Keeping the ‘small charm’

Anyone driving by Goldie’s in Prairie City can see something is going on with the restaurant. At first, ropes marked off where concrete had been poured, then framing started going up and now walls and a second story can be seen.

What is happening at the local favorite that draws in customers from all over the state and beyond? Owner Brad Magg is excited to share.

“As like everyone, 2020 was one heck of a rollercoaster. From the unknown of what was to come when everything started to the amazing support all of our customers showed us this summer, we were constantly adjusting to what the days were bringing,” Magg said. “With the extra customers came extra bodies in the kitchen which highlighted our never-ending lack of air conditioning.”

After researching air conditioning fixes, Magg also found the building needed upgraded electrical and gas services. The kitchen had become too small to handle the prep work need along with all of the cooking done in a day.

“Many customers have seen us pulling our little green wagon back and forth across the street shuttling supplies. After the second set of tires we went through on it in a year and a half it became ever more apparent that we needed some more space to prep and store stuff on sight,” Magg said. “However, the thought of adding on the to the building without adding any more seating we knew would bring angry mobs with pitchforks.”

Magg knew the dining room couldn’t change because he didn’t want to lose the small charm it has had for decades. It became a struggle to address all of the needs for the restaurant while being careful not to change what makes the Goldie’s experience that people have come to know and love.

“We finally settled on a plan that could increase the space and comforts our team deserves to work in everyday while still adding extra places for customers to eat that’s more comfortable than picnic tables in the parking lot,” Magg said.

The addition will have more than 1,200 square feet of storage and prep space along with a walk-in cooler and freezer. Additionally, 960 square feet will be added in the form of a four-season patio that will be enclosed with glass garage doors.

“The patio space will be heated for use in the colder months but will be open air in the summer months,” Magg said. “That space will be self serve, the same as our current outdoor seating has been with food and ice cream being ordered at the counter/window and delivered to the table once it’s prepared.”

A third handicap-accessible bathroom will also be added along with second-floor office and employee space.

With the added storage space, the existing storage room will be repurposed into a second ice cream area. Magg doesn’t want anyone to worry, though, a majority of the ice cream treats will still be prepared behind the counter for everyone to watch.

“It will allow us to make those treats a little faster during busy times,” Magg said. “The extra space will also allow us to start offering dairy-free ice cream, as well. Other than that we’re not wanting to add anything new to the menu anytime soon. Our focus with all of this is to make Goldie’s a better, more predictable experience for the staff and customers, not different.”

When Magg first purchased Goldie’s in 2007, he was looking for a low-key side project to go along with his thriving catering business. He hoped the new challenge would help fulfill the want for additional social interaction with the public, which wasn’t as readily available while catering.

“Golda was wanting to slow down and she had created such a popular and fun spot it seemed like the perfect opportunity,” Magg said. “Once Golda closed that fall for the season we added the current drive-up space and gutted and renovated the kitchen to be able to start serving food. What was supposed to be a daily special along with a couple sandwiches to give the community somewhere to eat since Prairie City didn’t have a restaurant at that time, turned into more than that as I got carried away when coming up with a menu.”

And the restaurant has done nothing but grow and become more popular from there. From being voted the Best Breaded Pork Tenderloin in Iowa by the Iowa Pork Producers to having lines wrap around the city during their donut days, adding space is only going to benefit the thriving eatery.

“We really want to thank the locally owned FNNB Bank in Newton. Honestly, Goldie’s would not still be here today if it had not been for their support these last few years and believing in us on this crazy journey we’re on,” Magg said. “We’ve been very happy to have nothing but positive words and well wishes, so far. It seems that customers are as excited as we are.”

Contact Jamee A. Pierson at 641-792-3121 ext. 6534 or jpierson@newtondailynews.com