Welcome to Dusters Restaurant and The Gottberg Brew Pub
2804 13th Street Columbus, NE, P.O. Box 605 68605-0605
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402-564-8338 402-562-6488
Big Changes Coming Together At Local Restaurant:
Downtown Columbus, Three years in the making Dusters Restaurant and the Gottberg Brewery and Pub has undergone several big changes starting with new Managers, Menus, Brewers, and an identity which will pay off dividends for the customer. It started in the early months of 2005 with the reorganization of the management team. Adam and Eryn Roberts are hired as Co-General Managers with Adam in the kitchen and Eryn supervising the Dining room. Beth French, who has been with Dusters since it opened in 1995, is the day dining room manager assuring lunches run smoothly. New addition, Sue Gernstein, has recently been hired to oversee the evening hours, a position that was formally held by Connie Macken. “One of the first things Eryn and I did was move Connie to the Events Coordinator position, where she could oversee the banquet and meeting rooms, she held a similar position for a number of years at another restaurant and we thought she would be very comfortable at Dusters in that roll” says Adam. In the fall of 2005 Richard Stueven took the roll as brewer for the Microbrewery and his first order of business was installing new beer lines and getting his own recipes on tap. Originally from Grand Island, Richard was living in Wisconsin at the time before moving back to Nebraska. The Gottberg Pub currently pours six different brews with four staples and two seasonal flavors, along with it’s popular draft Root beer and Cream Soda; all of which are made in house. Soon to follow were new menus, for lunch, dinner, and the banquet department. According to Adam, Dusters always had this perception of being expensive and having to be dressed up for, that was the inspiration behind the $6.00 Signature Lunch Package, $10.00 Early Bird Menu, and keeping the microbrew prices to $2.50 a pint when similar places in Omaha and Lincoln charge a dollar more. On Sunday’s from 10:30am until 2:00pm, Dusters puts on a brunch full of slow roasted meats, fresh peeled and mashed potatoes, biscuits and homemade sausage gravy, and a full array of desserts. During the week in the open-air kitchen, the chefs pride themselves on using fresh ingredients and most everything is made from scratch. Whether it is cutting aged steaks, mixing Gorgonzola bleu cheese dressing, hand breading shrimp, or a batch of beer cheese soup, the motto is; “good food comes from a clean kitchen. Also, if you cook at Dusters that means you have taken and passed a safe food handlers course. The service end of the business also received a makeover. A new P.O.S. (point of sale) system was purchased and installed along with credit card processing equipment. “It’s a much easier system to work on, and once everyone gets the hang of it, the times for putting in orders and closing them out will be much faster which means servers have more time to spend checking on their customers”, says Eryn. Serve from the left and remove from the right, ladies first, know the products, refill drinks, and above all smile and be friendly, it’s the basics that make the guest comfortable and feel appreciated and that is what the Dusters’ staff tries to achieve. It is evident the concept for all 55 employees at Dusters and the Gottberg pub is to work together as a team and provide the best product possible with the end beneficiary being the customer. There is a gem of an eatery in downtown Columbus with a big city feel but small town prices and service, if you haven’t been in Dusters or the Gottberg Brew Pub lately give them a try.
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