Business & Tech

New Rosemount Eatery 'The Clover' Will Focus On Smoked Roast Beef

The restaurant will have a special focus on smoked roast beef and plans to use it in both sandwiches and other dishes.

The Clover is opening where Rudy's Redeye Grill used to operate.
The Clover is opening where Rudy's Redeye Grill used to operate. (Morgan Reddekopp, Patch)

ROSEMOUNT, MN — The Clover, a new restaurant coming to Rosemount, is tentatively scheduled to open March 15 .

The restaurant, co-owned by Tyge Nelson, Stephan Hesse and Charlie Burrous, has taken the place of Rudy’s Redeye Grill.

The co-owners also own a Pajarito in both St. Paul and Edina, a Lucky’s 13, a Julio’s, a Yankee Tavern, amongst others, and added The Clover to the list in December.

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Although the official menu hasn’t been finished yet, Nelson told Patch that there will be a focus on smoked roast beef.

“It’ll be our signature. We are getting a smoker, and the roast beef will be used in sandwiches and other dishes,” Nelson said.

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Despite The Clover’s name and location in Rosemount — a city with strong Irish influence — Nelson said the restaurant will focus on American food.

“It’s not actually going to be an Irish restaurant,” Nelson said. “The saying we came up with is ‘American food with Irish hospitality’. We gave it the name because of Rosemount and thought that would work well.”

Despite the pandemic’s negative affect on many small businesses, Nelson told Patch that it helped make this restaurant possible.

“We purchased this restaurant in December,” Nelson said. “Honestly if it wasn’t for COVID, that probably wouldn’t have happened.”

The pandemic has also presented challenges in starting a new business.

“We want to operate as a new business but we also want to make sure that we do it safely,” Nelson said. “We want to make sure that our employees and guests are safe. We want people to feel comfortable when they come here to work and/or dine, and that is the biggest thing that we’ve come across.”

Nelson is ensuring that COVID-19 guidelines such as masks and social-distancing will be followed in order to keep people safe and comfortable.

“People don’t want to go to a place they don’t feel comfortable and safe in,” Nelson said.

The restaurant will operate at 50 percent capacity when it opens in March, as required by the state mandate.

The Clover also plans to be heavily involved in the community and with local sports teams.

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