Fish “Fry”Days And Other Special Events

Friday Lent Specials – start Friday 3/11

Fish fry on Fridays – 12.99 Fish, fries and cole slaw with refills on fish

Spinach Lasagna with garlic bread – 9.99

Large Cheese pizza with vegetable toppings – 13.99

Welcome to Harvey’s American Pub

Harvey’s American Pub is about the spirit of America—about workers, parents, students—who put in a full day, always try their best, and then take a break to share the good times with family and friends.

That’s why you can count on Harvey’s for hearty meals and refreshing beverages. And that’s why it’s known as the place where people gather to honor the relationships and friendships that are the real stuff of life.

In fact, that’s why we named Harvey’s after our Dad: Harvey Anderson. His life is a “typical” American story and at the same time, an extraordinary journey.

He was born in a tarpaper shack in 1939 at the end of the Great Depression, to Swedish and German immigrant parents. His father and mother were hard working folks, and so was Harvey.  From the age of ten, Harvey always worked: paperboy, farmhand, bricklayer, gas station attendant.

That work led to the Army, and an accounting degree at the University of Minnesota and then to the world of corporate accounting.

At night, he bowled in some of the best leagues in Minneapolis and helped manage the books for friends in the bowling business.  Always the worker, yet demanding more fun in his life, when Harvey retired from the corporate world, he moved into local, family bowling center ownership and management and only had one complaint — the food.

And so it is fitting that this restaurant is named after our dad, a man that always worked hard, and appreciated his fun time.  Yet he has never forgotten that in the end, a meal shared with family and friends is the best reward possible. In this spirit, welcome to Harvey’s American Pub.

Mike Anderson
Matt Anderson

Get To Know The Guys Behind Harvey’s!

Introducing the men in charge of putting together quality food and quality service at Harvey’s American Pub:  Isaac Johnson, Food & Beverage Manager, and John Lachowitzer, Kitchen Manager.

When did you first become interested in the Food & Beverage industry?

Isaac:  It started in my Fathers Bakery when I was just a kid, but it was really the time I spent in a little family run Greek restaurant and pizzeria while at St. Olaf that I figured out this was a cool business to be in.  And it was my time behind the bar that solidified my love for this business.

John:   I have always enjoyed cooking. My father was an exceptional cook. My mom passed away when I was very young so my dad became the household “chef”. He cooked for me and my two sisters every day. My brother had already moved out, but my dad cooked for a table of four every day. He served in WWII as a cook and I watched and thought it was cool that my dad knew all this stuff. I started cooking when I was 17 or 18 at Rax Restaurant and Byerly’s on East Side of Saint Paul and liked it and continued doing it since.

Give us a sampling of your background?

Isaac:  Started in small family run operations in Northfield while attending St. Olaf, experienced the cooperate chain side of things while at Maggiano’s in Southdale, then moved into the “high profile” white linen side of things while at Rossi’s and then for three years at the St. Paul Grill.  Though my first jobs were in the back of the house washing dishes, working as a prep cook and being a delivery driver, it has been the front of house and beverage side of the business that have kept me hooked.  Being able to take care of the guest has always been the driving force behind my successes.

John: Fresh out of college I started working as the Broiler cook at The Saint Paul Grill. Within two years I was promoted to Sous Chef. I stayed with them for almost six years. I was Senior Sous Chef at Mystic Lake for a couple of years.  I had a two-year stint as Managing Chef for Grand View Lodge in Nisswa. I also spent about three years as the PM Sous Chef for Kincaid’s Restaurant in Bloomington. Had stops at TGIFridays as well. My last management position was as Culinary Partner for Granite City Food & Brewery in St. Louis Park.

What is your favorite position you’ve held (other than with PINZ/Harvey’s, of course!)?

Isaac:  In a non food and beverage related answer, it would be my years as a touring musician.  I got the chance to see most of the U.S. while working in clubs, theaters and festivals as a drummer with a few different artists along the way.

John: Sous Chef at The Saint Paul Hotel. That is where I learned the bulk of my cooking knowledge. I worked with incredibly talented chefs and cooks. The best part about it I got paid to learn and did not have to attend culinary school. No matter what anyone says you cannot put a price tag on the experience learned in such an incredible environment like a Four Star/Four Diamond Hotel

What’s your favorite food in general and at Harvey’s?

Isaac:  If not one of the burgers, with fries of course, it has to be one of our specialty pizzas!

John: I have to say our burgers. Our burgers are Certified Black Angus. I am not kidding when I say I would put our burgers up against anyone’s. (and trust me, I have had my share!! :)))

What makes Harvey’s special?

Isaac:  We truly care, and we are fortunate enough to be able to create a vast majority of our menu from scratch.  It is not just prepackaged frozen products that we are warming up and putting on a plate.  We are starting with fresh ingredients and working with only the best products on a daily basis to create some of the best Pub Grub around!

John: It is simple, good food done extremely well. We do not pretend we are something we are not. I overheard a guest say “It is the best kept secret in Oakdale”. That is a secret I do not want to keep to myself.

Signature items…aka scrumptious favorites!

House-made Chicken Wild Rice Soup
A recipe John has been working on for it seems like forever! He pulled in various different ingredients and techniques. Some of the ingredients include onions, carrots, celery, applewood smoked bacon, tender grilled chicken, MN grown wild rice, chicken stock, sage, garlic, heavy whipping cream, salt, black pepper, and finished off with sherry. Mmmmm!

Delicious Burgers
All burgers are Certified Black Angus generously seasoned with salt, pepper, garlic and paprika, served on fresh baked bun accompanied with lettuce and tomato. Various toppings to finish your favorite flavors.

House-made Apple Crisp
Apple crisp cooked Granny Smith apples and raisins with nutmeg, ginger, cinnamon, sugar and whole vanilla bean topped with a granola streusel and baked until golden brown. It’s even better with ice cream!