Where is the Best Salad in Minneapolis, Minnesota?
I have been here about 5 times. Twice in the dinner area and three times in the bar. The food is good, but the real reason to go is for the atmosphere in the bar (which is loud and usually fun). Sludge and Lake are occasionally in the bar doing their radio program, which provides extra entertainment. The TV’s are huge and the bar is set up well and has many house specialites. The main rooms don’t have any TV’s which is dissapointing for a place the is more of a sports bar then a restaurant. Long story short…skip everything else and enjoy the bar and the great atmosphere!Pros + bar, TV’s, drinksCons – sit down area
My fiance took me here for Valentine’s Day with reservations. We arrived 10 minutes before our reserved time and were seated within 10 minutes, so that worked out perfectly. The “take-out” line was about 20 people long, though, which made for a very crowded lobby. Our server was ok, I’ve had better service. We never got any bread/butter that all of the other tables got with their meals, but we figured we didn’t need it anyways. I ordered a chocolate martini, which was great and my fiance ordered an Ameretto Sour – which was 3/4 ice. I had the plain filet minon which was broiled to perfection – it was one of the best steaks I’ve had and my fiance had the bone-in rib-eye which he was quite pleased with as well. We both ordered the mashed potatoes – which are very addicting – to go along with our steaks and we each had a dessert, which were ok, but could have been better. Overall I thought the atmosphere and food were very good, but the wait staff/servers need to be trained better
The pork chops are huge, impressive, and way tasty. Being quite large, there is no possible way they could be cooked to order in the time afforded an average patron for dinner. Consequently they are cooked earlier and stored. This seems odd, but it is a common practice with large cuts of meat. Ok, so… I received *my* chop and it was barely warm which was unfortunate because I was quite excited. I sent it back to be reheated and it returned a bit browner but still not warm enough. I almost suggested it be brought up to a core temp of at least 150f but elected to finish it as is. If this chop was to temperature, it would have been the best one I have ever had. The apple and yam side was amazing however the rosemary garnish mildly reeked of mildew. It is the opinion of this writer that a bit more attention to the details would propel this restaurant’s stellar menu to new heights.
Don’t have the time for Broders’ Pasta Bar? Go to the Cucina! The food is a little less glamorous, but just as tasty. Try the super flat pizza or a manicotti (or two). I also like the caprese and their Pane Villaggio (village bread).It’s a deli so don’t expect more. You can get entrees, a side dish, bread, cheese, olives, salami, and drinks for two for less than twenty bucks. Not too shabby, especially when you see and taste the feast you just ordered.The food is good, but the air-conditioner is on full blast. If you go in the summer make sure to bring a layer because it will feel like a meat locker. Also, don’t go near closing and expect to eat there, they close up shop pretty fast and you end up feeling rushed.Pros + inexpensive, take-out, tasty!Cons – climate
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