​

Boardwalk Kitchen & Bar opens near Canterbury Park, offering a unique dining and entertainment experience with a racetrack view.

SHAKOPEE, Minn. — A new dining and entertainment destination has opened its doors just steps from Canterbury Park racetrack. 

Boardwalk Kitchen & Bar, which began welcoming guests in June, offers a resort-style experience just 25 feet from the track.

Combining two unique concepts under one roof, the venue features a full-service restaurant and The Stable, a high-energy entertainment space that hosts live music, sports games, and more.

The patio, which seats up to 300 guests, provides a prime view of the racetrack, giving diners the chance to watch live horse racing while enjoying a meal.

Boardwalk’s culinary style is rooted in from-scratch, harbor-style American cuisine, inspired by the classic boardwalks of the East Coast. The menu showcases a strong seafood presence, supported by an in-house smoker and wood-fired grill.

In contrast, The Stable offers a more fast-casual approach to food, aligning with its lively atmosphere.

Boardwalk serves lunch and dinner daily, with brunch service set to launch in September. Happy Hour is available Monday through Friday from 3 to 6 p.m.

RECIPE: Steamed Mussels in a Parmesan-Cream Broth

  • 1 pound rinsed, cleaned PEI mussels, found at Lunds & Byerlys or Kowalskis
  • 1 each shallot, thinly sliced
  • ½ tablespoon minced garlic
  • 4oz white wine
  • 1 tablespoon minced parsley
  • 2 oz heavy cream
  • 2 tablespoons butter
  • 2 tablespoons parsley puree
  • ¼ cup grated parmesan
  • Parsley puree1 bunch parsley
  • 1 lemon, zest and juice
  • ½ cup extra virgin olive oil
  • 1 clove garlic

Place ingredients for parsley puree in a blender and blend until smooth. Add more oil if needed.

Pour 1oz of olive oil into a sauté pan over high heat. Once the oil starts to shimmer, add mussels, shallots and garlic. Season with salt and sauté mussels until fragrant. Deglaze the pan with wine, cream and butter. Once mussels are open add parsley, parsley puree and parmesan. Serve with grilled bread and a lemon wedge.

Note: Discard any open mussels or any mussels with cracked shells. Mussels should smell like the ocean when purchasing.