We are here to eat and have a drink...atmosphere isnt a big deal to me...Good food good service, reasonably priced...not much more to say ....
Atmosphere: 3
Food: 5
Service: 5
James Hale
I was told new owner no longer uses Tallow in the fryers. Back to seed oil. Chimichanga I had was disgusting, fry oil saturated and squeezing out of the tortilla. Going from Tallow to seed oil is a huge step backwards.
Here is how seed oil is made, because knowing this should end the conversation.
Step 1: Seeds: rapeseed, soybeans, sunflower seeds, corn, are collected. These seeds are not traditionally edible fats. The oil inside them is bound in cellular structures that require industrial extraction.
Step 2: The seeds are heated to temperatures between 120-180°C. Heat begins the oxidation of the polyunsaturated fatty acids inside. The oil isn't even extracted yet and it's already degrading.
Step 3: The mash is treated with a petroleum-derived solvent, typically hexane, to extract the remaining oil. Hexane is a component of petrol. It is washed out afterwards, mostly.
Step 4: The crude oil is degummed with phosphoric acid. Then refined with sodium hydroxide (caustic soda). Then bleached with bleaching clay to remove the dark colour produced by oxidation. The dark colour is the body's way of signalling rancidity. They remove the signal.
Step 5: Deodorisation. The oil is steam-distilled at temperatures up to 270°C under vacuum. This removes the foul odour produced by the rancid fatty acids. Again, the smell is the warning. They remove the smell.
Step 6: The resulting product is a clear, neutral, odourless oil with no discernible colour or taste. It presents as clean. It is not clean. It is oxidised, chemically processed, and stripped of every signal that would otherwise tell you something is wrong with it.
Step 7: Bottled. Sold as a health food. Recommended by cardiologists.
Your olive oil has a taste because it was pressed from a fruit and that's all. The flavour is the integrity. The neutral oil has no flavour because the integrity has been industrially removed.
This is not a food. It's a manufacturing product that ended up in your kitchen.
Atmosphere: 5
Food: 3
Service: 5
Dani Abbe
Seems like this place is sort of going down. Really nice staff, nice building, but I got the chicken lo mein for 24 dollars and it tasted like 1.25 yakisoba. Family member got the Shrimp Po'Boy and that also was quite bad. Shirmp enchilada, chips, fries, and fried ice cream were very good, though. Daily specials aren't as good as they were a few years ago. I like the place, but definitely wouldn't recommend the daily specials now. They used to be really good. Not so much now.
Atmosphere: 4
Food: 1
Service: 4
Kathryn R
It wasn't worth the price. Silverware and napkins would have been nice to have with the pick up order..
Atmosphere: 3
Food: 2
Service: 2
Rick VonRuden
Excellent food and the service was great.
Atmosphere: 5
Food: 5
Service: 5
Jacob Hamann
I would have posted photos b I t i got my food and ate it to quickly! This is a local favorite spot of mine. The menu is great, not to big or to small. It averages about $15-$18 a person but to be frank, its very well worth it. Big portions but not so large you're taking leftovers home a whole meal for later. Great job guys!
Atmosphere: 5
Food: 5
Service: 4
Jennifer Packard
Friendly wait staff and really great food. We'll be back!
Atmosphere: 4
Food: 5
Service: 4
Lori Larson
Good food here in downtown Faribault with some unique dishes on the menu. Unique atmosphere in a historical train depot that does have a train whiz by on the tracks occasionally. Full bar and patio seating outside in the summer. Although somewhat expensive to eat here on a regular basis, I'll always go back, especially if pistachio cake gets on the weekly menu again.
Anne Becker
Just a warning to anyone considering the crab cake entree. On their single page menu today, it was listed under the entrees. On their menu, it is listed as a $20 appetizer. My mistake. Just found out it was an appetizer. Don't be mislead! Two crab cakes, with dried up pieces of cold onion rings, on top of lettuce with no dressing. Came out of there ..... hungry! What a mistake. Don't be mislead by their marketing descriptions!
Atmosphere: 3
Food: 1
Service: 4
Fox Defensive Training
LOVE IT! I might be slightly biased becauseI used to cook there in the mid 90s!😁 Seriously, Jeff LeBeau is a professional Chef who trained at the premier school in New York: the Culinary Institute of America! The food at the Depot is the best in Faribault! He's got some really creative menu items. GO THERE NOW!
Jeff was swearing and being way too loud making the customers and staff visibly uncomfortable. I saw one bar tender pushed to the brink of tears while he was taking their tips. incredibly unprofessional. will never be returning, absolutely horrible experience.
Karen Turner
Excellent food. Superb service. From burgers to seafood, we are never disappointed with the Depot!
H8997SOdanh
My husband and I stopped in on our way back home from a vacation up North. I had just had a chance to look at the daily menu and saw that a Monte Cristo was on it. I knew right away that I was going to order that. Chef Jeff came up to our table and told us about what he’d been thinking of the night before for the menu. He said the Monte Cristo was something he was working on but with waffles. I told him that I was going to have it. He is a chef who still loves what he does, thinks about it, tries new things and executes it all so deliciously. We were very impressed. We will be back for sure! Our server was great too!
Tiffany Teegarden
This restaurant is outstanding- tasty menu, great people, and a talented chef with an evolving vision!
Love the atmosphere! Enough train
Decor to keep kids busy looking, even though there was hardly any wait time on food! Chef Jeff is the friendliest and he generously offered some samples of his from scratch creations to us first timers! There is something on the menu to please everyone- the pastrami bites are amazing even if you don’t like pastrami! The pretzel was bigger than two heads put together and the cheese curds are crispy fried in tallow, plus they squeak when you chew!
We are here to eat and have a drink...atmosphere isnt a big deal to me...Good food good service, reasonably priced...not much more to say ....
Atmosphere: 3
Food: 5
Service: 5
I was told new owner no longer uses Tallow in the fryers. Back to seed oil. Chimichanga I had was disgusting, fry oil saturated and squeezing out of the tortilla. Going from Tallow to seed oil is a huge step backwards.
Here is how seed oil is made, because knowing this should end the conversation.
Step 1: Seeds: rapeseed, soybeans, sunflower seeds, corn, are collected. These seeds are not traditionally edible fats. The oil inside them is bound in cellular structures that require industrial extraction.
Step 2: The seeds are heated to temperatures between 120-180°C. Heat begins the oxidation of the polyunsaturated fatty acids inside. The oil isn't even extracted yet and it's already degrading.
Step 3: The mash is treated with a petroleum-derived solvent, typically hexane, to extract the remaining oil. Hexane is a component of petrol. It is washed out afterwards, mostly.
Step 4: The crude oil is degummed with phosphoric acid. Then refined with sodium hydroxide (caustic soda). Then bleached with bleaching clay to remove the dark colour produced by oxidation. The dark colour is the body's way of signalling rancidity. They remove the signal.
Step 5: Deodorisation. The oil is steam-distilled at temperatures up to 270°C under vacuum. This removes the foul odour produced by the rancid fatty acids. Again, the smell is the warning. They remove the smell.
Step 6: The resulting product is a clear, neutral, odourless oil with no discernible colour or taste. It presents as clean. It is not clean. It is oxidised, chemically processed, and stripped of every signal that would otherwise tell you something is wrong with it.
Step 7: Bottled. Sold as a health food. Recommended by cardiologists.
Your olive oil has a taste because it was pressed from a fruit and that's all. The flavour is the integrity. The neutral oil has no flavour because the integrity has been industrially removed.
This is not a food. It's a manufacturing product that ended up in your kitchen.
Atmosphere: 5
Food: 3
Service: 5
Seems like this place is sort of going down. Really nice staff, nice building, but I got the chicken lo mein for 24 dollars and it tasted like 1.25 yakisoba. Family member got the Shrimp Po'Boy and that also was quite bad. Shirmp enchilada, chips, fries, and fried ice cream were very good, though. Daily specials aren't as good as they were a few years ago. I like the place, but definitely wouldn't recommend the daily specials now. They used to be really good. Not so much now.
Atmosphere: 4
Food: 1
Service: 4
It wasn't worth the price. Silverware and napkins would have been nice to have with the pick up order..
Atmosphere: 3
Food: 2
Service: 2
Excellent food and the service was great.
Atmosphere: 5
Food: 5
Service: 5
I would have posted photos b I t i got my food and ate it to quickly! This is a local favorite spot of mine. The menu is great, not to big or to small. It averages about $15-$18 a person but to be frank, its very well worth it. Big portions but not so large you're taking leftovers home a whole meal for later. Great job guys!
Atmosphere: 5
Food: 5
Service: 4
Friendly wait staff and really great food. We'll be back!
Atmosphere: 4
Food: 5
Service: 4
Good food here in downtown Faribault with some unique dishes on the menu. Unique atmosphere in a historical train depot that does have a train whiz by on the tracks occasionally. Full bar and patio seating outside in the summer.
Although somewhat expensive to eat here on a regular basis, I'll always go back, especially if pistachio cake gets on the weekly menu again.
Just a warning to anyone considering the crab cake entree. On their single page menu today, it was listed under the entrees. On their menu, it is listed as a $20 appetizer. My mistake. Just found out it was an appetizer. Don't be mislead! Two crab cakes, with dried up pieces of cold onion rings, on top of lettuce with no dressing. Came out of there ..... hungry! What a mistake. Don't be mislead by their marketing descriptions!
Atmosphere: 3
Food: 1
Service: 4
LOVE IT! I might be slightly biased becauseI used to cook there in the mid 90s!😁 Seriously, Jeff LeBeau is a professional Chef who trained at the premier school in New York: the Culinary Institute of America! The food at the Depot is the best in Faribault! He's got some really creative menu items. GO THERE NOW!
Restaurantji Recommends
Sit at the bar top, great bartender and great
Atmosphere: 5
Food: 5
Service: 5
Jeff was swearing and being way too loud making the customers and staff visibly uncomfortable. I saw one bar tender pushed to the brink of tears while he was taking their tips. incredibly unprofessional. will never be returning, absolutely horrible experience.
Excellent food. Superb service. From burgers to seafood, we are never disappointed with the Depot!
My husband and I stopped in on our way back home from a vacation up North. I had just had a chance to look at the daily menu and saw that a Monte Cristo was on it. I knew right away that I was going to order that. Chef Jeff came up to our table and told us about what he’d been thinking of the night before for the menu. He said the Monte Cristo was something he was working on but with waffles. I told him that I was going to have it. He is a chef who still loves what he does, thinks about it, tries new things and executes it all so deliciously. We were very impressed. We will be back for sure! Our server was great too!
This restaurant is outstanding- tasty menu, great people, and a talented chef with an evolving vision! Love the atmosphere! Enough train Decor to keep kids busy looking, even though there was hardly any wait time on food! Chef Jeff is the friendliest and he generously offered some samples of his from scratch creations to us first timers! There is something on the menu to please everyone- the pastrami bites are amazing even if you don’t like pastrami! The pretzel was bigger than two heads put together and the cheese curds are crispy fried in tallow, plus they squeak when you chew!
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