tag:blogger.com,1999:blog-81457984155833056252024-02-20T15:47:00.806-08:00Gal GourmetWe are a tasting group of women who have been dining out together since 1998. We dine in restaurants all over the Twin Cities and we choose restaurants that either are new or long established ones with good reputations. Because we are a tasting group we do not all order an individual appetizer, entrée or dessert. As a group we come to a consensus before ordering. We share each course and give our opinions on taste, presentation and service.Suehttp://www.blogger.com/profile/04052175612713976392noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8145798415583305625.post-76435885320817762362015-12-15T18:10:00.000-08:002015-12-15T18:10:13.949-08:00Nicollet Island Inn
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<span style="font-family: Comic Sans MS;">Nicollet Island Inn</span></div>
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<span style="font-family: Comic Sans MS;">December 10, 2015</span></div>
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<span style="font-family: Comic Sans MS;">We first went to Nicollet Island Inn in 2004 and liked it
so well we gave it a "5 Plate Licker" designation.<span style="mso-spacerun: yes;"> </span>If this needs an explanation, we did not leave a
bit of sauce or crumb on our plates.<span style="mso-spacerun: yes;"> </span>By
consensus, we rarely return to a restaurant, preferring to choose from the wide
variety of wonderful eateries in the Twin Cities.<span style="mso-spacerun: yes;"> </span>This is the only restaurant we have returned
to a number of times.<span style="mso-spacerun: yes;"> </span>In the summer, we
sit outside; in the spring we have enjoyed brunch overlooking the river.</span></div>
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<span style="font-family: Comic Sans MS;">The restaurant was decorated beautifully for the
holidays.<span style="mso-spacerun: yes;"> </span>Immediately the scent of
freshly-cut greens filled the air upon stepping through the doors.<span style="mso-spacerun: yes;"> </span>Tiny, twinkling lights sparkled throughout
the dining room.</span></div>
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<span style="font-family: Comic Sans MS;">After visiting several restaurants with high ceilings and
poor acoustics, we appreciated Nicollet Island Inn and the calm atmosphere
enabling us to enjoy a glass of wine while catching up with one another.</span></div>
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<span style="font-family: Comic Sans MS;">We chose two appetizers - the Beef Tartare and a Beet
Salad.</span></div>
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<span style="font-family: Comic Sans MS;">Beet Salad - wonderful!<span style="mso-spacerun: yes;">
</span>This included roasted and pickled beets with a variety of<span style="mso-spacerun: yes;"> </span>spring greens .<span style="mso-spacerun: yes;"> </span>The salad dressing drew many compliments.<span style="mso-spacerun: yes;"> </span>The golden beets were pickled, the red beets
roasted providing an odd contrast.<span style="mso-spacerun: yes;"> </span>Beets
are a favorite with most of us but we would have preferred either roasted or
pickled, not both in the salad.<span style="mso-spacerun: yes;"> </span></span></div>
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<span style="font-family: Comic Sans MS;">Steak Tartare - this wasn't up to their normal high
standards.<span style="mso-spacerun: yes;"> </span>We found the beef to be a
little chunky, similar to the texture of ground beef and agreed that it needed
more seasoning.<span style="mso-spacerun: yes;"> </span>The grilled bread served
with it was wonderful with a black pepper twist.</span></div>
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<span style="font-family: Comic Sans MS;">We chose 3 main courses.</span></div>
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<span style="font-family: Comic Sans MS;">Mushroom Gnocchi - we wouldn't change a thing; it was
very good.<span style="mso-spacerun: yes;"> </span>This dish featured wild and
cultivated mushrooms that tasted almost caramelized and potato gnocchi with
taleggio cream, truffle oil and pecorino cheese.</span></div>
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<span style="font-family: Comic Sans MS;">Lamb Duo -<span style="mso-spacerun: yes;"> </span>this
was a Rack of Lamb and braised Lamb Shank combination.<span style="mso-spacerun: yes;"> </span>The lamb was done perfectly, medium rare as
ordered; the braised Lamb Shank was tender and seasoned with cumin.<span style="mso-spacerun: yes;"> </span>The Rack of Lamb could have used more
seasoning to compete with the cumin but was beautifully served and very
tender.<span style="mso-spacerun: yes;"> </span>The dish was served with root
vegetables and was enjoyed by all.</span></div>
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<span style="font-family: Comic Sans MS;">Scallops - served with acorn squash risotto.<span style="mso-spacerun: yes;"> </span>The scallops were pan-fried, perfectly
cooked, the risotto creamy and rich.<span style="mso-spacerun: yes;">
</span>Most of us loved this dish.</span></div>
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<span style="font-family: Comic Sans MS;">Dessert, typically the highlight of our meal, was
disappointing.<span style="mso-spacerun: yes;"> </span>We chose Salted Crème
Brule and Gingerbread cake.<span style="mso-spacerun: yes;"> </span>We all
agreed both desserts were quite average.</span></div>
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<span style="font-family: Comic Sans MS;">Our waiter was very attentive and gracious about
assisting us in making menu selections that are easily shared.</span></div>
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<span style="font-family: Comic Sans MS;">It may have been the atmosphere or because it was the
Holiday Season but as we left, we decided to make this restaurant our annual
December choice.</span></div>
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Suehttp://www.blogger.com/profile/04052175612713976392noreply@blogger.com0tag:blogger.com,1999:blog-8145798415583305625.post-29619577499047704432015-10-22T09:15:00.000-07:002015-10-22T09:15:10.972-07:00Broder's Pasta Bar
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<o:p><span style="font-family: Helvetica;"> </span></o:p></div>
<span style="font-family: Helvetica;">It was nice to see this restaurant looks the same as it did
several years ago.<span style="mso-spacerun: yes;"> </span>A large u-shaped bar
for seating along with small tables around the perimeter.<span style="mso-spacerun: yes;"> </span>The colander light fixtures and sconces are
still there.<span style="mso-spacerun: yes;"> </span>The restaurant fills very
shortly after opening time of 5 pm and stays crowded with a line of people
waiting in the hallway by the entrance.<span style="mso-spacerun: yes;">
</span>The noise level is quite high.<span style="mso-spacerun: yes;">
</span>Get there early to get a parking space in the small lot.</span><br />
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<span style="font-family: Helvetica;">Jeff, our waiter, was a familiar face who has been there for many
years.<span style="mso-spacerun: yes;"> </span>He is very knowledgeable and was
happy to recommend dishes for us to try. </span><br />
<o:p><span style="font-family: Helvetica;"> </span></o:p><br />
<span style="font-family: Helvetica;">We started with olive ripiene - Sicilian green olives stuffed
with fennel sausage, breaded and fried.<span style="mso-spacerun: yes;">
</span>The consensus was that it was interesting and good, but maybe we
wouldn’t order it again.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Helvetica;">Next was the conserve del collo de agnello - lamb neck rillettes
which were pureed to a spreadable concentrate, served with pickled apricot,
onions micro green and toasted garlic.</span></div>
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<span style="font-family: Helvetica;">It came in a small jar with great bread.<span style="mso-spacerun: yes;"> </span>Most of our group wasn’t fond of it.<span style="mso-spacerun: yes;"> </span>Others really liked the roasted lamb flavor.</span></div>
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<span style="font-family: Helvetica;">Mozzarella de bufala had a different twist with the mozzarella
served over butternut squash puree, with oyster mushrooms, apples and
balsamic.<span style="mso-spacerun: yes;"> </span>There was not a lot of
flavor<span style="mso-spacerun: yes;"> </span>- a little bland.</span></div>
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<span style="font-family: Helvetica;">Torta de formaggio was a savory gorgonzola cheescake served with
fresh persimmon, spiced walnuts and apple balsamic that was served with toast
for spreading.<span style="mso-spacerun: yes;"> </span>This was the flavorful
winner for the antipasti.</span></div>
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<o:p><span style="font-family: Helvetica;"> </span></o:p></div>
<span style="font-family: Helvetica;">Pastas we sampled were very different and all delicious.</span><br />
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<span style="font-family: Helvetica;">Fettuccine con cinghiale e fichi - Fresh spinach pasta with boar
and fig ragu which incorporated</span></div>
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<span style="font-family: Helvetica;">kale, tomatoes, mascarpone and pine nuts.<span style="mso-spacerun: yes;"> </span>This was mild flavored.<span style="mso-spacerun: yes;"> </span>We had an equal number of those who loved it and
those who felt it was okay.</span></div>
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<span style="font-family: Helvetica;">Guadrucci con pollo - Fresh pasta with fresh field greens,
roasted chicken breast with prosciutto, sliced almonds and asparagus had a nice
savory finish with balsamic and mascarpone.<span style="mso-spacerun: yes;">
</span>This has been a top seller at the restaurant since it opened, and we
were all</span></div>
<span style="font-family: Helvetica;">in agreement that it was very good.<span style="mso-spacerun: yes;"> </span></span><br />
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<span style="font-family: Helvetica;">Fettuccine con maiale all’arrabbiata - fresh pasta with braised
pork belly, tomatoes, garlic, chilies and arugula was our favorite.<span style="mso-spacerun: yes;"> </span>This version of the dish had a nice spicy
(but not too hot) sauce that we all loved.</span></div>
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<span style="font-family: Helvetica;">The seasonal desert was Pumpkin Cheesecake which was nicely
spiced and served with bourbon caramel, mascarpone and walnut brittle.</span></div>
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<span style="font-family: Helvetica;">The tiramisu was well done and served with mascarpone,</span></div>
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<span style="font-family: Helvetica;">Bestia nera is a flourless chocolate cake with whipped cream and
berries.</span></div>
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<span style="font-family: Helvetica;">We liked all the deserts with the pumpkin cheesecake the winner.</span></div>
<o:p><span style="font-family: Helvetica;"> </span></o:p><br />
<span style="font-family: Helvetica;">Overall, the food was very well done and presented.<span style="mso-spacerun: yes;"> </span>All the pasta is freshly made, along with
the sauces.<span style="mso-spacerun: yes;"> </span>There is a nice wine list of
Italian wines and also some desert wines.</span><br />
Suehttp://www.blogger.com/profile/04052175612713976392noreply@blogger.com0tag:blogger.com,1999:blog-8145798415583305625.post-91035733991540648572015-10-08T09:33:00.001-07:002015-10-08T09:33:35.534-07:00Cov Restaurant Wayzata, MNEight of us made the trek out to Wayzata on the evening of July 28 with the idea of sitting on the patio watching the small waves from Lake Minnetonka lap at the shore as we enjoyed a leisurely dinner. Well, we at least hoped to be near one of the floor-to-ceiling folding glass doors...<br />
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Cov, a very popular location, does not accept "traditional" reservations. What that means to the traditional diner is that if you are not willing to spend a hefty minimum amount, you can cool your heels and wait. And so we did, for 45 minutes before being seated at a high-top table in the bar with a view of other diners who scored the patio. The sound level is overwhelming. It was so loud we were unable to have a conversation at our table. And about the food...<br />
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As you know from previous entries, we usually order through the menu, creating a tasting menu so that we can sample a number of offerings from each category. On this particular evening the noise level was too high to even discuss choices so we opted to either share with the individual sitting next to us or go it alone. <br />
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Some of our selections: Watermelon and Feta Salad was served with mint and basil, cool and refreshing (and plenty for two); the Blue Cheese Wedge arrived with marinated tomatoes and red onion. We ordered one each of three flatbreads: Caprese, traditionally served with fresh mozzarella and basil, but with the surprise addition of heirloom tomatoes; Harvest with grilled vegetables including wild mushrooms; and Smoked Chicken with Nueske's bacon and more marinated tomatoes. The Walleye Fish and Chips were crispy and perfectly cooked. Nothing was so memorable, though, that you would say you wanted to return for that specific item. We skipped dessert but did order wine by the glass along with a bottle of Vino Verde which is the perfect light white wine for summer.<br />
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Would we go again? According to others this was a unique experience and as a rule Cov is much more welcoming than it was on this night. Cov is not inexpensive though, and there are many really good restaurants offering great food that are much closer to Minneapolis/St. Paul than Wayzata.Suehttp://www.blogger.com/profile/04052175612713976392noreply@blogger.com0tag:blogger.com,1999:blog-8145798415583305625.post-84855228439138839242015-06-20T17:42:00.000-07:002015-06-20T17:42:19.960-07:00sparks<br />
June 18<sup>th</sup><br />
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During the summer months we like to eat on the
patio of the restaurant we select if at all possible.<span style="mso-spacerun: yes;"> </span>We have learned that at most restaurants, it
is first come, first served and so it was at <b style="mso-bidi-font-weight: normal;">sparks, </b>230 Cedar Lake South, Minneapolis, our restaurant of choice
for June. <b style="mso-bidi-font-weight: normal;"><span style="mso-spacerun: yes;"> </span>sparks</b> is busy, and has a causal,
neighborhood feel about<span style="mso-spacerun: yes;"> </span>it with an
eclectic clientele, and so we felt fortunate to secure a table outside for the
seven of us.<br />
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On this night since the menu listed small plates,
pizzas and entrees we opted to order from each category so that the food
arrived at the same time.<span style="mso-spacerun: yes;"> </span><br />
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From the small plates our favorite was Mango
Shrimp Tacos · two large grilled shrimp per taco with a peppery Thai Salad and
three pepper aioli.<span style="mso-spacerun: yes;"> </span>There are two tacos
per order and the sauce was piquant enough to get our attention but not
overwhelming.<span style="mso-spacerun: yes;"> </span>Less successful was the
Lamb Merguez, ground lamb sausage in a very spicy sea of harissa which did get
our attention.<span style="mso-spacerun: yes;"> </span>Although it was tasty,
the disappointment here was that there was not a strong flavor to the lamb. We
ordered Tzatsiki to cool off these two dishes but found the cooling off unnecessary
and so enjoyed it with excellent warm pita bread.<br />
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The twelve inch Pizza Vedura, roasted onion,
roasted tomato, kalamati olives, parmesan cheese and arugula, (which proved to
be a wonderful combination) appeared to be on a grilled crust as well and was
appealing to the eye as well as the palate.<br />
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Our final choice, from the entrees, was Roasted
Amish Chicken.<span style="mso-spacerun: yes;"> </span>The half chicken,
flavored with lemon juice and herbs, definitely thyme among them, appeared to
be more grilled than roasted and was moist, flavorful and very tender.<span style="mso-spacerun: yes;"> </span>We rated it right up there with the Mango
Shrimp Tacos.<br />
<o:p> </o:p><br />
<b style="mso-bidi-font-weight: normal;">sparks</b>
dessert menu is limited so rather than ordering two selections, during this
Minnesota rhubarb season, we opted to share two servings of Strawberry Rhubarb
Crisp, warmed and paired with vanilla gelato and whipped cream.<span style="mso-spacerun: yes;"> </span>What a glorious end to a meal…large chunks of
tangy rhubarb tempered with sweet strawberries, all afloat in slightly melting
vanilla gelato.<span style="mso-spacerun: yes;"> </span>And the crisp was
crisp.<span style="mso-spacerun: yes;"> </span>The oatmeal, flour, sugar and
butter combined to provide a light crunchy topping for the fruit below. There
was not a morsel left.<br />
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We found the manager and wait staff very helpful
and agreeable.<span style="mso-spacerun: yes;"> </span><b style="mso-bidi-font-weight: normal;">sparks </b>prices are very reasonable.Suehttp://www.blogger.com/profile/04052175612713976392noreply@blogger.com0tag:blogger.com,1999:blog-8145798415583305625.post-18346604755845182592015-05-04T15:14:00.000-07:002015-05-04T15:14:49.615-07:00Spoon and Stable<br />
April 30th<br />
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We visited this new restaurant with great expectations and we were not
disappointed. We liked the decor; lots of brick, skylights and windows.
Very light and airy. The noise level was high and conversation was
difficult at times.<br />
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We recommend the Day Boat Scallop Carpaccio with green apple, shiso,
chilies, scallion vinaigrette as a starter<br />
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Our entrees included Grilled Heritage Pork with hoisin glaze, salsify, and
wild mushrooms cassis. The pork was tender and delicious. This
restaurant also serves the bone on the side, perfect for gnawing on.<br />
<br />
Vidalia Onion Tortellini with lamb ragu, eggplant, feta cheese, pine nuts
and mint. This was beautifully presented. The lamb ragu was
succulent, the eggplant crisp and thinly sliced. <br />
<br />
Poached Atlantic Halibut with fava beans, spring onions, preserved lemon and
lobster emulsion. The halibut was properly cooked. Very moist!
However; this dish needed more flavor. The preserved lemon and
lobster emulsion just was not enough to give this dish the zing it needed.<br />
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As a side we chose the Creamy Spinach with fried cheese curds.
Although we were concerned that the cheese curds would be State fair
like, they were very tasty and crisp and the creamed spinach, what can one say,
it was perfect.<br />
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Two deserts rounded out our meal. Honey and Cream Cake with
strawberries and sweetened condensed milk ice cream. This dessert
reminded us of Tres Leche Cake. The cake was moist, not soggy. The
milk was pour over it at the table. There could have been more strawberries
and we would not have sliced them as thin.<br />
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The Chocolate and Coconut milk chocolate custard with cocoa sorbet was just
ok, not terrific. If we had not ordered the Honey and Cream Cake,
this dessert would have fine. But compared to the cake it tasted bland.<br />
<br />
Chef Gavin Kaysen came to our table with the Black Truffle Arancini which is
usually only served in the bar. What a treat! Our servers were
attentive and knowledgeable.<br />
<br />
We would recommend this restaurant.Suehttp://www.blogger.com/profile/04052175612713976392noreply@blogger.com0