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After a major redo, Station House reopens

Robbie Paridon, half of The Station House’s ownership team, said they spent the winter remodeling and ‘doing their homework’ to transform the restaurant into an upscale eatery. Elizabeth Huwe/FOCUS1 / 2
Robbie and Jeff Paridon said they did all the remodeling themselves from floor, to ceiling. Elizabeth Huwe/FOCUS2 / 2

After a 7-month hiatus, The Station House has reopened in downtown Perham with a new menu, head chef and atmosphere.

Co-owner Robbie Paridon said the restaurant closed in October to allow time “to do our homework” and give the business a high-end dining atmosphere.

“I felt that Perham needed a more upscale dining option,” Paridon said, noting that, in the past, people would go out of town if they wanted to have a fancier dinner for a birthday or other occasion.

Annette Rabideaux is part of Paridon’s master plan to transform some of The Station House’s offerings.

Rabideaux is helping to build a wine menu with offerings unlike any other local eatery, said Paridon. She is also helping to train the serving staff and develop wine pairings.

The new head chef, Tasha Bohnenkamp is the other major player in creating the new Station House.

Paridon said they had the chance to recruit Bohnenkamp from Theodore’s Dining Room in Medora, N.D., and they “jumped on it.”

The Le Cordon Bleu-trained chef is enthusiastic and likes to keep up with culinary trends.

Everything on the menu is made fresh in the kitchen each day, Paridon said. Steaks are cut in the kitchen, pasta is made from scratch. Just about any dish can (and will) be made to fit dietary needs: gluten or peanut-free, vegetarian or vegan.

This weekend will mark the first time the full, new menu will be available. Weather allowing, the patio will be open soon.

Each day, from 2 to 4 p.m., the kitchen will be closed to allow for dinner preparations; however, drinks and desserts will still be available.

The Station House is open Tuesday through Sunday with varying hours. Breakfast will be available Friday through Sunday.

For more information, call 346-7181.