September 26, 2008

Texas family looking forward to restaurant venture

Shad Green had only been in North Dakota a few weeks when he was given an offer he couldn’t refuse.

He was asked if he would be interested in taking over the Redwood Restaurant, which he did because it was his chance to spend more time with his wife Jan and sons Lucas and Clay.

"We thought we’d be working for someone," Green said. "But we own the restaurant and lease the building."

Green, a native of Denton, Texas, came to North Dakota six weeks ago to go to work on an oil rig. He did, but it wasn’t a month later for the restaurant offer to come through the Parshall Promoters.

"We met with the Promoters and found out they voted unanimously to allow us this opportunity," Green said. "The developers have helped us in a lot of ways."

Green had some money that he had saved working as a children’s photographer in the Dallas suburb that helped secure the Redwood.

"This building – this restaurant means a lot to these people," Shad Green said. "And they said they will support us."

Jan Green said owning a restaurant has always been her dream, but she couldn’t have imagined such a venture in small-town North Dakota.

But Parshall is where the Greens are setting down their roots after having enough of the hustle-bustle of the Dallas-Forth Worth metropolitan area. Jan’s mother and sister will soon be moving to Parshall to help in the restaurant. And with Lucas and Clay getting involved however they can, Shad said it will be a true family business.

Last Thursday (Sept. 18) was the first day of operation for the Greens and they were swamped, especially with a robust noon crowd. In addition to Parshall’s regular lunch bunch, the Greens hosted a senior citizens group and several newspaper editors who were touring oil country.

"It was our first day of operation and we had a great day," Shad said. "We’ve got people here who are hungry."

He said they haven’t decided yet whether they will keep the Redwood name or not. What he and Jan have figured out is they will be open from 6 a.m. to 8 p.m. during the week and Saturday, and from 6 a.m. to 3 p.m. on Sunday.

Jan wants to have several options on the menu, including some from Texas that she would like to implement. She already has a meatloaf recipe that got rave reviews last Thursday where it was part of a noon buffet. 



Texas family looking forward to restaurant venture


The Weather Network