Our Story

The Black Forest Inn is a rarity among Twin Cities' restaurants. Open for 41 years, the business has continuously changed in large and small ways. So not only is its lifespan longer than most restaurants, indeed most businesses, it is thriving because each change brings in new customers and creates new opportunities for the business.

The Black Forest Inn opened on May 15, 1965 by Erich Christ and his brother Gerhard. "I was a cook and I wanted to make a million dollars," Says owner Erich Christ of that time. What he did, though, was create a Minneapolis institution, cherished by residents and visitors alike.

What is the secret? How does a restaurant stay viable for 41 years, especially in these competitive times? "We have areas where we have been willing to constantly adapt and change," explains Joanne Christ, co-owner since marrying Erich in 1968. "We have been committed to an openness and flexibility with our business. We are always trying to see it from different angles and possibilities."

When the business opened, the kitchen was in a closet—literally! The business was primarily a bar. Erich continually expanded the menu and the kitchen until they were serving classic German menu items including homemade sausage.

The next big change happened in the mid 70's. Erich and Joanne bought the property on which their business stood and the property next door. The businesses that had been there were no longer operating and it was an eyesore. Someone suggested a beer garden—like in Germany! The couple thought it was a good idea but was pretty sure it wouldn't be a money-generating improvement. Ultimately they decided that it would be good to invest a little in improving the area. They were right that it was an improvement, and lucky for them they were wrong about the business aspect. The beer garden quickly became one of the most popular dining destinations in the Twin Cities and since then it has won award after award for it's beautiful design and use of urban space. One of the unexpected effects of the patio was to begin a long transition of changing the Black Forest Inn from a bar/restaurant into a restaurant with a bar.

Almost as soon as the restaurant became successful Erich and Joanne started to offer benefits such as health insurance and a profit sharing program. Very few restaurants offered benefits to their employees at that time, and to this day many restaurants do not offer even one of the many benefits the Black Forest Inn employees receive. "We are a family operated business, and it always made sense to keep employee benefits a priority," explains Erich.

In the 80's the business continued to expand and a large production kitchen, a bakery, and a butcher area was added. "Everything is handmade." Says Joanne, and she means it. The bread, tempting desserts, famous bratwurst, "right down to the thousand island dressing served on the side of your Reuben sandwich" she boasts. "At a time when other restaurants were buying more and more of their products finished and pre-packaged we were trying to stay in the same price point, and make our food better, fresher and more interesting" adds Erich.

"The 90's were a challenging time for us, with the explosion of the restaurant industry in the Twin Cities," explains Joanne Christ "in many ways it has all been rewarding, but competition was fierce, competition for good customers and for good employees." Many changes were made during this time in an effort to remain fresh and attractive. A banquet and meeting room was added next to the courtyard. With new businesses adding outdoor dining everyday, the Christs installed a movable tarp over the courtyard. "It works like a sail, you pull it back and forth with ropes," explains Erich "I thought of it when I was watching a TV show about the coliseum in Rome. I am always thinking about the restaurant. That's why some of the ideas are so crazy."

Additionally beginning in the 90's, the Black Forest Inn has sold its handmade spaetzel noodles through a distributor to local grocery stores. "It keeps our name out there and is a great additional revenue source." Says Erich, "And like the beer garden, we originally started it as a way to enhance our services to our customers."

Throughout this challenging time Joanne became very involved in the neighborhood and started to work on the development of EATSTREET as a destination spot for tourists and locals. "There are over 50 restaurants, delis and specialty grocery stores on this mile and a half strip of Nicollet. Rather then focusing just on how we could get more business it made a lot of sense to me to look at how the entire area could be viewed differently by our customers." And it has worked! Now there are EATSTREET advertising, street banners, brochures, and a web site. "I am very proud of the work that the Black Forest Inn has done in the neighborhood."

And the changes just keep on coming. In the last couple of years the Christ family has started adding live music on holidays and during Oktoberfest, additionally seasonal, fresh and innovative specials have been added to both the food and bar menus. Painting and small remodeling projects continue.

"Most recently we have starting opening for Breakfast," says Joanne "So now our beautiful outdoor area can be enjoyed for all three meals, and is entirely non-smoking. All change is little risky, but it keeps us on our toes." You would think the restaurant business was enough to keep anyone on their toes, but after 41 years, you may need to start adding your own excitement. Erich adds "None of the changes are as risky as not trying at all. Everyone needs to try something new every so often."