40 Steak + Seafood, Peacock Alley bring the beef
The Certified Angus Beef ® brand applauds the stars of steak
NASHVILLE, Tenn. – Oct. 5, 2017 – Premium steaks have long been a staple on the menu of restaurateur Dale Zimmerman’s downtown Bismarck, N.D., dining destination Peacock Alley. But it’s at Zimmerman’s latest venture, 40 Steak + Seafood, that his real love affair with beef shines through.
The only restaurant in the state equipped to dry age steaks in-house, Zimmerman’s beefy boudoir is a meat lover’s paradise and a key reason Zimmerman received the Steakhouse of the Year Award, presented at the Certified Angus Beef ® brand’s Annual Conference held in Nashville, Sept. 27-29.
The funk and robust beef flavors that emanate from a piece of dry-aged steak are commonly enjoyed on the coasts, particularly in New York City and Los Angeles. And that’s why Zimmerman wanted to introduce those flavors to the great north.
Zimmerman is a longtime champion of the beef community, having been recognized previously by the Beef Checkoff as its 2012 Beef Backer award winner.
About the Certified Angus Beef ® brand
Founded in 1978, the Certified Angus Beef ® brand is the original, and the best, brand of Angus beef, which got its start when a group of family ranchers set out to create a brand of beef that delivers superior taste and tenderness. Today, the Certified Angus Beef ® brand remains true to its roots, providing consumers with superior beef through a gate-to-plate network of family ranchers, chefs and retailers worldwide. Renowned for its exceptional quality, each cut meets 10 exacting standards to make it more selective than USDA Choice and Prime. For more information, visit CertifiedAngusBeef.com, or look for the brand on Facebook, Twitter, Pinterest, Instagram and LinkedIn.
North Dakota: 40 Steak & Seafood, Bismarck
Each of the five dining rooms at this spacious restaurant represents a different aspect of North Dakota — women of the prairie, cattlemen, governors, oil booms, families — and they each offer different décor and furnishings. USDA Prime steaks offered include boneless ribeye, bacon-wrapped filet, flat iron, and hanger steak with gorgonzola mustard and bacon. But for a quintessential North Dakota culinary experience, splurge on one of their bone-in ribeyes, dry aged for either 90, 150, or a whopping 260 days. That’s certainly something you don’t see too often.
North Dakotans are known as meat and potato eaters. And few things taste better after a hard day’s work than a thick, juicy cut of steak! In North Dakota, we love our beef. If you are in the mood for a hearty cut of meat, you can do no better than sitting down at one of the following great steakhouses in the state.
#2 40 Steak & Seafood
The western part of North Dakota is known for its cowboys and love of the outdoors—a lifestyle that demands a good steak. 40 Steak & Seafood serves up some of the best. With a menu that includes a King Cut Cowboy rib eye and bone-in New York strip, you will easily find something that satisfies even the heartiest of appetites.
April 17, 2014 5:22 pm • By Jessica Holdman – Bismarck Tribune
The owners of the Peacock Alley hope to use their healing powers to resuscitate another long-standing Bismarck institution, breathing life back into the former East 40 restaurant.
Dale and Melodie Zimmerman purchased East 40 Food & Drink at 1401 E. Interchange Ave. They are renovating the restaurant, which opened in north Bismarck in 1975 under the ownership of the Conlin family. The restaurant went through two other names and owners before it was returned to the Conlins.
Now, under the Zimmermans, it will be known as 40 Steak + Seafood.
“Our focus is on fresh seafood and great beef,” Dale Zimmerman said. “At 40, we’ll have fresh seafood flown in daily and great steaks. We will have some ethnic fusion foods from Mexico and Asia as well.”
Zimmerman said there are not a lot of choices for fresh seafood in the area and he hopes that will be a draw. Peacock Alley will continue to focus on beef dishes but will have fresh salmon and tuna. 40 will have 10 different kinds of fresh seafood every day.
“We’re not copying what we’ve done downtown at 40,” he said. “Rather, we’re bringing our philosophy to another iconic restaurant in Bismarck.”
The new restaurant also is similar to Peacock Alley in that it has history, Zimmerman said. It’s an integral part of the community with sentiment attached to it.
“If you save something like that it’s a good thing for the community,” Zimmerman said. “Diners in this area have fond memories of East 40, with its quiet, intimate dining rooms, and I don’t want to take that away. My approach is to build on what’s already there.”
The original bricks, which came from the old Grand Pacific Hotel downtown, will remain, along with the fireplaces and woodwork. What is new is the flooring and brighter lighting and paints.
The restaurant’s five dining rooms each have new themes related to North Dakota’s history, Zimmerman said. A mural of 18 historic sites around Bismarck greets customers as they walk down the hallway.
Guests may then choose to dine in the Women of the Prairie room surrounded by photos of homesteaders making sausage or doing the laundry.
The Three Forks Room is a nod to North Dakota’s oil history going back to the 1950s in Tioga, not just the recent development.
“I’m a huge beef guy,” Zimmerman said, which is why he made one of the dining rooms the Cattlemen’s Room.
The Governors Room features a marble floor and spotlighted pictures of past governors, like Gov. John Davis standing with Lawrence Welk and another of Gov. William Langer.
Finally, the Family Room has photos of family events held around Bismarck, like a basketball game played in the Memorial Building or children swimming in the old Elks pool.
East 40 was known for its fine dining experience, but 40 will have a price range closer to that of Peacock Alley, with seafood choices less than $30.
“Anything over $30 I consider expensive,” Zimmerman said.
The “signature steak” is the Tomahawk, a large bone-in ribeye which looks a lot like its namesake. The menu will also feature sushi and fresh oysters. Much of the cooking will be done with sake and wines.
Zimmerman said he will build a beer cooler addition with 32 tap beers and wine on tap. The outside patio will be extended to the sidewalk and will include firepits for guests to sit around. The renovation investment will be about $500,000 in addition to the cost of the property.
Zimmerman said the restaurant will continue to be open throughout the transition. He hopes to have all renovations finished by the Williston Basin Petroleum Conference at the end of May.
There are 700 hotel rooms in close proximity to the restaurant and it is on the north side of town where much new construction is happening. It also has the distinction of being a local restaurant rather than a national franchise.
The restaurant is open from 10 a.m. to 10 p.m. Monday through Thursday and 10 a.m. to 11 p.m. Friday and Saturday. The restaurant will have an official re-launch in May.
“I want to make 40 one of the best places to eat in Bismarck again,” Zimmerman said.
Reach Jessica Holdman at 701-250-8261 or email@example.com.
Thanks to the team at KFYR for the coverage!
The owners of a downtown restaurant are spreading their business philosophy north.
Dale and Melodie Zimmerman have owned Peacock Alley for four years, and say they focus on preserving historic parts of Bismarck. That’s why they jumped at the chance to own the legendary East 40 restaurant.
The Zimmermans say the new 40 Steak and Seafood will specialize in seafood and even offer sushi.
Remodeling has started, and each of the five dining rooms will be themed after industries prominent in North Dakota.
With a lot of growth going on in north Bismarck, the Zimmermans say it’s a great opportunity for the restaurant.
“There isn’t a lot of non franchise, non corporate places. We think we have a real in as far as people looking for something local. And being right on the Interstate and Highway 83 and having our own parking lot, we think it’s an ideal fit for what we like to do,” says Zimmerman.
The restaurant will stay open during the transition, and Zimmerman says he hopes to have a re-launch by the third week of May.