Twin Cities / Eastern Suburbs Restaurants

Excellent food and service More

OpenTable Diner - 04/16/2019

Our server's name was Patricia - she was very knowledgeable and enthusiastic. She recommended several of her favorite items from the menu, and checked on us to be sure we were pleased with our selections. All of our food was delicious, and the flavor combinations were imaginative. I would recommend this restaurant as a fun place to eat! More

OpenTable Diner - 04/13/2019

The food was fantastic and the staff was very accommodating and engaging! Comfortable space and very relaxed! More

OpenTable Diner - 04/14/2019

Always great service and food! The bartenders are always outstanding. Caleb our serving was so polite, attentive and accommodating. More

OpenTable Diner - 04/06/2019

Dinner menu is in 3 sections: First, Middle, Main (separate dessert menu). As I write this on a Sunday af, the dinner menu posted online is not the same as the dinner menu we were handed two nights ago on a Friday, so my comments may not be relevant to the choices you get. Our party of 2 had smoky deviled egg (1 egg cut in half, dotted with finely-chopped pickled beets) as a First, green spaetzle with roasted bone marrow (velvety, swathed in butter, extremely rich) as a Middle, and Tatanka (bison, parsley root puree, mushrooms in butter, huckleberry sauce) and Stringer Sorting (salmon, baby potatoes, maple syrup glaze) as Mains. The person eating the bison rolled her eyes in happiness, and is still talking about it 2 days later. The salmon was fine, but was a remarkably small portion of fish set on roasted small potatoes. One of us had three (!) glasses of rosé-colored, Slovenian pinot grigio, a very happy surprise; the other had a Manhattan cocktail, which was perfectly fine if unremarkable, served (as seems to be trendy everywhere these days) with a block of hand-chopped ice that filled much of the glass. The bartender was gregarious and informative (how I know the ice was hand-chopped). Portion sizes varied widely. I got one small deviled egg, but I saw bacon-wrapped dates with 4 on a plate and mushroom toasts with 4 thick slices of bread buried in mounds of topping. Everything we ate or saw others eating was rich, seemingly the chef's 'there's nothing that can't be improved with butter or fat' approach. It was fun to indulge, but we'll eat lower on the food chain for a couple of days to recover. Our server was friendly, knowledgeable and attentive. There were plenty of servers available, all seemed happy to be working there. The service merited at least a 20% gratuity, in our opinion. One third of our bill was alcohol; next time - when we are not celebrating a birthday - we'll drink less. More

OpenTable Diner - 04/05/2019