Serving up memories

Suddath opens Mallards restaurant in old Clyde’s location at Bayport Marina

Dave Suddath poses in front of his new restaurant. It is located at the old Clyde's location in Bayport Marina.
David Suddath poses in front of his new restaurant. It is located at the old Clyde’s location in Bayport Marina.

BAYPORT — The old Clyde’s Restaurant has a new owner, new name and hopes of becoming a place for memories.

First-time restaurant owner David Suddath left the corporate world after 25 years, part spent as a vice president for Buca Di Beppo and then as a general manager of a Cheesecake Factory and decided to start his own restaurant.

“We moved up here and I was looking for the next opportunity. I had some offers to move, but I was tired of traveling and that’s when the opportunity came about,” Suddath said. “Fate sometimes has it’s way and we looked at properties and found this one.”

Mallards, which opened Friday, is the Suddath family’s first venture in owning a restaurant. Suddath said he’s had many customers come in and tell him about their memories of when Mallards was Clyde’s, which he absolutely loves. His family, which includes three grown children, are pitching in to help him.

“We’re first-time restaurant owners and it’s always scary when you start a new business, but lots of people remember and know Clyde’s, and it was kind of a destination place for people in the cities,” Suddath said. “That’s our goal, to make it a destination again with a great view, great food and great service.” Suddath said.
Based at the Bayport Marina, Mallards has a large indoor dining space with full-service bar, a screened-in porch with seating and some deck seating. The menu is created from foods Suddath discovered on his travels across the U.S. during his time in the corporate world.

“It’s all food I like,” he said.

Mallards’ menu is taken from all over: San Francisco, Texas, Florida and California to name a few places. There’s a variety of flavors and options for the seafood lover to someone who just wants a good burger. All food is prepared by a chef trained at the School of Culinary Arts in New York, and the prices are relatively affordable, according to Suddath. His recommendations are the house salad, a seafood cocktail, jambalaya, grilled chambleau, wings, bone-in ribeye, a lobster roll and the cheeseburgers.

“We make all our food from scratch so it’s fresh,” he said. “Mallards is a play on the location and words and lets us cook whatever food we want.”

When it comes to the atmosphere, Suddath calls it comfortable.

“It’s real casual and comfortable. Our goal is not to be the next foodie hot spot but to have great food, and great prices, in a comfortable setting,” Suddath said.
He’s also been getting a lot of support from area residents.

“There’s not a lot of options on the river for dining, so why can’t we have nice restaurants and cool places to pull up and park a boat,” Suddath said. “We want to create a place with great food and you don’t need to go to Minneapolis to find cool places to eat.”

The grand opening of Mallards is next week, with live music featured Thursday. Hours are 11 a.m. to 10 p.m. weekdays and 10 a.m. to midnight on weekends. Mallards is located at 101 5th Ave. South in Bayport