You can have the best beef, the hottest griddle, and the freshest buns in the world. None of it matters without the people. At Onarheim's Dario, the people are the secret ingredient — the ones who show up early, stay late, remember your order, and put genuine care into every single plate that leaves our kitchen. They're the reason Dario's feels like Dario's. And they deserve to be celebrated.
Let us introduce you to some of the folks behind the counter.
The Onarheim Family
The restaurant bears the family name, and for good reason. The Onarheims are the ones who started this whole thing — and they're still here, still running the show, still greeting regulars by name. It's not a corporate brand; it's a family business, and the family is still very much involved.
Erik Onarheim
Owner & Head Burger Man
Erik's been flipping patties at Dario's since he was a teenager. He knows the griddle like the back of his hand, and he still personally trains every new cook on the art of the smash.
Maren Onarheim
Co-Owner & Front of House
Maren runs the front of the house with warmth and precision. If you've ever been greeted by name at the door, that's probably her. She knows the regulars better than some of their own family members.
Sofia Onarheim
General Manager
The next generation of the Onarheim family, Sofia grew up running around the dining room after school. Now she keeps the whole operation running smoothly — from scheduling to supplies to making sure your fries come out hot.
The Kitchen Crew
Behind every burger is a cook who's made thousands of them. Our kitchen crew is small, tight-knit, and deeply skilled. Many of them have been with us for years — some for over a decade — and they've got the timing, the technique, and the instinct that only comes from doing the work day in and day out.
Our head cook, Tom, has been with Dario's for over 12 years. He can tell you the exact moment to flip a patty just by the sound it makes against the griddle. He knows when the fryer oil needs changing by the color of the bubbles. He's trained every other cook on staff, and he's the one we call when a shake machine starts acting up or a fryer goes down. If Erik is the heart of Dario's, Tom is the engine.
Our line cooks — a rotating cast of locals, college students, and career cooks — keep the griddle moving during the lunch rush. They work in a tight space, in high heat, at high speed, and they do it with an efficiency that looks effortless. It isn't. It's a skill, practiced daily, until it becomes second nature.
The best kitchens aren't run by people who love to cook. They're run by people who love to feed.
The Counter Staff
If you've ever been to Dario's, chances are you were greeted, seated, served, or cashed out by one of our counter staff. They're the face of the restaurant — the ones who take your order, bring your food, and ask how everything turned out. They're also the ones who keep track of who's had too much coffee, who's celebrating, and who needs a little extra kindness today.
Many of our counter staff are Bottineau natives — people who grew up eating at Dario's and now work here. Some are students at the local college, working part-time to pay their way. Others are career servers who've made Dario's their long-term home. All of them are trained to be more than just order-takers — they're trained to be hosts in the truest sense of the word. To make everyone feel welcome, whether it's their first visit or their thousandth.
The Dishwashers (Yes, Really)
We'd be remiss if we didn't mention the unsung heroes of the Dario's kitchen: our dishwashers. They work in the hottest, wettest, most chaotic part of the restaurant, and they keep the whole thing running. Without clean plates, clean glasses, and clean utensils, nothing else matters. They're the backbone of the operation, and they never get enough credit. To our dish team: thank you.
What We Look For When We Hire
We don't hire based on experience. We can teach you how to flip a burger. We can teach you how to spin a shake. We can teach you how to work a register. What we can't teach is kindness, work ethic, and a genuine interest in making people happy. Those are the things we look for. If you've got those, we can train you on the rest.
We're proud of the team we've built. Many of them have worked here for years. Some have moved on to other careers but still come back to visit. Some have met their future spouses at Dario's. Some have brought their kids in to meet the people they worked with in high school. The Dario's community extends far beyond our four walls — and it's because of the people who've worked here over the years.
Want to Join the Team?
We're always looking for good people — cooks, counter staff, dishwashers. If you're interested in working at Dario's, drop off a résumé at the counter or call us at (701) 228-2933. We'd love to meet you.
Come Say Hello
Next time you're at Dario's, take a moment to say hi to the people behind the counter. Ask them their name. Ask them how long they've been working here. Ask them what they like to order when they're off the clock. You might be surprised by what you learn — and you'll probably leave with a new friend.
Our team is the best part of Dario's. We hope you think so too.