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tcfoodfinds.com
Your Essential Guide to Metro-Area Restaurants
2010 2010
TABLE OF CONTENTS Restaurants Listed by Category
6
Restaurants Listed Alphabetically
8
Restaurants Listed by Location
10
Restaurants Listed by Special Features (Serving Breakfast, Sunday Brunch, Late-Night Dining, Live Music & Outdoor Seating)
14
Gift Certificate Offer
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CUISINE CATEGORIES
AMERICAN – PAGE 18
American
18
Asian
78
Bars & Grills
112
European, Mediterranean & Indian
138
Italian
154
Latin & Mexican
180
Steaks, Chops & Seafood
194
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ASIAN – PAGE 78
BARS & GRILLS – PAGE 112
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Vol 7, No 1 – Printed in April 2010
Publishers Direct Line Services Chad Erpelding, Dave Ostlund www.directlineservices.com e-mail: info@tcfoodfinds.com (612) 869-5100
2010 Presenting Partners
Independent Sales Representative Sarah Biros e-mail: sarahbiros@q.com Contributing Editors Lora Oberle, Joseph Oberle Greenhouse Group Communications
2010
Art Director & Production Manager Corey Gasman www.GasmanDesign.com Chef for Cover & Category Photography Jack Riebel, Executive Chef Dakota Jazz Club & Restaurant
2010
Cover and Category Photos Bruce Challgren, Photopixels Photography www.photopixels.com Twin Cities Food Finds offers a preview of the featured restaurants. All information included in this directory was current at the time of printing. Any information, including menu items, prices and restaurants open for business are subject to change daily, weekly and seasonally. It is recommended that you call a restaurant prior to your visit if you are concerned about whether an item is still featured or if prices are different than listed in this directory. No portion of this directory may be reproduced without the express written consent of Direct Line Services.
PLEASE VISIT PAGE 17 TO SEE OUR COMPLIMENTARY GIFT CERTIFICATE OFFERS
© 2010 Direct Line Services
EUROPEAN, MEDITERRANEAN & INDIAN – PAGE 138
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ITALIAN – PAGE 154
LATIN & MEXICAN – PAGE 180
STEAKS, CHOPS & SEAFOOD – PAGE 194
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5
American PAGE
RESTAURANT
TYPE
22
508 Bar and Restaurant
Casual
24
Blue Water Grill
American - Casual Dining
26
Bonfire
Woodfire Cooking with a Southwestern Flair
28
Crave
American Fusion, Eclectic, Sushi
30
Dakota Jazz Club and Restaurant
Music and Dining
32
Harry’s Food and Cocktails
Steaks and Seafood, Upscale Casual
34
Hell’s Kitchen
Damn Good Food
36
Joe’s Garage
American Casual
38
Key’s Café & Bakery
Neighborhood Café
40
Landmarc Grill
Upscale
42
Market Bar-B-Que
Bar-B-Que
44
Nic’s on Nicollet
Casual
46
Q. Cumber’s
Salad Bar and Buffet
48
restaurant Max
Casual Dining
50
Rudolph’s BBQ
Bar-B-Que
52
Sanctuary
New American with Mediterranean & Asian
54
Spill the Wine
Wine Bar
56
Split Rock Grille
Regional
58
St. Clair Broiler
Family Diner
60
Sunsets
Casual
62
Town Talk Diner
Eclectic Diner
64
Tryg’s
Upscale Casual
66
W.A. Frost and Company
Fine Dining
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Asian PAGE
RESTAURANT
TYPE
70
20.21
Asian-Influenced Fine Dining
72
Anemoni Sushi and Oyster Bar
Sushi and Oyster Bar
74
Azia
Asian Fusion
76
ba-gu
Casual Japanese and Thai
78
Fuji-Ya
Japanese
80
Hoban Korean Restaurant
Korean
82
Ichiban
Japanese Steakhouse and Sushi Bar
84
King and I Thai
Authentic and Royal Thai
86
Origami
Japanese
88
Pagoda
Asian Fusion
90
Peninsula
Malaysian
92
Taste of Thailand
Thai
94
Tiger Sushi
Japanese
96
Wasabi Fusion
Asian – Sushi
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American Proud to be an American!
By Sue Zelickson
Day, Veterans Day and Memorial Day all find red, white and blue foods appearing on buffets and at picnics to proudly celebrate being American. It fills one with pride when enjoying a cake or cupcake frosted to look like an American flag. Can you remember the recent flack about calling our favorite deep-fried potatoes French or American fries? (Sadly, however, I think that the French came out on top of that battle.) American habits and tastes are hard to abandon. I recall being in Europe the first time and longing for a good peanut butter and jelly sandwich. In fact it was the very first thing we ate when we returned home, and the next time we took a jar of peanut butter in our suitcase. A chef friend of mine missed root beer so much when living
in France that she brewed her own and branded it when she returned to the States. We do take many of our American foods and resources for granted. The local and sustainable movements have brought more attention to the fact that home-grown foods from our local soil tastes the freshest and the best. Keep in mind when you dine out at the restaurants in this guide that many do use local products and purchase their ingredients from local farmers and producers. Let them know how much you appreciate what they are doing for you and for the local economy. Many of them will highlight the exact source and location of the foods they use and print it right on the menus. Enjoy eating American food proudly!
hat’s as American as apple pie? Comfort foods from home kitchens are showing up on restaurant menus in all price ranges. Don’t you love it when you find glorified macaroni and cheese, delectable pot roast and short ribs at gourmet high-end dining establishments? Who would have thought your mom’s meatloaf would be served at your local café or bistro? Sliders and quarter pounders are now made with fresh-ground kobe beef on whole wheat artisan buns and found at diners, not White Castle or Mickey D’s. The world of food is constantly evolving but going back to our roots and the basics keep popping up again and again. Holidays like the Fourth of July, Presidents Day, Columbus Day, Flag
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Asian Take a Trip Without Leaving njoying Asian foods can be an adventure without leaving the country. With Chinese, Japanese, Thai, Korean, Malaysian, Hmong, and now Filipino restaurant offerings in our twin towns, we can taste it all while learning about various cultures and traditions from around the globe. You don’t have to speak the language or pay the high airline prices to enjoy authentic Asian cuisine in lovely settings every day or for special occasions. Be sure to take the kids along to try new things and to learn there’s much more than egg rolls and
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chow mein out there to discover. I must admit it was my granddaughter Eve, who introduced me to edamame beans when she was only three years old, and we’ve been eating them together ever since. When buying Asian produce at the farmer’s market, it is usually the young children who tell you how to use the produce. Winter melon and lemongrass are good in soup, and they remind us that those little sweet red peppers are really hot and how to make kimchi. Many of the restaurants on these pages, use home-grown produce that they either grow themselves or get at our wonderful supply of farmer’s markets. Viewing the carefully designed displays of onions, peppers, greens and mushrooms
By Sue Zelickson
fresh from the ground makes one anxious to devour what these creative ethnic chefs come up with in their restaurant caldrons. Many years ago I was invited to view the basement of the old Nankin Café in downtown Minneapolis, where the newly renovated Forum Restaurant is set to open. I vividly recall that the floor was lined with tarps covered with mounds and mounds of shredded carrots, celery, mushrooms, bok choy, Chinese cabbage, white radishes and other Chinese vegetables awaiting their journey to the kitchen to be made into the recipes that linger in the minds of many octogenarians in our midst. We had friends who would order chow mein and chop suey from the Nankin to bring back to California, as they told of never finding any half as good in the whole wide world. I guessthere is nostalgia in every kind of food you eat while growing up.
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D’Amico Kitchen MINNEAPOLIS - DOWNTOWN
D www.damico-kitchen.com
LOCATION CHAMBERS LUXURY ART HOTEL 901 Hennepin Avenue Downtown Minneapolis, MN 55403 (612) 767-6960
HOURS OF OPERATION Breakfast: 6:30 to 11 Mon - Fri 6:30 to 10 Sat - Sun Lunch: 11 to 2:30 Mon - Fri Brunch: 10 to 2:30 Sat and Sun Dinner: 5 to 10 Sun - Thurs 5 to 11 Fri and Sat OPEN FOR BREAKFAST, LUNCH AND DINNER 7 DAYS A WEEK
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’ A M I C O K I T C H E N – a casual, c o n t e m p o r a r y I t a l i a n concept – f eatures dozens of items, including 24-plus antipasti “small plates” priced from $8 to $12, as well as pizzas, an assortment of entrees and a well-heeled, global wine list. D’Amico Kitchen is a fun, exciting place for locals as well as a warm, welcoming destination for out-oftown guests.
Sample Appetizers SPICY FRIED CALAMARI 9
ALBACORE TUNA 10 basil, tomato, balsamic gelée
SAFFRON RISOTTO BALLS 9 filled with braised veal, roasted tomato, gremolata
BEEF CARPACCIO, 11 green olive mayonnaise, capers
LAMB MEATBALLS 9 pine nut, currant, yogurt
YELLOWFIN TUNA 11 avocado, melon
MUSSELS 10 basil-garlic butter, grilled bread
MIXED GREENS 9 charred tomato vinaigrette
SMOKED TROUT 10 beet, apple, hazelnuts, creamy mascarpone vinaigrette
ROASTED BEETS 9 pistachio, gorgonzola piccante, pumpkin seed vinaigrette TCFOODFINDS.COM
PIZZA Thin Cracker Crust 9 LUNCH SALADS 13 SMOKED TROUT apple, beets, hazelnuts, creamy mascarpone vinaigrette
ITALIAN
Sample Menu Selections
Details DINNER PASTAS STROZZAPRETI 10/18 Sunday gravy, veal meatballs RAVIOLI 10/18 bufala ricotta, goat cheese, speck, tomato, basil
CHICORY prosciutto, persimmon, balsamic, parmesan
OIL CURED TUNA chickpea, arugula LUNCH PASTA 13 PAPPARDELLE ragu Bolognese, grana padano
MUSHROOM RISOTTO 10/18 parmesan, truffle oil PAPPARDELLE 10/18 ragu Bolognese, grana padano BUTTERNUT SQUASH CAPPELLETTI 10/18 pistachio, pumpkin seed oil
MUSHROOM RISOTTO parmesan, truffle oil RAVIOLI ricotta, chevre, speck, tomato, basil SPAGHETTI tomato, basil, parmesan LUNCH PANINI 13 HAMBURGER all-natural Angus prime beef, asiago, focaccia
SPAGHETTI NERI 10/18 Manila clams, pork sausage, toasted breadcrumbs MINT FAZZOLETTI 10/18 lamb sausage, olives, ceci beans DINNER SECONDI HALF CHICKEN “UNDER A BRICK” 19 root vegetables, cipollini, shallot butter
VEAL MEATBALL aged provolone ALBACORE TUNA fennel, black olive, lemon GRILLED CHICKEN BREAST pepperonata, goat cheese
Long-time D’Amico alum Chef John Occhiato is behind the stove. He is known to create dishes around hand-selected organic ingredients from his southern Minnesota farm and serves breakfast, lunch and dinner in the 110seat dining room and lounge.
GRILLED BEEF TENDERLOIN 36 mushroom farroto, red wine sauce GRILLED HANGER STEAK 23 charred radicchio, balsamic
LUNCH SECONDI HOUSE-MADE FENNEL SAUSAGE 14 tomato, corona beans, rapini
BRAISED BEEF SHORTRIB 23 rapini, gigante beans
FRITTATA 10 chorizo, leek, potato
GRILLED SWORDFISH 24 sweet peppers, fregola sarda
CHICKEN CACCIATORE 12 tomatoes, mushrooms, soft polenta
SEA SCALLOP 24 Brussels sprouts, dates, bacon VEAL MEATBALL SANDWICH 13 aged provolone
Highlights “2010 READERS CHOICE AWARD” for Best Restaurant Minnesota Monthly Magazine TOP 10 RESTAURANTS Mpls./St. Paul Magazine “Critics Choice” – Large Courtyard Patio (seasonal) – Contemporary Italian Cuisine – Near State and Orpheum theaters – Extensive Wine List TCFOODFINDS.COM
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D’AMICO KITCHEN
CHICKEN olive, avocado, “Caesar” vinaigrette
Fogo de Ch達o Churrascaria MINNEAPOLIS - DOWNTOWN
645 Hennepin Ave Minneapolis, MN 55403 Tel: (612) 338-1344 Fax: (612) 338-1367
www.fogodechao.com
Ambience
O
HOURS OF OPERATION Lunch: Monday - Friday 11:30 am - 2 pm Dinner: Monday - Thursday 5 pm - 10 pm Friday 5 pm - 10:30 pm Saturday 4:30 pm - 10:30 pm Sunday 4 pm - 9 pm
Sample Menu Selections Lunch – $26.50 Lunch Salad Only – $19.50 Dinner – $46.50 Dinner Salad Only – $24.50
MENU Some of the Featured Meats on our Menu Include: PICANHA This is one of our most popular cuts. It is the noble part of the sirloin. ALCATRA From the top sirloin, tender and full of flavor. COSTELA Tender, juicy beef ribs. FRALDINHA From the bottom sirloin, seasoned to perfection. FILET MIGNON Cut from the tenderloin, seasoned to perfection.
FRANGO A variety of cuts including chicken breasts wrapped in bacon, chicken legs.
CORDEIRO Fresh young leg of lamb sliced off the bone, also served as chops.
BEEF ANCHO The prime part of the rib eye, beef ancho celebrates the rich flavor and the delectable texture of that elite cut.
LINGUICA Robust pork sausages. COSTELA DE PORCO Tender pork ribs slow roasted to perfection.
GOURMET SALAD BAR Features 30+ items including imported cheeses, artisan breads and a variety of fresh salads.
LOMBO From the pork loin, just sizzling with flavor. Also served flavored with parmesan.
Highlights “America’s Top Restaurants” by Zagat Survey “Award of Excellence” by 2002-2009 Wine Spectator Magazine “Most Memorable Meal Award” by Where Magazine – 15 different delectable fire-roasted meats served tableside by Gaucho Chefs – Award-winning, 250-label wine list – Distinctive group dining, semi-private and private rooms available
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FOGO DE CHÃO CHURRASCARIA
perating under the unique concept of “espeto corrido,” which translates from Portuguesea as “continuous service,” Fogo de Chão offers a prix-fixe system where guests can sample the entire menu or just focus on their favorite items. Lunch and Dinner features unlimited servings of meats and a gourmet salad bar.
STEAK, CHOPS & SEAFOOD
LOCATION
Café Ena MINNEAPOLIS - DOWNTOWN
4601 Grand Avenue South Minneapolis, MN 55419 Tel: (612) 824-4441 Fax: (612) 823-0471
LATIN & MEXICAN
LOCATION
HOURS OF OPERATION Monday - Thursday 11 am - 9 pm Friday 11 am - 10 pm Saturday 11 am - 10 pm Sunday 11 am - 9 pm
www.cafeena.net
Ambience
W
APPETIZERS Guacamole - $8.95 House-made guacamole with roasted tomatillo sauce, fresh tomatoes, and cilantro with homemade tortilla chips. Ceviche - $11.95 A traditional South American ceviche of scallops, shrimp, and calamari marinated in a cilantro-aji sauce, served with homemade tortilla chips. Tamal - $8.95 A traditional Oaxacan tamal filled with chicken in a dark mole sauce wrapped in a banana leaf garnished with cojita cheese. SALADS Cardel - $7.95 Baby spinach tossed with shredded jicama, diced mango, cucumbers, and panela cheese in a citrus herb dressing. Spinacha - $9.95 Poached pears, gorgonzola cheese, lardon and baby spinach tossed in a balsamic vinaigrette topped with fried shallots. Cabra - $9.95 Mixed greens, strawberries and mangoes with a goat cheese croquette tossed in a champagne shallot vinaigrette topped with toasted almonds.
ENTREES Mero - $18.95 Proscuitto-wrapped grouper stuffed with crab served over a mofongo of yucca with sautéed julienned vegetables in a roasted red pepper cream sauce topped with fresh avocado. Lechon - $18.95 Oven-roasted bone-in pork chop served with roasted garlic mashed potatoes, grilled asparagus, in a shallot-mustard demi sauce, garnished with a pear compote. Camaron - $19.95 Proscuitto-wrapped jumbo shrimp served with red pepper mashed potatoes, sautéed artichokes, grilled asparagus, and roasted peppers in a lemon caper butter sauce. Bife de Chorizo - $22.95 Gorgonzola-crusted Argentinian steak served with sautéed artichokes, roasted peppers, grilled asparagus, garlic herb fries, and drizzled with a chimichuri sauce. Conchas - $19.95 Pan-seared pimenton crusted scallops served with a coconut risotto, sautéed julienned vegetables, saffron butter sauce and topped with a chayote-jicama slaw. Fortaleza - $21.95 Brazilian-style sautéed prawns or chicken in a coconut curry broth, with red peppers.
Highlights Our aspiration is to bring this Latin Fusion to the local neighborhood in a warm, personable, and welcoming atmosphere. We are proud of our creation and have therefore lovingly named the restaurant after our young daughter, Ena. Come and join us at Café Ena; we love to offer you excellent food and wine, fun ambience, and friendly service. – Erin Ungerman Happy Hour! Sunday - Friday 3-5 pm
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CAFÉ ENA
e are Hector Ruiz and Erin Ungerman, and we invite you to our new restaurant to experience a culinary fusion of Latin American flavors right in the heart of South Minneapolis. Inspired by our trips through Latin America, Chef Hector has masterfully blended distinctive and traditional foods with classic French technique and presentation. The end result is Café Ena: a new, upscale, and delicious cuisine unique to Minneapolis.
Sample Menu Selections
Murray’s Steakhouse MINNEAPOLIS - DOWNTOWN
murraysrestaurant.com
Ambience
A
HOURS OF OPERATION Lunch Monday - Friday 11 am - 2:30 pm Dinner Monday - Saturday 5 pm - 10:30 pm Sunday 5 pm - 10 pm
Sample Menu Selections APPETIZERS Hickory Smoked Shrimp - $17.95 4 each, jumbo shrimp, bacon wrapped, smoky sweet dipping sauce
Ribeye, 20 oz. - $41.95
Walleye & Wild Rice Spring Roll - $9.95 Sweet and sour mustard sauce
Filet of Beef - $42.50 10 oz. center cut
Tuna Tartar - $9.95
Broiled Walleye - $25.95 8 oz. fresh fillet, wild rice cake
Steak Tartar - $12.95 3 oz. Brunoise tenderloin, capers, red onion, truffle oil
New York Strip Sirloin - $43.50 14 oz. center cut
Salmon - $25.95 8 oz. fillet, cucumber relish
HOUSE SPECIALTIES Silver Butter Knife Steak - $94.00 28 oz. Served with choice of dinner salad or caesar salad & baked, au gratin, mashed potatoes, buttered spaetzle or fresh vegetable
Lobster Tail, 1 pound - market price with drawn butter
Silver Butter Knife Steak - $135.00 42 oz. strip sirloin carved tableside
O T H E R FAV O R I T E S Chicken Piccata - $22.95 Lightly breaded chicken breast, pan-seared, lemon butter sauce
Chateaubriand - $98.00 24 oz. beef tenderloin carved tableside Golden Butter Knife Steak - $142.00 4 lb. porterhouse carved tableside STEAK & SEAFOOD Dinner Steak, 8 oz. top sirloin - $24.95
Red King Crab Legs - $46.95 20 oz. portion, lemon, drawn butter
Beef Tenderloin Sandwich - $19.95 2 tenderloin medallions on toasted ciabatta, onions, provolone, horseradish cream Rack of Lamb - $37.95 Coriander crusted, with cumin and carrot sauce with fennel
Porterhouse Steak, 28 oz. bone-in, sirloin and tenderloin - $52.95
Highlights Murray’s was celebrated by C. Paul Luongo, the author of America’s Best! 100, when he placed us as having the best steak in the nation. For 60 years, Murray’s has been an independently owned and operated restaurant. Today, Tim, Jill and James continue the third generation of Murray’s management. And, yes, Pat Murray is around most every evening. You are very likely to be seated by a member of the Murray family when you visit our restaurant.
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M U R R AY ’ S S T E A K H O U S E
s long as there’s been a place known as Murray’s, Murray’s has been known as the place to go for great steaks. So it’s not surprising that to this day Murray’s consistently receives local and national awards for its amazing menu, attentive service and classic atmosphere. Established in 1946 by Art and Marie Murray at 26 South Sixth Street in Minneapolis, it wasn’t long before their reputation for steaks started to spread. And it wasn’t much longer before Murray’s was given their famous “Home of the Silver Butter Knife Steak” slogan, bestowed by Mr. Maurice Dreicer, world traveler and author of the book The Diner’s Companion.
STEAK, CHOPS & SEAFOOD
LOCATION 26 South 6th Street Minneapolis, MN 55402 Tel: (612) 339-0909 Fax: (612) 339-9753
Chiang Mai Thai MINNEAPOLIS - UPTOWN
Calhoun Square 3001 Hennepin Ave Minneapolis, MN 55408
HOURS OF OPERATION
ASIAN
LOCATION
Daily 11:00 am - 1:00 am
(612) 827-1606
www.chiangmaithai.com
Ambience
APPETIZERS Fresh Springrolls - $5.00 Rice paper rolls stuffed with noodles, lettuce and bean sprouts. Available with curried beef tenderloin or vegan. Sweet Dried Beef - $7.00 Marinated beef tenderloin slowly dried to perfection. Fried Scallops - $8.00 Tempura dusted and deep fried. Served with our spicy green sauce. Nam Prig Num - $7.00 Roasted garlic, shallots, chilis and eggplant pureed with secret spices. Served with fresh vegetables and sticky rice. CURRY All curries are served with steamed jasmine or brown rice. - See prices below. Vegetable $12.00, Tofu, Chicken, Mock Duck or Pork $13.00, Beef $14.00, Shrimp, Squid or Scallops $15.00 Sweet Green Curry - price: see above Bell peppers, carrots, peas, eggplant and Thai basil, simmered in green curry and coconut milk. Massaman Curry - price: see above Tumeric infused and hearty with coconut milk, onion, peanuts and potatoes.
STIR FRY All stir-fried dishes are served with steamed jasmine or brown rice. - Priced as listed below. Veggies, Tofu or Mock Duck $12 Chicken or Pork $13, Beef $14 Shrimp, Squid or Scallops $15 Thai Basil Stir Fry - price: see above Mushrooms, onions, bell peppers and carrots sautéed in a savory mixture of Thai basil and spices. Fried Ginger Curry Stir Fry - price: see above Crisp green beans, red bell peppers, carrots, peapods and zucchini stir-fried in fried ginger curry paste and coconut milk. RICE & NOODLES Standard $9, Veggies, Tofu or Mock Duck $10, Chicken or Pork $11, Beef $12, Shrimp, Squid or Scallops $13.00 Fried Rice, Thai Style - price: see above Fried rice with egg, Thai soy sauce, garlic, scallions, tomato and spices. Pad Thai - price: see above Rice noodles stir-fried with egg, bean sprouts, scallions, soy sauce and spices. Garnished with lemon and crushed peanuts. Khao Cadeukadeek - $13.00 Charbroiled medallions of marinated beef tenderloin atop a bed of tomato fried rice.
Highlights The food at Chiang Mai Thai is exciting and diverse. Here you can find true variety: from the aromatic and spicy street food of Northern Thailand to the Royal Cuisine of Bangkok; from the sweet, creamy curries of Southern Thailand to original creations from our own Chef Joy. Chiang Mai Thai is a local favorite and has been selected as the Best Thai Restaurant several times since we opened in 1998. Located in Calhoun Square in the Uptown neighborhood of Minneapolis, we are within minutes of shopping, lakes, movie theaters and clubs. Visit us and be delighted.
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CHIANG MAI THAI
C
hiang Mai Thai invites you to come in and relax while we send your taste buds on an exotic vacation. Here you can enjoy wonderful Thai food in a setting that mirrors the beauty of Thailand. We offer a full bar along with an amazing and affordable wine list. Our service reflects the reputation of Thailand as the “Land of Smiles.”
Sample Menu Selections
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2010 2010