
Burnt Ends & the Brisket Plate
Low-and-slow brisket, sliced thick with a dark bark — as a plate, by the pound, or folded into a sandwich.

A Texas smokehouse and a serious grille, re-grounded in Minnesota — brisket and burnt ends, grilled steaks and chops, Canadian walleye and house-smoked salmon, on the Lake Pepin waterfront.
The menu blends the two halves of a format ownership knows well — then roots both of them right here, in the ingredients of the river and the North.
Brisket, ribs, and burnt ends off a commercial rotisserie smoker — meats by the pound and whole to go, for the lake-weekend and family-gathering trade. Burnt ends on Mondays and Saturdays. Smoked prime rib on the weekend.
Grilled steaks and chops, serious burgers, and a 25-foot bar built around a frozen Tito's tap — frozen vodka martinis and shots poured off a dedicated tap nobody else in the county has.
Canadian walleye, house-smoked salmon, Ellsworth cheese curds, wild rice, Faribault blue cheese, and local farm bacon — the smokehouse, speaking Minnesotan.
Every price benchmarked against the restaurants Lake City and Red Wing already love. A weekday lunch special aimed squarely at the local workforce, and a weekend brunch built on smoker skillets.
A weekly rhythm that gives regulars a standing excuse — and visitors a story to take home.

Low-and-slow brisket, sliced thick with a dark bark — as a plate, by the pound, or folded into a sandwich.

Grilled over open flame and rested properly — the steak that anchors the grille side of the menu.

Golden Canadian walleye, the way a Friday on Lake Pepin is supposed to taste.
Built for the local workforce — in, fed, and back on the water.
When they're gone, they're gone.
A Lake Pepin Friday tradition, from day one.
Brunch with smoker skillets and whole cobblers.

Lake City has one event hall — you rent the whole thing or nothing. Moon River's private dining room is the room in between: rehearsals, company dinners, birthdays, and club nights, with the bar and the smoker working for your table only.
Book a table in a couple of taps — or let Sunny, our reservation agent, handle it for you right here.
Tables for two, or the whole crew. Book through OpenTable, or ask Sunny below and she'll take the reservation in about a minute.
Book on OpenTableThirty-plus seats, your own corner of the restaurant, and a menu built around the smoker. Tell Sunny the date and the occasion — she'll start the reservation.
Concept note: Moon River is not yet open — OpenTable booking and live reservations activate at opening. Sunny is running in preview mode below.