The menu is vast and affordable at first glance, but it’s easy to ring up a big bill. Grilled Pineapple Olive Oil Cake with a Caspia cocktail The location for Burch 2.0 is far superior-the former Bachelor Farmer building in Minneapolis’ North Loop-and the team is maybe superior, too, with experienced managers, servers, and wine team. Porzana is Burch infused with the personality and sensitivity of prolific restaurateur Daniel del Prado. If you miss Isaac Becker’s Burch Steak, get over it. Photo by Kevin Kramer Best Special Occasion Restaurant 1610 Harmon Place, Minneapolis Prime Bone In New York Gai Noi celebrates Ahmed’s family heritage in the northern Xieng Khouang regions of Laos, but it also celebrates what a laid-back, casual dinner can be in the hands of a brilliant chef. Order sticky rice, grab a handful, and scoop up the earthy mushroom jeow, or the sweet, spicy, and fascinating jeow paa, made with dry fish. And don’t miss the variations on jeow, a Laotian dip. I love the green papaya, with funky lime tamarind dressing. Gai Noi’s price point and vibe are “casual party with friends.” Get the laab seen-sliced beef flank doused in spicy lime fish sauce vinaigrette-and one of the papaya salads. And they arrive quickly and randomly, as soon as the dish is ready. Leafy greenery sets you up for the lush dishes about to arrive. The former Joe’s Garage and 4 Bells in Loring Park still has that killer rooftop and that bustling bar on the main floor, but now flora abounds. Khâluna elevated the experience and brought a suburban chef to the city. Lat14 brought gorgeous plating and fresh, bold Southeast Asian flavors to the suburbs. Gai Noi is my favorite Ann Ahmed restaurant, and that’s saying something. Paul as well as very transportive-connecting the fields, the producers, and the next generation to lead in this space. Great room design, cool art on the walls, and an amazing beverage program complete an experience that feels very at home in the St. There’s simply prepared pork and grilled lamb, both paying tribute to our local farms. The crunch of pistachio, zip of pepper, and silky sour cherry remind you of the talent in this kitchen. Who would have expected that a local teacher, an ad exec, and a chef who moved here from the East Coast would be the ones to reinvigorate the farm-to-table concept? It makes sense when you hear Angie Pierach (the teacher) and Jörg Pierach (the ad exec) talk about their hobby farm in Wisconsin.Ĭhef Eric Simpson’s menu changes seasonally, but this summer the green pesto lumache pasta exploded with fresh herby goodness, the textures on display alongside a creamy chicken liver mousse. N., Minneapolis Herbst Eatery & Farm Stand At the basement bar, try the World’s Fair 1889, with rum and espresso-infused Campari, or the Earl Grey-infused sherry in Fit for a Queen. Get the moules frites, bacon and brie claflouti, or the bold tomato and onion stew (piperade) with seared tuna. You will feel taken care of, you will feel luxuriated, and you will also taste some really great food. There’s a reason you can count on seeing a local athlete or celebrity at the gorgeous basement bar (I ran into Paul Molitor the last time I was there): Nobody does touch, and feel, and service like the Fhimas. Maison Margaux is his temple, with over-the-top design, over-the-top flavors, and an over-the-top scene. Restaurateur David Fhima has been up and down more than Vikings quarterback Kirk Cousins under siege of a blitzing defense.
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