A Lakeside Legacy: The Story of Bann’s Bar & Restaurant
LAKE MINNEWAWA, Minn.—Along the shores of Lake Minnewawa, Bann’s Bar & Restaurant has long stood as more than just a place to eat. For decades, it has served as a gathering space, a community hub, and a reflection of small-town values rooted in family, hard work, and consistency. Its story—spanning from a modest post-war storefront to a beloved regional destination—is one shaped by tradition, resilience, and the people who made it their life’s work.
Humble Beginnings
The origins of Bann’s date back to 1946, when the original building functioned as a small store offering groceries alongside three rental cabins. Like many lakeside businesses of the time, it catered to a mix of locals and seasonal visitors drawn to the area’s natural beauty.
In the late 1950s and early 1960s, the property began its transformation into a dining establishment. An addition introduced a restaurant and small bar known as the Malt Shop. Over time, the business evolved, laying the foundation for what would eventually become Bann’s Bar & Restaurant.
A Family Takes the Leap
The defining chapter in Bann’s history began in 1976, when Tom and Fran Bann made a life-changing decision. Along with their children—Audrey, Lisa, and Chris—they moved from Minneapolis to Lake Minnewawa, a place where they had spent years visiting Grandpa Tom.
Their goal was straightforward: to operate a restaurant as a family.
The story of how that decision came together has been told with humor over the years.
“Dad retired, but Mom wasn’t old enough to do the same,” Chris Pierce once recalled. “They bought the restaurant for something to do.”
Lisa Enderle offered a different version with a laugh: “It was Chris’ fault. Mom and Dad wanted to retire, but they still had 11-year-old Chris to raise, so they bought the restaurant.”
Regardless of which version is most accurate, the result was a true family-run operation. Fran took charge of the kitchen, Audrey worked behind the bar, Lisa—just 16—waitressed, Chris washed dishes at age 11, and Tom handled maintenance and public relations.
From the beginning, Bann’s found its footing.
Early Memories & Family Traditions
For Lisa and Chris, the restaurant quickly became more than a business. It became the center of their childhood and adult lives.
Lisa’s earliest memories were in the kitchen beside her mother.
“We just always worked together,” Lisa said. “I just remember helping her.”
In those early years, the restaurant operated with a simplicity that customers came to love. The original salad bar was little more than a table set up for customers.
“Our salad part, when we first had it, was just a table out there,” Lisa remembered. “My mom loved herring, so she put that out on the salad bar. I remember a few people would come and just clean out the bowl, and she’d get so mad.”
The building itself reflected the improvisation and personality of a family-run business.
Looking at an old photograph years later, Lisa laughed while remembering summers before air conditioning.
“It was hot in here,” she said. “My dad drilled a hole in the wall up there and threw an air conditioner in.”
Tom Bann also had a talent for turning ordinary ideas into unforgettable memories.
“Dad had the bright idea because Larson had a mechanical bull in their garage down in the Twin Cities,” Lisa recalled. “So Dad said, ‘Why don’t you bring that up here for a summer?’”
For one memorable summer, Bann’s became home to a mechanical bull that quickly became a Sunday attraction.
“Every Sunday, all the softball teams were done playing, they would come and ride that mechanical bull,” Chris said.
The sisters also remembered the bowling banquets that packed the restaurant year after year.
“Everyone loved my dad,” Chris said. “Dad’s dad would dress up and go out in his bowling shirt. Bann’s always sponsored a team.”
The shirts themselves became legendary within the family.
“Remember that?” Chris laughed. “His shirts had the lifted velvet on the back — Bann’s in lifted velvet. Baby blue.”
“Baby blue or beige,” Lisa added. “It was fun.”
Another favorite tradition was winter volleyball.
“We had a traveling net and standards that went from bar to bar,” Lisa said.
Those memories reflected what Bann’s had become: not simply a restaurant, but a place where community life happened.
Building a Reputation
In its early years, Bann established traditions that would define its identity for decades. Chief among them was the Saturday night prime rib special.
“Back in 1976, people didn’t go out like they do now,” Chris said. “Saturday was a special occasion night.”
That tradition endured. Even decades later, prime rib Saturdays remained one of the restaurant’s biggest draws, known for generous portions and consistent preparation.
Another staple emerged in the early 1980s: Friday night burritos. Suggested by bartender Debbie Jackman, the offering began modestly with a single crockpot of filling. Over time, it grew into one of the restaurant’s most popular features, with hundreds of burritos served on a typical Friday night.
Another tradition that became legendary at Bann’s was the annual Pig Roast, held each year on the weekend following Labor Day. What began as a community gathering eventually grew into one of the restaurant’s most anticipated events.
The Pig Roasts drew crowds from across the area for roasted pork, live music, cold drinks, and one final celebration of summer on Lake Minnewawa. Like the prime rib dinners and Friday burritos, the Pig Roast became something customers looked forward to year after year.
These traditions helped define Bann’s not just as a restaurant, but as a place people could count on—week after week, year after year.
A True Community Gathering Place
What set Bann’s apart was more than its menu. It became a central meeting place for the surrounding communities of McGregor, Wright, and Cromwell. On any given night, the dining room and bar would fill with a mix of locals, families, and visitors—many of whom returned regularly.
The atmosphere encouraged connection. Conversations about local sports, school events, and community happenings flowed easily between tables. The restaurant’s layout—featuring both a family-friendly dining area and a lively bar—allowed it to serve a wide range of customers.
Owners Chris and Lisa became known for their constant presence, moving between the kitchen, dining room, and bar, ensuring guests felt welcome.
“People like to see the owners,” Lisa said. “They know you’re invested.”
That visibility helped build trust and loyalty—qualities that sustained the business through changing times.
Facing Loss and Moving Forward
The early 1990s marked a difficult period for the Bann family. Tom passed away in 1992, followed by Fran in 1995. Their deaths left a void both personally and professionally.
Faced with uncertainty, the three daughters made a collective decision: they would continue the business their parents had built.
Ownership was shared among Audrey, Lisa, and Chris, with Lisa and Chris taking on the day-to-day operations. It was not an easy transition, but it reinforced the family’s commitment to preserving Bann’s legacy.
Growth and Change
As Bann’s moved into its third decade, it adapted to meet the needs of a growing and evolving customer base.
In the mid-1990s, the restaurant underwent a significant expansion, adding a 35-by-40-foot addition. The renovation increased seating capacity, extended the bar area, and introduced large windows overlooking Lake Minnewawa—enhancing both the dining experience and the atmosphere.
During this expansion, Bann’s also added its first big screen television—an upgrade that reflected changing customer preferences and marked the beginning of a new era for the bar area. Today, the restaurant features nine big screens, making it a popular spot for watching sporting events year-round.
The updates reflected a balance between growth and tradition. While the space modernized, the core elements—familiar menu items, friendly service, and a welcoming environment—remained unchanged.
The Kitchen: Heart of the Operation
At the center of Bann’s success has always been its kitchen.
Few individuals represent that consistency better than Lisa Bann and Darrell Grefrath. Lisa has worked in the kitchen since she was 15 years old, learning alongside her mother. Darrell, a 1984 graduate of McGregor High School, joined Bann’s after a chance conversation and never left. Over the course of 32 years, Lisa and Darrell became the cornerstone of the restaurant’s kitchen.
“It’s like working with family,” Darrell said. “The entire atmosphere at Bann’s is one big family.”
As Bann’s approached its 50th anniversary celebration, the kitchen itself entered a new era.
“We completely gutted it,” Chris said. “It was a total teardown and a beautiful facelift.”
The remodel included a new grill oven, stovetop, additional fryer, and a redesigned layout intended to improve workflow and efficiency.
“The placement of the kitchen, everything flows really nice now,” Chris explained. “With the way the refrigerator is sitting, and everything just seems to flow a lot nicer.”
A few menu updates were also expected to follow the renovation, blending fresh ideas with longtime customer favorites.
Expanding Traditions
Over time, Bann’s continued to innovate while staying rooted in its identity—not only through food, but through entertainment and community involvement.
Live music became a year-round staple, drawing both local performers and visiting acts. Regular karaoke nights, hosted by Ben Horton, added another layer of energy and interaction, giving patrons a chance to take part in the fun themselves.
Bann’s also played a role in supporting local organizations. For years, it hosted the Minnewawa Sportsmen’s Club Fishing Contest raffle each February, reinforcing its connection to the area’s outdoor traditions and community groups.
In 2001, through a collaboration with Pier 65, Bann’s expanded its recreational offerings by adding a beach volleyball court and launching a local league. The league quickly gained popularity, bringing together teams from across the area and further establishing Bann’s as a destination for both social gatherings and active summer fun.
Seasonal promotions, such as March Madness bracket challenges paired with new wing menus, brought fresh energy to the restaurant. Community-driven events like beach volleyball leagues helped establish Bann’s as a hub for recreation as well as dining.
In 2013, the restaurant introduced a Big Buck Contest, which quickly became a fall tradition among local hunters. Winners ranged from seasoned outdoorsmen to young participants, reinforcing the event’s broad appeal.
Another notable addition was the Adult Prom fundraiser, supporting KIDS PLUS Children’s Wish List. The event combined entertainment with philanthropy, raising thousands of dollars for families in need during the holiday season.
These initiatives demonstrated Bann’s ongoing commitment to community engagement.
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Celebrating 50 Years
In 2026, Bann’s prepared to celebrate 50 years under the Bann family name — a milestone representing decades of hard work, family dedication, and community support.
The anniversary celebration was scheduled for Saturday, May 16, with live music and festivities planned throughout the day.
“From two to five, we will have Rusta Canyon playing live music, and from seven to 11, Last Call will play,” Chris said.
The celebration would include food specials, prizes, drink specials, and a buffet meal for guests.
“There’ll be plenty of food over there,” Chris added. “We thought we’d maybe try to do a champagne toast of some kind.”
For longtime customers and generations of local families, the event represented more than an anniversary. It was a celebration of shared memories built over five decades on the shores of Lake Minnewawa.
Recognition & A Lasting Legacy
In 2007, Bann’s received one of its highest honors when the McGregor Area Chamber of Commerce named it “Business of the Year.”
Reflecting on their years at Bann’s, the sisters often returned to the relationships they had built.
“We became part of their families, and they became part of our family,” Chris said.
Over the years, Bann’s also evolved into something more than a neighborhood restaurant or lakeside gathering place. It became widely recognized as the region’s premier sports bar — a destination where fans gathered to watch games, celebrate victories, and support local athletes.
What started decades earlier with bowling teams and post-softball game gatherings gradually grew into a full sports culture woven into the identity of Bann’s itself. The addition of big-screen televisions during the restaurant’s expansion years only strengthened that connection. Today, with nine large screens throughout the restaurant and bar, Bann’s has become a year-round gathering spot for everything from Vikings Sundays and March Madness to high school tournaments and playoff runs.
Sports have never simply been entertainment for the Bann family — they have been part of everyday life.
Bann’s sponsored bowling teams for years, hosted volleyball leagues, welcomed softball teams after games, and became known as a place where local athletes, coaches, and fans naturally gathered.
That passion carried into the Bann family itself. Lisa and Chris spent years raising children who were deeply involved in athletics, from football and basketball to volleyball, softball, and countless other activities. Much of life revolved around practices, games, tournaments, and supporting their kids from the sidelines.
Now, a new generation is carrying on those traditions.
Today, Lisa and Chris find themselves cheering on children who are now coaches and grandchildren involved in many of the same sports, continuing a family connection to athletics that has spanned generations. Just as customers who once came to Bann’s as young adults now return with children and grandchildren of their own, the restaurant itself has become part of the rhythm of community life.
That connection between sports, family, and community helped shape Bann’s into more than just a successful business. It became a place where teams celebrated after games, where rivalries turned into friendships, and where generations gathered around food, conversation, and shared memories.
Today, Bann’s Bar & Restaurant stands as a testament to what a family-run business can achieve over time. Its success was never built on trends or rapid expansion, but on consistency, relationships, and a clear sense of purpose.
From its beginnings as a small lakeside store to its evolution into a regional favorite and the area’s go-to sports destination, Bann’s has remained grounded in the values that shaped it: quality food, genuine hospitality, community connection, and family tradition.
For those who have dined there—whether for a Saturday night prime rib, Friday burritos, a Pig Roast, live music, karaoke, a championship game, or simply a familiar conversation at the bar—Bann’s represents something enduring.
It is not just a restaurant.
It is a place where stories are shared, traditions are upheld, teams are celebrated, and generations come together—year after year, meal after meal—on the shores of Lake Minnewawa.
Upcoming Events
Stay up to date with everything happening at Bann’s Bar & Restaurant! From live music and special events to tournaments, community gatherings, and seasonal entertainment, there’s always something going on. Check back often to see what’s coming up at one of the Northwoods’ favorite local hangouts.
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Darrell Grefrath: 30 Years Cooking at Bann’s
MCGREGOR, Minn.—In an industry known for turnover, Darrell Grefrath stands out as one of the area’s most enduring chefs. He recently marked 30 years in the kitchen at Bann’s Bar & Restaurant, serving generations of customers along Lake Minnewawa.
Grefrath’s start at Bann’s came by chance. He was working at Timber Shores when he began stopping in at Bann’s after shifts. One of those visits led to a conversation that changed his career path.
“Lisa asked me on one of those stops if I had ever thought about working there,” he said. After considering the offer, he decided to give it a try. “I’ve been here ever since.”
His first day on the job set the tone for what would become a long career—cooking for a bowling banquet. Thirty years later, he still finds himself doing the same thing.
The kitchen space has remained largely unchanged over the years—compact, busy, and demanding efficiency. Grefrath credits adaptability and teamwork for making it work.
“It’s like working with family,” he said. “The entire atmosphere at Bann’s is one big family.”
Grefrath’s culinary background includes graduating from St. Paul College in 1984, followed by a brief stint in Brainerd in sales and marketing before returning to his roots in the kitchen.
Over the decades, Bann’s menu has evolved, but many staples remain. Friday night burritos, a tradition since the early 1980s, continue to draw crowds. Saturday prime rib has been a signature offering for more than 40 years, and chow mein has been a long-time favorite for over four decades.
One standout side dish, Parmesan garlic potatoes, has also become a customer favorite. What once required a single pan for an entire weekend is now prepared in multiple batches daily due to demand.
Grefrath also developed his own addition to the menu—beef stroganoff—which debuted at the Taste of McGregor event and quickly became a regular offering.
More recently, he has helped expand Bann’s wing menu, including the popular Parmesan garlic wing sauce. The wings have become a regional favorite, with some customers comparing them favorably to national chains.
“Some say Buffalo Wild Wings doesn’t compare to Bann’s wings,” Grefrath said.
Always looking to experiment, he is already working on new flavors, including a Korean BBQ option and a bold twist on Alabama white sauce featuring horseradish.
“I want to kick it up,” he said with a grin. “I’m going to call it Horse’s Ass.”
After 30 years, Grefrath remains a steady presence in a kitchen built on consistency, community, and comfort food—serving up the same dedication he started with three decades ago.
Wingin’ It
If you’re like many college basketball fans, March Madness means it’s time to fill out an NCAA tournament bracket—or maybe a few. And once again, that annual tradition of guessing, second-guessing, and “winging it” is just around the corner.
This year, Bann’s Bar & Restaurant and the Voyageur Press are teaming up to add a flavorful twist to the tournament with a bracket challenge and a new menu feature—chicken wings.
Bann’s is introducing a lineup of wings timed perfectly for tournament season, featuring a range of sauces from mild to fiery hot. To celebrate, they’re launching “Wingin’ It,” a bracket contest open to readers and customers alike.
Brackets will be printed in the March 15 issue of the Voyageur Press. Participants are encouraged to fill them out and return them to Bann’s for a chance to win prizes: $200 for first place, $100 for second, and a beverage/hotel package for third.
The entry window is tight—brackets must be turned in by midnight on Wednesday, March 16. That same evening, Bann’s will kick off the promotion with wings available for 50 cents each and discounted beverage pitchers.
The excitement doesn’t stop there. During each round of the tournament, Bann’s owners Chris Pierce and Lisa Enderle will offer additional wing specials. Participants who submit a bracket will receive a punch card, with each visit unlocking further discounts on wings and pitchers as the tournament progresses.
The idea for the wing menu had been in the works for some time. Conversations with McGregor basketball coach Kris Rinta helped spark the concept, turning a casual discussion about a bracket challenge into a full-scale promotion.
Recently, Bann’s hosted a tasting for friends and guests, including staff from KKIN Radio. The menu featured a full range of wing sauces served from mild to extremely hot, including Barbecue, General Tso’s, Mild, Thai Chili, Medium, Hot, and the boldly named D.O.A. Chef Darrell Grefrath even created a special mix of D.O.A. and barbecue for those looking for extra heat.
Feedback was enthusiastic. The Thai Chili stood out for its sweet-heat balance, while General Tso’s offered a milder, flavorful option. Additional flavors, including a possible Hot Garlic, are also being considered.
Beyond the food, bracket talk is already heating up. Early predictions include Duke, Ohio State, Kansas, and a sleeper pick—Wisconsin. Friendly competition is also brewing locally, including a Big Ten versus Big East challenge tied to tournament matchups.
Tom Martin added his own bracket predictions, going with Duke, Ohio State, Kansas, and Wisconsin as his sleeper pick.
I haven’t finalized my bracket yet, but I’m issuing a challenge to Zorbaz owner Kevin Hanson. He’s a Big East fan—I’m a Big Ten guy.
The challenge: Big Ten versus Big East during the tournament only. Each matchup between the two conferences is worth one point.
How about it, Kevin?
I’ll meet you at Bann’s for wings—and a beverage or two.
A local favorite on the lake
I was craving scallops, so we chose Bann’s Bar & Restaurant for a special meal to celebrate our 36th anniversary. It turned out to be exactly what we hoped for—perfectly deep-fried chicken for him and broiled scallops for me, two of our favorites.
Bann’s, located on beautiful Lake Minnewawa on County Highway 6, was filled with locals enjoying a relaxing Monday evening meal. Over the years, we’ve dined here many times and have always experienced great food and good service. This visit, however, I approached the experience through the eyes of a writer, paying attention to the small details that keep people coming back.
For a Monday night, there was quite a crowd. We arrived early, around 5:00 p.m., and headed upstairs to the dining room, where just a few tables were occupied. This family-friendly space has a cozy feel, with softly lit table candles creating a warm, inviting glow. By 6:00, most of the tables were filled with diners enjoying their meals.
The main level features a large U-shaped bar along with numerous tables for casual dining, all set in a spacious, window-lined room with a view of the lake. It’s an especially accommodating space for winter visitors arriving by snowmobile, offering plenty of room for bulky gear and helmets.
On this particular evening, a large group gathered near the bar, sharing dinner and conversation. One woman mentioned they meet regularly—the men golf, and then the whole group comes to Bann’s for dinner. It was clear everyone was having a great time. A standing dinner date like that is a wonderful way to stay connected.
I had the chance to speak briefly with one of the owners, Lisa, as she was heading out. She kindly shared some background about their cook, Darrell Grefrath, who has been with Bann’s for 17 years. The kitchen was well-organized, and Darrell, though busy, was friendly and clearly skilled. The meals he prepared—for us and those around us—were as pleasing to the eye as they were to the palate.
Scallops (a personal favorite) are offered either breaded or broiled on both the full entrée menu and the “Lighter Side” menu—a rarity in many local restaurants. Since anniversaries come just once a year, we both opted for full dinners. Bann’s offers several potato choices; we selected the Parmesan potatoes, a delicious twist on au gratin. My husband, who is quite particular about fried chicken, was impressed—his half chicken was crispy on the outside and moist on the inside. My generous portion of broiled scallops, served in melted butter, was sweet, tender, and truly indulgent (I even had leftovers to enjoy the next day). Both dinners included a fresh vegetable salad and a fried breadstick, leaving us completely satisfied.
Our efficient and friendly waitress, Cathy Pierce, was clearly busy but still delivered excellent service with a smile, adding to the overall experience.
I also appreciate the well-rounded menu created by owners Lisa and Chris. In addition to entrées, they offer sandwiches, appetizers (“munchies”), a children’s menu, and daily specials. One of our favorites is the Wednesday night whiskey or garlic steak—both tender and flavorful. Bann’s also features an Early Bird Special on Sundays from 2:00–6:00 p.m. and Monday through Thursday from 4:30–6:30 p.m., offering four entrée choices served with salad and a choice of potatoes at a great value.
Bann’s is also a hub for community events, including Bingo on Sunday nights and cribbage on Mondays. Call 426-3450 for daily specials and event details, then stop in and enjoy a casual, welcoming dining experience.
McGregor Chamber Honors Bann’s Bar & Restaurant as 2007 Business of the Year
The McGregor Area Chamber of Commerce held its annual dinner on Friday, January 11, at The Fireside in McGregor. The evening featured a guest appearance by “Wild Thing,” the character who traditionally hides the medallion for Wild Rice Days, and culminated with the announcement that Bann’s Bar & Restaurant was selected as the Chamber’s “Business of the Year” for 2007.
Bann’s Bar & Restaurant has been a family-owned business for 32 years. Sisters Chris Pierce and Lisa Enderle, along with their sister Audrey, owned and operated the establishment for many years before selling it on November 14 to Scott and Jeff Lehrke of Aitkin.
Reflecting on their decades in business, Chris and Lisa shared mixed emotions as they transitioned out of ownership.
“I think the most rewarding thing has been how successful the business has been,” said Lisa.
“When you look back at all the friendships we’ve made,” added Chris, “we became part of their families, and they became part of our family.”
Both also noted the impact the business had on their own families. Their children grew up working at Bann’s and gained valuable life experience along the way.
“The children benefited from the social aspects of the business,” said Chris.
“I think that when people saw our kids, they felt it was okay to bring their kids, and it became a family place,” Lisa added.
Running the restaurant was a shared effort, and customers often recognized the sisters’ hands-on commitment.
When asked to describe the keys to their success, Chris pointed to community involvement.
“We were very community oriented, and we enjoyed our customers as our friends. It started with my parents, Fran and Tom. My mom believed in community so much. Our parents were the real reason we were so successful.”
“I think people really respected that they were going to see us here every day working,” Lisa said. “People like to see the owners.”
The sisters were also active in the McGregor Area Chamber of Commerce, especially with the Summer Fishing Contest. They helped organize the final fish weigh-in at the Minnewawa Sportsmen’s Club alongside Mike Kruse.
“I still joined the Chamber as an individual, and I still want to participate in the final weigh-in,” Chris said.
“I’m actually looking forward to participating in the fishing contest,” Lisa added. “My children want to do it.”
Neither Chris nor Lisa knows who nominated them for the Business of the Year award, but both expressed sincere gratitude.
At the time of the award, they were still involved at Bann’s, helping mentor the new owners during the transition period. While many asked about their future plans, the answer was simple.
“People keep asking us if we are going to move,” Chris said.
“Where would I go?” Lisa added with a smile.
Looking ahead, both said they plan to support family and local business ventures. Chris plans to help Kris Rinta with Shoeben’s Window Cleaning North, while Lisa looks forward to assisting Kurt Kelley with his excavating business—adding with a grin, “I just wish he had some equipment without a clutch.”
Bann’s Burrito Night
It’s Friday night in the McGregor Lakes area after a long work week, and for many, the question of where to eat often answers itself: “Let’s go to burrito night at Bann’s.” That’s exactly where we found ourselves last Friday.
For more than 30 years, Bann’s Bar & Restaurant has been a popular dining destination. For over half that time, it has also built a strong reputation as the area’s premier sports bar and restaurant. Multiple televisions keep guests connected to Minnesota sports while they enjoy a wide variety of appetizers, sandwiches, and dinner options.
Joining us for the evening was Kris Rinta, which made for an easy transition into one of Bann’s favorite pastimes—talking local sports while watching Minnesota teams on the big screen. In this case, the Vikings provided the evening’s entertainment. The conversation also gave us a chance to learn more about Kris’ new window-washing venture.
Service, as always, was excellent. Our server, Alecia Bodway, was friendly and attentive throughout the evening. This was her final summer weekend at Bann’s before returning to the University of Minnesota Duluth for her second year.
Although Friday night is known for burritos, I’ll admit I rarely order the special. The burrito is excellent and generously portioned, but I have a hard time passing up the broiled cod. Once again, I went with my usual choice—a cod dinner served with salad bar, baked potato, and fresh bread. It remains a personal favorite and has never disappointed.
My wife ordered the seafood platter, which included crab, scallops, shrimp, and walleye, along with Parmesan potatoes and the salad bar. The portion was more than generous—so much so that at least half came home.
Others at the table chose the burrito special, and as usual, even a half order proved to be more than enough.
One of the consistent highlights of dining at Bann’s is the sense of community. Guests from across the region—from the lakes area to Wright and Cromwell—fill the dining room and bar, creating an atmosphere that naturally leads to conversations about local sports, especially with football season approaching.
Another constant is the presence of owners Chris Pierce and Lisa Enderle, who seem to be everywhere at once. Moving between the smoke-free upper dining area and the lower-level bar, they are constantly checking on guests and ensuring everything runs smoothly. Their hands-on approach has helped Bann’s maintain its reputation as a well-run, welcoming establishment.
While burrito night is a favorite, it is only one part of a broader menu of nightly specials, with the kitchen closed on Tuesdays. With consistent food, friendly service, and a strong community atmosphere, Bann’s continues to be a place worth stopping—no matter the night of the week.
Summer Recreationers Hit the Beach
For many years, softball was the summer recreation of choice in the McGregor area, with a once-thriving eight-team league drawing steady participation. As numbers declined, however, the league eventually folded. In its place, a new summer tradition has emerged—beach volleyball.
The idea for a beach volleyball league was first discussed by local basketball coach Chris Rinta (Class of ’91) and Allen Frieck, owner of Pier 65. “We actually started talking about it this winter,” Frieck said. “I wanted something to do in the summer at the Pier.” Rinta suggested volleyball, and the two quickly began organizing what would become a growing summer league.
With help from Frieck’s partner Marty, a professionally prepared sand court was built just off the highway overlooking the Sandy River. Marty’s children, Heath and Kyle, also assisted in the project.
At the same time, Chris Pierce, co-owner of Bann’s Bar & Restaurant, worked with Curt Kelley to establish a second sand court overlooking Lake Minnewawa. Together, the two sites helped launch a well-organized league that quickly gained popularity.
Play began the first week of June, with teams competing on Wednesday evenings. The season runs through mid-August, followed by a tournament and banquet. Top teams compete for trophies and cash prizes.
A group of experienced referees has helped ensure smooth competition, including McGregor High School staff members Larry Doten, Marsha Doten, and Robin Hawkinson, along with Cromwell teacher and coach Patty Jerde.
Currently, the Willbillies sit atop the standings with 20 points, followed closely by Aspen Realty and RBI, each with 17. The scoring system adds a unique twist: three games are played each night. The first two games are played under traditional rules and are worth two points each, while the third game uses rally scoring and is worth one point, allowing a maximum of five points per night.
Recent action included makeup matches on Tuesday, where RBI earned a full ten points. Wednesday’s play was briefly interrupted by a thunderstorm before resuming later in the evening.
When play continued, RBI defeated the younger Paquette D&B team. Chris Rinta sparked the effort with two ace serves, followed by Tracey Bodway, who added two more. “I had two ace serves that Jason Pauquette (Class of ’03) couldn’t handle,” she said with a grin. Chris Pierce later closed out the match with a strong serving run.
Rinta jokingly noted, “Josh Henderson (Class of ’95) was basically a non-factor,” before adding that Henderson remains a strong player.
One notable absence was veteran player Kim Sather (Class of ’77), who plays for RBI. “Kim was painting and fell off a ladder,” Bodway said. Sather, a former McGregor High School volleyball coach, has long been a respected figure in the local volleyball community.
With strong community support, organized play, and two established courts in the area, beach volleyball has quickly become a popular new summer tradition in McGregor.
A Prime Place For Prime Rib
Twenty-five years in business is a milestone few restaurants reach, and at Bann’s Bar & Restaurant, the experience shows. Owned and operated by sisters Chris Pierce and Lisa Enderle, the Lake Minnewawa establishment has grown into a well-known destination for food, hospitality, and community. Bann’s will mark 26 years in business in March 2002.
A visit on a Saturday evening highlights why the restaurant’s prime rib has become a local favorite. The atmosphere is relaxed and inviting, offering a quiet escape above the bar area where guests can unwind and enjoy a well-paced meal. Service is attentive without being rushed, adding to the comfortable dining experience.
The meal begins with a salad bar that offers both familiar selections and unexpected highlights. Fresh, crisp vegetables are a staple, but the standout is a cold pasta salad dressed in a tomato-based garlic sauce, offering a flavorful twist on a traditional side.
The main attraction is the Saturday night prime rib. Known for generous portions, the cut is significantly larger than typical restaurant servings. Each order is prepared to specification and consistently arrives cooked to perfection. Whether ordered medium rare or otherwise, the kitchen delivers with precision and care.
Accompanying the entrée is one of Bann’s signature sides—Parmesan potatoes. Rich and buttery with a subtle tang from the cheese, the dish has become a favorite complement to the prime rib and reflects the kitchen’s attention to detail in even the simplest offerings.
Other menu selections, such as skewered shrimp served over wild rice pilaf, also showcase the kitchen’s commitment to hearty portions and quality preparation. It is common for guests to leave satisfied and often take leftovers home.
Behind the scenes, the kitchen staff plays a vital role in maintaining the restaurant’s reputation. Chef Darryl has been a steady presence for years, working closely with a small team to keep service running smoothly during busy nights. Assistance from local part-time helpers adds to the family-style operation that defines Bann’s.
The restaurant also maintains strong community ties. Staff members often have long-standing connections to the area, and many have grown up around the business. That familiarity contributes to the welcoming environment that regular customers appreciate.
Over the years, Bann’s has remained consistent in its mission: serving quality food in a comfortable setting where guests feel at home. Its Saturday night prime rib tradition continues to draw diners from across the region, reinforcing its reputation as a dependable favorite along Lake Minnewawa.
More than just a restaurant, Bann’s has become a local institution—one built on family ownership, steady hands in the kitchen, and a commitment to doing simple things well.
The best part of growing up in the family’s restaurant? “Well, duh, the FOOD of course!” Matt quipped. “Our best meals here are the prime rib and the rib eye. Nobody serves it better than we do.”
Matt got called back to work, and thanked us for the break. “It’s always nice to see the Grones family. They’re always a Kodak moment.” WHOOSH! Matt was back at work, and we all felt as if we had just been treated to some top-shelf kinetic entertainment.
So, food, atmosphere, accommodations and personnel are all a hit with me, and I’m looking forward to the next trip back there. Of course, we’ll make it a weekend so we can visit with Matt, too.
And I’m adding Banns to the list of “Why I’m Glad I Moved to Minnesota.”
Good Taste Feature: Bann’s Celebrates 25 Years
For 25 years, Bann’s Bar & Restaurant has been a familiar and welcoming destination along the shores of Lake Minnewawa—known for its excellent food, relaxed atmosphere, and deep family roots.
The story of Bann’s dates back to 1946, when the original structure served as a small store with groceries and three cabins. In the late 1950s and early 1960s, an addition introduced a restaurant and small bar known as the Malt Shop. Over time, it evolved into the well-known Bann’s Bar & Restaurant.
In 1976, the Bann family—Tom and Fran, along with their children Audrey, Lisa, and Chris—made a life-changing move from Minneapolis to Lake Minnewawa, a place where they had vacationed for years. Their goal: to run a restaurant together.
How that decision came about depends on who you ask.
Chris recalls, “Dad retired, but Mom wasn’t old enough to do the same. They bought the restaurant for something to do.”
Lisa offers a slightly different version with a smile: “It was Chris’ fault. Mom and Dad wanted to retire, but they still had 11-year-old Chris to raise, so they bought the restaurant.”
Regardless of the origin story, the result was a true family business. Fran took charge of the kitchen, Audrey bartended, Lisa—then 16—waitressed, Chris—just 11—washed dishes, and Tom handled maintenance and public relations. From the beginning, the restaurant found success.
One of its earliest draws was the Saturday night prime rib special. “Back in 1976, people didn’t go out like they do now. Saturday was a special occasion night,” Chris said. Twenty-five years later, prime rib Saturdays remain a customer favorite.
Another long-standing tradition is Friday night burritos. The idea was first suggested by then-bartender Debbie Jackman. What started with a single crockpot of burrito mix has grown into a major weekly event, with around 200 burritos served on a typical Friday night. Even during busy school sports seasons, the kitchen stays open until 11 p.m., welcoming players and fans alike after games.
The early to mid-1990s brought difficult times for the Bann family, with the loss of both parents—Tom in 1992 and Fran in 1995. Faced with important decisions about the future, the three daughters agreed to continue the business.
Ownership was shared among them, with Lisa and Chris taking on day-to-day operations.
About five years ago, the restaurant underwent a major transformation with the addition of a 35-by-40-foot expansion. The update included more seating, an extended bar, a big-screen television, and large windows offering scenic views of Lake Minnewawa and its signature leaning white pine.
Today, Bann’s blends a sports bar atmosphere with a strong sense of community. Alongside Lisa and Chris, a dedicated staff of bartenders and waitstaff help create a welcoming environment for guests. Behind the scenes, the kitchen plays a crucial role in maintaining the restaurant’s reputation.
Cook Darrell Grefrath has been a key part of the team for seven years. A 1984 graduate of McGregor High School, he continued his training at a culinary institute in St. Paul. On busy nights, he works steadily behind the grill, preparing everything from cheeseburgers to the restaurant’s signature prime rib, often alongside Lisa.
Over the years, Bann’s has remained a strong supporter of local school activities and community events. Its connection to the McGregor area runs deep, reflecting the same values it was built on decades ago—family, hard work, and community involvement.
As Bann’s celebrates 25 years, it stands as more than just a restaurant. It is a gathering place, a local tradition, and a testament to the dedication of a family that turned a lakeside business into a lasting legacy.