Although the exact recipe is unknown, Anton’s Restaurant in Waite Park, Minnesota, makes popovers using eggs, flour, sugar and other ingredients, allows the batter to sit in the cooler overnight and bakes the popovers in a convection oven for exactly 57 minutes. The restaurant serves its popovers with honey butter, as of 2015.
The recipe for Anton’s popovers comes from an original recipe from a local restaurant that Anton’s tweaked over time. The restaurant reports selling several hundred popovers on most Fridays and Saturdays, with thousands sold on special occasions such as Mother’s Day or Valentine’s Day. The restaurant makes its giant popovers fresh daily.
Anton and Lorraine Gaetz purchased Bricky’s in Waite Park in 1973, changing its name to Anton’s Restaurant. A speakeasy during Prohibition, Cy Brick originally launched the restaurants in the 1920s. Today, the restaurant is famous for its popovers and for having the largest selection of scotch in Minnesota.
Other menu highlights for Anton’s Restaurant include its award-winning barbecue ribs, its fine-quality seafood and its Boursin sauce, made from French herbed cheese. The restaurant also makes homemade soups. Its dinner menu consists of starters, seafood, steak, surf and turf, and salads. The restaurant also serves lunch and offers a banquet menu for special events.