March 1
Well, someone is getting closer to my idea of finding the perfect restaurant. Just don’t want to miss out on a cool opportunity so in my fashion, I contacted the company asking when they will move into this market so I can edit and write content. My problem right now getting my idea started is my lack of technical knowledge and the missing link of understanding how to charge for a service.
Continued March 8th, 2016
Well so much for regularly scheduled blogging. A lot has happened in the last week. I got a job. Very excited to be able to use the skills I have worked on for the past few years. Coaching, healthy living, and writing. Life is good
Infatuation is not ready yet to move into this market, but I will be ready when they do. I really like what they are doing in their way of reviews, but I would tweak if it were my website, but having people fill out a personality profile and by setting very specific parameters to customize what the customer is looking for. If they are not sure, then I would be willing and able to give suggestions, but want to know who they are before prescribing my “course of treatment.”
Spots that I have had yet to review are Upton 43 and The Draft Horse.
First up Upton 43
Have been for lunch and dinner and have to say I was dazzled both times. Food was really quite spectacular in presentation and complex flavors and textures and service very attentive, knowledgeable, and full of robust enthusiasm for the menu.
At lunch, our server did not inform us of the automatic gratuity, but I was aware of it and mentioned it upon check out. No big deal because it was a smaller tab and luckily I was aware of the trend taking hold at this restaurant.
I had the dried apple & acorn squash soup, onion, burnt cream, linseed. Superb. Bowl was presented with the “guts” of the soup and food runner poured liquid over. Rich, hearty, and full of flavor. The flaxseed cracker (flacker) added a needed component of texture and really upped the creativity of the dish. The other dish that was ordered by my companion was the pyttipanna, cottage cheese, egg, herb. Interesting dish that I was not at all familiar with. It looked like beets with egg, herbs, cottage cheese, but I am not sure f this was the combination. Will try on my next trip. Meals do not come with bread, though the lunch menu includes smorrebrod with any number of toppings. I imagine this will need to migrate to the dinner menu.
Dinner was a treat as well. I love listening to servers explain dishes with such enthusiasm that we are dabbing with a napkin from the salivation. Job well done. Started with charred sunchokes, quince, prastost. Nice starter enough for us to share. Not any of the flavors blew my mind, but it was a solid dish.
I had the celeriac, dried blueberry, chanterelle, barley dish. Interesting combination, and multiple preparations of celeriac made for a nice dish, puffed barley topped off the dish, which added a nice crunchiness, the chanterelle added nice earthy component. Could have used more barley and more mushrooms.
My dinner companion had the cod, hazelnut, cabbage, and fermented grapes. Lovely dish, I only had a bite, but am convinced fermented grapes should be on more menus. For dessert we went with the rye pancake, birch ice cream, blis elixir, blueberry. Wow! What a beauty. Thick heavy pancake with a unique set of toppings really made this a standout. Very rich, can be shared. Dinner was not cheap, but a truly great meal experience. I cannot recall what we ordered for wines, but nicely complemented what we ordered.
The Draft Horse
Gosh, I wish this were in my backyard. Fabulous, if small, beer selection, homemade pot pies, Lone Grazer cheese, Red Table meats. What more does one need?
Went on a Sunday evening, pretty slow to start and then it got hopping and was packed when we left. Great, casual space in hip NE Minneapolis. This place is going to make it, no doubt. Food Building right next door. I am really excited to see what this particular block morphs into.
Also, the fact they use Patisserie 46 baguettes, big plus.
At our table we ordered the featured roasted meat sandwich (of course cannot remember the featured meat now since it was my companion who ordered). I went with the brussel sprouts with bacon, the roasted vegetables, and the baguette with butter. Simple, straight forward preparation that all worked well.