DINING WITH MEZZALUNA perfecting the experience

the lively city streets and sounds of downtown Fargo surround you as you stand outside Mezzaluna’s back door. Yet with that first step in, a sudden rush of calm washes over. A warm welcome, as if stepping inside a close friend’s home. The bustle of life hushes. A familiar ease commences. With each smile and nod from passing staff, it is as if you had known each other a long time. Such courtesy and approachability is what the Midwest is known for; yet, Mezzaluna has perfected it.

For Taylor Snelling, it is an atmosphere well known to regulars and still upheld today. “We bring the big city restaurant feel, with the familiarity of a small town joint.”

Taylor Snelling and Joe Brunner purchased the upscale eatery in April 2018 and have sought to continue to provide the soul of Mezzaluna. “We both grew up in the Midwest,” explains Snelling. “Our hope is that the food brings back a memory from someone’s childhood.” The food has always been known for quality. But now, the new ownership strives to excite guests with something new. “We want to challenge people’s palates and bring a new experience to what’s familiar,” says Snelling. This is where co-owner and executive chef Joe Brunner’s creativity shines. “Whether introducing a new sauce, spice or ingredient guests wouldn’t expect,” says Brunner, “we want to continue to be out of the box.”

With the cooler weather comes a new menu — and a great deal of intention. “Behind each word on the menu, there’s a million sub thoughts that go into it,” says Snelling. Brunner adds that each flavorful masterpiece is not left to him alone. “We take inspiration from everyone,” he says. Brunner’s team of two sous chefs and five cooks works together to bring dishes that compliment the crisp fall air: heartier dishes may include meat, smoked tomatoes and pickling techniques.

Should you not see something that appeals to your palate or dietary needs, the staff welcome the opportunity. “There is so much we can do that isn’t on the menu,” Brunner shares excitedly. With a simple call ahead of time, the kitchen is happy to meet nearly every need. From vegetarian to vegan, the kitchen strives to not only make all guests feel welcome, but exercise their skills in making something delicious for everyone. For Snelling the reason is deeper. “There is something sacred about dinner,” she says. “Some of the best moments happen around the dinner table. We want to provide that.”

Asked if they have a favorite dish, Brunner reveals, “It is so hard to choose, but I am amazed at how adding smoked tomatoes completely transforms a New York Strip steak.” Snelling takes the opposite approach. “Anything I used to hate or not eat, I am now constantly trying so that I can talk about it and be mindful of our guests and what they are looking for,” she says. “People first” is the running mantra throughout the restaurant, starting with the guest, to the dishwasher in the back. Brunner agrees, “It’s their happiness that means success to us.”

Service to guests includes a commitment to community. Mezzaluna works with local and regional growers to bring fresh produce to each dish, including Nurtured Plains Farm in Oakport, Minnesota, and Meadowlark Garden in Park River, North Dakota. “Every night on any given dish, you’ll get something local,” Brunner highlights.

The local produce is inspiration for Mezzaluna’s drink menu as well. “Our mixologists come in and look at what produce we’re using. We want to make a great standalone cocktail, but also one that pairs well with a dish.”

From the mixologists, to the cooks, to each service member on the team, it is the people that fuel Mezzaluna’s atmosphere. “The biggest thing we focus on is culture,” Snelling shares.

Both owners agree, they hope to provide a space to spark creativity, allow people to grow, and provide the best service around. “We hope that everyone who works here or dines here, leaves here better off than when they walked in.”

ROASTED APPLES SWEET & SAVORY

Roasted Apples

Simply roasting apples maximizes their flavor and gives them a texture that holds up better when cooked or baked.

ingredients

Apples (any size, any flavor) directions

Preheat oven to 375 F and line a baking sheet with a silicone mat.

Peel and core your apples, chop into quarter inch to half inch cubes.

Bake for 25–30 minutes until lightly golden brown. Let cool.