by Mari Radtke
A legacy isn’t made on opening day. A legacy is something left behind and treasured by those who follow. Legacy Bar & Grill opened for business on April 30, 2024. Here, legacy is “Generation Serving Generation.” They are housed in a Main Street Sutherland building rich with history and memories. Scott saying, “We’re now part of that history.” Steve Rienfeld purchased the building and reached out to his daughter Amanda about running the restaurant. They created a partnership arrangement – his building, their business and created a legacy of their own. Restaurant owners Scott and Amanda Tester are in the very early days of building their legacy dining business. It’s off to a great start.
Scott and Amanda, with son, Connor moved from Prescott, WI. Scott and Amanda both have an education in culinary arts: Scott learned cooking in high school and Amanda a restaurant management degree from Iowa Lakes Community College. Scott’s learning featured the importance of presentation and consistency. He learned about pleasing crowds of people with the same dish. He learned about flavors, textures and technique. He said, “It was fun. It was hard, challenging.” The course required a student to serve seven or eight instructors. Each dish had to pass each instructor or it failed. “We are striving for that here,” he added. He worked as a chef for more than 20 years, including a stint as head chef at the Minnesota DNR building in downtown St. Paul. He has had his plates photographed for restaurant promotions. “I’m proud of that,” he said.
Amanda has a lot of experience in the restaurant field as well. She managed a cafe for eight years. She served as a District Manager for “Jersey’s Mike’s” for several years and spent time as a kitchen manager for a senior living facility in Minnesota.
They both spent time in other industries, most recently in the automotive service industry.
They both knew food service is a grueling industry. When asked why they would come back to it they agreed it was a tough decision. Scott said it was an opportunity that presented itself.
“We always talked about a food truck,” said Amanda. “Life goes on and then…this! It was an opportunity.” A food truck is still on the list, they agreed. “Maybe when we finish the expansion,” said Scott, referring to creating an outdoor patio on the lot north of the building.” They talked about how outdoor restaurants are everywhere in Wisconsin, but are fewer and farther between in [this part of] Iowa. When considering a 5-year plan, they also have great ideas for the upstairs – the actual second floor of the former volunteer operated theater. Connor said, “It’ll be good. I’ll learn things. I’ll learn to cook.” he is very excited about what he has done so far.
When they were planning the menu they knew they had to put in familiar foods. But they put their own spins on many items. Scott and Amanda spent hours testing foods and ingredients before deciding on what to offer. “Every ingredient is important,” stated Amanda. They are committed to a fresher approach.
They have a grilled cheese sandwich. But it’s different. It has different cheeses. Different add-ons are offered. It’s uniqueness has been very well received. They use fresh ground beef, not frozen. The hamburgers have been huge. They use spring mix, not just iceberg. Romaine is used on sandwiches for how it holds up and its crunch. They select breads for each dish. The focossia bread they use on (so far) just one menu item, is baked on site. “It pairs well with so many things. It pairs with meats, herbs, cheeses,” said Scott. As always, they are always considering additional ways to offer it.
Amanda recounted some Facebook reviews their customers have provided. One said, “The pork chop was so tender I could cut it with a butter knife!”
A specialty item is the Poutin. French fries with cheese curds, smothered in beef or chicken gravy and topped with chopped bacon. Scott said, the beef gravy outsells the chicken gravy but the chicken gravy is really good.” They have a special, secret recipe barbecue sauce that is completely homemade – maple root beer bourbon BBQ sauce. They are keeping what the maple flavor comes from secret and what kind of bourbon is used. But it is a big hit. Said another Facebook review, “My entire family is addicted to it.” The alcohol is cooked out. They use the sauce on many of their dishes.
Flat bread with aged balsamic is a feature appetizer. The imported 18-year old balsamic is used on the flat bread or in their bruschetta. Amanda treated me to a taste. It’s a reduction, so it has a little substance to it. The flavor is a little acidic but not at all overpowering. There is a little sweetness to the condiment. It’s a natural sweetness, not at all added. The also have gluten free bread and buns available.
Legacy is a full service restaurant. They offer ten beers on tap. Four of those beers are craft beers from West-O Brewery. The remaining are specialty beers featuring unique flavors. None are famous name domestic beers.
Scott is a bourbon guy. A connoisseur. Each of their eighteen bourbons were specially selected for different reasons. He is really proud of their Woodford blend.
There was a lot of work done. Much of it was out of sight, bringing different problems up to code. The kitchen wall was moved as much as possible to give it a little more space. The appliances were all upgraded. The ansul system was upgraded. Paint, some new flooring was installed, new lighting and sound system. A second sound system was installed for the balcony which can seat up to 30 people. Overall they restaurant can accommodate just under 100 people. It’s a hometown restaurant, just come as you are, but they are particularly appreciative of parties of 8 or more calling in reservations. They have an updated POS system, programmed by Connor and includes handheld units.
On Sunday, their first Sunday brunch, they learned of an electric problem in the worst possible way. As they were readying for opening (food prep was underway) turning on one of the hot tables started taking out electric circuits. It forced them to cancel the inaugural brunch. It’s also forced them to close for Mothers’ Day.
The restaurant serves breakfast lunch and dinner. Come hungry. Proportions are not at all stingy. They are open at 7am Tuesday through Thursday until 10pm (or later). Fridays is 7am to 11pm, or later. Saturday opening time is 8am until 11pm, or later. The kitchen closes at 9pm. Sunday brunch normally serves from 8am until 3pm.
They are also still staffing up. They have places for every position – servers, bartenders, cooks (all shifts) and dishwashers.