Now a bustling hub of activity where construction starts on another new business at a swift pace all year long, this little blue and white restaurant was one of the first to invest in this part of Fort Dodge even before the current building boom.
Just as Barbara Mandrell and George Jones were “country when country wasn’t cool,” Culver’s arrived on Fifth Avenue South before it became the hot property that it is today.
As the Corridor of Commerce project continues to attract new investment on the eastern edge of the city, businesses that have been here awhile reap the benefits.
With all the convenience of “fast food,” my dining companion and I enjoy stopping for foods more typical of home cooking. Too lazy to make them at home in the middle of the week, sometimes I stop in for nothing more than a serving of mashed potatoes and gravy. Real mashed potatoes, a rich gravy to top it off; I can make it a meal in itself.
My dining companion needs meat and nothing satisfies like beef when you’re really hungry after a long day’s work.
Famous for their “Butter Burgers,” which come about a thousand different ways, Culver’s ground beef is moist and delicious on a toasted bun. His favorite is always the mushroom and Swiss.
Now, to step it up a notch, try the shaved prime rib sandwich. Thinly-sliced roast beef, seasoned to perfection and topped with Wisconsin Swiss cheese and sweet red onion on a freshly-baked bun, it’s a taste of Sunday roast beef any night of the week.
When I’m feeling like lighter fare, I opt for fish — real fish, no pressed patty — or chicken that’s cooked fresh when I order it.
The great thing about eating light for the main course is that it saves room for what I really came for — a thick and luscious strawberry malt. A generous serving of chunks of real strawberry make this malt a treat sure to delight.Culver’s
3048 Fifth Ave. S.
Open daily, 10:30 a.m. – 10 p.m.