In addition to the definitions contained in M.S. § 340A.101, as it may be amended from time to time, the following terms are defined for purposes of this chapter:
BREW PUB. A brewer who also holds 1 or more retail on-sale licenses and who manufactures fewer than 3,500 barrels of malt liquor in a year, at any 1 licensed premises, the entire production of which is solely for consumption on tap on any licensed premises owned by the brewer, or for off-sale from those licensed premises as permitted in Minnesota State Statute.
BREWERY. A location where malt liquor is produced.
LIQUOR. As used in this chapter, without modification by the words “intoxicating” or “3.2 percent malt,” includes liquor and 3.2 percent malt liquor.
MICRO DISTILLERY. A distillery located within the city producing premium distilled spirits in total quantity not to exceed 40,000 proof gallons per calendar year.
RESTAURANT. An eating facility, other than a hotel, under the control of a single proprietor or manager, where meals are regularly prepared on the premises, where full waitress/waiter table service is provided, where a customer orders food from printed menus and where the main food course is served and consumed while seated at a single location. To be a RESTAURANT as defined in this section, an establishment shall have a license from the state as required by M.S. § 157.16, subd. 3d, as it may be amended from time to time, and meet the definition of either a “category 2 establishment,” or “category 3 establishment” as defined in M.S § 157.16 subd. 3d, as it may be amended from time to time. An establishment which serves prepackaged food that receives heat treatment and is served in the package or frozen pizza that is heated and served, shall not be considered a restaurant for purposes of this chapter unless it meets the definitions of “category 2 establishment” or “category 3 establishment.”
(Am. Ord. 2021-9-4, passed 9-14-2021; Am. Ord. 2022-5-11, passed 5-10-2022)