Nordic North Loop Establishment

Kevin and I dined at The Bachelor Farmer on a spring Friday evening. The iconic checkered blue awnings gave way to the warm and rustic feel of the restaurant. Although the hostesses were not overly friendly, our server Miadad, more than made up for the lackluster reception. He was informative, friendly and not the least bit pretentious.

The craft cocktails were very detailed, served simply and were complex in flavor. I opted for the Kloister which was made with Italian vermouth, black tea, black cherry, maple and smoked salt. It was a departure from what I typically order and it did not disappoint. The black tea flavor came through strong and the smoothness from the vermouth and maple helped round it out. 

Kevin opted for the Pacifik which consisted of mead, pineapple, pear vinegar and tonic. It was refreshing with the slightest hint of sweetness from the pineapple. 

The server presented us with an amuse-bouche at the beginning of the meal. It consisted of potatoes and beets which were thinly sliced and cooked to perfection. It was served with pickled creme fraiche and it was flavorful with the just the right amount of crunch. 

We ordered two different appetizers so we could try a variety of what Bachelor Farmer had to offer. The roasted celery root soup was divine. It was smooth and creamy without being heavy. They poured it tableside and in the bottom were toasted pistachios, shaved celery and tarragon. The crunchy bits from the pistachios gave way to the creaminess of the celery root puree. I highly recommend this dish.

The next course consisted of one of their toasts. They have four from which to choose and we opted for the fresh cow's milk cheese accompanied with toasted seeds, bacon-onion jam, pickled beets and honey. The intent is to make a little open-faced sandwich with the accompaniments. It was a great blend of flavors and textures. Some of the toast was a bit over toasted for my liking.

The market fish of the day was a pan fried trout, which was cooked to perfection. It had the right amount of salt, a crispy skin and a beautiful brown finish. The pairing of wild rice combined with yogurt and sumac did not add anything to the dish, especially since it tasted over salted. The wilted Swiss chard provided a smooth finish to the fish.

Since we have a fondness for popovers, we each ordered one, which was served with honey butter. I was disappointed as the popover was so crispy it was like eating the overdone toast again.

For dessert, we opted for two different desserts, both of which were cakes. The first was a vanilla bean butter cake with blood orange, bitter orange ice cream and creme fraiche. It was a nice blend between the rich butter taste of the cake with the slight sweetness of the blood oranges.

The final dessert was a baked chocolate mousse cake with red beet ice cream and white chocolate. The chocolate had the right amount of sweetness and the ice cream provided just enough additional flavor so the chocolate wasn't overwhelming.

I can understand why this restaurant has been a popular favorite since it's inception. Overall, the experience was pleasant, the food was high quality and it's in a great location. We look forward to their summer menu and trying more items.

The Bachelor Farmer

North Loop Seafood Stop

Kevin and I went to Smack Shack on a Sunday evening at the beginning of Restaurant Week. The scene inside was vibrant, modern and certainly fit the seafood theme. The decor was a blend of warehouse style brick walls with large doors that opened up to the sidewalks.

Unfortunately, the vibe weakened slightly since it took at least ten minutes for a server to even greet us at our table. Once he did, he was very attentive the rest of the meal.

We chose the Restaurant Week menu since it offered such a range of their food. The first course consisted of crispy calamari with a spiced aioli. The calamari had a perfect crispness to it and was complimented well by the slight kick of the aioli. Since it was Restaurant Week, we were each served our own portion, which I really enjoyed. It saved us from having to do the usual awkward transfer of food from one plate to another which is typical when sharing plates.

I ordered the Lobster Guacamole for the appetizer and Kevin had the Crab Cake. The Lobster Guacamole looked beautiful, but didn't add anything extra for flavor. It was just guacamole with a few pieces of lobster on top.

Kevin's crab cake was smooth, yet lacked flavor. However, since it was paired with a corn salsa of sorts on the bottom and a few peppers on top, it helped add some flavor when eating.

The main entree consisted of the Fried Shrimp Po'Boy. It was delicious. I appreciated their use of mixed field greens as opposed to iceberg lettuce. The shrimp added enough crunch that you didn't need any iceberg lettuce. I chose the Lobster Mac & Cheese as a side since I figured it was one of their signature dishes. I was underwhelmed. I don't tend to thoroughly enjoy mac and cheese but I figured with lobster it would be okay. I didn't feel it was worth the calories or the cost (if you were to pay the typical $11 for the side).

Kevin ordered the Lobster Roll. It was served on thick Texas toast. It was smooth and rich, but again, it lacked flavor. Kevin chose the cornbread, with which I was equally disappointed. It was a bit dry and had some peppers in it, which although makes it unique, didn't add any extra flavors that made it better.

The dessert was fantastic. It was a Lemon Meringue Whoopie Pie with blueberries and lemon curd. The bright flavor of the lemons paired well with the richness of the blueberries. I would highly recommend this dessert; however, I am unsure if it is on their regular dessert menu.

Overall, I could see where this place could be a fun place to go with a group of people in order to share a few sides. The portions were more than enough for two people although a good value since it was Restaurant Week. I would not return often as the food was extremely rich.

Smack Shack

Suburban Szechuan restaurant

My mother and I chose to dine at Grand Szechuan on a Friday evening. It's located in a strip mall in Bloomington. Right away, we could tell we were going to receive friendly service and good food.

We ordered far too much food as I didn't realize how large the portions were going to be! However, I wanted to be sure to try a few new items in addition to some items I would typically order at a Chinese restaurant.

We began with the tofu vegetable soup. I appreciated the bounty of vegetables, in addition to the the soup not being over salted.

Next, we ordered sesame rice balls. This was a completely new dish for me and my mother. They were served in a broth and were quite sweet. The texture was quite different so it takes some getting used to but the flavor was fabulous.

We shared the Szechuan green beans, which were flavorful without being served with so much watery soy sauce, which can happen at other restaurants.

Next, my mother ordered the Kung Pao Shrimp. She liked that the shrimp was not overpowered by a thick coating of breading and was just lightly breaded.

I ordered the Shrimp and Vegetables with Pan Fried Noodles. I don't know what I was expecting but I didn't expect it to look like it did. However, it was nice that by the time I ate some of the middle portion of the dish, the noodles were soaked with the sauce and a bit easier to eat than the noodles that were crispier towards the edge. There was probably a bit more sauce than what was needed for the dish but it was light and flavorful.

The service was outstanding. Our server, David, was very attentive and willing to answer any of our questions. Every server and employee went out of their way to greet us, ask us if we needed anything, and thank us for coming. I would recommend dining here if you have a large group, so you can try a lot of different dishes. Or, expect to take a lot home as leftovers!

Grand Szechuan

French twist on Vietnamese on University

I didn't know what to expect when deciding to dine at Ngon Bistro. I had read a bit on their website about their commitment to fresh, local and sustainable ingredients but I didn't know much beyond that. Kevin and I chose to eat here prior to attending an event at the Fitzgerald Theater in St. Paul. It was very quiet when we entered but it soon became lively and evident that this place was a favorite among many.

We began with the shrimp Vietnamese egg rolls. They were small, light and scrumptious. They were served with a traditional sauce, which added some additional flavor. I even enjoyed the way they cut and plated the egg rolls.

Next, I ordered the Shiitake Mushroom Ravioli. It was delightful. The Red Dragon cheese sauce was an adventurous departure from a traditional cream sauce and it added just the right amount of heat. I highly recommend this dish, especially if you are a vegetarian.

Kevin opted for the Atlantic Sea Scallops and the dish was absolutely divine! The scallops were seared perfectly. The mix of wild rice with the couscous to create the risotto was a fabulous way to shift away from the typical method. The basil ginger cream sauce was just the right amount without overshadowing the rest of the dish.

We had to order two desserts because they sounded so good when reading the description. I am so glad we weren't disappointed. The first dessert was Citrus Panna Cotta. It was served with a mixed berry compote, orange mango sphere and raspberry jus. It was a perfect blend of bright flavor from the citrus followed by the creaminess of the panna cotta.

Our second dessert was one of the best I have had all year. It was a Pot de creme featuring Surly Darkness beer, chocolate, toasted walnuts and whipped cream. The blend of the chocolate with the beer kept the dessert from being overly sweet and it was incredibly smooth. I could easily have consumed more than one of these!

I highly recommend this restaurant. It is now in my current Top 5 restaurants I have experienced in this past year. I look forward to going back with friends and spreading the word of what this restaurant is putting out for flavor, atmosphere, philosophy and service. You know it has to be good when a local chef walks in for dinner while you are dining! 

Ngon Bistro

Seward Neighborhood Hot Spot

I was lucky enough to visit the Birchwood Cafe after it's renovation, which was helpful since seating is still at a premium. I highly recommend going before noon on a Saturday. By the time we left at approximately 12:30, the line was almost out the door. The atmosphere is bright, communal and lively. I enjoyed seeing the community table that was almost part of the kitchen, along with the open concept of the kitchen.

I was extremely satisfied with my choice for brunch. I ordered the savory waffle and it was incredible. It had kale, quinoa and feta cheese. On each of the four quadrants of the waffle, it featured different toppings including pineapple pear chutney, bacon lardoon, lemon rosemary butter and a sunny side up egg. Maple syrup was served on the side but I only used it for a very small portion and quickly found out it was best without any syrup. With each bite, I took great pleasure in knowing how fresh this dish was and how well they paired healthy ingredients into a satisfying brunch dish. I highly recommend the savory waffle to anyone, even if you think you may not like the flavors. You will be pleasantly surprised.

Kevin chose the French Toast which was made of Birdseed bread, and was topped with cranberry kumquat compote, pecans, coconut whipped cream and served with maple syrup. It was just the right amount of sweet and had several textures which played off one another.

Kevin paired his brunch entree with a grapefruit mimosa which gave a sour note to a drink, which was needed since it was paired with an already sweet dish. 

I highly recommend Birchwood Cafe for so many reasons. It's a neighborhood place, although people from all over frequent the establishment. They are focused on fresh and local food and it is evident they care about what they serve. There were a few specials written on a chalkboard such as Tuesday night pizza and wine night for $30 along with a beer and burger special on another night.

Birchwood Cafe

Northeast Neighborhood Cafe

I dined at Modern Cafe in early winter. I had promised one of my former students I would take her to a restaurant on my list so she chose Modern Cafe. I was not surprised that it felt like a neighborhood cafe as it was in Northeast and many places in this area have a great neighborhood feel to them. I chose the pancakes and added a side of bacon. There was nothing that made this dish stand out from any others but if you are hungry, this will certainly satisfy your craving for pancakes.

My guest ordered the Famous Modern Hash, which is a signature dish at Modern Cafe. She said it was rich, flavorful and certainly lived up to its namesake.

Although this is nothing I would drive out of my way for, if you are in the area it's a nice spot for a filling breakfast.

Modern Cafe

James Beard Nominee in Lowertown

I had the privilege of trying Heartland many years when they were in their original location on St. Clair in St. Paul. At the time, I didn't appreciate the diversity of what they had to offer but I am grateful that now I am much more open to culinary possibilities and I am now able to take full advantage of the high quality food and dining experience Heartland has to offer. Chef Lenny Russo has been extremely active in the local as well as international food scene. We are extremely lucky to have such a force here in the Twin Cities. As usual, my dining experience did not disappoint.

I had the pleasure of celebrating my mom's first day of retirement while also dining with my dear friend, Rebecca. I was especially excited to dine here since Heartland consistently offers creative vegetarian dishes on a daily basis.

We began with some tasty cocktails which were smooth without being overly sweet.  Heartland's wine selection is accessible and complimentary to their food.

There are a variety of ways to dine at Heartland. You can choose the three course tasting menu, which includes a meat or vegetarian option. Or, you can order a la carte from their menu. The menu changes daily and all of the ingredients are from the midwest. My mom and I chose the "Flora" option and Rebecca chose from the a la carte menu. 

Our first dish in the Flora option consisted of a Chevre polenta cake, baby tomatoes, green tomato coulis and baby red bok choy.

Rebecca's first course consisted of the Autumn field greens, with cider poached pear, pumpkinseeds and apple cider vinaigrette.

Our main course for the Flora option was Spaghetti squash with heirloom carrots, parsnips, hazelnut cream and baby kale. Overall, I thought the flavors blended well for a fall dish. The kale seemed a bit salty from what I expected but it didn't impact the dish enough that I wasn't able to still enjoy it. Although I don't seek out parsnips or cook with them myself, I enjoyed trying them with a variety of other flavors and would order it again.

Rebecca's entree was the Grass fed Limousin rosy veal chop with braised kale, fingerling potatoes and pepita glace de viande. It was very tender and the flavors complimented each other well.

As always, we needed to try some of the desserts so our Flora option included the Pumpkin-chocolate tartlet with madeleines, pumpkinseed croquant, Chantilly cream and chocolate sauce. It was a perfect fall dessert with all of the flavors you would expect but not overly sweet. The sugar piece was a beautiful touch.

Rebecca ordered the Apple spice cake with caramel ice cream, oat crumble and salted caramel.

I highly recommend Heartland. The adjacent farm direct market is currently closed but will re-open this spring. Chef Russo is renovating it so they can begin to offer and accommodate the many fans who will be in the area beginning this spring for the St. Paul Saints games. He also starting offering a happy hour menu in the bar area and I look forward to going back to try that as it has received positive reviews already.

Heartland Restaurant & Farm Direct Market