This is the restaurant I went to in Minneapolis-
It was a Monday so kind of dead, but the food was really wonderful (caveat: this is my opinion in my current culinarily-deprived state).
The most amazing Lemon Drop I’ve ever had – I don’t make these myself but I’ve had the gamut from pretty good to really bad (advice: don’t order at an Indian restaurant – what was I thinking?) and this was hands down the best. It made me want to start experimenting to make my own perfect version.
Beef carpaccio with arugula, olive oil, fresh lemon, shaved parmesan (and those really flavorful olive-looking caper things, with the stem? They have them at whole foods? I don’t know what they are called…
Spinach and warm Butternut squash salad with red onion and toasted almond vinaigrette
My “dessert” was a Valdeon blue cheese – a blue that is a blend of raw cow, sheep and goat milk – served with pear “mustarda”. I wonder about the mustarda – if they make themselves or not – it was the perfect complement.
hard to classify, easy to use:
Pear mostarda is one of those old world traditional products that have been around for centuries, though you can’t find it in the US. Paola Calciolari, a cooking teacher in the small town of Pietole (the birthplace of Virgil) developed the recipe for producing these candied fruits, and the result defies classification. First, they take the ripe fruit and submerse them in syrup for three or four days. Then they spice the candied pears with mustard oil, giving the pears a good amount of heat that is the perfect accent to the sweetness of the fruit. Great with salami, cheese, or even slathered on a thick slice of Farm bread, the uses are endless. That’s the nice thing about being indefinable.