New Business Brewing in New York Mills
By Missy Hermes, Photos provided
A former bakery in New York Mills is getting a second chance to welcome people looking for a gathering place. Once a community center for conversation over coffee and a cookie or donut, the Continental Divide Brew Pub on Main Street is drawing folks back. Except patrons are lingering over pizza instead of Finnish pulla bread and quaffing cold brews instead of hot coffee.
The new brewpub is conveniently located near the New York Mills Library and the Regional Cultural Center, each with a full calendar of concerts, gallery openings, and author talks. Now people can park and play, starting at the Continental Divide with beers, “from as many Minnesota breweries as we can [have] on tap.” Also on the menu- wines, ciders, “traditional cocktails with a Minnesota twist” and NA options.
While beer is crafted offsite, Continental Divide serves pizza with a wood-fired flavor. A state-of-the art brick pizza oven with authentic craftsmanship straight from New York City to New York Mills was installed by the elite Fiero Forni company. The artisanal pizzas feature locally sourced ingredients such as Red Head Creamery cheese and Camp Aquila (Star Lake) maple syrup.
Pizzas and bread-based appetizers on the menu reflect seasonal availability but staff plan to keep several staples reflecting the history of New York Mills. The Lohi pizza featuring smoked salmon, lemon and dill pays tribute to the Finnish culture of the region and the Sawyer, honoring local logging, is topped with sausage, mushrooms and wild rice. “We want a made from scratch feel to everything we make… from our dough and sauce to our hand mixed Italian sausage blend.”
Continental Divide Manager Cyrus Bickell brings his years of experience at Disgruntled Brewing to this new venture. “We are a place to gather.”