MINNEAPOLIS (WCCO) — A south Minneapolis family-owned restaurant has been serving up homemade Italian dishes for more than 30 years. Now, it has seen business booming more than usual – thanks to a popular TV show’s recent stop.
On Monday night, Broders’ on 50th and Penn was featured in an episode of Diners, Drive-ins and Dives.READ MORE: 'We Are All Human Beings': Immigrant Entrepreneurs Open Store In MOA To Unite Minnesotans
When Guy Fieri comes to town, you know you’ve got something good going on. So, why all the buzz?
“High quality ingredients, taking time to cook things the way they are meant to be cooked and that’s our goal: Taking our time to do things right,” said Executive Chef Thomas Broder.
In 1982, Broder’s father, Tom, and Tom’s wife, Molly, opened Broders’ Cucina Italiana. Twelve years later, Broders’ Pasta Bar opened. Tom passed away in 2008.
Now, Tom Broder’s sons, Thomas and Charlie, and Molly still make it a family affair, running both the deli and pasta bar.
What Fieri tasted from the Broders’ kitchen on the show is what people wanted for themselves when they came in.READ MORE: As Hospitalizations And ICU Numbers Climb, Some Hospitals Declare 3rd COVID Surge
“We sold a bunch of fettuccine Bolognese, a whole bunch of slices of pizza and they’re all saying they saw us on TV, so we’re happy for that,” said Thomas Border.
The show also took fans across the street for a more formal dining experience at the pasta bar.
“We make our fresh pasta every day and we have 21 different pasta and risotto dishes new every night, “said Molly Broder.
Since the restaurants were featured on the show, business has definitely picked up, and it’s something that puts a smile on the face of Molly, who is so proud of her sons.
“They have just taken what my husband and I started 30 years ago and, I don’t know, they are taking it another step further — it keeps getting better,” said Molly Broder.MORE NEWS: 'That's What's Going To Happen': Brooklyn Center PD Protesters Speak Out After Being Arrested
The youngest Broder is headed to Italy for his culinary training in three weeks.