Dining Car #423 - Fergus Falls

We called today and, unfortunately, a message on their phone said they are closed until further notice. That’s too bad great place to eat.

I did not try any food, but the bar had very good beer selections. Service: Dine in Meal type: Other Price per person: $1–10 Service: 5 Atmosphere: 5 Recommended dishes: A Flight of Fergus Brewing Beers

If you're looking for a place with historic charm, this restaurant is a great choice. It's undergone a lovely renovation, featuring a bar and outdoor seating. There are plenty of TVs to watch the game, and the local regulars appeared quite at home. They also offer a solid selection of beers and spirits.

Was recommended by Fergus Falls Brewery. Zero expectations. Enjoyed the history. The sampler was alright. Came out cold, but Jaden, the waiter was quick to warm it up. Food coming out fast and cold is not a good sign. Cajun creole food is a staple leftover, but the foods temp signals a death in the window or poor logistics with batched food. The spice and heat were appreciated, especially for an upper midwestern city. Credit for diversifying palates. The sidecar was interesting. Something was off. Different than minneapolis/st. paul sidecars. Wasn’t bad only an unanticipated flavor profile. Also very orange in color. Deserves a second chance, another menu item. Service: Dine in Meal type: Dinner Price per person: $30–50 Food: 2 Service: 5 Atmosphere: 5

This was our first time at this restaurant, and after reading the reviews we had expected excellent food. In particular, the gumbo and other cajun options were highly thought of. So, I ordered the Cajun Sampler special cup of gumbo, jambalaya, and shrimp creole. I was so disappointed when the food arrived cold to lukewarm! The gumbo was lukewarm, the jambalaya was cold and congealed together, and the shrimp was lukewarm on top of lukewarm rice and sauce. I did send it back, and after I'm sure what was 1 minute in the microwave, it came back passably hot. But, think about it. What does it say when a restaurant serves cold to lukewarm food that, based on its nature does require a lot of prep time ahead of serving? It means it was either made fresh early that day, in which case it would be kept near serving temperature until ordered (ie. HOT), or it was made a day or more beforehand and kept in the refrigerator until ordered, at which time the server or sous chef tosses it in the microwave, heats it up for a minute and places it on a plate for serving. Of course, this time they got exposed because the food was not even close to hot, but closer to food poisoning temperature. Seriously, if I'm the waiter taking this back, I'm embarrassed as all get out for the restaurant. Never going back there.