The Revival of Hennepin Ave

This article from yesterday's Business Journal was fun for us to read....not only because it mentions Shea's upcoming office move....but because so many of our projects were also mentioned: The Butcher & the Boar, Rosa Mexicano, Crave and Lunds. We're proud of our role in helping to transform Hennepin Avenue. We'll see you there in June!

The Butcher & the Boar restaurant opening on Hennepin Avenue

by Justin Horwath, Staff Writer, Minneapolis / St. Paul Business Journal Tuesday, February 14, 2012, 2:45pm CST -

The Butcher & the Boar will be the latest addition to a changing Hennepin Avenue when the restaurant opens later this month.


The restaurant is located at 1121 Hennepin Ave., in the Harmon Place Historic District.

Jack Riebel described his new restaurant to the Downtown Journal as an “American craft food and bourbon house.”

As the Minneapolis/St. Paul Business Journal reported in September, new eateries to the corridor include Rosa Mexicano, Crave, Thom Pham's Wondrous Azian Kitchen and Bullfrog Cajun Café.

Also, Shea Inc., a design firm, is moving its corporate headquarters to the former Shinders building at Hennepin and 8th Street. Lund Food Holdings broke ground for a new Lunds grocery store at 12th Street and Hennepin on September 1.

Construction has begun on the future Shea, Inc. headquarters at the corner of Hennepin and 8th Street.

Shula Burger featured in the Miami Herald

Shea recently worked with legendary Hall of Fame Coach Don Shula on a new concept in his family of restaurants. The first location of Shula Burger just opened in the Florida Keys. The Miami Herald just ran a piece on it that you can read right here. Go team!

Shula Burger opens in the Keys

By Cammy Clark, Miami Herald

The first Shula Burger opens in the Keys, making the legendary Miami Dolphins coach’s empire even meatier

ISLAMORADA -- Miami Dolphins legendary coach Don Shula has conquered the steak business. Now he is tackling burgers, albeit gourmet versions of the American classic with toppings that include fresh goat cheese, sliced avocados and crushed garlic croutons.


“I’m a meat-eater,” Shula said. “I like steak, but I also like hamburgers.”

The first Shula Burger opened last month in the Florida Keys, near the World Famous Tiki Bar at the newly renovated resort complex now called Postcard Inn at Holiday Isle.

It is restaurant No. 33 and concept No. 6 of a restaurant empire whose franchises have expanded far beyond Shula’s friendly home turf.

They are in 16 states, as far west as Arizona. Shula has attended every grand opening, and eaten at every restaurant bearing his name. “You can tell I haven’t missed many meals,” he said laughing in reference to his ample gut.

Many of his restaurants are in NFL cities of Dolphin rivals. “But, we don’t have one in Buffalo,” Shula said with a grin. The Bills once lost 20 straight games to his Dolphins in the 1970s.

Shula thrives on competition. But 22 years ago he entered the grinding restaurant business as reluctantly as 300-pound linemen arrive for two-a-day practices in summer heat and humidity.

David Younts, who was president of the hospitality division of the Graham Cos. that owned the Miami Lakes Inn and Golf Resort, prodded Shula into finally agreeing to lend his legendary name to the resort’s struggling Legends Steak House.

It became Shula’s Steak House and was themed around the Dolphins 1972 undefeated season. They featured a 48-ounce porterhouse.

In the first year, revenue went from less than $1 million to $3 million plus. “The food was good. People enjoyed it,” Shula said. “I thought, ‘This is not so bad.’ ”

For most sport-celebrity eating establishments, sizzle is followed by fizzle. Shula’s steak house not only flourished, its sustained success led to more upscale steakhouses. To date, 37,426 of Shula’s 48-ounce porterhouses have been eaten, including 187 by Taff Parker of South Carolina.

“The Shula name is almost like a cult, synonymous with success; nobody has had a perfect season except Miami,” said TV chef Walter Staib, a Philadelphia-based restaurant consultant who helped develop the Shula brand during its first 15 years. “Standards were set very high at the beginning, and they never changed course. That’s why the Shula brand became so powerful.”

Premium Black Angus steaks were purchased from one source, specially aged and specially packaged, with no middle man. “So a 32-ounce steak was a 32-ounce steak 365 days a year,” Staib said. “It was not like other restaurants, where steaks shrink at the end of the month.”

Shula, who likes his steaks medium well, demanded perfection in those early years. Staib said: “He was one tough boss. One thing went wrong, and you got your butt kicked. He used his coaching ways. Don’t screw up on my team.”

With the success of the upscale steak houses, the restaurant company began other concepts for franchises. Shula’s 347 Grill, named after his record 347 NFL coaching victories, is a mid-priced restaurant.

They also have Shula’s 2 Steak & Sports (casual sports bar), Shula’s Bar & Grill (for airports, including a recently opened one at Miami International Airport) and Shula’s On the Beach (waterfront dining that includes seafood).

The first foreign Shula’s restaurant, an On the Beach version, is being discussed for Cancun, Mexico.

There was a Shula’s On the Beach in Key West, but it closed after five years in 2006 because new ownership of the hotel wanted to lease out the space and not operate a franchise, Shula Burger president Bill Herman said.

The concept of Shula Burgers — fast gourmet burgers at a casual place that serves alcohol — was the brainchild of Shula’s wife Mary Anne, who also is the Shula Steak Houses CEO.

The burgers are 5.3 ounces and made from 5 percent brisket, 5 percent short rib and 90 percent Black Angus beef chuck.

“Make sure you try ‘The Don.’ It’s hamburger with a hot dog on top,” Shula said.

The Islamorada Shula Burger is just around the corner on U.S. 1 from the Ocean View Pub & Inn, another casual place that sells burgers and is associated with a two-time Super Bowl Champion: former Pittsburgh Steelers defensive lineman Gary Dunn.

But unlike Dunn, who is hands on, Shula these days primarily plays the role of company ambassador. The day-to-day operations are run by others, including son Dave, the company president.

After being fired as head coach from the Cincinnati Bengals in 1996, Dartmouth-educated Dave Shula found his coaching options limited. He tried the restaurant business, working at almost every position, including dishwasher.

“I learned a restaurant is a lot like a football team,” he said. “To be effective, the talented people and everybody else on the team have to work together. You have to depend on each other.”

At the grand opening last week in Islamorada, Don Shula held court like the icon that he is, signing pictures, footballs and anything fans and new Shula Burger employees brought him.

Each Shula Burger will have a wall dedicated to one of the old coach’s favorite plays. At the Islamorada joint, it was play No. 70 HB SO, which stands for halfback short option.

Former Dolphins quarterback great Bob Griese, who came to the grand opening to support his old coach, pointed to his No. 12 on the play painted on the wall.

“It was designed for the back coming out of the backfield to catch a pass to get a first down or perhaps bigger play,” Shula said. “I had a lot of confidence that it would work against whatever coverage.”

The goal in the next five to 10 years is to have “hundreds of Shula Burgers” across the United States, Herman said.

While the Islamorada version is full service with a full bar and offers breakfast, most Shula Burgers are just lunch and dinner places with counter service and only beer and wine. The wine will be in special coolers that dispense servings of wine by the ounce, paid for with a card.

Shula Burgers are in the works for three other South Florida locations: in a new Publix shopping complex on Killian Parkway near Miami-Dade College that will open in June, on the 17th Street Causeway, formerly Edwin Watts Golf, in Fort Lauderdale that will open in September and one at the Delray Marketplace that will open in November.

The company also is finalizing a deal with a franchisee to open 10 additional Shula Burgers in Miami-Dade and Broward counties.

“I believe if you do a good job on the food, atmosphere and service, you will end up being a winner,” Don Shula said.

And maybe one day there will be a Shula Burger in Buffalo.

Read more here: http://www.miamiherald.com/2012/01/26/v-fullstory/2607548/shula-burger-opens-in-the-keys.html#storylink=cpy

MSP International Airport concessions' first 50 years

The following story just ran on KARE 11 featuring some interesting facts about the evolution of the food concessions at MSP International Airport's Terminal 1 (Lindbergh) over the last 50 years. The station highlighted Shea project, Surdyk’s Flights, as one of the airport's healthier options. (They also reveal that Surdyk's Flights carries a very common item and charges less for it than any other place in the airport.)

The story also mentions the future of concessions at the airport, including lots of activity at the new Concourse G and the new mobile app, B4 You Board.

Rye Deli in the Strib

Rick Nelson from the Star Tribune reviews one of Shea's recently completed projects. Rye Deli and has some very nice things to say about it. When you're done reading it, you'll probably want to head right over for some chicken soup and a reuben....

A Lowry Hill deli gets diners talking

Article by: RICK NELSON , Star Tribune Updated: February 2, 2012 - 11:30 AM

Is Rye the dream come true for deli-starved locals? It depends. But it's worth a visit.

photo by Bre McGee

Those with an appetite for viciousness should ignore the latest episode of "Dance Moms" and spend a few hair-curling moments trolling the online commenters' spare-no-expletives takedowns on Rye, the new deli that materialized late last fall on Lowry Hill in Minneapolis.


Or don't. After making the mistake of doing just that -- and then taking a shower -- my first thought was, never open a delicatessen. Not that my slacker self would ever dip so much as a big toe into the demanding restaurant business. But there's something about the deli genre that really bundles the undies of a vocal segment of Twin Cities diners. You know, scratch a deli fanatic, find the One True Way to Prepare Corned Beef, and heaven help the operator who doesn't adhere to the party line. Thanks, but no thanks.

As for Rye, I like it. So sue me. And this diner is grateful that owner and first-time restaurateur David Weinstein has entered the landmine-strewn deli territory. Weinstein hired longtime chef and consultant Tobie Nidetz -- he's opened more than 40 restaurants, an astonishing track record -- to get the kitchen on its feet. One of the many characteristics I appreciate about Nidetz's work at Rye is his sense of editing; he's not trying to cover all the bases, but instead focuses on an abbreviated Deli Greatest Hits.

And he often nails it. The menu's nucleus is a quartet of carved meats, and the star of the show is a close proximity to pastrami that Montreal delis simply refer to as "smoked meat." It starts with a near-the-brisket cut that's brined for four days, dry-rubbed for three, then smoked three hours before being steamed for three. The pink-rose color is gorgeous, it's got just the right amount of fat and it's so tender that it fairly collapses in your mouth. "We take it as far as we can without shredding," said Nidetz, and that's a pretty accurate description.

It lands in a straight-up, stacked-high sandwich, swiped with a feisty house-made mustard, or laced with punchy sauerkraut in an open-faced Reuben that is, justifiably, the menu's No. 1 seller. It's the same formula for the other meats, especially the whole-roasted turkeys, where thick slices of juicy, flavorful dark and white meat become the centerpiece of a satisfying hot sandwich with creamy mashed potatoes and a potent, handled-with-care gravy. Count me a fan of the brined-for-a-week corned beef, although I seldom found its uncured cousin, the brisket, to rise above the so-so level.

Plenty to enjoy

Along with reasonable portions at equally reasonable prices, Rye really gets a lot of details right. The chicken soup is obviously carefully nurtured, with an intensely chicken-ey broth (the secret: free-range, Amish-raised birds) and all the right accoutrements, including wonderfully tender, baking powder-powered matzo balls, flecked with parsley. Lemon and sugar add just the right sweet-sour notes to the short ribs-packed borscht. Turns out it's an old Nidetz family recipe, as is the formula for the fine chopped liver, a smooth chicken-beef combination that has an enviable Jewish-grandmother quality.

The Reuben burger -- an exercise in excess -- is a blend of brisket and chuck that's topped with slabs of smoked meat, tangy sauerkraut and a generous splash of Russian dressing. That's all stacked inside a buttered and toasted onion bialy, and the result is a heart attack waiting to happen. Nidetz's sense of humor is evident in another Reuben variation, fashioned with plus-sized potato pancakes (which get crispy, thanks to a quick finishing spin in the deep fryer), a cholesterol fest that could have come from Paula Deen, were she a card-carrying Hadassah member.

On the lighter side, tabbouleh pops with fresh mint and parsley, and the light, irresistible coleslaw has a cool cider-vinegar bite. The hand-cut fries are tops in their class. For all the baking that's going on, the bagels aren't quite there yet -- although the bialys are terrific. Ditto the blintzes, especially the a.m. versions, lavished with a not-too-sweet strawberry jam.

For the sweet tooth

The modest, tradition-focused dessert selection is headlined by an agreeably cakey and not-too-sweet black-and-white cookie and an unadulterated cheesecake. The long, tender eclairs, generously filled with a gooey, vanilla-infused custard and topped with a thick coating of dark chocolate, are marvelous. Skip the dull, dry chocolate babka.

Nidetz and chef Ted Jude have a knack for selecting the few items that aren't produced in-house. The ultra-smoky whitefish from Superior, Wis., is fantastic; too bad it's served on a sad-looking plate of greens. I could devour the silky Canadian-sourced lox on a daily basis. Mainstreet Bakery in Edina is responsible for the chewy-crusted caraway rye, which doesn't get mushy under the strain of the meats' juices. The divine challah hails from Sun Street Breads in Minneapolis.

At dinner, a first-rate chicken pot pie stands out over conventional roast chicken and brisket dinners. It's a shame to see that the more esoteric -- well, for Minnesota, anyway -- dishes, including kishke and tzimmes, have disappeared.


The restaurant's quick-casual format suits the former Auriga space. The building's overhaul, designed by Shea Inc. of Minneapolis, has sensibly reorganized the awkward space, placing the counter front and center and chiseling out several distinct seating areas, most notably a cozy bar. It's comfortable and accessible, the walls peppered with art for sale (my favorites are the dog portraits by painter Kat Corrigan) and heavy library oak chairs. One winter note: Prepare for drafts.

Breakfast is particularly pleasant. Sunlight pours in through large east-facing windows, and the kitchen cranks out several memorable dishes, including what might be the Twin Cities' most awesome French toast, a custard-soaked challah embellished with Minnesota-made butter and maple syrup. After swearing to limit myself to a single slice, I very nearly polished off the whole plate, which speaks more to food quality vs. any pathetic sense of self-discipline.

Speaking of unnecessary carbs, I can't imagine not indulging in the cinnamon-enriched, caramel sauce-topped golden spiral that is the bakleke, or the aforementioned poppyseed- and onion-crusted bialys, smeared with an unhealthy amount of tangy cream cheese. Naturally, there's corned beef hash, but the smoked meat version is even better. If only the smoked meat Benedict, a don't-miss weekend brunch item, were available daily, because its intrinsic appeal might stop the haters. Remember, people, it's a deli, not the presidential election. Relax, and enjoy.

Super soups

Star Tribune food dude Rick Nelson takes a look at some of the best soups in town this week in the Taste section. We're happy to see so many Shea clients and friends on the list, including Macy's, Yum! Kitchen and Bakery and Meritage. We happen to agree with Rick's picks and think you should try out a few of his suggestions to warm winter's chill.

Going out? Super soups for supper
Article by: Rick Nelson , Star Tribune Updated: January 25, 2012 - 4:33 PM

Minestrone. Beer-cheese. Hot-and-sour pork. Pho. Chicken with matzo balls. Twin Cities chefs are crafting a wide variety of flavor-packed soups to warm winter's chill.

A taste of pho
Here's the thing about pho: Each proponent of this cornerstone of Vietnamese cuisine has a rock-solid opinion about its composition, which means that there are countless ways to enjoy this fantastic soup.

My favorite? The deeply fragrant versions at Ngon Vietnamese Bistro, where chef/owner Hai Truong wrings every possible flavor molecule out of each carefully selected ingredient, and the parts add up to several wholes. Making stock is a two-day process, involving oxtails and knuckle bones from grass-fed, family farm-raised cows. ("There are no feedlots in Vietnam," he said. "It's important to get as close to those authentic flavors as possible.") Then there are slow-roasted onions, fennel and ginger and a nuanced combination of spices and herbs. Each gigantic bowl is prepared to order, so the slurp-worthy noodles and top-shelf proteins (order the rare rib-eye steak, or the beef meatballs) aren't overcooked and everything is tantalizingly fresh.

"In the winter, we sometimes run out because it's so popular," said Truong. "But there is only so much that we can make at a time. We can't rush it."

799 University Av., St. Paul
651-222-3301
http://www.ngonbistro.com/

No popcorn on this cheese soup
Leave it to Tilia chef Steven Brown to burnish a contemporary gloss on that midcentury culinary anachronism, beer-cheese soup ($8). In Brown's imaginative hands it becomes luxury personified, a silky swirl of lovingly aged white Cheddar and Minneapolis-brewed Fulton Beer's beautifully balanced version of an India Pale Ale. A gentle mustard-infused oil garnish, traces of thyme and an oven-warmed bowl complete this perfect wintertime repast.

2726 W. 43rd St., Mpls
612-354-2806
http://www.tiliampls.com/

Memorable Korean dishes
At Green Spoon in Minneapolis, the majority of the menu is tailored for the neighborhood's college crowd, but it's also peppered with Korean-accented dishes that have their roots in home cooking.

"When we first opened the restaurant, we struggled with our traditional Korean dishes, they didn't come out the right way," said owner Jinsoo Park. "So my mother visited and fixed the recipes, and now everything is coming out perfect." The fishcake soup, for instance, served only at dinner. It's a meal in a bowl, a steaming pool of amber-tinted dashi fortified with dried anchovies, soy sauce, seaweed and green onions, and dressed with crêpe-like, crab-flecked fishcakes that are speared on wooden satays.

"It's definitely a popular seller among our Korean crowd," said chef Chris Paddock. "But it's not really something that our American guests order." Their loss.

2600 University Av. SE., Mpls
612-208-0529
http://www.greenspooncafe.com/

Fresh from the produce counter
"I like making soup," said Salty Tart baker/owner Michelle Gayer. And on winter weekdays, she does just that, a vegetarian soup that changes frequently, "that's based on what everyone is in the mood to eat, and whatever is seasonally available at the Produce Exchange," she said, referring to her greengrocer neighbor in the Midtown Global Market.

Lately that means a cauliflower-Parmesan purée, with bits of roasted cauliflower for texture, or a colorful and equally flavorful medley of white beans, kale, zucchini and potatoes, each portion ($4, served with a slice of one of the bakery's first-rate breads) carefully reheated to order to maintain the ingredients' essence. "It's my vegetable replacement meal, and I like texture in my soup," Gayer said. "I don't like mush."

920 E. Lake St., Mpls
612-874-9206
http://www.saltytart.com/

Minestrone and more
Be'wiched Deli owners Mike Ryan and Matthew Bickford are not only masterful sandwich makers, they're also gifted soup artisans. The imaginative selection ($3.50 to $5) changes daily -- it could include a roasted butternut squash garnished with apples and house-cured bacon, or a luscious sunchoke-potato purée -- but the duo always has a knockout minestrone on hand, a steaming bowl of Parmesan-kissed tomato broth brimming with toothy cannellini beans, the carrot-onion-celery mirepoix triumvirate, poached chicken and a garden's worth of herbs. To order it is to love it.

800 Washington Av. N., Mpls
612-767-4330
http://www.bewicheddeli.com/

The wild rice favorite
In the Twin Cities, before there was Macy's, there was Marshall Field's, and prior to that, for more than a century, there was Dayton's. The department store's restaurants have always specialized in timeless fare, starting with wild rice soup ($3.95 to $4.95). The quintessentially Minnesota formula -- prepare it yourself, using the recipe at right -- remains an ultimate comfort food, with mushrooms and sherry notching up the soup's creamy richness, carrots contributing a pop of color and almonds boosting the wild rice's intrinsic nuttiness. Enjoy it with a popover, naturally.

Oak Grill (700 Nicollet Mall, Mpls., 612-375-2938)
River Room (411 Cedar St., St. Paul, 651-292-5174)
Lakeshore Grill (Southdale, Edina, (952-924-6727)
Lakeshore Grill (Ridgedale, Minnetonka, 952-591-6727)
http://www.macys.com/

Which came first, the chicken or the soup?
The chicken soup pinnacle? It's a tie. Unadulterated goodness reigns at Meritage, where chef/co-owner Russell Klein garnishes an ultra-refined, deeply flavorful chicken broth with painstakingly diced carrots, snips of fresh dill and a pair of tender matzo balls ($7). Across town at Yum! Kitchen and Bakery, owner Patti Soskin's crew puts together the ultimate in cold-season comfort, a golden broth accented by garlic and black pepper and filled with egg noodles, juicy chicken and onion ($3.95 to $4.95). If Soskin made a cough-drop version, she'd be a billionaire.

Meritage (410 St. Peter St., St. Paul, 651-222-5670, http://www.meritage-stpaul.com/)
Yum! Kitchen and Bakery (4000 Minnetonka Blvd., St. Louis Park, 952-922-4000, http://www.yumkitchen.com/)

A big bowl of comfort
Don't let the busy chain restaurant surroundings lull you into culinary complacency, because Big Bowl knows how to cook. Case in point: the restaurant's spectacular hot-and-sour soup ($6.95), which is not only seductively delicious but is also quite possibly a cure for the common cold, or a high-performing cold relief medicine, anyway.

The high-fidelity flavors waft right out of the tureen, tickling your nose before they caress your taste buds. A zingy vinegar sting is balanced against the earthy punch of thinly sliced shiitake and cloud ear mushrooms, and fresh eggs and traces of sesame oil dance in and out of a robust, carefully nurtured pork stock. Enjoy it with one of the bar's zesty, immunity-boosting ginger ales.

3669 Galleria, Edina, 952-928-7888
12649 Wayzata Blvd. (Ridgedale), Minnetonka, 952-797-9888
1705 W. Hwy. 36 (Rosedale), Roseville, 651-636-7173
http://www.bigbowl.com/

Hot Mama to open Detroit store

At Shea, we've been design partners to Hot Mama since they developed and opened their first store in Edina in 2004. We love the association, simply because EVERYBODY LOVES THEM! What's so impressive about onwers Megan and Mike Tamte is that they are growing the company rapidly nationwide...and this year, the pair is planning to open eight more (!) stores...all from operational cash flow! Read below for the announcement about the new Detroit store.

HOT MAMA TO OPEN ITS FIRST STORE IN DETROIT
Seven years ago, Megan Tamte was so convinced that moms wanted designer clothing with unparalleled service that she and her husband, Michael Tamte, opened their first Hot Mama store in Edina, Minnesota. Today, Hot Mama has 22 stores in eight states. Each year Hot Mama receives hundreds of customer requests to add a Hot Mama store in cities across the United States—which affirms the founding couple’s belief that the U.S. is filled with hot mamas.


Hot Mama signed a lease this week to open a store this spring at the Village of Rochester Hills in Oakland County, MI. Megan and Michael were attracted to The Village’s surrounding demographics and its ability to draw Hot Mama’s core customer of fashion forward moms. This will be Hot Mama’s second Michigan store. The retailer already has a footprint in Michigan with its store in East Grand Rapids.

Megan and Michael have assembled a team of 300 uniquely trained employees, who are committed to the company’s core purpose of empowering moms through its merchandise, store layout, and interactions. Hot Mama and its companion website, shopmama.com, have been noted in magazines such as Fast Company, Shopping Centers Today, InStyle, Real Simple, Self, Pregnancy & Newborn, People StyleWatch. In the past few years Hot Mama won critical praise, evidenced by its selection in "Top of the Town" by Denver’s 5280 magazine, “Best of Cincinnati” by Cincinnati magazine, “Best of Grand Rapids” by Grand Rapids magazine, and “Best of the Twin Cities” by Minnesota Monthly magazine.

Hot Mama was created to be an upscale boutique that is a fashion resource for moms by offering contemporary designer clothing and premium denim that fits a mom’s age and lifestyle. In describing why she opened Hot Mama, Megan Tamte explains, “I need clothes that are quick and easy to wear that can take me from a board meeting, to my son’s baseball game, to a date night with my husband. I’ve learned over the years how important it is for me to take care of myself physically, mentally, and spiritually so I can be the best mom I can be.”

Within its “mom” niche, Hot Mama focuses primarily on a customer who wants to stay current in fashion, parenting, and lifestyle. Michael Tamte estimates the domestic “designer mom” apparel market to be worth over $15 billion a year, comprising of hip moms between the ages of 25 to 50. In a recent survey, Hot Mama found that half of its customers were in their thirties while 40% were forty years old or older.

Hot Mama’s sales have more than doubled in the past two years. With surging sales Hot Mama continues to be in expansionary mode. In 2012 the company plans to open eight stores, all from operational cash flow. Besides its current stores in Minnesota, Illinois, Colorado, Oregon, Ohio, Michigan, Wisconsin, and North Dakota, the company recently signed leases to open stores in Kansas City, St. Louis, Indianapolis, and two more stores in Cincinnati.

Pioneer Press looks at upcoming Twin Cities restaurants

Kathie Jenkins of the Pioneer Press has the scoop on lots of upcoming restaurant projects in 2012. We at Shea are working diligently on three of them: Butcher & the Boar, Masu's second location in the Mall of America, and a new Grand Avenue location for Cupcake. Read about these and more below, but to warn you, it will make you hungry!

In 2012, these restaurants are opening soon in a Twin Cities neighborhood near you
by Kathie Jenkins, Pioneer Press


JANUARY
Which Wich (2073 Ford Parkway, St. Paul; 651-328-8044; whichwich.com): This is the second metro location for the Dallas-based fast-casual chain. (The first was Blaine, different franchisee). In addition to 51 types of customizable sandwiches, there are also salads, chips, cookies and thick shakes. Wi-Fi, loyalty cards, a kids' menu and a free birthday sandwich are also part of the mix.


"We're really committed to the whole customer-service aspect," says franchisee Patrick Melody. "It's got to be more than just good food. It's the only way to keep people coming back." Opening is Jan. 28. More will likely follow.

Blood and Chocolate (495 Selby Ave., St. Paul; 651-492-4799): The goal of Kerry D'Amato and Bo Wayne is to hook locals on chocolate. They'll have chocolates and confections from around the globe as well as chocolate drinks and a line of house-made truffles named for dead rock stars - the Janis (bourbon-based), Elvis (peanut butter and banana) and Jimi (red wine). Eventually, the two want to get a liquor license so they can do chocolate and wine pairings.

"We're a small shop with big ideas," says D'Amato.

FEBRUARY
Sweet Ducky Cupcakery (117 W. Churchill St., Stillwater): Two years ago, Andrea "Ducky" Zimmerman was killed in a car accident at age 20. Now, Andrea's mom, Nancy Zimmerman, and aunt, Sally Hanks, are honoring her memory by opening a cupcake shop.

The former Meister's South Hill Liquor near Fourth Street is being remodeled, and the goal is to be open before Valentine's Day. In the meantime, the sisters are inventing cupcake flavors and naming some after Andrea's closest friends. The chocolate-chocolate will be for Andrea. It was her favorite.

Butcher & the Boar (1121 Henne-pin Ave., Minneapolis; 612-222-7171): Ex-Dakota chef Jack Riebel is opening this 150-seat restaurant and bar in the historic Harmon District. He's calling the menu "American craft" and installing a smoker in the basement. Expect plenty of smoked meats and fish and great beer and bourbon lists.

MARCH
Osaka Express (108 N. Main St., Stillwater; osaka seafoodsteakhouse.com): Osaka owner Michael Lee is turning the former Savories in downtown Stillwater into a mini clone of his Japanese seafood and steakhouses throughout the metro area. This one will be one-fourth the size of the other Osakas, but expect the same Asian decor, full bar, sushi and hibachi grills.

Cupcake (949 Grand Ave., St. Paul; cup-cake.com): Remodeling of the former Wonderment Toy Store is under way. Unlike the Minneapolis location, this one will have a wine bar along with a bakery and cafe. The restaurant will seat 35.

Owner Kevin VanDeraa hopes to attract a mature crowd that's looking for a glass of wine or a draft beer after a movie or a show, so expect a setting with low lighting and soft music. "There'll be no shots whatsoever," he says. March 1 is the target opening date.

APRIL
Bar Louie (1320 Lagoon Ave., Minneapolis; barlouieamerica.com): The hip, Glenville, Ill.- based tavern and grill is going into MoZaic development in Uptown. Like the others in the chain, the menu will be burgers, oversized sandwiches, jumbo martinis and microbrews.

Gary Perel, a real estate broker for Indianapolis-based UrbanSpace Commercial Properties, which represents Bar Louie in its search for sites, said to expect four or five more in the Twin Cities during the next couple of years. Hopefully, one will be in St. Paul. Two years ago, the company looked to open a Bar Louie in St. Paul's Lowertown, but "the timing wasn't right," says Perel.

MAY
Selma's Ice Cream Parlor (3419 St. Croix Trail S., Afton): Becky and Paul Nickerson just bought Minnesota's oldest ice cream shop and plan to be selling cones, malts and sundaes by May 1. An Afton staple since the 1930s, when Selma and Eddie Holbert started the business, the place was shuttered two years ago when the owner filed for bankruptcy.

This is the Nickersons' first foray into the ice cream business. But with six children, they've had plenty of practice scooping ice cream. The kids, ranging in age from 6 to 16, will be working behind the counter but under their parents' supervision. Can't have them eating up all the profits. "We want to be successful and do well with the ice cream business," says Becky.

Postmark Grill (225 Locust St., Hudson, Wis.): Russell Evenson, who owns Village Pizzeria in Amery, Wis., bought the old post office in downtown Hudson. It was built in 1939 and is in need of major renovations - a kitchen, for instance! - before it can open.

"We'll be putting a lot of time and money into that place," says Evenson's son Derek, who will manage the restaurant along with his two sisters. "But it's worth it. We just love the area."

They plan to start the remodel any day now. The menu will be Italian-American.

Masu Sushi and Robata (S344, Mall of America, Interstate 494 and Cedar Avenue, Bloomington; masusushiand robata.com): The Northeast Minneapolis restaurant offering sushi, robata grilling and noodle soups is branching out to MOA. It has taken over the short-lived Soul Daddy's and will offer the same Masu mix but with more emphasis on noodle dishes.

"People don't want to come to the mall and spend two hours eating multiple courses," says Masu corporate chef Stephan Hesse. "They want to be in and out in half an hour." Finally, someone who understands shopping!

Smokehouse Brewpub (38th Street and 28th Avenue South, Minneapolis; smoke housebrewpub.com): "Invest $1,000 and drink free beer for the rest of your life." It was an offer too good to resist. Owner/brewer Jamie Robinson had the space and the idea but not the $175,000 down payment on $800,000 needed to start the business. He put the word out about a lifetime of free beer, and the money started rolling in - $1,000 at a time.

"It's all about social networking and getting other people to talk about it," says Robinson, a veteran of Town Hall Brewery. "We hit our fundraising goal, and we had a wait list in case we needed it."

When Smokehouse Brewpub opens in late May, it will have an on-site craft brewery and a menu based on house-smoked meats. Plans include a long oak bar, seating for 75 inside plus another 50 on the patio and floor-to-ceiling windows so customers can watch the brewing in action.

"Everything looks like it's coming together," says Robinson. "We're working hard keeping things on track."

JUNE
Rooftop restaurant, name to be determined (Cossetta Italian Market and Pizzeria, 211 W. Seventh St., St. Paul; 651-222-3476): Cossetta's turns 100 this year, and owner Dave Cossetta is celebrating to the tune of $11 million. That's what it's costing to substantially expand the existing space at West Seventh and Chestnut streets near downtown St. Paul. Plans include a bakery, meat market, gelateria, basement wine cellar and rooftop restaurant.

When everything is completed, the place should change grocery shopping from a chore into an event and elevate Italian dining in this city to a higher level. The rooftop restaurant menu will be authentic Southern Italian. Dishes include fresh, creamy burrata cheese with truffle oil, Sicilian tuna, pappardelle, bucatini, veal saltimbocca and cacciatore-style short ribs.

The current deli-style restaurant and pizzeria will double in size, and its menu will expand. Caprese salad, Italian sausage sliders and risotto rice balls will be some of the new dishes.

JULY
Intelligent Nutrients (983 Hennepin Ave. E., Minneapolis; 612-617-2000): Get ready for a little zin with your zen. This one-of-a-kind store/beauty spot, run by organic/chakra guru Horst Rechelbacher, is bringing back its all-organic deli. Details aren't finalized, but you can expect a new look and a new menu.

OCTOBER
Crooked Pint Ale House (location undetermined; crookedpint.com): Green Mill CEO Paul Dzubar is eager to open another pub, but he's still looking for the right location. He says it will be the same mix of bar food and beer as at the original House, which opened last year near the Guthrie in Minneapolis.

DECEMBER
Chilango Cantina (location undetermined): Last year at this time, Bin Wine Bar owner Rebecca Illingworth was planning to launch Chilango Cantina around the corner from her Lowertown spot at Sixth and Sibley in St. Paul. It didn't pan out because the space was in a historic building and she ran up against costly rules and regulations.

But Illingworth hasn't given up on the idea of opening a true Mexican cantina with low prices, late hours, tacos wrapped in tin foil and front windows that can be cranked open for walk-ups. All she needs is the right location.

"I'd like to stick to St. Paul, but I'm keeping my options open," says Ilingworth. "The rent has to be right, and I need flexibility."

ON THE DRAWING BOARD
A brew pub in Hudson: Pete Foster, owner of San Pedro Cafe and Barker's Bar & Grill, both in downtown Hudson, wants to add a brew pub nearby. He has even figured out the location. If it happens, it will go on the north or south side of Barker's.

A neighborhood grill: Blue Plate Restaurant Co. opened Scusi in St. Paul in 2010 and The Lowry in Minneapolis in 2011. And the partners haven't finished expanding."We want to do another neighborhood grill concept like The Lowry, and 2013 would be the year to do it," says co-owner Stephanie Shimp. "This is the year to work on fine-tuning our operations."

Butcher & the Boar Coming Soon!

Get the scoop from Star Tribune's nightlife writer Tom Horgen on all the upcoming Twin Cities Bar openings, including one of Shea's latest design projects, Butcher and the Boar, from chef Jack Riebel and Tim Rooney...

Nightlife: A winter warm-up of new bars

Our guide to upcoming openings.

by Tom Horgen, Star Tribune

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Jack Riebel had a big smile on his face. Last Friday, the acclaimed chef (formerly of the Dakota) was standing in the middle of a loud, dusty construction zone -- the site of his hotly anticipated Butcher and the Boar.

The bar, at 12th and Hennepin in downtown Minneapolis, was still in build-out mode. But Riebel's excitement was palpable. If the bourbon and beer arrived today, he'd be ready to serve customers right on the spot.

He's not alone in his enthusiasm. The weather is finally cooling, but a warm front of new bars is about to hit the Twin Cities. Stepping back from his own project, Riebel sees a trend among this new crop:

"People want neighborhood bars," he said. "There was a time when every neighborhood needed a bar -- and I think there's a renaissance going back to that."

Of course, he's not talking about dive bars. Yes, the following six spots will cater to locals (in Riebel's case, thousands of nearby condo dwellers), but each one has the potential to draw crowds from all over the Twin Cities.

BUTCHER AND THE BOAR

Opening: First week of February.

Who's behind it: Jack Riebel. Also: Tim Rooney of Bar La Grassa and Barrio.

What to expect: The hot trends in bargoing right now are craft beer, heritage liquor brands and artisanal bar food. Butcher and the Boar feels like a culmination of all that. The bar's all-American stance will include 30 domestic craft brews on tap, 50 bourbons and a serious selection of smoked and cured meats (wild boar from Texas!). Best of all: The beer garden out back will seat 150 people.

Find it: 1121 Hennepin Av. S., Mpls. 612-222-7171.www.butcherandtheboar.com.

EAT STREET SOCIAL

Opening: Late January.

Who's behind it: Joe Wagner and Sam Bonin, owners of Northeast Social.

What to expect: Cocktail nerds have been pulling their hair out as they await the opening of this drinking destination. And for good reason. While the new restaurant's farm-to-table menu is enough to coo about, much of the fervor relates to the bartending wizards behind its beverage program. Nick Kosevich and Ira Koplowitz of Bittercube have a vaunted pedigree (the former opened Town Talk Diner, the latter spent time at Chicago's Violet Hour). They've designed a stunning drink list and are training the staff in the art of the cocktail. Also on tap: a real-deal soda fountain, featuring 19th-century-style phosphates, egg creams and other non-alcoholic concoctions.

Where: 18 W. 26th St., Mpls. www.eatstreetsocial.com.

ELI'S EAST

Opening: Monday (maybe sooner).

Who's behind it: The owners of Eli's Food & Cocktails.

What to expect: The guys behind Eli's in downtown Minneapolis didn't travel far for their second location. Just a couple miles away, they've rehabilitated the old O'Brien's Decoy Pub on East Hennepin, outfitting it with Eli's classic-comfy style. The dark wood interior will feature antique lighting, buttoned leather booths and a copper-top bar. Some of Eli's signature plates (like the mac and cheese) will migrate to the new spot, but much of the menu will be new and a bit more polished. Bartender Richie Rivera has designed a new cocktail list, too.

Find it: 815 E. Hennepin, Mpls. 612-331-0031.www.elisfoodandcocktails.com.

DEVIL'S ADVOCATE

Opening: Early February.

Who's behind it: Erik Forsberg, owner of the Ugly Mug.

What to expect: If downtown Minneapolis is missing anything, it's a craft-beer gastropub like the Happy Gnome in St. Paul. Forsberg thinks that concept will work wonders in the space formerly home to short stays by Subo and the Inn. He's remodeling the place, adding a larger front bar and building a brand new bar in the back. He'll have 40 draft lines and American bistro grub. What's with the name? "We're taking a break from the norm," Forsberg said, "and creating a new argument."

Find it: 89 S. 10th St., Mpls.

BLUE DOOR LONGFELLOW

Opening: Late April, early May.

Who's Behind it: Blue Door Pub owners Jeremy Woerner and Patrick McDonough.

What to expect: "We like to joke that we're going from tiny to small," Woerner said of the Blue Door's second location, located three blocks north of the Riverview Theater. Unfortunately, the St. Paul burger joint's slightly larger Minneapolis outpost is still in the paperwork stages. Woerner said they've signed a lease and are working on getting the beer/wine license this month. In the meantime, diehard Blucy lovers will have to contend with 45-minute waits in St. Paul.

Find it: 3448 42nd Av. S., Mpls. www.thebdp.com.

ICEHOUSE

Opening: May.

Who's behind it: Matthew Bickford and Mike Ryan, owners of Be'iched Deli.

What to expect: The long-talked-about rock bar/deli/cocktail den still has a long way to go. But they finally broke ground this month near the new Vertical Endeavors on Eat Street in south Minneapolis. The Be'Wiched guys have high hopes. An intimate listening room will have seating for 125, but also include a mezzanine. On the bar side, their secret weapon is La Belle Vie star Johnny Michaels, who's designing a cocktail bar built for churning out complicated drinks at high speeds. "He's gonna have his own little cockpit," Bickford said.

Find it: 2528 Nicollet Av. S., Mpls.

• Follow Horgen on Twitter: @tomhorgen

Shea architect appointed to Minneapolis City Planning Commission

Check it out: Ryan Kronzer from our office, has been appointed a seat on the City Planning Commission. Pretty cool! Congratulations Ryan!

Ryan Kronzer AIA, LEED AP O+M, Shea Inc.

Ryan Kronzer AIA, LEED AP O+M, a senior architect at Minneapolis-based design firm, Shea Inc., was appointed to the Minneapolis City Planning Commission in December. His seat is a City Council-nominated appointment that went into effect on December 12, 2011. He filled a seat that was recently vacated and will be reappointed for a two-year term at the end of this month.

The Planning Commission is charged with long-range planning for the City and is responsible for advising the City Council on matters of development, zoning, and capital improvements. It is a citizen's committee that works with the staff of the Planning Division of the Community Planning and Economic Development Department (CPED) on the development of plans and the review of development applications. The Planning Commission consists of mayoral appointments and representatives from the School Board, Park Board, Hennepin County and the City Council.

Kronzer has been a practicing architect and urban designer since 2001 and has been with Shea since 2007. His experience includes numerous Minneapolis-based commercial, multi-family and residential development projects. Through diligent professional and civic involvement, he has dedicated his time, talent and service to a multitude of efforts. He is an active member of the Urban Land Institute (ULI) and the American Institute of Architects (AIA). He has a long history of public service and volunteering centered on his interests in planning, design and the arts. He serves as Board Chair of the Soap Factory, is an active member of civic planning groups including Hennepin Avenue 2012 and 2020 Partners, and was a part of the Mayor’s Great City Design Team Steering Committee, among others.

Shea Inc. founder and owner David Shea states, “As cities evolve in the 21st century, Ryan has demonstrated a clear understanding of the importance of smart growth through creative design. His forward-thinking approach combined with his dedication to historic preservation and urban design has been a major asset to Shea, to our clients, and ultimately, the communities he serves.”

Hot Mama opening two new stores in Cincinnati

Just announced on Cincinnati.com's Chic This Week blog:

Cincinnati just got a whole lot hotter! Obviously not talking about our weather here (ugh, thank goodness for hot coffee and seat warmers this morning!!). But I AM talking about Hot Mama just inking deals to open two more stores this year! With newly signed leases at the Kenwood Towne Center and Deerfield Towne Center in Mason, Hot Mama is looking to expand its clothing empire! My contacts at Hot Mama tell me that after much success at their Rookwood location, and a demand for more locations in the area, owners Megan and Michael Tamte are excited to open two new Tri-State locations. So be sure to look out for the two new stores this Spring. Just in time for warmer weather all you Hot Mamas out there!

By Amy Scalia - editor in chief, publisher and founder of Cincy Chic - shares her insider tips on everything the chic woman needs to know about what's going on in Greater Cincinnati this week. From trunk shows and fashion shows to sales, sites and shop-savvy tips, stay tuned to this fun and functional blog that's keeping Cincinnati women chic one blog post at a time! Thanks to my intern Sara Elliott for helping me put this blog post together!