Ryan Stradal begins with chef Lars Thorvold and his life-altering experience with lutefisk. Back at Betty’s, enough people enjoyed the polarizing lutefisk to warrant a restaurant creating a meal featuring the fish. I doubt my 16-year-old palate was particularly adventurous. I personally don't remember being bold enough to try the gelatinous delicacy.
Over the summer Betty would host a special Saturday night Scandinavian dinner. "They never do," she answered.īetty's Cafe was also where I first witnessed folks’ fascination with lutefisk. "But what if they change their minds?" I'd respond. "They ALWAYS order that," she would reply. "How do you know what they're going to order?" I would ask. Betty, the café owner and cook would often have their order started before they'd even sat down. Regular customers often ordered the same dish during each visit. It was there that I first saw that people were diners of habit. As a young teenager, one of my first paying gigs was waitressing at Betty’s Café in Beresford, South Dakota.
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