Exterior Front
The team responsible for breathing life into a number of Duluth’s historical buildings, as well as the city’s culinary choices, Rod Raymond and Tim Nelson, have unveiled their newest creation, the Endion Station Public House. Previous efforts include Tycoon’s Alehouse and Eatery, situated in one of Duluth’s first city halls, and the Fitger’s Brewhouse, located in a former local brewery.
Endion Station Public House is named after the building’s prior use, as one of Duluth’s first train stations; constructed in 1899, the station sat at 15th Avenue East and the lakefront, and served passenger trains until 1961. The building was constructed from local sandstone at a cost of $10,000.
Employed by different tenants over the years, an expanding freeway required the building’s move in 1986; carted off to its present location in tourist-centric Canal Park, the building has been owned by the city, occupied by a variety of businesses over the years, including a long stint as the Visitor’s Bureau. When the city decided to auction off the building last year, Raymond and Nelson submitted the successful bid with a plan to open a boutique eatery and drinking establishment.
After a remodel and update which including adding an outdoor deck with easy access to the Lakewalk and views of the big lake they call Kitchi-gummi, the establishment offers small plates with an emphasis on unique slider pairs, Irish and premium Scotch whiskeys, and growlers of local brews. Unique to the region, the pub also offers (hard) ciders on tap, adding choices to what has become Duluth’s ‘craft beer corridor.”
Sliders are served in pairs, in baskets with plastic cutlery in keeping with the fast causal theme. Sampled opening weekend were the “Cow Catcher” and the “Hogger” preceded by a starter of blue corn chips accompanied by freshly rough chopped salsa.
The “Cow Catcher” buns are topped with braised beef, creamy horseradish, shredded cabbage, pickled onion and provolone. The “Hogger” is Endion’s version of pulled pork, with barbecued pork, sharp cheddar and pickled cukes. All food sampled was attractive, palate pleasing, and fresh.
A number of other sliders adorn the menu, along with a gyro-style ‘wich (Duluth Doner Kebab) three different pairs of mini-bratwurst, a couple salads, a choice for vegetarians, and a daily soup choice. In world increasing convinced that ‘gourmet’ means a $15 house ground burger or a $6 plate of deviled eggs, we applaud the bold menu offerings at Endion, and wish them success.
The restaurant is open til 1 AM Monday through Saturday, and midnight on Sunday. Food service ends two hours prior to closing.
Here’s the menu. Photos courtesy of Duluth photographer KawikaMedia, @2014.
Lakefront Deck
BBQ Pork Slider
Beef Slider
Chips & Salsa Starter
Interior
Endion Station Review