Heavy Table reviews Surdyk's Flights

Local food blog, Heavy Table, published an article today by Maja Ingeman after she visited the Shea-designed Surdyk's Flights at MSP International Airport. Read on for her review: 

photos by Kate NG Sommers

Surdyk’s Flights Wine Market & Bar in MSP International Airport

By Maja Ingeman 09/29/2010

Heavy Table

Step up to the well-lit bar at Surdyk’s Flights, and all anxiety melts away. Chat with the friendly staff, order a Bellini, and wile away the time before your flight without succumbing to the gray-themed decor, cramped quarters, and screaming children that inevitably share your waiting time at the gate.

A veritable haven for the food- and wine-obsessed, this new wine market and bar seems out of place in the hustle and bustle of the just-past-security airport mall, a place where every stand, every shop’s sole purpose is to sell you something on-the-go (a bitter depth charge, a trashy magazine, a new SkyMiles credit card) before you head off to your final destination in some other locale. Here, an entire wall is lined with floor-to-ceiling shelves of wine. Deli cases are filled not with plain ham or turkey sandwiches, but instead with long, stick-like baguettes stuffed with prosciutto and arugula and plastic boxes filled with fresh salads and cheese plates. Minneapolis-made chocolate bars from local chocolatier B.T. McElrath are prominently featured; so are buttery croissants and colorful French macaroons. High-backed booths and gleaming bar stools beckon you to sit back, relax, and enjoy.

The Surdyk family was present at their grand opening event last Tuesday night, and it was clear they are excited to expand. “This is something my father would never have done,” said Jim Surdyk, whose 24-year-old son Taylor is CEO of the new venture. Clearly, this new endeavor is indicative of the modern Surdyk’s business plan– one willing to tap into new and uncornered markets while working to provide old-school service, attention to detail, and artisanal ingredients and combinations.

Each detail in the Shea-designed space was made to Surdyk’s specifications, including the bright red façade of the pillared storefront and the faithful replica of the original liquor store sign. For continuity with the airport theme, drinks sport names like the “Mile High Margarita,” “DC-3” (after an aircraft), and “Concealed Weapon” (referring to the bite of jalapeno-infused vodka, muted by sweet pineapple and orange juices). Checks are delivered in passport-style folders; candy cigarettes provide a throwback to days gone by, when indoor smoking and the three-martini lunch were commonplace.

Gone are the days of soda and peanuts – Surdyk’s Flights, along with other local establishments French Meadow and Ike’s, offers the chance to eat, drink, and fly in style. On a recent visit, we watched in envy as employees put the finishing touches on a “First Glass,” a drink with Valdoro Prosecco, St. Germain elderflower liqueur, and a perfectly balanced hibiscus flower that seemed to sprout and unfurl from the stem of the glass. A carefully chosen beer list features a respectable mix of Belgians, domestic craft beers, a smattering of mainstream standbys, and locally owned options (Flat Earth, Summit, Lift Bridge, and Crispin).

The fare, as we tasted, was of the quality we expected from a Surdyk’s establishment. High-quality fresh mozzarella and Salami and Roasted Peppers ($12) weren’t overwhelmed by the chewy baguette sandwiched on either side; prosciutto wrapped around arugula produced a peppery complexity that was nicely complemented by a light dash of oft-overused truffle oil. A fresh fig stuffed with blue cheese and candied walnut was particularly delightful: a yielding texture, with a lovely combination of sweet fruit, pungent cheese, and sweet / spicy crunch. This fig, a must-try, will be included on the three- and five-cheese plates ($11 / $16). Complemented with a nice white – we particularly enjoyed the body of the Rombauer Chardonnay ($26 / glass) or the crisp, clean-tasting fruit of the Famega Vinha Verde ($6 / glass) – you truly can’t go wrong.

Though Surdyk’s Flights probably won’t become a weekly hangout spot for those of us outside the frequent flyer club, it’s truly found a niche in the otherwise dreary Lindbergh Terminal. Next time you travel, stop by the wine bar, pick up a treat, and remind yourself that flying doesn’t have to be a drudging means to an end — you can enjoy the trip with some of the same amenities you’d get in Nordeast.
Surdyk’s Flights Wine Market & Bar

Terminal 1-Lindbergh — Mall
Minneapolis – St. Paul International Airport
4300 Glumack Dr
St. Paul, MN 55111

612.727.2323

CHEF / OWNER: Mary Richter / Taylor Surdyk

HOURS:

Mon-Sat 8am-9pm

Sun 10am-9pm

BAR: Full

RESERVATIONS / RECOMMENDED: No / No

VEGETARIAN / VEGAN: Yes / No

ENTREE RANGE: $9-12

Brand New Linden Hills Co-op Now Open

The new, expanded location of the Linden Hills Co-op, at 3815 Sunnyside Ave, opened its doors on Thursday, September 23rd. Shea got involved with the project as the new building was being built and assisted with the design of the store's signage program. This included working with the staff and board of directors on first selecting a design style and then extending it to product signs, informational signs, aisle signs, department signs, directional signs and checkout signs. The signage package helps to welcome, orient, guide and educate guests, while giving the store a distinct and friendly personality, setting a new standard for co-op markets.

Shea is proud to be a part of the design team for the Linden Hills Co-op, which also included Wilkus Architects, Inc. and Zeman Construction Co. On Saturday, October 23rd they'll be celebrating their official Grand Opening with deep discounts, free workshops, over $4000 in prize giveaways and plenty of free food. Stay tuned to www.lindenhills.coop/ for Grand Opening event details. 

 

CLICK ON PHOTOS TO ENLARGE

Interesting design note: For the aisle signage, Shea's designers worked with Wood From The Hood, a group dedicated to collecting and milling local trees that have been taken down due to disease that would otherwise be chipped, buried or burned. The aisle signs at Linden Hills Co-op were made from reclaimed Dutch Elm trees that have recently been taken down in Minneapolis. Many of the trees used in Wood From The Hood projects can be tracked from the original site to their new uses.

Count Down to Bull Run's Opening

One of Shea's latest projects is the design of the Bull Run Roasting Company, which is opening in October in Calhoun Square.  The following City Pages interview with owner Greg Hoyt gives you a glimpse into this unique coffee concept:

 

Bull Run prepares to open flagship shop next month

By Jen Paulson, Mon., Sep. 13 2010 @ 10:00AM
reprinted from Citypages.com 

Bull Run Roasting Co submitted its Shea Architects-designed plans to the city in mid-August for its upcoming and much anticipated space in the revamped Calhoun Square, smack dab where a Starbucks used to be. Bull Run's first outpost is set to open next month and will no doubt be a welcome addition in a neighborhood eager for a national-caliber roaster such as Intelligensia in Chicago and Portland's Stumptown. We spoke with owner Greg Hoyt about his plans.

"The initial Bull Run coffee bar was incubated at Rustica," Hoyt says, "We developed an amazing relationship. And the new space is going to carry that forward." The store will feature a limited amount of the local bread and pastry mecca's items. The aesthetic of the store will have features that will make the interaction with the barista more intimate, Hoyt says, while, in his words, "continuing to bring awesome coffee to the Twin Cities and take it to a new level, showcasing the role of the barista as creator and chef with a design that's unusual for the Twin Cities, where we will continue with our single cup and clover brewing methods"
The new space will also continue to showcase Bull Run's simple menu of its rotating craft coffees and espresso beverages, which is always roasted in small batches.
The new location is set to open in early-to-mid October.

Shea receives award from the Preservation Alliance of Minnesota

Shea, Inc. was honored last Thursday night for demonstrating exemplary commitment to the protection and preservation of Minnesota’s historic resources by receiving a 2010 Minnesota Preservation Award from the Preservation Alliance of Minnesota in the category of Restoration/Rehabilitation for the Forum Restaurant.

This year, the Alliance accepted 28 award nominations from across the entire state, and 16 projects were chosen for recognition. The award ceremony was held on September 16 at the Winona County Historical Society's new Laird Norton addition, and Andy McDermott, Marketing & Communications Director for Shea, was present to accept the award. Check out an article on the project in our latest LINK available at our website or by clicking on the image above.

Delta Sky magazine spotlights Twin Cities Hot Spots

The September issue of Delta Sky magazine informs Delta passengers from coast to coast that "with innovative businesses, cultural hotspots and passionate citizens, Minneapolis and St. Paul are a dynamic duo."

In the special section, Spotlight: Twin Cities, the magazine gives suggestions on things to see and do, and we at Shea were happy to see so many of our clients and friends on the list.

In Minneapolis, recommended hot spots include Loring Kitchen and Bar, La Belle Vie and Dakota Jazz Club. We agree they are worth checking out...not only because we designed them...but because they offer some great food in some really great settings. We suggest you grab a table on the portico at Loring Kitchen (which overlooks beautiful Loring Park) while the temps are still mild.

In St. Paul, the magazine suggests visits to Brasa (our second location with James Beard-winning chef Alex Roberts--always a sure bet!), Heartland (a project we just completed with another James Beard contender, chef Lenny Russo), Barrio in Lowertown (our second location for the popular taco/tequila concept) and Meritage (where we have just commenced an expansion of the space.)

FSN: Spotlight on David Shea

Below is an excerpt from the Editor's Notes in FOODSERVICE NEWS in which the editor, Mike Mitchelson, further explores the mind of David Shea, owner of Shea, Inc. regarding a recent project in the Minneapolis/St. Paul International Airport: Surdyk's Flights. FOODSERVICE NEWS published an article this month reviewing the new food & wine bar. To read that article, click here.

Shea philosophy
by Mike Mitchelson, editor, Foodservice News

It’s interesting to listen to someone who thinks about restaurants—or any space, really—differently than most people. David Shea, the founder of Shea Inc, arguably one of the most influential restaurant and retail architectural and design firms in the country, is one of those “someones.”

I think about restaurants, but my mind’s trajectory (off the job) is almost purely aimed at the kitchen and what it produces. I really don’t think much of all the little design details that are encouraging me to empty my wallet. Those details are powerful, and perhaps more important in airports—a forced destination that makes me recall some profoundly lousy meals. How do you entice someone in an airport, a place that—with a captive audience—really doesn’t have to try to provide meaningful, enjoyable sustenance?

Like anywhere else, start with a unique concept. As you’ll read, Surdyk’s Flights is that. An extension of Surdyk’s Liquor & Cheese Shop in Northeast Minneapolis, the trick was to showcase the legendary store as a wine bar. In part, that was achieved by being independent from HMS Host, which operates almost every foodservice and retail operation in the airport—Flights can bring in the food and wine that they want. How to convey that uniqueness to the (trapped) consumer? Enter Shea Inc. “Surdyk’s hired us to kind of manage the expectations of the consumers, and change the paradigm of what people have when they go through the airport,” Shea said.

Changing the “paradigm” of airport dining, in the case of the Flights space, was turning a tiny space into something that invited travelers to enjoy a glass of wine and small-plate foods, fit a wall of wine racks for bottles to be purchased, bar seating for those who wish to watch food being prepared, able to service the grab-n-go crowd, and have it be inviting to women who might want a light meal in an environment without a flatscreen TV blaring sports. “It’s the 10 pounds in a two pound bag kind of program,” Shea joked. But the firm and project designer Cori Kuechenmeister achieved the goal.

But it’s not surprising. In addition to its long list of local projects, Shea Inc. is working on restaurants with names like Don Shula and Rick Bayless. “That’s the nature of our beast, we deal with mostly unique operators,” Shea said. “And incumbent with that is the fun, variety and challenges.”

Shea in FSN: Surdyk's Flights

Shea is proud to have had the opportunity to help bring Surdyk's Liquor and Wine Shop's personality and wonderful products to travelers at the Minneapolis/St. Paul International Airport with Surdyk's Flights Wine Market & Bar.

Below is the Cover Story from Food Service News by Mike Mitchelson describing the journey to the airport and the new concept's offerings.



Surdyk’s ‘Flights’ lands in airport
By Mike Mitchelson
Food Service News

A challenging space and great idea called for creative design, construction and security clearance.

What was jammed into the space where Surdyk’s Flights Wine Market & Bar now sits in the Minneapolis/St. Paul International Airport was anyone’s guess. “I don’t know,” said Pete Blough, project manager at Grand Restaurant & Design. Blough led the way from the baggage-claim area through a secured door and along a trail that wound through the inner workings of the airport and out on the tarmac before finally re-entering, riding an elevator and re-entering the concourse—the only way into the airport without a boarding pass.

“I don’t know, either,” said Taylor Surdyk, the youthful co-owner and latest generation of Surdyk in the company business (most famously, Surdyk’s Liquor & Cheese Shop in Northeast Minneapolis, since 1934).

I also had no recollection. But this new Surdyk’s incarnation promises to leave an impression. The narrow-but-deep, 1,000-square-foot space requires one to really step from the concourse. A lengthy horseshoe-shaped bar runs nearly the length of the space, seats on either side are given privacy by the display case at the front. In the middle of the bar is the prep area, where, atop drawer coolers and streamlined storage space, sits a hand-cranked meat slicer, counter space (including a marble-slab frost top) is packed with cheeses and fresh bread, meats and other delectables. The kitchen team prepares fresh sandwiches, salads and cheese plates for discriminating airline passengers. Wine racks filled with 180 SKUs line the walls—yes, you can buy bottles of wine to travel with on the plane. “We sold our first bottle of Opus 1 (a very upscale brand) last night,” Taylor said, excitedly.

It’s a great-looking spot; like the Ike’s Food & Cocktails further down the concourse, its design is very non-airport. Shea, Inc. designed the Surdyk’s space, logo and menu. A full-size replica of the original Surdyk’s Liquor sign (circa 1934) anchors the left side of the storefront, and reclaimed booths, wood flooring, ceramic tile, fixtures and muted lighting give the space a historical-yet-contemporary feel. “We’re very concerned about energy conservation, and sustainability isn’t just a word you say these days—it’s something we put into all of our projects,” said David Shea, founder of Shea, Inc., regarding the re-use of materials and efficiency-conscious design. Surdyk’s has been around for 75 years, thus nostalgia had to be incorporated into the design, “but it also has to be clean, modern, fresh. All the lighting in the space is energy sensitive, LED lights, trying to use those so the place when you go in is bright enough but also subtle enough so it isn’t overpowering. I think that’s important for us.”

Details include space beneath the booths to stow rolling carry-on luggage, and outlets strategically placed within the restaurant and the patio area (patio? In an airport? Read on…) to allow customers to use their laptops or other electronic devices while they wait for their flight. “People are, unfortunately, spending a little bit more time at the airport these days,” Shea said, adding that airport restaurants like Surdyk’s, where a good glass of wine and light meal can be had, are becoming more common. “We’re seeing that all over—the trend really started in Europe, and now it’s coming into our airports.”

Shea also noted that Surdyk’s Flights might be the first restaurant to offer on-sale and off-sale liquor. State regulations require separate stores and entrances (think grocery stores with adjacent liquor stores), but the Metropolitan Airports Commission operates much like it’s own governing body, and allowed the combination.


Independent offerings

Beyond the wine in the racks and being served, there’s also full-bar offerings, including house-made infused vodkas (bacon and jalapeño). “We wanted to represent Surdyk’s with a quality rail offering,” Taylor said. He came up with a signature cocktail list with aeronautical themes, such as the “Puddle Jumper,” “MSP Overshot” and the “Concealed Weapon.” Regarding the latter, Taylor said “No one with the airport looked at the (drink) menu yet. We’ll see how long that it lasts.”

And then there’s the 260 square-foot, full-service “patio” area. And it’s not on the tarmac. It’s located in the middle of the concourse in front of the store. “With the small space, we needed (more) seating area,” Taylor said. “It’s great exposure.”

So, how does Surdyk’s, with its first venture into a wine bar/restaurant, arrive in the airport and call its own shots, stocking the wine and food they want and get a patio? HMS Host, a foodservice management company that has a grip on every major airport in the country, operates every concept in the MSP airport—including local brands from full-service concepts like Ike’s to grab-and-go’s like D’Amico & Sons. But the Surdyks weren’t interested in losing control of their brand. To come in, they wanted to truly be independent operators.

They might have had the slight upper hand from the start to accomplish this feat. “The MAC came to us,” Taylor said. Another tenant, a national wine bar concept, was slated for the space, but the deal fell through.

The MAC has featured local concepts of late, and Surdyk’s, with its history, wine expertise and world-class cheese shop was a solid choice. The Surdyks received advice from Chip Isaacson, the owner of Ike’s who made the leap to the airport in 2007. “We wanted to make sure we had more control over quality,” Taylor said. That control includes their own bagels, made at their commissary kitchen in Minneapolis. Control over their product doesn’t mean less hassle getting it into the store, however. They have to clear the same logistical hurdles with receiving, inspection and delivery all other businesses at the airport do—there’s no running out to the store when something runs out.

Bradford Airport Logistics handles everything coming into the airport: receiving, inspecting and delivery. This fact made things interesting during construction, said Mark Cox, Grand’s, contract design sales manager, who also worked on the space. But the number one challenge was dealing with security. “You’re not strolling in there any old time.”

Also challenging was fitting all that equipment into such a tight space. There was no hood system to install, but there were tightly-fitted drawer refrigeration compartments, bar back equipment and soda systems, most of which within six feet of space. The installation was basically completed in one night, Cox said, laughing. “From 11 p.m. to 8 a.m. on a Friday morning. I was beat. And I had to be at the office that day.”

Coordination between Bradford and the general contractor, Morcon, which does much of the construction at the airport, was a new experience. But now that Grand has worked with Morcon, hopefully more airport business can come from it, Cox said.

It all works to give the airport a truly independent concept, and as the systems get more routine, Taylor said they plan to add more cheeses and wine tasting flights with food (they currently only offer them with cheese). “Everyone coming here has good things to say,” Taylor said, adding that in the first week they were open they had a celebrity—actor Michael Keaton—stop in, and, as proof they’ve struck on something good, had one customer miss their flight.

http://www.foodservicenews.net/ed_cover.html

People's Organic Coffee & Wine Cafe Joins Galleria this fall

Shea, Inc. has teamed up with Lynn Gordon, founder and president of the beloved French Meadow Bakery, to create another great option for organic coffee and wine in Edina: People's Organic Coffee & Wine Cafe. Perfectly fit for it's Galleria location, it will open this November.

Check out the Finance & Commerce article exploring French Meadow, People's Organic, and Gordon:

BAKERY FOUNDER OPENING ORGANIC CAFE
Article by Suzy Frisch
Finance & Commerice

Lynn Gordon is at it again.

The innovative entrepreneur, best known as founder and president of organic foods trailblazer French Meadow Bakery, will launch an organic coffee and wine bar this fall.

Slated to open in Edina’s Galleria Mall in November, Peoples Organic Coffee & Wine Café will incorporate the best elements of French Meadow - the organic breads and delectable baked goods, the homemade soups and sandwiches - along with a rich roster of organic coffee and wine.

For Gordon, it’s her chance to offer customers what she wants in a hangout: casual dining, delicious and organic food and drink, and a peaceful place to socialize with friends or unwind after a day of shopping.

“It’s also an opportunity for me to get outside the French Meadow box and start fresh again,” she says. “I’m taking all the best that I’ve learned with French Meadow during 25 years and applying it to this new company. We’re starting with a fresh slate at this sister business.”

French Meadow, which Gordon established in 1985 as the first and longest-running certified organic bakery in the country, has brewed java from Le Center-based Peoples Organic Coffee for some time. Gordon created several new coffee drinks for her Galleria café, some of which will debut at the Minnesota State Fair. French Meadow has operated a hugely popular stand at the fair for upwards of 15 years, and it expanded its operations into the more prominent Schumacher’s building last year.

In addition to the bakery’s fair menu, which includes croissants, fruit with fresh scones, risotto poppers and the three-cheese and Reuben pretzels, Gordon will offer three new drinks from her Peoples Organic café. Fairgoers can try her Sea Salt Caramel Latte, the Iced Marble Mocha featuring white and dark chocolate, and Blush Iced Tea Lemonade.

Gordon hopes that the debut of these drinks will help publicize the opening of the new café, which will have a more robust menu of coffee drinks than French Meadow. Like any sisters that share core characteristics, there are some other major differences between the sibling companies. For one, Peoples Organic in Galleria will offer organic wine and artisan beer. Its atmosphere will be sleek and edgy (designed by Shea, Inc., the architecture, interior design, and branding firm) compared to the funky vibe of French Meadow. Even so, popular menu items from one eatery could find its way to the other.

Gordon started percolating on her organic café idea in 2005, but she got sidetracked while selling French Meadow to Rich Products and opening four French Meadow locations at airports and a college campus. But she has been ironing out the details for the Peoples Organic Coffee & Wine Café ever since.

The 2,700-square-foot café will include indoor and outdoor seating. Its menu highlights farm-to-table foods covering three squares a day, snacks and dessert. Gordon even infuses the interior design with local flavor, including the bar’s mosaic tile, coffee mugs and the glass chandelier.

Gordon believes so strongly in her organic café concept that she and her investors arranged for franchising even before opening Store One. Aiming for gradual and organic growth, Gordon and her team are in talks with potential franchise owners in Wisconsin, Pennsylvania, and California.

“I’m always talking to people who say they want to own a restaurant or a bakery or a coffee shop. Food is life, and it’s nurturing,” Gordon says. “On many levels, it’s very gratifying to offer this to individuals because they are excited to do something they always wanted to do, and it’s a great brand with all of these great products. It makes all the hard work worthwhile.”

Complete URL: http://finance-commerce.com/2010/08/french-meadow-bakery-founder-going-into-organic-cafe-business/