This is the kind of place where west-siders line up on weekend nights, where the sauerbraten is renowned, where the kitchen staff has been around 30 years. Get there early. Chicken is the most popular item. Ron s Roost sells more than 5,500 pieces every week, says Ron Larkin, who runs the place with his parents, Ron and Olga, and his brother, Mark. The kitchen probably doesn t appreciate the variety, Mr. Larkin says, laughing, but I think our customers do.
Folks stand in line for the food.
They don t have to stand too long because the restaurant is large, but they stand anyway. Some of the credit goes, he says, to kitchen veteran Ken Keilholz, who has worked at Ron s Roost since he was in high school. That was three decades ago. Dessert choices can t be missed. They re displayed in a chilled case that diners pass as they re escorted to their tables.