp, scallops, feta cheese and kalamata olives serv'ed in an oregano sauce.. 12.95 Chich~" MarUlt.. F~tucci"i An 8 oz. chicken breast sauteed with mars.ala mushroom sauce and sef\'ed on top of Feltucini Alfredo.... ... . ........................ 10.95 L~ft.ter R..~i~ti Serv'ed with shrimp and scallops in a herb cream sauce. ............................................ ................................ 14.95 C~" Sc..mpi Angel Hair pasta and grilled shrimp in a lemon ~ine sauce ............................................. . .. ...... ....... ....................................... 12.95 Luncheon Entrees A""f'. F..m~u. Mi""e.Dt.. W..II~"e R..,,'. Sirt~i" B ~z... Tlllic~ Grille' l'rim~ Rift I 2 ~z... 1/2 r..cl< ~f H~m~ Sm~he' Rift.. Si",t~ M ~z. P~rh Ch~p.... ...................................................................... 9.95 ...... ...................................................................... .... .... 9.95 11.95 .................................................................................................... ......................................9.95 10.95 Aft Entrees ~",tJ Witll Cbl/ict tlf: SlIlIp 411 ;l1ur, I1r" hllust tlr elltMr 1.1." .n" chili" ., ",tllttJ (11Nl,{eJ lurlteJ, ..Ifredo p01410OS, frios or mo t..ters.) Or Wild Rice Add $7.00 686.4840 I :: :: ~ ~ I Aieft ~ river grille Sandwiches All 1<<.II"'ieh" ..1'1I,11 "'itA fries. Simpl, CIIiclc.n xntlwicll 1/2 lb. grilled chicken breast in Axel's special marinade ,(nt', CIIielc.n xnJ",ic" 1/2 lb. chicken breast topped ..ith caramelized onions, brie cheese and bacon s.ut"",.st.m CIIiclc.n xnJ",ic" 1/2 lb. marinated chicken breast heaped ..ith shredded lettuce, sour cream, pepper jack cheese, tomatoes and saIsa............... 7.95 H.",.;;.n CIIicfe.n xnJ",icll 1/2 lb. chicken breast served ..ith pineapple and provolone cheese ................................................................................................. 7.95 tire,fe C"icfe.n xnJwicll 1/2 lb. chicken breast marinated in Greek seasoning and topped ..ith a relish of olives, tomatoes, onions, cucumbers and fera cheese .................................................................................................. SSfl CIIicfe.n xnJ",i,," 1/2 lb. chicken breast topped ..-ith BBQ sauce, smoked cheddar and bacon ............. MenJ.t. CII.... St..fe Loads of sliced beef. topped ..ith sauteed onions, green peppers and provolone cheese on a grilled french loaf... r",in St..fe xnJ"'ic" Twin filet steak sandv.iches, \\;(h creamy Horseradish sauce "". H.t Prim. S..f xnJ"'ic" Axel's prime rib sliced thin & heaped high into a classic meal served opened faced, ..ith caramelized onion """hed pOt:lloes and gral'Y... ..... ....................................... ..........8.95 CI."ic Club 1.:1\"rs of home smoked turkey, shared ham. bacon, lettuce, tomato and mayo. Served on toasted .."hite bread ....................... 7.75 Frenc" Dip' Slow ro.,ted beef piled high on a french loaf and tupped with melted mozzarella... St.cfe.J ru.fe'lJ xnJ"'ic'" ~I()unds of fresh smoked turkey breast. lettuce. tomato, mam and cheddar cheese on toasted ..-hite bread .............................. 6.75 SLr' Loads of oocon. I~nuce, tomato and ma~u on wasft1.l. white bread... C"icfe.n x/.J' Large pit.-ces of slow r<Xl$[ed chicken mixed with green onion, celery and mayo. Ser\"ed on toasted hea\)' grain bread... run. x/.J' \X'hite albacore (unJ mL'(t.-d with fresh celery, onion. egg. and mayo. Served on toasted hea\1' grain bread.".... run. M.lt Grilled heal''' grain bread topped with tuna salad, s..iss cheese and tomato.. W.I/'IJ' xnJ"'ic" &-er battered walleye sandwich .. Grill.J H.m It CII..... ShanxI ham grilll-d and topped with smoked cheddar on hea", grain bread .. Grill.J C"...., &c.n It r.m.t. Amen...:;}n, provolone & smoked cheddJr with bacon and tomatoes on heJ\Y grain bread.. ... R.ub.n The c1Jssic uld sandwich served open bce 5Iyle...... C.m S..f Thin sliced corned beef piled high on pumpernickle... H.t P.'t,.mi Thin sliced p.m,mi se,,'ed open faced on rYe bread ...ith pepper jack chesse .. P.m.mi Pastrami mounded on ,,'e bread ...ith ...hole grain mustard... '//2 xnJ"'ic" M.i/.bl. ",ith s.up.. H.u..lc.."" x/.J - Frenc" Oni.n S.up - AIIJ $1.00........ ... 7.Z5 ...7.95 .....................7.95 .......................... 8.Z5 .8.Z5 IO.Z5 . 7.45 ... ..........6.75 7.Z5 .................. 7.Z5 .... 7.Z5 . . 8.55 .... ....... 7.Z5 . ......... 7.Z5 ....... 8.95 ............u...8.95 .... ..............8.95 ....... .........8.95 ..7.75 BurtJers All burf'" ..1'1I011 "'i,h {ries. J.. Su.,., 1/~ lb. ground chuck burger sefl'ed ...ith lettuce, tomato and pickle .-. Su.,., 1/2 lb. ground chuck burger se,,'ed ...ith lettuce, tomato and pickle ........................................... CII.... Su.,., 1/2 lb. ground chuck burger topped ...ith your famrite cheese: american, cheddar, s,,'iss. provolone, smoked cheddar or blue cheese..................................................................... ,(nl Su.,., 1/2 lb. charcoal grilled ground chuck burger topped ..ith caramelized onions, brie cheese and bacon... s.ut"",..t.m Su"., 1/2 lb. ground chuck burger highlighted by melted pepper jack cheese and a snappy salsa blend .......... Slu. 8II1J.u Su"., 1/2 lb. grilll-d choice ground chuck burger seasoned ...ith a Cajun spice and topped ..ith blue cheese & peppercorn mayo.... Mu,",..m SWill Su"., 1.2 lb. ground chuck burger, you kno...the rest ......................... ......................5.45 6.95 ......... 7.45 ........................7.95 .............................. 7.95 .7.95 .......7.95 :: Ii:: ~ ~ I Alert ~ river grille Entrees All Entrie. X"'" Wit!r a..i.. .f; MI", ". i..' or, . 6.." .. ...... ..W all .601e. .f ,.tAt. (I""," H4ft, .Ifro'" fOtAtH., fri...... tAten.) .. Wit" Ri.. ""'" $1.00 "Den.t.. n. fOtAte ",01.. phit'. Fil.t . . tr.. e..ntI'IJ eta6 fil.t 80z .......................... 14 oz............ ....................................... ................................ 19.95 ............ 24.95 H.,6 era.tei/1'rim. Ri6 10 oz .................................. .................................................................................... 18 oz. Ask your server about larger CU15 or the twice cooked prime............... 1Ut,,'. SirI.in 8 oz. REGUIJ.R..... 16 oz. JUMBO elIT. p.rter H.a.. 28 oz. of Axel's favorite steak.. N.III y.", t,n Strip 16 oz. of pure New Yorl< ................................................. St.." Un;(" Three 3 oz. filets ~'ith a mushroom sauce ... ............... 15.95 ... 19.95 ........ 14.45 ............ 17.95 24.95 ..................... 22.95 .............................................. ..... 22.95 18.95 R.6.. Ri6.". 20 oz. of mouth ~~tering ribeye rlllin 1'.,,, p.rt.,. Twin 14 oz. pork porter houses ............. ........................................................... ................................................................................. 18.95 Single H oz. pork porter house. ........................................... ....................... ........................... ................ ......................................... 14.95 r.m'. BBfl Ri6. Smoked on premise ~;th hickory wood .................................... ...........................................1/2 rack 13.95 ...................Full rack 17.95 Mi".'. V..I (M.,..I. Dr pic.t.) Three 3 oz. medallions ........................................................... ................................................................................................. 18.95 G.nn.n'. Li~., St.." Served the classical way...................................... ......................... ........................................................................................................14.95 St.~. '. IUtc" .f um6 Four bone rack ............................................................................ ........................................................................................ ................. 22.95 ".,Ii.'. G.,lic R..n." Chic".n ................. ........................... 14.95 "o.n '. Dac" 1/2 of a duck prepared to perfection served with wild rice ...... .......................... ........................................................... 18.95 R.n'. Minn...t. W.II.". ........................... ............................... 16.45 St..16..;( s"lm.n FiI.t ................. .................................................................................................................................................... 16.95 Clljan c.tfi.h ............................... .................................... .............................................................................. ........... ................. 14.95 1'.61.'. C.c.nat Sh,imp ....................... .......................... ............... ................................................................ ................................. 17.45 H.libat Mil.n... 10 oz. Halibut met topped ~;th tomato garlic basil, served on top of our caramalized onion mashed potatoes... 16.95 "x.f." S".III.,. Shrimp and Scallops, on a bed of roasted veget:!bles served ~'ith ~;Id rice.... 17.95 ,"6.t., r.iI 1# lobster tail. .................................. ...................................... .......................................................... ................................................. 35.95 Sa,f .n;( rurf 1 # lobster tail ~'ith an 8 oz filet. Pastas .................................................... ..... 45.95 All "._ "",." /I1it6 6.... or c...., ..I." .n" b~"". Fettaccini ,{I".;(. A homemade sauce tossed ~;th feuuccini ......................................................... ..................................... AM grilled chicken ..................................... .......................................................... A/J grilled shrimp .................................. ............................................................. F~.h r.m.t. &.i/1'rim.~.'. Penne pasta loaded ~;th fresh vegetables and tossed in a fresh tomato basil sauce A" grilled chicken... ................................................................ ................................. A" grilled shrimp.. .......................... ....................... .............................. Gr.." c.p.//ini Shrimp, scallops, feta cheese and kalamat:! olives served in an oregano sauce Chic".n MII,../. F.naccini An 8 oz. chicken breast sautCed ~;th marsala mushroom sauce and served over Feuuccini Alfredo ..... ... ....... 10.95 ................................. 13.95 15.95 ............................ ........................ 11.95 ......................... ......... 13.95 15.95 .............. ............................... 15.95 L.b.t., lUt~i./i Served ~;th shrimp and scallops in a herb cream sauce C.n Sc.mpi Angel Hair past:! and grilled shrimp in a lemon wine sauce 12.95 . ....... 17.95 ........................... 15.95 == s: ~ :::e I A.ieft ~ river grille Appetizers "".1'1 He'" CuftU Oni." Rillf' A legend in me making................................................................. ......................................1/2 .............3.9, Full tlfUr .......'.9' ArticFr."e Cub Di, A piping hot crock of our original recipe dip ........................................................................................................................................ 8.9, Buc"et .f Sllrim, A heaping iced bucket of fresh boiled shrimp seJVed ~ith spicy cocktail sauce... just peel and eat.......................................... .... 8.9' Bumt Ella Savory riblets. They're Axel's favorite....................................... ..................................................... ...................................................... 7.9' Buffe/. lVillf' Spice up your laSte buds.............................................. ........................................ ......... ........................................ M","I, Steamed with garlic. wine and lemon. They're Greatl B,IIIFreltil Fresh tomato and basil...................................................... ................... 7.9' ...............8.9, ................ '.9' c"lellJllri With creamy hotlieradish sauce.............. }umb. Sllrim, C.."U/iI Buffc/. Sllrim, 6 jumbo shrimp tossed in spicy Buffalo Sauce and se,,'ed with blue cheese dresssing and celel)" ........................................ ......... 9.9' C.c.nut Sllrim, 6 jumbo coconut battered shrimp served ~ith a mustard sauce .......... ........................................ ................. ..........................9.9' ............8.95 .......... lU' Soups mcde (re,Fr dcillJ Cup &,.,1 ...................... 2.50 3.95 s.u, Of TFre DcIJ... ... .......................................... ... ............... ..................................... CFric"e" cnd Dum,/in, s.up A classic American soup loaded with chicken and egg dumplings. ........ ...................................... ..... .. ............ 2.50 F,encFr O"i." s'u, Chocked full of onions and topped with a crouton and melted prOlolone .............................. ................. ......... .......................... 3.95 3.95 Salads H.u,e Se/cd A wedge of lettuce, crisp and cold, with tomatoes and cucumbers.... .... . ....................................................... .... .. ... ................ 3.95 CFr."ed Sel"" ,.,itFr C/ric"en .............................. ....... .......................... . . ........................................................... ....... .... 9.95 c"e,c, Sel"" The Great Caesar had nOlhing on us-u)' ours! ,............................................ .444 grilled chicken ................................................................................................................ .444 grilled shrimp .......................................................................... tiree" Setcd It's Greek to me and it's Greek to lou-you're going to Io\'e it........ .......................... ...... ....................................... .....9.9' Aii grilled chicken... ............ ............ ......... ................................. .......................... ................................................ ... 10.95 .444 grilled shrimp..... ................................. .. ...... ... .. ................ ..... ............................. .................. ........................ 11.95 Bel,cmic Be,iI Vi"e""erre ." Field tireen, ...... 9.95 .444 grilled chicken... .... ....... .................................................................... ...... ........... .......................... .. 10.9' Aiigrilled shrimp .................................... ............................................ ...... ...................... ... 11.95 H.nelJ um." Vi"e,crerre .n Fietd Green, (LA,., Fcr) ............... ..................................... ... . ............. 9.95 Aii grilled chicken ...................... ..................... ..................................................... .......... 10.95 Aii grilled shrimp ..................................... ............................................. .... 11.95 ...... ......... 8.95 .......... ................. ... 10.95 ... 11.95 Sides Burre" Mu,Fr_m, Accent your steak ..ith these butter & ~ine sauteed mushrooms c",cme/izu Oni.", Sweet yell~' onions. sauteed in butter until golden brown. Smother your steak in them. ............ ............................................... 1.'0 B,..ee/i Fresh broccoli steamed to perfection ...... ................................................................................................ FrencFr Frie, ........................................................... ............................................................ .......................................... 1.9' ........................ 3.95 ...... 2.95 U'IJ" Alfred. ".tcCH, If you like pannesan cheese, they're excellent!.. M. Tcte" Mashed potatoes ~ilh caramelized onions Wild Rice Minnesota grown, our special recipe .......... ................ 2.95 2.9' ................................................................... 3.9' BuriJers & Sandwiches "".1 Bu"e, 1/2 lb. charcoal grilled ground chuck burger topped ~ith caramelized onions, brie cheese and bacon, se,,'ed ~ith fries......... .................................. .....8.95 Axet', C/ric"en Send"'icFr 1/2 lb. chicken breast topped with caramelized onions, brie cheese and bacon, seJVed ~ith fries ................................ 8.9' H.t R.c.ted /'rime Se"d,.,icFr Axel's prime rib sliced thin and heaped high into a classic meal se,,'ed opened faced, with caramelized onion mashed potatoes and gr.I\,'. Choice of salad ....................................................... ................. 10.95 686-4840 ,. CITY OF CHANHASSEN o CiO' CCIlter Drii'f. PO Box 147 'Jwlhasifll, Millllfjota 5531.7 non/' 612.9.F 1900 COll'lii! hy 612.9375739 :Ilgill/'ering hlX 612. 9379151 uUi( S.rj;tJ' F;IX 612.9Jtl51-f \\;.() MEMORANDUM TO: Scott Harr, Public Safety Director I have completed the required background checks on Tod Bruestle, Raymond Burrows, Charles Burrows and Charles Young. All parties are clear. If you have any further questions, please contact me. ,'~ 1 ~I I I ) V" y I)/' Cit)' ofClJi1/d)(IJSI'II. A growing COlllllllllliO' lrid, d/'illl /,d,I'.;. qUiz/itr schools, il dhlmling dOll'lltOI/'li, thri/'illg bilSill/'SS/'S, alld bCilut!fid Pil!ks. A grcill P/'I(( 10 (ii'(. work. ,I!ld p/,l): FROM: Leslie Michel, Support Services DATE: July 14, 1998 SUBJ: Liquor License Background Checks; Axel's JL g:\safety\lm\liqmemo CITY OF CHANHASSEN CARVER AND HENNEPIN COUNTIES, MINNESOTA NOTICE OF PUBLIC HEARING REQUEST FOR AN ON-SALE LIQUOR LICENSE AXEL'S NOTICE IS HEREBY GIVEN that the Chanhassen City Council will hold a public hearing on Monday, July 27, 1998 at 7:00 p.m. in the Council Chambers at 690 City Center Drive, to consider a request from Charlie Rae, Inc. for an on-sale intoxicating liquor license at Axel's located at 560 West 78th Street (formerly the Riviera Club). All interested persons may appear and express their opinions regarding this application at said time and place. Chanhassen City Code requires that all property owners within 500 feet of the site be notified in writing. If you have any questions, please feel free to contact City Hall. Karen J. Engelhardt Office Manager Phone: 937-1900, ext. 104 (Publish in the Chanhassen Villager on July 16, 1998) NHASSEN MEDICAL BLDG WEST 78TH STREET BOX 250 NHASSEN, MN 55317 ART KERBER 511 CHAN VIEW CHANHASSEN, MN 55317 SHARON EISCHENS 7613 LAREDO DRIVE CHANHASSEN, MN 55317 OMBERG COMPANIES INC . BOX 730 NHASSEN, MN 55317 JOHN HAVLIK 513 CHAN VIEW CHANHASSEN, MN 55317 GEORGE HASSMAN 7615 LAREDO DRIVE CHANHASSEN, MN 55317 ITAGE APARTMENTS CHAN VIEW NHASSEN, MN 55317 ROBERT & DAWN BRASCH 7610 IROQUOIS CHANHASSEN, MN 55317 U S POSTAL SERVICE 7730 LAREDO DRIVE CHANHASSEN, MN 55317 ~ VIEW ESTATES-III LLIP HILLMAN J NINE MILE CREEK PK JMINGTON,~" 55437 LAURA A LARSON 7615 IROQUOIS CHANHASSEN, /1N 55317 WEIS ASSET MGMT INC CHANHASSEN RETAIL LTMD PARTNERSHIP PO BOX 386056 BLOOMINGTON, MN 55438-6056 :: KERBER CHAN VIEW ~HASSEN, MN 55317 DENIS SCHMIEG 7610 KIOWA CHANHASSEN, MN 55317 RIVIERA CLUB 560 WEST 78TH STREET CHANHASSEN, MN 55317 '\ SCHLENK CHAN VIEW ~SSEN, MN 55317 BETTY MANTEUFFEL 7611 KIOWA CHANHASSEN, MN 55317 NATIONAL LODGING COMPANIES, INC 9855 WEST 78TH STR. EDEN PRAIRIE, MN 55344 'lARD RASMUSSEN CHAN VIEW ~ASSEN, MN 55317 IVAN PAYNE 7612 KIOWA CHANHASSEN, MN 55317 CHANHASSEN BOWL 581 WEST 78TH STREET CHANHASSEN, MN 55317 L BECK CHAN VIEW ~SSEN, MN 55317 THOMAS BALLALATAK 7613 KIOWA CHANHASSEN, MN 55317 COUNTRY SUITES 591 WEST 78TH STREET CHANHASSEN, MN 55317 ~ WALLENTINE CHAN VIEW ~SSEN, MN 55317 RALPH FUHRMANN 7614 KIOWA CHANHASSEN, MN 55317 THE CHANHASSEN BANK 600 WEST 78TH STREET CHANHASSEN, MN 55317 RLES R WICHTERMAN CHAN VIEW ~SSEN, MN 55317 FRANK KOHMAN 7615 KIOWA, PO BOX 285 CHANHASSEN, MN 55317 Ms. Linda Young Axel's River Grill 1318 Sibley Memorial Highway Mendota, MN 55150 Tom & Lou Krueger 7136 Utica Lane Chanhassen, MN 55317 ~ a Dr .. .. . - I rrr fl ~ .... J - J J - J ; ~ L o _~ :::s w I_ e \, ~ 78th -~+~..." I .. _ __ _ r- I