Spring ? Summer - St. Margaret's Hospital

Bruce Nowakowski Andrea Minyard
a lot of support. He said I could run this place,” Pauline recalls. “A lot
of people in Hennepin really stood behind me at that stage of my life.”
Pauline is a grandmotherly woman, as comfortable out front
making everyone feel welcome as she is in the kitchen cooking up
specials such as turtle, corn fritters or her special Pasta Formi—
homemade meat sauce ladled generously over a slice of French bread
and spaghetti and smothered with melted cheese.
In addition to much-loved family recipes, family participation is an
essential ingredient in the success of Ray’s Place.
The Marchioris are generations strong, and there still are glimpses
of Ray’s parents, Joe and Mary Marchiori, who figured so
prominently in the beginnings of Ray’s Place. “Grandma” Marchiori
taught Pauline many of her family recipes, including the homemade
raviolis. “Grandpa” Marchiori, who had emigrated from Italy and
settled in Hennepin to work in the coal mines, helped his son tend
bar, where he entertained patrons with tales of the old country.
He also dispensed words of wisdom. When Pauline complained
about having to mop the floor multiple times a day, she got no
sympathy from Grandpa Joe. “He shook his finger at me and said, ‘A
clean and shining floor means b-a-a-a-d business. You don’t want
that!’” recalls Pauline. “And he was right! If your floor doesn’t get a
little messy, you haven’t had customers!”
The latest generation to get involved in the business includes
Pauline’s grandson-in-law Bruce Nowakowski, who has assumed
management of the kitchen and is keeper of the family recipes.
Granddaughter Andrea Minyard manages the restaurant, serving
new generations of customers. Pauline’s sister Shirley Boggio bakes
the pies and makes the homemade noodles that have folks standing
in line.
Nowadays, 10-cent specials are a distant memory, but Ray’s Place
continues to draw diners with great food and offerings that suit
customers’ needs. For example, during the annual Fourth of July
festivities that bring people to the riverfront, Ray’s Place caters to the
crowd with a buffet that allows patrons to dine and still have time to
secure a great viewing spot for the fireworks. And all summer long,
boaters tie up at the dock across the street and come in for a meal.
Throughout the years, Ray’s Place has been a place where
memories are made, and not just those of the family that runs it. It’s
been the site of many celebration dinners, business lunches and
special occasions.
Pauline remains the public face of the restaurant, welcoming and
feeding the grandchildren and great-grandchildren of her longtime
customers. She hopes that her family will continue the longstanding
tradition of giving people good food at a reasonable price in a
friendly environment. “I want employees and patrons to feel part of
the family,” she says.
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