RLF Spotlight
Atlantic Place | Marshall, MN
From Culinary School to Crafting Experiences
Ronnie’s love for food started young. “I got my first job at 15, which eventually led me to culinary school in Atlanta, GA,” he shared. After moving to SW MN and spending some time teaching Culinary Arts at SMSU, Ronnie knew it was time to follow his dream of owning a restaurant. “Food brings people together—fun, family, friends. That’s what I wanted to create here—a place where people gather, share meals, and leave with memories.”
When Ronnie saw an opportunity in Marshall, he knew it was the perfect spot to put his culinary twist on the local dining scene. Atlantic Place offers a relaxed yet elevated atmosphere, with warm wood tones and carefully selected vintage black-and-white photos of Marshall’s history adorning the walls.
A Speakeasy Vibe with Modern Comforts
Ronnie envisioned Atlantic Place as more than just a restaurant—he wanted to create a modern take on a speakeasy. “I’ve always been drawn to the idea of a hidden gem—a place that feels like you’re stepping into a different time,” Ronnie said. The intimate lighting, rich wood tones, and cozy seating create a welcoming yet elevated ambiance. “It’s not over-the-top fine dining—it’s fun dining,” Ronnie explained.
The name “Atlantic Place” was inspired by local history. “History wasn’t an interest,” Ronnie admitted. “But once I learned about the history of this building and the New Atlantic Hotel 1926 placard outside, I fell in love with it. Bringing that piece of history back felt right.”
Ronnie was hands-on in the remodeling process, from new tile and paint to upgrading equipment and refurbishing furniture. “I wanted to preserve the character of the place while giving it a fresh feel,” he said.
A Menu with a Personal Touch
Ronnie describes the Atlantic Place menu as “fun dining”—not fine dining. “I’m not here to reinvent the wheel; I’m just putting my own spokes in it.” The menu is a carefully curated mix of flavors, with dishes made from scratch using fresh, locally sourced ingredients whenever possible.
A highlight of the menu is Atlantic Place’s in-house brick-fired pizzas. Ronnie has spent over five years perfecting the pizza dough recipe, continually tweaking it to get the perfect balance of flavor and texture. “It’s made from scratch with just four ingredients,” Ronnie said. “You can always find better flours and better techniques—it’s a constant process of refining.”
Atlantic Place offers a small variety of scratch made pizzas, including favorites like the Margherita Pie (mozzarella, basil pesto, tomato), C.B.R. Pizza (chicken, bacon, ranch), and Pepperoni & Hot Honey Pizza (with Mustang hot honey). Customers can also customize their pizza with available toppings. “As long as we have it in-house, we’ll make it for you,” Ronnie said.
Beyond pizza, customer favorites include the Steak & Potatoes (loaded potato gnocchi & grilled picanha steak), Atlantic Salmon (grilled salmon with pistachio & sun-dried tomato pesto over sweet pea, asparagus, and goat cheese risotto), and Marsala (linguini with oyster and portabella mushrooms in a marsala and garlic cream sauce).
The menu changes regularly based on the availability of seasonal ingredients. “If a customer has allergies or dietary preferences, we want them to speak up—we’ll make it work,” Ronnie said.
Creating a Culture of Excellence
Ronnie remains deeply involved in daily operations, working on the line every night. “I have about 15 to 20 part-time staff and a few full-timers,” he said. “Finding the right core team is hard, but it’s rewarding to see staff grow and develop.” Atlantic Place also provides opportunities for SMSU culinary students to gain hands-on experience.
The Challenges and Rewards of Business Ownership
Owning a restaurant in an old building comes with its challenges. “It’s like an old house—there’s always something to fix,” Ronnie laughed. “And staffing can be tough, especially in the summer when people head to the lake.”
Ronnie credits the SRDC’s Revolving Loan Fund (RLF) with helping to make the business a reality. “My accountant mentioned it, and the process was pretty simple,” he said. “The loan helped with remodeling and equipment—it all came together smoothly.”
Looking Ahead
In the next five years, Ronnie hopes to step back from the daily grind and be more involved at a different level while maintaining quality and atmosphere Atlantic Place is known for. “I want every customer to leave feeling like they had a great meal and great service,” he said.
Atlantic Place isn’t just a place to eat—it’s a place to gather, connect, and create memories. Whether you’re stopping in for a quick pizza or celebrating a special occasion in the private dining room, Ron’s passion for food and hospitality is present in every detail.
Catering Services
Planning a special event? Atlantic Place offers customizable catering options for weddings, corporate events, and private gatherings. “We understand that each event is unique,” Ronnie said. “That’s why we offer a wide range of menu options tailored to your preferences and dietary needs.”
Visit Atlantic Place
100 West College Drive, Marshall, MN, 56258
(507) 337-2473
www.atlanticplacemarshall.com
Hours: Tuesday to Saturday, 4:30 PM – 9:00 PM | Closed Sunday & Monday
Private dining available by reservation.
At Atlantic Place, food is more than a meal—it’s an experience.
Chef Ronnie Walker
