It all started in Eagan.
“I was a gas station guy out of college. I worked as a manager and fell in love with the convenience store business,” shared Tony Donatell. “So we bought an Oasis Market in Eagan, on a block that would truly be the start of an entirely different business someday. We kept on the deli manager because I knew nothing about food service.”
But for anything who has spent time in the restaurant business, you know attention to detail is key. Eventually Tony took over as food manager to oversee labor and food costs. When a space became available next door, that was the beginning of Burgers and Bottles. While the deli was popular during the day, the new restaurant brought customers to the block in the evenings.
When an auto shop on the same block became available, Tony had a vision for what became Volstead House. “This space was all about creating an experience,” noted Tony. “Now there is a full wall of liquor where there once was a tire rack.”
When a former Ground Round became available in Farmington, Tony jumped. This was the first complete restaurant concept, what became Bourbon Butcher, and led to many more unique restaurant concepts in the south metro.
“As someone who lives in the south metro, I didn’t understand why you had to go to the city for a city experience,” said Tony. “I wanted to create a unique and memorable restaurant experience nearby, without the wall of TVs found in many chain restaurants.”
Restaurants are for the community. With each new location, it was about creating something the community could embrace as their own, while also igniting the intrigue to explore other locations too since every concept is unique in its own way.
From those early days as a food manager at the Oasis Market, things have evolved. Now Tony employs a full-time marketing director, culinary director, and beverage director among other roles. He has seven direct reports and his role is more about listening to the guidance of his team, paying attention to all the details, and supporting his team to do the best job possible.
There has always been an emphasis on doing something different, which isn’t always easy at first. “Early on, we received some bad reviews, especially in the suburbs, because we didn’t allow kids or babies into some of our locations,” noted Tony. “But it was all about creating an experience. I’m a history guy and borderline obsessed with prohibition. I loved the idea of a hidden bar and a more cocktail forward experience and space.”
Growth hasn’t been about more for the sake of more, but instead about creating a destination dining experience in each community. Tony’s role is different today than when he was opening his first concept, Burgers and Bottles, in 2015. His part of the process comes early.
“First, we have to determine if it’s a community we want to be in,” shared Tony. “From there, it’s about finding a good location (always), selecting the right site, developing a concept that fits into our brand, and bringing that concept and vision to life.”
Under the Eyes Wide Hospitality brand, Tony and team are now operating in 7 locations throughout the Minneapolis/St. Paul metropolitan area. And more often than not, each city location hosts multiple concepts. In Eagan, there are three concepts alone, all in close proximity to further amplify the experience. Across the board, they have approximately 17 different brands currently in operation.
The pandemic changed the game, like it did for the hospitality industry as a whole. While his brands retained a majority of their culinary teams, despite COVID. They also pivoted during that time to serve the community in a way that worked at the time. The Bourbon Butcher hosted a very successful BBQ drive through and while it was great at the time, that isn’t what these concepts are about.
As they look to the future, growth is always a consideration. “But for now, we’re busy focusing on what we have,” said Tony. “We’re figuring out how to operate in this new economy, when everything about restaurants has changed. We’re making sure we are the best we can be, with the right people in the right roles so everyone wins.”
Whether you visit Volstead House, Tequila Butcher, Farmer and the Fishmonger, or another location, Tony and his team are focusing on every last detail of the cocktail and dining experience. Because since day one, it has been about delivering a unique and consistent experience that previously felt hard to find in the suburbs.
If you’ve yet to visit one of the many restaurants under the Eyes Wide Hospitality umbrella, we suggest you start in Eagan, with Farmer’s Grandson Eatery, Burgers and Bottles, or Volstead House for the ultimate [kid-free] speakeasy cocktail experience. Because, like prohibition and its ban on liquor, there is no better way of getting people in the door, than telling them they can’t bring the kids.
Whether you visit Volstead House, Tequila Butcher, Farmer and the Fishmonger, or another location, Tony and his team are focusing on every last detail of the cocktail and dining experience. Because since day one, it has been about delivering a unique and consistent experience that previously felt hard to find in the suburbs.
