Where is the Best Special Occasion Dining in Minneapolis, Minnesota?
If you’re in the mood to stuff your face with piles and piles of not particularly great food, Buca is your place. It’s loud, fun (if you like loud) and always busy. The food is, well, average. Grocery store deli counter average. Shopping mall food court average. They should hand out pheasant feathers as you leave average. We started with a Caesar salad. Not an anchovy or a hint of egg or garlic to be found. Just a bowl of lettuce tossed with a bland, commercial dressing and covered with some sort of parmesan-like cheese. If you can’t get a Caesar right, things aren’t looking good for the rest of the meal. The Bruschetta was a greasy, uninteresting mess, and the first of the dishes to arrive with Buca’s signature shredded basil garnish (I’m fairly certain this is created using one of those crosscut paper shredders you can buy at most office supplies). The Caprese was horrible, but it’s wintertime so we knew what we were getting into. It’s my suspicion Buca’s summer Caprese i
My husband and I returned last week and had a great dinner. The food is above average and they have a great wine menu as well as some choice single malt scotch selections. I do love the dark wood interior and linen clad tables. Do not come here if your sole purpose is to eat cheap. This is about dining and dining well. It’s a very civilized atmosphere and we appreciate that. There is easy parking across the street at the ramp near Kincaid’s. If you make it clear to your server that you will not be rushed they will honor that request. In fact, that is something I make clear in all restaurants and it is never a problem. Restaurants want their patrons to communicate their needs. We have also used them for business meetings and executive sessions and they have been more than accommodating. This place is a class act.Pros + This reminds me of the old school steak houses I grew up with, like Chasens.Cons – None
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.
First let me start off by saying my first and only visit was okay, however, the food was pricier than expected and 6 of us dined at a long booth with only two pots, which not only made it uncomfortable to dine (when you have to constantly reach across the person next to you to get your food), but we wanted to order 3 separate couple’s dinners (Big Night Out), and while we were charge for three, keep in mind, we only had two pots. I’m not sure that what we got was what we should have got had we had three fondue pots. The food was pretty decent, however, I didn’t really get enough (constantly getting up and reaching across was a bit of an ordeal) and decided it might be nice to try again with a smaller group (2-4 people).I attempted to make a reservation on a Monday for a Saturday evening dinner on Open Table, and was able to get a reservation for 7:30 for 4 reserved online, no problem. When I called Thursday to confirm (a coworker had alerted me to the inaccuracies of Open Table an
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