McKinney Roe: Welcome to the Neighborhood!

Article by Julie Craven, Photos by David Tinjum

Restaurateur Dermot Cowley describes McKinney Roe as upscale-yet-comfortable. But somehow comfortable sounds a bit understated for an establishment that boasts a two-story, 3000 bottle wine and spirits library, poised over a 50 foot bar. Maybe show-stopper would be a better descriptor!

The opening night for the newest concept of the Irish Born Hospitality restaurant group served as both a coming out party and a fundraiser for a wonderful organization in our community, Sharing and Caring Hands.

Although the bar is the scene stealer - the appetizers at the November 10th opening event were indeed impressive.  Ahi tuna, croquettes and small plates of pistachio crusted salmon all received great reviews.  It’s tempting to call McKinney Roe an Irish pub, but it’s poised to be much more than that.  Its location, with a sweeping view of the Vikings/U.S. Bank Stadium and The Commons park, sets it up to be the perfect place for everything from a happy hour stop to an executive lunch. The outside patio seats 150, while inside there is seating for about 320.

Named after Cowley’s mother’s and wife’s mother’s maiden names, McKinney Roe opened for dinner November 11th, and daily lunch service begins November 16th. Weekend brunch service will start November 26th, and there will be Happy Hour specials from 3:00-6:00pm daily.

Cowley’s team has deep roots in the Minneapolis food scene: Christian Oxley heads up culinary for the Irish Born Hospitality group as a whole and his Twin Cities ties include WildSide Catering at Xcel Energy Center and the BLVD Kitchen and Bar in Hopkins. Chef Michael “ Mickey” Jost spent time in Chicago with the likes of Rick Bayless at Zinfandel and more recently has been with D’Amico Cucina, Tejas and Barrio MSP. John Ziegler, the General Manager, will be a familiar face to many after 12 years at McCormick & Schmick’s on Nicollet Mall.

It’s a pretty good sign that the offerings will be varied when the signature dishes range from an over-the-top pork shank to the double McKinney Roe Burger. Doug and I have already picked out our order for our first official visit - he’s going with the Shrimp Risotto and I’ll have the Bacon & Blu Chopped Salad!

Location: 530 4th Street South, Minneapolis, MN 55415

Website: McKinneyRoe.com, Facebook

Julie Craven can be reached at julie@millcitymedia.org 

Going Global, Going Local: Milkweed Books

Story and photos by Julie Craven

Daniel Slager, Publisher and CEO of Milkweed Editions

According to Dan Slager, you can have it both ways. His plans for Milkweed Editions, where he is publisher and CEO, are to go both local and global: the local aspect includes a new retail space on the street level of Washington Avenue. Globally, they will continue to be a publisher of English content on a website with international reach.

The space at Open Book where Milkweed Books will be located was a bookstore years ago, but it was perhaps before its time. When Slager and his team began polling other publishers and bookstores about what makes a successful bookstore concept, themes began to emerge. Three features consistently made the list: coffee, food service and an event space. The event space helps to create a public dialogue and build community. That line up makes the Open Book building tailor made for an independent bookstore. The architect for the Milkweed Books project was Christian Dean, who also designed the Humboldt Lofts. The retail designer was Martha Dayton. Slager is excited about the collaboration. His prediction? “This is going to be beautiful and welcoming space.”

Open Book was originally three separate buildings that were connected when the founding partners launched the cooperative in 2000.  The founding organizations were the Minnesota Council for Book Arts, The Loft Literary Center and Milkweed Editions. One of the remnants of the original buildings is the ghost advertising on what was an exterior wall in Milkweed Editions offices on the third floor. Slager added, “Open Book is the largest literary book center in America and it's an incredible story. It was a $10 million investment in 2000 to purchase and renovate the three buildings and approximately 175,000 visitors came to Open Book last year, so we are an asset to the neighborhood, to Minneapolis and to the region - there's really nothing else like it.”

Milkweed Editions was founded here 36 years ago. “We embrace our Minnesota roots and a tradition of publishing in the region.” There are three great, independent book publishers in Minneapolis:  Milkweed Editions, Graywolf Press and Coffee House Press. That attracted Slager and his family to make the move to Minneapolis in 2005 from New York where he had been an editor at Harcourt Publishing.

What it means to be a book publisher has changed according to Slager. “Books used to be limited by access. In 2016, that's all changed. We will publish 18 new editions this year from authors all over the United States, China and Portugal. Many of these are a debut and emerging writers - we were known for a long time for that part of our mission. We publish approximately one third each, poetry, fiction and nonfiction.”

Hosting book launch events is just one of the programming items in the works for the new space.  Look for more events at the new bookstore, where about one quarter of the books will be Milkweed Edition publications. The balance will be selections published by houses from across America.

Milkweed offices will remain on the third floor and the eight employees will rotate through the bookstore. “We are committed to the neighborhood," Dan said. "Knowledgeable staff who build relationships make us better publishers.” The independent bookstores all over Minnesota are a tribute to keeping it local. “It's important to remember, Slager emphasized, that for a nonprofit every dollar goes back into publishing more great books.”

They recently launched a Kickstarter campaign to help complete the project.​ Learn more about their mission, the store and great rewards for supporters (including lifetime memberships at the store). We'll keep you posted on the official Grand Opening details.

Location: 1011 Washington Avenue South

Website: https://milkweed.org/

Julie Craven can be reached at julie@millcitymedia.org

A Summer Cocktail Party, Minnesota-Style: Surdyk’s and Friends!

Story and photos by Julie Craven

If you're known by the company you keep, then Surdyk’s is in very good company. Surdyk's hosted a summer cocktail party to show off their catering capabilities, and to make sure the party was complete, they brought along their friends from Tattersall Distilling and Lakes & Legends Brewing Company.

Now, Surdyk's to me had always meant a trip to the Twin Cities from Austin, Minn. for the wine sale, and more recently, my go to place for wine and cheese for an impromptu happy hour. After Doug and I had been in the Mill District for awhile, we also came to know them as generous, community-minded neighbors in the Northeast.

Surdyk's is the contract caterer for all events at Northrop Auditorium on the University of Minnesota campus. Emily Dunne heads up Surdyk’s catering in this beautiful and historic location.

“We started with cheese trays," Emily explained. "We were a cheese shop so it made sense. The catering extended into other platters - local veggies, imported and local meats and sausage.”  Sandwich platters and box lunches have been their catering mainstays for the past several years, but the turning point was the contract with Northrop in April of 2014. “We knew we could execute it. We run the cafe and hundreds of large and small events during the school year.” The newly renovated auditorium on the U campus has become Surdyk's second home base. “We learned a lot about what we could do here. We went from dropping off a cheese tray, to breakfast for 1000.” What was the scariest event? “The first commencement for 2700. When the doors opened and everyone came out of the auditorium, we all took a deep breath!” Emily said.

A hands-on, family-owned business, now in its fourth generation, Surdyk's was the 11th liquor license granted by the city of Minneapolis when Prohibition ended. The grocery store-turned-liquor store evolved, and now there's a location at MSP Airport and dedicated beer and sake buying, in addition to their signature wine and cheese offerings.

So Emily, what's the trend for summertime entertaining? “Weird vegetables!" she exclaimed. "More crudités, people are eating light and they're eating their veggies! It's fun to see trays full of colorful, healthy vegetables.”

Dan Oskey from Tattersall Distilling (pictured below in plaid) was on hand to help demystify craft cocktails for a crowd. “We're letting folks know that making craft cocktails is simple because you can batch them and we'll show you how,” Dan explained. Salty Dog and Southside cocktails were on the menu and the recipes were available as well. “They will be consistent, but you can also be creative,” he added.

What's new at Tattersall? “We're distilling rum, 100% molasses rum, as we speak,” Dan shared. Known for their gin and vodka, Tattersall will have some new offerings out this fall, a bourbon, liqueurs and an apple brandy. “The holiday markets will be back this year," Dan said. "They're insane, but in a good way! The markets and Art-A-Whirl - they are our busiest days of the year.”

If it seems like Lakes & Legends Brewing Company has already been at all your summer parties this year, that's no surprise. They are now at over 45 area retail outlets. Partner events such as the Vegetarian Dinner at The Strip Club Meat & Fish restaurant, scheduled for August 16th, are also making their summer fly. Derrick Taylor with Lakes & Legends pointed out that their Belgian and Farmhouse Ale story was truly the “white space in the market” and they are having a blast discovering all the ways their beers complement the local food scene.

To complete the experience, Bridget Reddan from Northrop was there and was generous with her time and tips about their 2016-2017 season. Asking someone like Bridget which upcoming performance is her pick really isn't a fair question. Yes, she talked about each of the dance and theatre performances on the schedule, but with a food and entertainment experience like this, why not attend them all?!

Julie Craven can be reached at julie@millcitymedia.org.

A Bit of History and the Story of Banh Mi Bread: Lu's Sandwiches

Story and photos by Julie Craven

When the site that for nearly 60 years was home to Totino’s Italian Kitchen becomes home to Lu’s Sandwiches and their banh mi bread, it's a reminder of how ethnic food evolves. Foods go from exotic to mainstream, new ones take their place, the cycle continues.

I can remember a time when pizza was considered ethnic food. Really. The place to go was Mama Nick’s Circle Pizzeria in Waterloo, Iowa. Today, pizza is considered about as American as a grilled cheese sandwich, but I imagine that was not the case when Totino’s Italian Kitchen opened its doors on Central Avenue in the early 1950s. The Totino's Pizza production facility followed in Saint Louis Park, and entrepreneur Rose Totino grew her family business to become one of Minnesota’s iconic food brands.

The first retail establishment in the new Red 20 apartment building, Lu’s Sandwiches opened a few weeks ago, the second location for this Vietnamese fast-food, family affair. Known for banh mi sandwiches and egg rolls, Lu’s slogan, “Be greedy, have a fresh sandwich that tastes amazing!” is the perfect headline for this sassy sandwich shop.

Banh mi is a Vietnamese term for all kinds of breads. Bread, specifically this type of baguette, was introduced by the French during its colonial period in Vietnam and it is lighter with a thinner crust than traditional French baguettes. The sandwich filling options vary - ham, chicken, pork, meatballs, grilled beef, tofu and mock duck, all served on a banh mi roll.

It's the diverse “fixings” that made ordering fun and my ham sandwich so yummy - dressings like French pate, fish sauce and mayonnaise; veggies that include lettuce, carrots and daikon, cucumber, cilantro, jalapeno, peanuts and mint.

The Red 20 building makes the claim that it's just steps to “everything from Polka to Punk Rock, restaurants and boutique shopping” and the name, and exterior, is a nod to the famous red sauce at the Totino family’s restaurant. Totino’s memorabilia serves as decoration for the 130-unit apartment building, including a plaque on the building’s street level that tells the family's story.

Lee and Sandra from the Lu's Sandwich team were a delight and said customers have remarked that they are a welcome addition to the neighborhood. I commented how much I loved the logo on the back of their shirts. So much so, that they humored me, grabbed a colleague and posed for a group photo.

The sandwiches were delicious, the type you'd make a special stop for to take with you on a road trip. Having said that, I'll confess to being pretty darned excited about another retail establishment opening at Red 20 in the fall. Hello Glam Doll Donuts...!

Website:  lusandwiches.com

Location:  10 6th Street NE  Minneapolis, MN  55413 

Julie Craven can be reached at julie@millcitymedia.org.

Gardens of Salonica: New Greek Cafe and Deli

Story and photos by Julie Craven

It's always a pleasure, and always informative, to catch Chef Heather Hartman’s cooking demos at the Mill City Farmer’s Market. After a recent demo we had a chance to visit and I asked about some of her favorite restaurants. “Have you been to see Anna at Gardens of Salonica?” she asked. Word of mouth truly is the best advertising!

Anna is Anna Christoforides. She and husband Lazaros are founders and owners of Gardens of Salonica located in the heart of the Northeast. Known for their traditional and modern Greek cuisine since opening in 1991, the emphasis is on local, all-natural and organic. The restaurant boasts a large appetizer section, a varied wine list and an easy going vibe.

We were on the early side and staff asked the next three groups who came in if they wanted their usual tables. A line started to form for takeout orders. Clearly lots of regulars, lots of familiar faces.

“All the entrees are amazing,” our server Brandon explained.  Tonight's special was lamb riblets on jasmine rice with a Greek yogurt dipping sauce. “Think lollipop lamb chops,”  Brandon advised. His other tip was on the other side of the menu, “it's popular for folks to order from the appetizer section and chose three items for the combination plate.”

According to Brandon, two of the most popular entrees are the Mousakas and the Pastitsio. Doug went with the Mousakas with meat sauce, layered with grilled eggplant and topped with bechamel. I had the Pastitsio, seasoned meat sauce on layers of imported pasta, also topped with bechamel and oven baked. Big hearty servings. Definitely shareable.

Chicken Angel Hair Pasta and Fava Bean soups were on the menu tonight - we both got the chicken soup, which is totally against our rule of not duplicating our orders when we try a new place! Yummy Greek-style chicken noodle soup, full of lemon flavor.

Greek sandwiches, including Gyros, Chicken Souvlaki, Pork Souvlaki and Soutzoukaki, are all wrapped in Greek pita with fresh tomatoes, onions, parsley, tzatziki and a side of hand-cut Greek fries. Gluten free wraps are also available.

Small and large platters that include a variety of the sandwich menu items are great options for family style dining.

Saganaki is a standard (the flambé show is always fun!) but Brandon claimed the Minnesota mushroom version of their saganaki, a frequent special menu addition, is even better. “I didn't even like mushrooms when I started working here, now it's my favorite.”

Dessert is all about the baklava. And in case that rich and flaky dessert isn’t enough, you can have it served with a scoop of ice cream on top. One of the Boughatsa desserts, hand-wrapped fillo pastries with lemon cream, chocolate hazelnut or apricot cream, are another sweet ending.

Anna is herself a noted Minneapolis food influencer. The table tent described an upcoming food tour of Greece she will lead and a recent post on her kitchen blog revealed the secret that beer and bread have in common (fermentation by yeast!)  The Symposia Dinners, held on the third Wednesday of the month, are four-course, chef driven, wine-paired dinners with a guest presenter. The topics change, everything from accordion masters to beekeepers to nutritionists.

I forgot one thing though. I have a jar of tahini in my pantry that I meant to ask them about. What am I supposed to do with it?!  Well, next time!

Location:  19 5th Street NE  Minneapolis, MN 55413

Website: gardensofsalonica.com 

Julie Craven can be reached at julie@millcitymedia.org.

If Walls Could Talk: The Sample Room Cocktails & Eats

Story and photos by Julie Craven

If ever there was an “if walls could talk” establishment, The Sample Room is it. The address on Marshall Street - that's mile 856.2 on the Mississippi River for the boaters - is a quintessential Northeast story.

The structure that housed the Theis Hotel and Sample Room was a hard working business back in the 1890’s. Upstairs were rooms that were rented out and the main floor was a saloon. The Gluek Brewery rolled kegs over for sampling, hence the very practical and descriptive name.

Later the building operated as the Polish Palace, from all reports a windowless dive bar, before it was transformed into the current restaurant in 2002. The renovation revealed layers of paint and there were plenty of earlier renovations to plow through. Quite a transformation for a space that is now known for good craft beers and a scratch kitchen.

Today, you can drive by and not immediately notice the building, it is a bit nondescript. Cookie Coleman and Bob Hest first took us to The Sample Room, and it was great fun to bring Austin friends Steve and Deb Thorson on this night.

Trista took care of our group  and was very helpful narrowing down a choice of wine flights. I enjoy Malbecs, and with that information she pointed me towards the Euro Red Flights. She walked us through the menu, highlighted  items that are made in-house and gave a nod to the list of local suppliers partners.

The Roasted Beets are truly something special. A great combination of beets with orange and mango segments, goat cheese and sunflower seeds that could easily be an entree. Three Meat Meatloaf with grass-fed beef, pork and bison is always Doug's pick.

My Buttermilk Fried Chicken was a bone-in quarter with dirty rice and beans and creamed kale. I had the Fried Brussels Sprouts as well. My photo doesn't nearly do it justice. I'm always amazed how wonderful fried and roasted Brussels sprouts can be. Tell me again why I didn't like them as a child?!

Seared Scallops with nettle pesto, quinoa, and purple ninja radish were Steve's choice and he even agreed to be a hand model for this article. 

What do people come back for again and again?  “The meatloaf and the Reuben sandwich,” according to Trista, although she has another fairly recent favorite. “Chef Dewey Sulouff just nailed it with one item on the new menu. I just love the mussels.”

The Chef's Select Cheese plate.

The headline desserts are perennial favorites - Dark Chocolate Mousse and a Lemon Panna Cotta. Tempting, but two orders of the Rhubarb Crumble rounded out the evening for our group.

Between the vintage prints and Dan Raphael art, there's a framed Gluek’s shipping label that says, “Never lay the bottles directly on the ice, it kills the creamy effect.” Good to know some things don't change!

Location:  2124 Marshall Street NE, Minneapolis, MN 55418

Website:  the-sample-room.com

 Julie Craven can be reached at julie@millcitymedia.org.

PinKU Japanese Street Food

Story and Photos by Julie Craven

PinKU Japanese Street Food doesn't fit neatly into a category. It's not casual, although you do order at the counter. It's not fine dining, despite the fact the food is beautifully presented. There are no reservations and no tipping. According to Xiaoteng Huang (X) and John Sugimura, partners and the founders of the restaurant, that's exactly how they planned it.

The same could be said for the menu. There's salmon, shrimp and tuna, but not in a predictable way. Japanese signature items, but with a twist. So how does a first time guest choose? “Pick what you like," John explained. "If you like salmon, you'll like it seared with rice cakes.”

I chose the Spicy Tuna Fat Roll and Crispy Pot Stickers. Doug and Noah went for the Jumbo Crispy Shrimp with Radish Noodles and more pot stickers. In the spirit of full disclosure, we ended up getting another order of pot stickers after that. The PinKU Elixir was summertime-yummy; sake, Champagne, orange liqueur, pomegranate and lime. We cleaned our plates, or should I say our very cool, shiny serving trays.

“We're a mom and pop shop, without being mom and pop," John explained.  "More typically, family operations did this by choice and that's an empowering part of our culture.”  A conversation at a sushi class was the spark for the idea between the two partners. The past two years they've had a laser focus on details large and small as they prepared for the launch. They perfected the menu with catering work for what they estimate was about 5000 people.

“We love how we have been able to tell the story of Japanese food, Japanese art and the Japanese experience in the United States,” X explained. The experience for both of them is unique - and it’s personal.

John is a second generation Master Sushi Chef, who is Minnesota-born and spent time in Japan. He may be starting a business from scratch, but his roots go deep in Japanese food - his grandmother was a sushi chef in the 1920’s. That alone is remarkable, as women for the most part did not have a shot at that coveted role in the culinary world.

She lost the restaurant when the family was sent from Sacramento to a Japanese-American internment camp at Tule Lake, California during World War II. She reopened the restaurant after the war, so John describes PinKU as the third round of a family restaurant. He smiled when he talked about how this venture helps his family rebuild and restore routines related to their culture.

"We're inviting you into our house,

that's the greatest compliment of all when

you are invited into someone's home."

X has a different story but with many parallels. “This is my American Dream. My parents came here to provide the best experience for me to succeed. I want to seize the opportunity.” He and his family came to Minnesota from China when he was 12 and his path followed a familiar track with college and a career in the corporate world. But he wanted to be an entrepreneur and leave his own legacy.

He left Target Corporation and went to work at Chipotle Mexican Grill. “I washed dishes and cleaned grills. I wanted to understand the entire restaurant experience, not just the taste, but how it works, what you hear, what you feel.”

Why this Northeast neighborhood for their location?  John described a checklist they had in mind. They wanted to walk to the bank, walk to the grocery store. They loved the sense of community. It's kid friendly, another item on their checklist (there's a section of the menu titled “kiddos” with ramen noodles and pot stickers). They've found both the neighborhood and the business community welcoming.

There's interest already in classes and events, but the partners agreed they want to walk first. They acknowledged they have hosted one birthday party in the short time since they opened, but they want to be thoughtful and focus on guest experience first.

So what has surprised them in the days since they opened the doors? “We're surprised that people are into what we're into. Trying to get the art, trying to get the food. They're embracing the story we have to tell. Everything here is what we're proud of, where we came from. We're inviting you into our house," John added, "that's the greatest compliment of all when you are invited into someone's home.”

Location: 20 University Avenue NE, Minneapolis MN  55413

Website: pinkujapanese.com

Julie Craven can be reached at julie@millcitymedia.org.

Come for the Barbeque, Stay for the Mini Donuts, at Chef Shack Ranch

Story by Julie Craven

When I asked our server Shevaun about her favorite menu item at Chef Shack Ranch she said she loves the brisket, and the burritos, and the pulled pork, and the mini donuts... When she finished her list she acknowledged, “I guess that's pretty much the entire menu!”

It's a bit more of a trek to get to Chef Shack Ranch this summer with both the Franklin Avenue Bridge construction and West River Parkway closure, but it is so worth the trip.  Across the street from Kimber Fiebiger’s fun and colorful Joan of Art Gallery, Chef Shack Ranch is actually a moveable feast. Between the food truck (affectionately referred to as “Big Red” by the staff) and the trailer, Chef Shack is making appearances all over the metro in venues ranging from farmers markets to grad parties. This location is one of two brick-and-mortar locations, the other is in Bay City, Wis. They’ve been at the Franklin Avenue location for 2 1/2 years in a spot that has housed everything from an Indian restaurant to a chocolate shop.

“In the past we've wintered the truck and the trailer, but this year was different," Shevaun explained. "We were at Bachman’s during part of the winter, as well as some Birchwood Cafe events.” The Chef Shack food truck/trailer can also be found at local breweries such as Dangerous Man Brewery and Bauhaus Brew Labs in Northeast (check location event schedules to see which food trucks are on site for which dates).

The Big Boy Plate has an option for one or two.  Pulled pork, smoked brisket, bacon sausage, beans, biscuits, potato salad, pickles and slaw. Everything is made on site except the brats, they're from Fischer Family Farms.

The beans are colorful and tangy, a combination of red, black and chickpeas.

The burger and sandwich options looked yummy as well, but the most intriguing was the Tempeh Reuben. It's made with Minneapolis-made organic tempeh (a soybean-based product), which has been marinated, griddled and topped with sauerkraut, cheese and a special sauce. It's sourced from Tempeh Tantrum, one of those brand names that makes you grin just saying it.

Wines and beer by the glass are available. Favorite Minnesota brews like Surly and Fulton are well represented. A great iced summertime Sangria in a jelly jar hit the spot for me. On this visit, Sweetland Orchard Cherry-Rhubarb Hard Cider was also available.

Let's talk about those organic mini donuts.  After a moment's hesitation about whether to get the donuts (it was a very short moment) Shevaun made the case for dessert, “almost everyone gets the donuts.”  Done! Crispy and soft and the kind of delicious where you are counting the remaining donuts and counting the number of people you're sharing with and you start dividing them up in your head!

There will be two reasons to celebrate come September. The bridge will reopen and Chef Shack will celebrate its 10th Anniversary - owners Carrie Summer and Lisa Carlson's celebration plans are already in the works!

Location:  3025 E. Franklin Avenue,  Minneapolis, MN

Website:  chefshackranch.com

Julie Craven can be reached at julie@millcitymedia.org.

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Editor's note:

I love the funky mix of old stuff adorning the place.  It was a trip down memory lane for me - from the crazy wood birds with metal wings to the farm-related magazine covers to the re-purposed, weathered building material that makes up part of the bar. For an hour I got to channel my inner 8-year-old farm kid while devouring a fantastic Tempeh Reuben and salad.  Kim :D

Man, that was good!

From Farm to Fork to You: Heather Hartman Makes Cooking Personal

Story by Julie Craven

Have you ever wanted someone to come into your house and prepare a whole week's worth of healthy meals made with locally sourced ingredients, clean up after themselves and disappear without a trace? (Except for the meals waiting for you in your refrigerator?!)

That's just one of the services Heather Hartman, owner of Farm to Fork, offers among her personal chef services.

“What we do is go into businesses, go into people's homes. We cook for them and work with them to find out what works. Whether it's cooking classes or a meal for a special event or dinner for Tuesday night, the goal is to help find ways to help people eat better,” Heather explained.

The premise of Farm to Fork goes beyond cooking with lots of beans and grains. Broadly, the focus is on knowing where your food comes from with locally sourced ingredients prepared by a personal chef. That philosophy translates right down to the details - all food waste is composted and all packaging, recycled. Everything is served and stored in glass.

Heather spent some time in the restaurant business after culinary school and was a familiar face at the Mill City Farmers Market with her Mill City Cooks demos. Despite the fact she knew the business well, she was surprised when Kristin Hamaker, who founded Farm to Fork 11 years ago, approached her about taking over the business. Heather's first question was why do you want to exit the business?  As it turns out, Kristen was ready to move on to her next chapter, and so was Heather.

I asked Heather what had most surprised her, now that she has one year as a small business owner under her belt. “There’s an ‘ebb and flow’ to being an entrepreneur, a bit of feast or famine, so that took getting used to.” But the questions Heather gets about the local, seasonal produce she uses with her clients are not a surprise. In fact, many are the same questions she got at the Mill City Farmers Market: How do I use it? How do I store store it? How long will it keep in the refrigerator?

We had the chance to enjoy the experience first hand with a brunch hosted by Dave Tinjum and Kim Eslinger for the Mill City Times team. With Chef Heather and her partner, Chef and Sommelier Erik Jon Meyer in the kitchen and at the grill, Dave and Kim could truly enjoy themselves.

The  family-style, buffet menu was indeed something special. A Frittata with greens, (“So many greens I won't even tell you!” Heather giggled), Singing Hills Goat Dairy feta cheese and oyster mushrooms from Cherry Tree House Mushrooms. A Good Greens Salad with Greek style herb dressing and Heritage Breads served with and herb butter and black bean pate. The star of the show was Chef Erik’s Smoked Sunshine Harvest Farm Brisket.

My favorite, and what became the table conversation piece, was a hearty platter of grilled sausages and local vegetables served with an herb pecan pesto. The line up of vegetables included baby bok choy, asparagus and Hakurei turnips (“Be sure to eat the tops from the turnips," Erik suggested. "They can be used much like kale.”) The wine pairing was a sparkling Lake Chalice Cracklin' Savie Sauvignon Blanc from New Zealand. Part of the proceeds from the wine sales of this family-owned vineyard go to support the endangered New Zealand falcon, karearea, pictured on the label.

So Heather, what's it like to be a personal chef? “We make real food. We build real relationships. Every client's menu is different. It makes me smile when I hear parents say their kids are enjoying vegetables they would never eat before.”

Website: http://www.farmtofork.net

Heather Hartman: 612-248-8163, farmtoforkmn@gmail.com

Julie Craven can be reached at julie@millcitymedia.org.

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Editors note:

Dave and I could not have been more pleased with the food and service provided by Heather and Erik. As I mentioned to Heather afterwards, I'm a bit of a control freak, but from the time they arrived until they headed out the door, I didn't give a thought to anything except spending time with our guests and enjoying the fantastic food. 

Special touches I wasn't expecting: Menu cards, complete cleanup, and Erik even seasoned our grill! Will we do this again? YES!

Kim :D

When it Rains it Pours: Stem Wine Bar is the Latest Northeast Restaurant Addition

Story and photos by Julie Craven

When Ivy Ivers Taheri told me she'd been in the business for 20 years, I must have looked skeptical. “No, really. I was busing tables when I was 13 and I have been in the hospitality industry ever since,” she exclaimed.

Stem Wine Bar is a full-service restaurant, bar and lounge. A spot for wine drinkers in a sea of venerable Northeast breweries. The roots go deep with beer making in the area, but Ivy, who is also a partner at The Tangiers, saw an opening for her passion - great wines and small plates.

The wine list is relatively short, but certainly varied. I had a Kunde Cabernet Sauvignon from Sonoma and Doug went with an Italian wine, Cantele Primitivo from Puglia. French, Italian and domestic wines will rotate through the wine list and Ivy credits Small Lot Wine with being a great partner in the process of creating the wine list.

Our group was a bit of a revolving door (our server Ben did a great job of keeping track of everyone!), and as each person came and went it was a great chance to both catch up and to try out one of the small plates on the menu. Because Doug is a Virginia boy, he always tries the crab cakes. The Panini Sliders with Brie, Apple and Prosciutto was one of four variations on the shareable slider theme and the two young people with us said that it was delicious.

Our friends Steve and Cheryl went with the crudités plate, a colorful veggie assortment that included carrot varieties and fennel paired up with three hummus options: roasted red pepper, pesto and herb. They also ordered the Petite Lamb Chops. Finally, there were the Korean meatballs, perfectly balanced between zing and a slight sweetness at the end, all paired with a delicious Barbera d’Alba red wine from Italy.

The dessert partner at Stem Wine Bar is Eden Prairie based Three Chocolatiers. Plans are to rotate the dessert offerings every couple of weeks. Tonight there were two chocolate desserts, a lemon tart and a coconut cream pie in the line up.

I asked our twenty-something style mavens, Maggie and Heidi, how they would describe the interior - “swanky” and “very Gatsby” were the descriptors. The Champs de Provence French Rose also got a thumbs up from them.

Why this site for a location? Ivy said her search for the perfect spot took her literally all over the metro. Her leasing agent assured her she wouldn't like this location, the last one on their list,  but they stopped anyway. The empty building had housed fire engines and had the dirt floor to prove it. “If ever there was a place that needed some love,” Ivy grinned. The design details were all hers and the contracting talent was GSM Contracting.

Down the road? Wine dinners and perhaps an expanded Late Night menu are the back of the napkin ideas Ivy is considering for Stem Wine Bar. “The team is building some really fun bi-weekly wine and food pairing events that I think will be a great component to the business and mostly fun for people to diversify their wine knowledge and try some new stuff!”

Hours: 4pm till close, Wednesday through Sunday

Location: 24 University Avenue NE #125, Minneapolis, MN

Website:  stemwinebars.com

Julie Craven can be reached at julie@millcitymedia.org.

Jefe Urban Hacienda: The New Boss on St. Anthony Main

Story and Photos by Julie Craven

Just days after their opening, Jefe Urban Hacienda has the look and feel of a well-established restaurant. The only giveaway to the fact that they opened less than a week ago is the adrenalin-rush-delight the staff has as guests come in the door. Esti welcomed us, Luisa served us and they were both gleeful and insistent that we meet everyone.

Luisa is from a town about an hour from Mexico City, so when I asked her about the menu she had a lot of references to her hometown. We started at the top of the menu, the Mexican Street Food section, and ordered the Oxtail Quesadillas. Braised oxtail, corn tortillas, shredded lettuce, chipotle crema and rajas. Tender, cheesy and rich, there would be a photo, but Doug helped himself as soon they arrived and that was the end of that!

If you want to go Mexican bold, Luisa suggested another street food item, the Jalapeños with Tocino. Jalapeños with poblano cream cheese, bacon and salsa de tamarindo. On a hot day, she predicted the Fruta con Limon will be a frequent order. Refreshing and light, it's a combination of mixed tropical fruit, fresh lime juice, chili powder and sea salt.

Next on the menu are Tacos. There are two to an order and Luisa called out two on the list: a vegetarian choice with the Wild Mushroom and the Ropa Vieja, a flank steak taco for beef lovers.

Among the tamales and pork items on the Especiales portion of the menu there's one very non-Mexican sounding entree: Cauliflower Pastor. It's a combination of pineapple and caramelized cauliflower, fried onion, grilled jalapeño, mixed together.  An order of tortillas on the side and you can make your own unique taco. Chili Relleno is already standing out as star and it's one of Luisa’s favorites as well.  A poblano chili stuffed with monterey and cream cheese, ranchero sauce with sides that include refried lentil and saffron yellow rice. Not spicy and super flavorful.

The Americano section, or gringo items as Luisa referred to it, has a State Fair Pulled Pork Sandwich and a Salmon entree. And there's a burger, too - Juicy Lucia (get it?!).

Amy Spartz and her husband Jeff Arundel launched Jefe. They also have the Aster Cafe just down the street. Amy commented that in their experience over the past six years, summers on St. Anthony Main were good, but the winters were hard. About two years ago they saw that change and as the density in the neighborhood increased, year round business was notably better. That's when they decided to open a second restaurant concept (I know you're smiling, Jacob Frey!) The “where” came before the “what”. The landlord of this location is a friend and she and Jeff both loved “the kooky, the character and the soul of the building.” But she described it as “tired” and there was work to do.

“Jeff had the aesthetics and did all the interior - he could see the end result,”  Amy noted. It made them both smile when within an hour of the opening, three people asked “who is your decorator?” Paul Tierney, a metalwork artist, and friend of the couple, did the doors and the statue of Zorro. His work is also featured in the interior and the exterior of the Aster Cafe.

“Then it was the ‘what’ options and that fell to me," Amy said. "I looked at the neighborhood, at Mexican options accessible to this community and had conversations with neighbors at the Phoenix and the A Mill Artist Lofts. A Mexican concept felt like the missing piece of the puzzle.”

Bar manager and the creator of the Jefe’s craft cocktail menu, Andrew Campbell stopped by our table. Formerly with Bradstreet, his first order of business was to create a Jefe Margarita. His philosophy? Do simple things correctly. His starting point was fresh squeezed Curaçao and then began playing with it. His goal is to keep the ticket time under 10 minutes, which is great service for each of the 12 craft cocktails options. Even with 12 craft cocktail options, Andrew wants the experience to be approachable and there are times when folks, including himself, want the $2 beers for happy hour. That’s on tap, too. Jefe translates to “boss” and this great new restaurant certainly is Boss!

Hours: 4pm till close, everyday

Location: 219 Main Street SE Minneapolis, MN

Website: jefeminneapolis.com

Julie Craven can be reached at julie@millcitymedia.org.

The Mill District Milliner: Celina Kane

Story by Julie Craven

This story started with a dilemma, and the dilemma was my big head.

I have the unfortunate combination of a large head and Irish skin. Graduation mortar boards popped off my head. Hard hats for plant tours had to be adjusted and cute sun hats looked ridiculous on me. So after another failed attempt to find a hat for some summer sun protection, Maggie said, “Mom, you're just going to have to see if Celina can make you a hat that fits.”

Celina Kane is Hat Make. The milliner lives and works in the A-Mill Artist Lofts. Celina’s creative and entrepreneurial leanings come naturally - her mother Brenda Langton of Spoonriver restaurant is a Mill District icon. But after a triple major at the University of Minnesota in Art History, Political Science and French Studies, Celina found herself drawn to how the elements of design connected with the historical and cultural significance of hats.

“There’s a myth that I studied millinery in Paris, which isn't quite the case," Celina shared. "I did study in Paris, but the interest in hat making came after graduation.” One of her first classes was with Duluth milliner Emily Moe. Since then, she has studied with couture milliners, artists who create totally handmade hats. Anya Caliendo is one of her mentors. The New York based milliner has created hats for celebrities including Lady Gaga. Closer to home, Karen Morris, a St. Paul milliner, known for her occasion and Derby hats, has helped Celina continue to develop her craft.

The shelves that line the studio wall are filled with carved wooden hat blocks. There are piles and baskets of fabrics, ribbon and trim sheets of sinamay, a woven straw hat material. A steamer and a sewing machine take up the center of the room and it was fascinating to hear Celina describe the variety of processes involved - steaming, blocking, trimming - for a variety of hats; cloches, turbans, fedoras, boaters.

So what's on trend in the hat world? Her first collection included 17 hat styles and the new collection has 15. Her personal favorite is the Ojo Crow, a wide floppy brimmed hat that was the most popular item in her winter collection. The Quadratto is another favorite, her own block design, with color and fabric variations that make it a year round choice.

Hat Make will be among over 100 artists at the A-Mill Artist Lofts open during Art-A-Whirl this year (May 20-22). Trolleys will run from the heart of the Northeast Minneapolis Arts District to the A-Mill location. Artist demonstrations, live entertainment, book signings and food offerings will make it a riverfront destination for the annual arts celebration.

Since restaurants are my regular beat, I asked her about her favorite (I actually asked her for her two favorite restaurants!) “Spoonriver, of course, and my other favorite is Shuang Chengin Dinkytown. It's amazing!”

And my new hat? Like all of Celina’s designs, it has a name and this one is called The Fold.  There’s a vertical fold, shaped with a hat pin created by concrete artist Beau Sinchai of Koonyai Studio. Bring on the sunshine!

Website: hatmake.com

Julie Craven can be reached at julie@millcitymedia.org

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Editor's note - The A-Mill building has been transformed into a work of art.  If you haven't yet had a chance to experience it, Art-A-Whirl is the perfect opportunity to do so!

Best Kept Secret: How the Red Stag Supperclub Makes the World’s Largest Potato Chips

Story and photos by Julie Craven

The Red Stag Supperclub is one of those places that every time we drove by, Doug would say “we should check that place out.”  So I asked around to see who's tried it and what type of restaurant it is. The answer? What I learned was, if you’ve heard one person’s take on the Red Stag Supperclub, you’ve heard, well, one person’s take.

Jen and Jen at Denny Kemp raved about the Truffle Popcorn and the Homemade Potato Chips at happy hour. For others, it's the “Oh My Cod!” Friday night fish fry and still others are fans of the corned beef hash on the weekend brunch menu. Ask Steve Ylvisaker and he’ll tell you it's the $2 tallboys when you wear your bike helmet on your ride to the Red Stag.

Maggie and I were celebrating the last of her final exams and we split the Walleye Cake special and ordered the Lobster Egg Salad sandwich and the Lobster Mac and Cheese. Our server Caitlin said we called it, as that sandwich and the mac & cheese are big lunch favorites. She added that a lot of Grilled Chicken Cobb salads and burgers are ordered with the business crowd who come for lunch.

Tuesday night’s headline is Cheap Date Night. Here’s a deal - a bottle of wine or a few beers, two entrees and dessert for $36 per couple. The brunch menu draws as many as 350 people on Sunday and reservations are definitely recommended. Organic ingredients are highlighted and local producers are called out on the menu.

If you plan to take in some of the NEMAA First Thursdays in the Arts District events, there’s a happy hour that goes from 3:00 pm till close. An opportunity before or after your visit to Casket Arts or the Northrup King Building studios to see the work of their amazing painters, sculptors, printmakers, photographers, ceramics, textile and fiber artists, jewelers and furniture artists.

As far as the incredible potato chips go - they're homemade in what Caitlin described as a process that first spins and then deep fries mashed potatoes. They're then finished with a malt vinegar seasoning. When she said they came from the world's biggest potatoes, I did notice she winked!

Location: 509 1st Avenue NE, Minneapolis

Website: redstagsupperclub.com

Julie Craven can be reached at julie@millcitymedia.org

Urban Charm Meets Historic Cozy: Happy Hour at the Stone Arch Bar

Story and photos by Julie Craven

The last train rolled out in 1971, but the old Milwaukee Road Depot, now The Depot and Renaissance Minneapolis Hotel, continues to be a hub in the city, just as it has for over 100 years.

At its peak in the 1920’s as many as thirty trains crossed the Stone Arch Bridge to reach the Depot each day. The converted space has many functions today, including a gathering spot for drinks, small plates, soups, salads, sandwiches and signature dishes at The Stone Arch Bar. In true Minnesota fashion, there's walleye on the menu.

On this night, Mill City Commons hosted a monthly happy hour at the The Stone Arch Bar and about 30 of the group’s members mingled with hosts Penny Hunt and Pat Hoven. One of the great things about The Stone Arch Bar is the people watching. On any given night, it's a combination of “who’s in the house” and folks from the neighborhood. When I asked how often groups scheduled events there, the bartender replied there is a small group reservation about twice a week.

Later, Doug and I ordered the cheese plate and the Sticky Toffee Almond Cake. The cheese plate had a variety of the expected and the unexpected. Smoked bleu cheese and a chipotle-flavored cheddar, as well as yummy truffle almonds, pure honey and an assortment of fresh berries. The unexpected item was a wonderful yogurt cheese that was spreadable and well paired with crispy lavash.

A poll of the waitstaff provided a short list of food favorites: the fish tacos, available with either walleye or tuna, the charcuterie plate and the cheese plate are some of the most frequently ordered items. Shareable and familiar, with a twist.

I'll confess that any food spot located in a restored railroad depot automatically gets my vote. I love trains. My dad was the General Agent for the Chicago Great Western in Waterloo, Iowa and he had a passion for the railroads. That meant, in the Henderson family, rail cars were the equivalent of moving flash cards and we learned the logos for all the railroad lines about the same time we learned to count. When the family station wagon was stopped at a crossing for a train, the shouting erupted, “Rock Island, Santa Fe, Canadian Pacific!"  It was one of those times when being the oldest and loudest was an advantage when it came to being the first to identify the cars on a fast moving train!

Happy Hour specials, Monday - Friday, 3pm - 6pm

Food service from 2pm - 11pm daily

Location:  Renaissance Minneapolis Hotel, The Depot, 225 South 3rd Avenue

Website:  http://www.thedepotminneapolis.com/

Julie Craven can be reached at julie@millcitymedia.org

Above, one of the many life-size statues you'll find loitering about the property. 

A Northeast Original: The Dago Sandwich at Dusty's Bar

Story and photos by Julie Craven

What is a Dago Sandwich? I had never tried this one of a kind, homemade Italian pork sausage patty burger, but when both Dave Tinjum and Michael Rainville rave about a food spot in the Northeast, it’s time to check it out. This week, it was time to check out Dusty’s Bar.

It’s the home of the Dago Sandwich - Dusty's claim to fame. So much flavor!  A homemade Italian pork sausage patty burger with caramelized onions, mozzarella cheese and sweet peppers on a white bun. Now, if you want just a wee bit less of a flavor punch, there's the Half & Half burger, half Italian pork sausage and half ground beef with the same toppings, as well as a full line up of basket-ready burgers and sandwiches. The potato salad and the soups are homemade and on this Wednesday afternoon the soup options included Polish Cabbage and Roasted Tomato & Andouille.

The Dago Burger may be the star but my Tuna Melt Sandwich was perfection. I'm a little particular about some foods, specifically chocolate chip cookies and tuna salad. For cookies, it's all about the pecans and for tuna salad, it's the onions and celery and just the right amount of mayo.

Owner Pasquale “Pat” Stebe, had some time to talk with us about the 65-year old establishment named for and founded by his father.  A transplant from the Iron Range, his Slovenian dad actually first started out with a place at 29th and Nicollet. The building at the current location at 13th and Marshall Street (where they have been since 1952), is itself over 100 years old.

Amidst the beer signs and the hospitality, the conversation moved from the neighborhood, to the menu, to the Wild’s prospects in the playoffs. Stebe commented about this evolving Northeast Neighborhood - “there are a lot of joints, all different.” He gives the new additions to the Northeast food scene, places such as Anchor Fish & Chips and Draft Horse, an enthusiastic thumbs up.

So what does Pat himself order at Dusty's? The Half & Half Dago burger, the Dago Egg and Cheese and the Corned Beef Reuben are on his list of favorites.

So come for the Dago Sandwich, and if it's a Thursday through Sunday night, stay for the live music. And don't forget a side of potato salad, it's homemade.

Location:  1319 Marshall Steet NE

Website:  dustysbaranddagos.com

Julie Craven can be reached at julie@millcitymedia.org

The Inside Scoop: Ten questions for Izzy's Ice Cream

Story and photos by Julie Craven

Who better than Jeff Sommers, the owner of Izzy’s Ice Cream, to provide the inside scoop on the neighborhood’s favorite treat? A conversation with Jeff is wide-ranging: everything from the global influences that impact his business philosophy, to his personal quest for the next chocolate flavor. Regardless of my question, and just like an Izzy’s Scoop, Jeff had a little something extra to share.

What temperature does the thermometer have to hit before the line goes out the door at Izzy’s?
Usually about 70 degrees, 72 degrees is the magic number.

What's the best combination you never thought of?
We misinterpreted a story about an Oreo and green tea ice cream that is popular in Japan and China. Turns out it’s actually a combination of a crispy wafer and Matcha tea and it’s amazingly and surprisingly good. It’s one of Lara’s (Jeff's wife and Izzy's co-owner) current projects, so stay tuned!

    A flavor for every palate!

What’s new for 2016 at Izzy’s?
Well, some of our biggest news for this year is at Target Field.  We now have both gelato and soft serve at the Twins games.

Any surprises in store for Izzy's aficionados this summer?
We have this hot dish item, a casserole dish with 32 Izzy’s scoops and a variety of toppings, and we're working on a sundae to complement that part of the menu. There will be a revamped malt and shake program as well.

There are nearly as many dogs as there are people in the Mill District. Do people ever order ice cream for their pet?
Yes, we make a banana peanut butter for pets and we’ll sell one to three of those in any given day.

What's your busiest day of the year?
Aquatennial and the Fourth of July weekend. Celebrations with fireworks are just unbelievable. We were open till 2:00am for Northern Spark.

Where did the idea to have Misfit Coffee at Izzy's in the winter months originate?
They came to us. I was impressed - young people with initiative and drive. It was a great partnership and it’s led to a new offering at Izzy’s this summer, Nitro Cold Press from Misfit Coffee.

You use a lot of social media. What works?
We’ve actually received some national awards for our social media work. In my view, social media, regardless of the platform, follows great word of mouth and our results show we're delivering great ice cream and customer service. It also means responding to complaints or celebrations with integrity. We then repeat that execution, for as many as 1000 guests per day, in both our Minneapolis and St. Paul locations.

What’s your best selling flavor?
Salted Caramel, by far. Nothing else even comes close. We actually first created it for Chef Russell Klein when he was at W.A. Frost.

What would be people be surprised to learn about Izzy’s?
The depth of training for our young staff. We look at that as a community benefit in addition to an investment in our people. The team members memorize 100 flavors including the ingredients and allergens for each one. It takes about 16 months. We have employees who have been with us for ten years, throughout their high school and college years. Our goal is to inspire them to fulfill our mission to make great moments for individuals in small groups.

Location:  1100 2nd Street South, Minneapolis, MN  55415

Website: http://izzysicecream.com/

Julie Craven can be reached at julie@millcitymedia.org

It's Lions and Tigers and meatloaf, oh my! Everything on the menu is music to your ears at the Tiny Diner

Story and photos by Julie Craven

It's a diner, a road trip and a sustainable food lesson, complete with beehives on the solar roof.

My first visit to Tiny Diner was prompted by its proximity to Steven B’s Yarn Garage. (Now that makes total sense if you're into needle arts and you've just enjoyed a yarn gala event!) The menu blurb describes Tiny Diner and Farm as “a little collaboration farm and diner counter. We're trying to figure out, through seeds and soils and systems, how we can live sustainably today so we've got a ripe and delicious tomorrow.”

Tiny Diner’s menu certainly is diner food meets local movement. Yessica suggested the Grateful Bowl for a first time visit. Roasted veggies, brown rice, quinoa, kale, tofu, pepitas, avocado, wild mushrooms and roasted garlic make for what she described as a super filling and super tasty dish. Her next recommendation was the Greek salad for something a bit lighter.  When I asked her what they were most famous for, she called out everyone's diner favorites, patty melts and grass fed beef burgers.

Our group of three landed on a Mediterranean Chicken with organic brown rice, spinach, feta and artichoke hearts, in a marinated tomato sauce, and two orders of the patty melts. Savory, colorful, delicious!

Tiny Diner definitely has a neighborhood feel. Yessica shared that not every guest lives nearby but there are a lot of regulars, particularly in the summer. Both Claudia and Cheryl have visited this Powderhorn neighborhood favorite in the summer and agreed that herbs and the pollinator-friendly plantings in the backyard garden are both lovely to look at and are a bit of a culinary education.

The dessert lineup has three home runs according to Yessica - Flourless Chocolate Cake with blackberry sauce, Carrot Cake with spiced walnuts and a House-Made Crisp. The crisp is seasonal and tonight it's peach and blackberry. I made an exception to my chocolate-for-dessert rule and ordered the crisp. Warm and tasty! Crunchy oatmeal cookie-style crisp and a generous portion, more than enough for the three of us to share.

And the Tigers and Lions?  Michigan! The dinner menu features a city of the month in their “Plates Across the States” series and this month it's Detroit. Great fun with Motown inspired specials, throwback menu mentions and a tribute to revitalization in another great American city!

Location: 1024 E 38th St, Minneapolis, MN  55407

Website: tinydiner.com

Julie Craven can be reached at julie@millcitymedia.org

In the News - News from Downtown & the Riverfront Neighborhoods

TOP STORIES LAST WEEK

The Pioneer Hotel: Welcome to your cage
The old Skid Row hotels are gone but Bacich’s new release provides a glimpse into the best-documented flophouse in Minneapolis history.

Down on Skid Row, A Tape's Rolling! Special
Twin Cities Public Television will put the spotlight on the Minneapolis of yesteryear with this piece set to air April 21.

Four Seasons in talks to anchor Nicollet Hotel Block tower
United Properties has refocused its Gateway tower toward luxury users in its latest plans.

Developers say they're working with Four Seasons on tower at end of Nicollet Mall
The Nicollet Hotel Block is taking shape, with four partner groups sharing their vision for a 35-floor, five star hotel. The mixed-use building will have skyway access and a public plaza that links to the Marquette Plaza.  City approval is next.

New Renderings Showcase Updated Nicollet Hotel Block Project
United Properties partner with Greystar, JMI Realty and ESG Architects on this key initiative of The Downtown 2025 Plan.

Minneapolis 40-story condo tower proposal is delayed by petition

Alatus LLC’s plans for the site of the current Washburn-McReavy Funeral Chapel are delayed by a petition for an environmental assessment.  The 37-level tower would house 207 condos and first floor retail in this Marcy Holmes neighborhood.

Nicollet Mall redo back on track, on budget with new bids
Goodbye pavers, hello decorative poured concrete - and the project is back on budget with five competitive bids.

Work begins on Hennepin-Lyndale reconstruction
The inside lanes of Hennepin and Lyndale avenues between Franklin and Dunwoody will be closed to traffic until later this summer.

Minneapolis bicyclists, walkers and businesses split on how to share 3rd Avenue
How to best fit greenery and protected bike lanes on 3rd avenue? Will the medians have to go to keep traffic moving?

City says ‘pozegnanie’ to Nye’s
The bar ended its run with a weekendlong party so customers could have a chance to listen to the “World’s Most Dangerous Polka Band” in its natural habitat.

Bottineau’s art organizer
Northeast Minneapolis Arts Association leader talks Art-A-Whirl and the arts district.

North Loop Creative Agency Acquired
St. Paul-based holding company Clear Night Group acquires web and mobile application firm Ackmann & Dickenson. Recent projects have included apps for the University of Minnesota Masonic Children's’ Hospital.

Tevlin: Chef Russell Klein dishes up harsh words for Minneapolis
Brasserie Zentral chef, city officials and other restaurant owners weigh in. Is Minneapolis business friendly?

Review: Eastside is Constantly Evolving, Consistently Tasty

Story and photos by Julie Craven

Ask the folks at Eastside Eat + Drink what's new and they have a lot to share. There's a new spring menu, new wine dinners and starting May 23rd, they will add lunch service to their current dinner and brunch offerings.

We had a chance to visit Eastside before they opened to the public last August.  As Chef Nick Dugen described the menu - which was still at the printers - the focus would be on fresh and simply prepared foods.  He was quick to add that the menu would evolve and change over time and it certainly has!

There are several new additions to the Large Plate section of the menu including Roasted Spring Lamb and La Belle Farms Duck Trio. Old favorites such as the Roasted Half Chicken remain and the small plates and appetizer sections have been updated as well.

Our server Lisa was spot on with her descriptions and recommendations. She's been with Eastside since they opened and I asked her what has changed since that time. Her reply, “The menu! It's constantly evolving!” When I asked her what she enjoyed about being at Eastside she immediately said, “Chef Nick. He just makes me smile and he makes the menu work so beautifully. It's approachable and it’s special occasion.”

I ordered the Spring Pea Veloute with Alaskan King Crab (great presentation!) and others in our group chose the Pan Seared Diver Scallops and the Baked Pork Chops. The scallops were an interesting combination with a yummy side dish that included roasted cauliflower and chickpea croquettes. Our friend Julie only got part of her scallops entree because the other three of us were not the least bit shy about helping ourselves to a taste..

 

The dessert menu last fall had a wonderful list of pies, mostly fruit pies. And that's fine for many guests but for me, dessert means chocolate. Hazelnut Chocolate Tart with Sea Salt and Caramel Ice Cream is now on the menu. Thank you!

A wine dinner was being held in the private dining room, this one featured New France Winery, and it was a sold-out event. The next wine dinner is set for April 21st and will feature wines from Robert Sinskey Vineyards. The five course meal will include wine pairings and both vineyard representatives and Eastside chefs will be on hand to talk about each course. It's priced at $75 per person and reservations can be made at 612 208 1638.

Brunch was added shortly after they opened last fall and starting next month, Eastside will be open for lunch as well. Looking forward to some sunny afternoons to enjoy lunch when the outside seating opens.

Thanks to Lisa and manager Tyler Lineburg for a lovely dinner and for their hospitality at this new neighborhood favorite!

Location: 305 Washington Avenue South, Minneapolis, Minnesota   55415

Website: eastsidempls.com

Julie Craven can be reached at julie@millcitymedia.org

Mark Your Calendar: The Last Pieces of the Mill District Development Puzzle

An additional DMNA April Land Use Committee Meeting is set for April 13th, to explore three proposed projects that would change the landscape and complete the housing picture for the historic Mill District neighborhood.

Date: Wednesday, April 13

Time: 7:00 PM

Location: Mill City Museum ADM Room (Floor 6, 710 2nd St. entrance)

RSVP: Help plan for seating, RSVP on Facebook…

MOXY HOTEL + APARTMENTS

Twin Towers: Upscale Apartments and a Boutique Hotel

Currently, there is nothing pedestrian-friendly about the intersection of Washington and Chicago, but three strategic and highly visible projects are set to change that. This key location serves as the gateway to the Mill District from Downtown with direct views of the riverfront, Chicago Avenue Mall and the Pillsbury “A” Mill. The proposed Moxy Hotel + Apartments, along with the Thresher Square and 800 Washington (Guthrie liner parcel) projects, will be part of the transformation of this corner.

The Marriott describes their Moxy brand as “a fun and spirited lifestyle hotel” concept. The Graves and Kharbandas have proposed a two tower, 150 room hotel + 150 luxury apartment structure with retail on the corner of Washington Ave. & Chicago Ave. This will be the first look at the developer's proposed design.

205 PARK AVE DEVELOPMENT

Restaurants, Retail and Owner-Occupied Residential for the Mill District’s “Main Street”?

When neighbors were surveyed about their ideas for this surface lot on the Mill District’s “Main Street”, more dining and retail scored high. There was a preference for condos as well from the roughly 300 survey respondents polled in December of last year. Located directly across the street from the Mill City Museum, survey respondents voiced concerned about design issues. Respecting the architectural integrity and historical distinctiveness of the Mill District was high on the list of priorities for concepts considered for the last surface parking on 2nd Street South. Survey comments included emphatic interest in maintaining a building height compatible with that of neighboring buildings, often with specific reference to the Park Avenue Lofts, a nod to sightlines of the historically significant Washburn Loft/Mill City Museum building.

205 Park Avenue South is currently a city-owned lot in the Mill District of Downtown Minneapolis and serves as a surface parking lot as well as provides some green space. In 2016, the City of Minneapolis will solicit development proposals for the site. Through a competitive review process, the City will sell the land and development rights to a developer based on the uses and merits of their proposed development. The City will present its development priorities for this site to the neighborhood at the meeting.

LEGACY CONDO DESIGN UPDATE

Stanton’s 11th Condo Project in Minneapolis Takes Shape

The most expansive condo project yet from Jim Stanton would create the East anchor for the Mill District neighborhood. When the Shamrock team first presented the project to the City Planning Commission there were concerns about the overall mass of the project. The revised design includes a mix of exterior materials, varying height levels and open space designs to address those concerns. The proposed project breaks up the building by stepping down the height of the building from 17 stories near South 2nd Street to eight-stories and then back up to 14 stories closest to the Mississippi River. This owner-occupied project has an outdoor children’s play area and a pet exercise area on the list of amenities.

Shamrock Development has proposed a 17-story, 374-unit condo building on the edge of the Mill District on 2nd St. & 12th Ave. Preliminary plans were presented to the DMNA Land Use Committee in February. Shamrock will now present revised designs based on the feedback from the DMNA and Planning Commission’s Committee of the Whole.

Julie Craven can be reached at julie@millcitymedia.org