10/04/2022
Shakopee restaurant news: Dangerfield's is under new ownership, and renovations are underway! After 31 years of ownership, Gus has decided to retire. We have already taken over the operations of the restaurant and started remodeling. We are the same local group of owners behind Whiskey Inferno in Savage, Tequila Butcher in Chanhassen, Mezcalito Butcher in Apple Valley, Volstead House in Eagan, Bourbon Butcher in Farmington, and Farmer and the Fishmonger in Apple Valley.
Before we tell you what we have planned for this fantastic location on the river, allow me to tell you a story about how this opportunity came about. Really it's a story about a lifelong restaurant owner desperate to spend more time with his family. A few months back, Fitz, one of our food service reps, mentioned a possible restaurant opportunity that might be a good fit for our group. He said the owner of Dangerfield's is looking to retire soon and wants to meet us. We get messages about new restaurant opportunities quite often. Still, it's not every day you learn of a chance to check out an already established restaurant on the river, with three patios and an unused basement bar. This one was interesting.
Why us? We asked Fitz. He replied, "just go to dinner, check it out, and ask for Gus."
Somewhat nervously, very curiously, we did what he asked. We went to dinner, enjoyed a great meal, and when we were done, we asked our server if Gus was available. Her response? He's been expecting you and will be right over.
What? How is he expecting us? How did he even know we were here?
Gus walks up with the biggest grin you have ever seen, welcomes us to Dangerfield's, and asks how our experience was. After a quick introduction, he starts telling us story after story about Dangerfield's and his adventures in the hospitality industry. After about 15 minutes of talking, he stops almost mid-sentence, thanks us for coming in, and wishes us a good night, then disappears through the kitchen door as quickly as he appeared.
The next day we get a message from Fitz saying that Gus was thankful that we stopped in for dinner and he wanted to meet us again. Ok, now we will get answers.
At the next meeting, hours and hours of more Gus stories. Not to complain because they are great stories, but aren't we hear to talk business? He then tells us more about our restaurant group than we might know; he's done his research and knows everything about us. This goes on for an entire morning. Then an abrupt pause halfway through a detailed story about the time he fed the whole Minnesota National Guard. He changes the subject and tells us he would like us to take over what he has built...take it from "good to great," he says. Why us, we ask? He replies, "because everyone I ask says you are the best because you put so much love into your restaurants."
We ask about timing, and he says I want to move quickly, I want to spend more time with my family; I am tired he says. With tears rolling down his cheek, he tells us that every morning he drops his daughter Hala off at daycare, and every day she falls to the floor sobbing, grabs his legs so he can't walk, and begs him not to go to work today, she wants to spend a day with dad.
Gus has poured his heart and soul into Dangerfield's for the past 31 years, getting into this business because he "likes making people happy." Even though he is tired, you can tell he still loves impressing people, entertaining them, and hosting them in his dining room each night.
We will make this restaurant special; it has to be for Gus. This restaurant is about embracing what Gus and all the other Super Club legends who have come before us have created, building on those traditions, and innovating.
Over the next 6 weeks, we will remain Dangerfield's as we continue remodeling the restaurant. Our culinary and bar teams have already innovated the menus, and we can't wait to show you what they have come up with! When the remodel is complete in Mid-November, we will become the Shakopee House, our version of a Super Club inspired by the past. With 16,000 sq feet of space to work with, there will be a fun basement bar, three patios, a private party room, catering services, and many other surprises to be announced soon. Be sure to follow our Shakopee House page to get all the updates, menu releases, and invites to the soft opening. We are closed for new menu training today and Wednesday but will reopen with regular hours this Thursday.
We can't wait to show you our version of a Supper Club inspired by the past.
This is a new era; our story starts here. -Tony
