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| Can you see the swimmers? |
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| As far as I can tell, each "dot" is an actual LED light bulb |
March 11, 2015
Union Depot, St. Paul, MN
I don't know why it took me so long to actually go into this building, it's just awesome. They've tried to save all the things that make it an original building, and then put new-cool stuff in like this artwork hanging on the ceiling...
Portrait view...
March 10, 2015
EastLake Brewery, Minneapolis, MN
If you have even a little bit of time this spring and summer, perhaps jumping off the greenway during a ride, you should check out the Midtown Global Market's newest heavy-weight, EastLake Brewery.
They have a number of their own brews on tap (duh!), and also offer delivered foods from the market via four vendors. I believe you could also just walk out and grab your own. This makes for a nice way to enjoy some new beers and new foods, with a minimum of fuss.
I believe we tried the porter on offer, it was good. Glugg glugg.
Retry: The Blue Door, St. Paul, MN
After a nudge from a good friend, I decided it was time to "retry" this relatively famous burger joint. The first visit was much much less than ideal, but for a burger, and most things, I'll try anything twice.
Luckily, this visit was much different than the first. The service was quite helpful, letting us pick the Cajun tots; the food was much better, down right tasty; the drinks were flowing; and the company was excellent.
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| "Breakfast Blucy" with Cajun-spiced tater-tots - Amen! |
I would go back for a third trip, and if you haven't been, go for your first.
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| Cheese-filled burger patty, American cheese on top, bacon, an egg, and pickles - delicioso! |
March 3, 2015
Heyday, Minneapolis (Uptown), MN
There's a lot to like about this relatively new place in Minneapolis' Uptown neighborhood... and a few things I believe they need to improve on. Join me on a small molecular gastronomy tour, will you?
First off, the space is great. Heyday has decked it out really well, allowing diners to feel like they are out for a special night, while still making it feel comfortable and inviting... not overly fancy for anyone, or making you feel like you under-dressed.
To be clear, this is not a normal meat-and-potatoes place. Chef Jim Christiansen's food is very unique, inventive, creative, etc. The James Beard nomination should indicate something, right? I'm sure others have written this better than I can, but I try. To be sure, I didn't eat anything that wasn't prepared with care and attention. That's not to say I loved everything I put in my mouth, but I liked most everything. I would say the things I didn't like weren't due to being prepared incorrectly or without care and attention, but simply because I wasn't used to the taste or texture.
That being said, there were some unique items on almost every dish, that added quite a bit of fun to the dishes and evening. This is a place to try new things, share with others and enjoy the night out. Time goes fast in here, but some things took too long.
I tried most of the dishes that our 7-person group ordered, so I was able to taste the rabbit, trout, beef bavette, squab, and duck. All were some of the nicest proteins/mains I have tried in some time. They clearly have this part of the evening dialed.
All is not perfect though, and the dessert above was comp'ed due to some of the issues below. I don't have a problem pointing these things out to the staff and gave my feedback on a number of occasions. IMO, Heyday does have at least a couple things to work on:
Service
We had a reservation for 7 people at 6:45pm. I was in contact with them to make this reservation and they even confirmed this time the afternoon of the dinner. When we arrived we were told something to the effect of, "they are setting your table now, you should be seated shortly". Well, about 45 minutes later, and two checks with the host area, we were still drinking a slow drink at the bar, many in the group standing to do so. As an appeasement, they gave us a free round of shots. It's a nice gesture, but I'm not sure an empty stomach and aggravated psyche goes very well with more liquor. I drank two of the small, flavorful shots anyways, meh.
Once seated, first courses came out rather quickly, along with some excellent rustic bread and rolls (a nice way to soak up all the liquor). But, once the first course was cleared, I think it took another hour to get our main dishes. This is way too long. We wound up being done with dinner around 9pm. That's a long time for two courses when we had a 6:45pm reservation. And as I said above, to their credit after I pointed out this long evening to our waiter, they offered us all free dessert choices. Of course, we took them up on this... and this course didn't take too long to arrive.
To end this section on a positive note, it was readily apparent to all of us that our bartender was on point (or "pint"?). She was an excellent first host and made us feel special, just by listening to our requests and pouring us some great drinks. Much like the bar area, our server was also at-the-ready all night long (and it was long). He helped us throughout the evening and was also empathetic enough at the end to advocate for our comp'ed desserts.
Menu Descriptions
With such a large group and such detailed menu options, we could have had the waiter at our table explaining every dish all night, but they clearly don't have that kind of time. With that being the case, I would have liked much more description of each dish printed on the menu so I can read an understand what I'm ordering. As it is currently on the menu, they have a few short descriptive words, but do not delve into the full ingredient list or how it's prepared.
This is all it said for the Trout:
All the dished are so much more though. With such unique and inventive dishes, I want to know all the nuances as I take my first bite... not flag down the wait staff afterwards and ask them to explain.
Having said all that, I would absolutely try Heyday again. I might wait a bit, until I'm in the mood for such a new-experience dinner again, but I'd go back for sure... maybe their weekend brunch.
First off, the space is great. Heyday has decked it out really well, allowing diners to feel like they are out for a special night, while still making it feel comfortable and inviting... not overly fancy for anyone, or making you feel like you under-dressed.
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| I believe they do try to explain the restaurant's name through a few of the pieces hanging on the wall |
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| The Replacements seem to come up often in this space... #3 above |
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| Fun art on the walls |
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| An open-for-all-to-see kitchen too |
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| Excellent lighting |
To be clear, this is not a normal meat-and-potatoes place. Chef Jim Christiansen's food is very unique, inventive, creative, etc. The James Beard nomination should indicate something, right? I'm sure others have written this better than I can, but I try. To be sure, I didn't eat anything that wasn't prepared with care and attention. That's not to say I loved everything I put in my mouth, but I liked most everything. I would say the things I didn't like weren't due to being prepared incorrectly or without care and attention, but simply because I wasn't used to the taste or texture.
That being said, there were some unique items on almost every dish, that added quite a bit of fun to the dishes and evening. This is a place to try new things, share with others and enjoy the night out. Time goes fast in here, but some things took too long.
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| Mussels... hidden under some crazy concoctions |
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| Steelhead Trout - very good |
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| Rabbit - also excellent |
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| A dessert choice made with the most hay and hay ash I've ever encountered... not that I've ever encountered hay or hay ash in food before. That is a hay ash cracker on top... not too much flavor, but great texture and striking to see on top of your dessert |
Service
We had a reservation for 7 people at 6:45pm. I was in contact with them to make this reservation and they even confirmed this time the afternoon of the dinner. When we arrived we were told something to the effect of, "they are setting your table now, you should be seated shortly". Well, about 45 minutes later, and two checks with the host area, we were still drinking a slow drink at the bar, many in the group standing to do so. As an appeasement, they gave us a free round of shots. It's a nice gesture, but I'm not sure an empty stomach and aggravated psyche goes very well with more liquor. I drank two of the small, flavorful shots anyways, meh.
Once seated, first courses came out rather quickly, along with some excellent rustic bread and rolls (a nice way to soak up all the liquor). But, once the first course was cleared, I think it took another hour to get our main dishes. This is way too long. We wound up being done with dinner around 9pm. That's a long time for two courses when we had a 6:45pm reservation. And as I said above, to their credit after I pointed out this long evening to our waiter, they offered us all free dessert choices. Of course, we took them up on this... and this course didn't take too long to arrive.
To end this section on a positive note, it was readily apparent to all of us that our bartender was on point (or "pint"?). She was an excellent first host and made us feel special, just by listening to our requests and pouring us some great drinks. Much like the bar area, our server was also at-the-ready all night long (and it was long). He helped us throughout the evening and was also empathetic enough at the end to advocate for our comp'ed desserts.
Menu Descriptions
With such a large group and such detailed menu options, we could have had the waiter at our table explaining every dish all night, but they clearly don't have that kind of time. With that being the case, I would have liked much more description of each dish printed on the menu so I can read an understand what I'm ordering. As it is currently on the menu, they have a few short descriptive words, but do not delve into the full ingredient list or how it's prepared.
This is all it said for the Trout:
Roasted Steelhead Trout | 16
brown butter, horseradish, new potato
And this was it for the wacky dessert I chose...Fifty Shades of Hay | 9
ice cream, meringue, frozen grapefruit
All the dished are so much more though. With such unique and inventive dishes, I want to know all the nuances as I take my first bite... not flag down the wait staff afterwards and ask them to explain.
Having said all that, I would absolutely try Heyday again. I might wait a bit, until I'm in the mood for such a new-experience dinner again, but I'd go back for sure... maybe their weekend brunch.
February 27, 2015
Workshop at Union, Minneapolis, MN
Uhmmm, this will be on of my shortest restaurant posts. In a nutshell, don't go.
The space is cool, no doubt. The food was good, to fine, to not very good (I think that's known as "inconsistent" in the food biz). The service was bored, as even during restaurant week it wasn't a busy night. The music was out of an 80's bar in Chicago's Boystown. But, on Hennepin Ave in downtown Minneapolis, you got to BRING IT these days. Things can't be so-so. There are so many top-notch options nearby that if you're not reaching for #1, you might as well pack up your knives and go home.
The space is cool, no doubt. The food was good, to fine, to not very good (I think that's known as "inconsistent" in the food biz). The service was bored, as even during restaurant week it wasn't a busy night. The music was out of an 80's bar in Chicago's Boystown. But, on Hennepin Ave in downtown Minneapolis, you got to BRING IT these days. Things can't be so-so. There are so many top-notch options nearby that if you're not reaching for #1, you might as well pack up your knives and go home.
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Aren't these just supposed to be in BBQ joints? Nothing says high-end dinner like a Ball jar turned into a water glass
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| Their dessert choice, which included a spiced ginger cake (with real, visible fibers of ginger in it), tart cherries, some sort of mousse and a small dollop of cinnamon ice cream - 2 Likes, pretty much |
One final positive comment - they have a sister space known as Rooftop at Union on the roof of this building. It's a cool place for a drink, and I'm told, brunch. I would go back for the views, drinks, and to try the brunch. I mean, who can screw up brunch? Then again...
Black Dog Cafe & Wine Bar, St. Paul (Lowertown), MN
This is one heck of a spot for this neighborhood to have out their back door. They serve all manner of coffee drinks, plus beer & wine, and make solid simple food to order. I've been here a number of times now and never have reservations on going back. They even do live music.
Just go.
Just go.
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| An almost perfect breakfast sandwich.... I just need to ask for some hot sauce |
Concert: Taggart & Rosewood and Doomtree @ First Ave, Minneapolis, MN
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| See those purpley-blue-hued guys on the left, that's Taggart & Rosewood |
But I digress, this duo, plus band is composed of... wait, I don't know this info as well as the blog Totally Gross National Product, they said...
"BIO
Taggart & Rosewood is Zach Coulter (Solid Gold) and Ryan Olson (Polica), founding members of Gayngs. After years in the studio and the addition of Jim Eno (Spoon) on drums, the new collaboration culminated in their debut album The Killingest. Existing in a dream state, The Killingest is a rumination on something vast and powerful. Made with precision and depth, it is filled with reason and purpose. But of what, we don’t know.
What we do know is that The Killingest was crafted unlike any other album. With the help of an Emotiv EEG to USB brain computer interface conducted by Mark Mallman through the Logic MIDI Bridge, the synapses of their DMT-influenced brains were translated to audio and dispersed throughout the album. The result is a deeply ethereal space that Taggart & Rosewood seem to have always filled, without us ever knowing.
The album was written at 55 beats per minute, and variations thereof. An intentional pace, the tempo is a necessary choice to match the confused psychotropic universe the album invents."
If I'm being honest, I don't know what most of that means, or even if it's meant to be serious or sarcastic, but I do know that the show these two guys put on was one of the most visually interesting, musically unique, and just downright fun ones I've seen in some time. They didn't really acknowledge the audience during their set, which made their feat of staying "in character" all the more interesting.
I don't think I can describe the music, but I would definitely go see them again, especially if they headline their own show. I might have even liked them more than Doomtree... might.
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| They had full-on white suits plus a mesh, pull-over thing covering their faces. They drank from champagne flutes and had a real night club vibe to their little part of the stage. |
Doomtree
They do not disappoint. They have so much energy and motion on stage, not to mention the lyrics and crowd interaction, that it's very hard not to like them... and why would you try not to like them? I would have liked to have listened to their songs more prior to going to the show, but even that didn't make me feel like I was missing out on too much.
Unfortunately, as music-goers go, I'm an old, crotchety, good-for-nothing, and about an hour into the set the masses at First Ave started grating on my nerves... not to mention the beer can being thrust into the back of my head, and the head of the friend that attended with me, by some Caucasian, dread-locked, urban hippie chick. No thanks, time to bail. So, we left.
I'd very much like to see Doomtree again, and will keep an even closer eye on any solo performances for Dessa.
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