R Bar Steakhouse, a Lemmon staple, recently came under new ownership by Rayna Bergin as of January 1 of this year.
As one of the oldest buildings in town, the bar and restaurant continues to make its mark on the community, bringing people together whether they’re locals or travelers, Bergin says.
“I just fell in love with it; getting to know people. They come in and we visit with them,” said Bergin. “We have a lot of people from out of town that come through here, and I just fell in love with it.”
Along with having a passion for the people coming by the traditional steakhouse, Bergin loves the community of Lemmon and strives to continue to be a good addition to the town. This next step in her journey felt like the right thing to do, she adds.
Bergin grew up on a farm in the area and has fond childhood memories of the town of Lemmon, prompting her to return five years ago.
“My dad, John Wolfs, had buffalo,” said Bergin. “I’ve got memories of chasing the buffalo and cows, helping my dad feed. Then, in ‘91, we left for the [Black] Hills.”
“The opportunity came up where I could buy it myself and it was serendipitous. I love the town of Lemmon.”-Rayna Bergin
Moving back to her hometown after being gone for almost 30 years, Bergin began working at R Bar as a server and bartender.
Bergin says she’s grateful for how friendly the community of Lemmon has been since her return.
“They opened their arms,” recalled Bergin. “People are always asking if I need extra hands. There’s a whole community out there ready to help.”
When Bergin took over ownership, she decided to keep things consistent with what R Bar had done in the past under Shari Smith, the previous owner.
“I didn’t want to do a bunch of drastic changes, and so I kept the menu as is,” elaborated Bergin.
R Bar offers a 10 and 16-ounce hand-cut, marbled Ribeye, a 12-ounce, thick cut New York Strip, and an eight-ounce Top Sirloin, all char-broiled, seasoned, and cooked to the patron’s preference.
For an additional cost, guests can smother their steak with sautéed mushrooms, onions, or add four shrimp on top.
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STARTERS
CHICKEN WINGS
Boneless or bone-in tossed with buffalo, teriyaki, sweet chili, or BBQ sauce.
GARLIC CHEESE CURDS
Golden brown breaded garlic mozzarella.
FRESH-CUT SALADS
CHICKEN CAESAR SALAD
Grilled chicken breast, romaine lettuce, parmesan cheese, croutons. Add steak, grilled or crispy chicken, or make it buffalo style.
GARDEN SALAD
Romaine lettuce, tomatoes, cucumber, shredded cheese, croutons.
HALF-POUND BURGERS
MORNING BURGER
Cheddar cheese, bacon, and one fried egg.
WESTERN BURGER
Chipotle mayo, Tabasco sauce, pepper jack cheese, and jalapeños.
CHICKEN
SWEET CHILI CHICKEN BREAST
Flat iron grilled eight-ounce breast topped with a warm, sweet chili glaze.
CRISPY OR GRILLED CHICKEN SANDWICH
Served on a grilled hoagie roll with romaine lettuce and sliced tomato.
SEAFOOD
SHRIMP
Eight jumbo shrimp steamed or breaded, served with one side and the salad bar.
WALLEYE
Eight-ounce fillet grilled or breaded, served with one side, and the salad bar.
From month to month, sometimes day to day, Bergin says they run specials depending on the season and what has previously been popular.
“I’ve done some different specials. If I find they’re doing well, I add them to the menu and try everything out,” she said.
Some of the latest specials include Patty Melts, Jack Daniel’s Burger, and Prairie Chicken.
Although Bergin has kept most things the same, she did add the new Jalapeño Popper Burger to the menu.
She also has her personal go-tos.
“I love our Boneless Chicken Wings and our regular Chicken Wings. I love the salad bar, too,” added Bergin. “Our Prime Rib and Walleye are both really good.”
The R Bar phillies, hamburgers, and chicken dishes all remain a crowd favorite among patrons.
Bergin says she’s excited to start catering for weddings as the warmer months have finally arrived, supplying food, wine, and liquor for the upcoming celebrations.
“We try to treat everybody like they’re family that come in, and I’ve got some wonderful staff members,” said Bergin. “We just want everybody to feel like they’re coming home.”
“The bar’s pretty well-loved in the community.”
-Rayna Bergin
“It just fell into my hands. The R Bar just kind of fit with everything in my life.”
-Rayna Bergin
For Mother’s Day, Bergin plans to host a buffet special at R Bar. She says she’s also looking forward to Boss Cowman Days and all the upcoming summer festivities.
The proud owner says this thriving bar plays into her future plans and relates to her loved ones. With four R’s in the family including Bergin, her sisters, Rachelle and Rennette, and her mom, Rhonda, she says it felt like it was meant to be.
“My dad had always wanted to own a restaurant, and my dad passed away a few years ago,” expressed Bergin. “I just thought, ‘I want to do this for him and show him that I can do it.’”
