Star Tribune Year End Restaurant Roundup

If you missed any part of the 2010 restaurant scene, Rick Nelson from the Star Tribune got the scoop, and he shares it--a whole lot of it--in today's Star Tribune Taste section. First, he names the Restaurant of the Year, along with five other noteable newcomers. (We, at Shea, are proud to have worked on two of them: Heartland Restaurant & Farm Direct and Forum.) Next, Nelson gives the lowdown on just about everything that happened in the Twin Cities restaurant scene this past year. We were happy to play a small part with some of our project work and we are proud to be associated with so many great clients and concepts like Crave, Colette Bar & Bistro, Dogwood Coffee Co., Psycho Suzi's, Cocina del Barrio, Dakota Jazz Club, Brasa, Tucci Bennuch, Peoples Organic, Black Sheep Pizza and Surdyk's Flights. Read Rick's story below to be "in the know" and get ready for another great year in restaurants in 2011. Cheers!


photo by Tom Wallace, Star Tribune

  Restaurant of the year: Piccolo

Tiny Piccolo is the little restaurant that could. And how.
By Rick Nelson, Star Tribune

Don't let its unassuming south Minneapolis location do a number on you. Ditto the name (which means "little" in Italian), or the small-scale setting, just 36 seats. That's because big things are happening inside tiny Piccolo.


Thrilling things, actually. It's not going overboard to invoke the word "visionary" when considering what chef/co-owner Doug Flicker has accomplished since he opened the restaurant in February. Want to experience the future of cooking? Make a beeline to the corner of 43rd Street and Bryant Avenue S. Don't forget to make a reservation.

The menu's 16 or so choices are designed to encourage and facilitate a build-your-own degustation experience, following the theory set forth by star chef Thomas Keller. "The law of diminishing returns," Keller calls it, theorizing that a dish's luster diminishes with each bite.

"What I want is that initial shock, that jolt, that surprise to be the only thing you experience," Keller wrote in his landmark "The French Laundry Cookbook." "I want you to say, 'God, I wish I had just one more bite of that.'"

Nothing more accurately describes the Piccolo experience. Flicker ups the ante by giving locally accepted tastes a much-needed boot in the backside. Smoked eel, tripe and other Minnesota-menu rarities blossom under Flicker's fertile imagination and considerable technical prowess; he is, after all, the chef who turned scrambled eggs and pigs feet into the year's most talked-about dish.

"It was a big risk, wondering if people would really be drawn to veal head or pig's tail, but obviously the answer is 'Yes,'" said Flicker. "I've learned that you give people credit, you make them comfortable, and they'll try it, and they'll like it."

More like love it. On the flip side, Flicker has the enviable gift for repositioning the mundane into artful, even adventurous new identities. Beets? Chicken? Ricotta-filled pasta? They taste as if born anew, and boast museum-quality looks.

The gracious, closely knit service staff (headed by co-owner Jim Andrus, one of Flicker's partners at their former Auriga) seems to revel in their guests' sense of discovery and joy, while the semi-casual setting is the epitome of Midwestern modesty.

There is simply no other restaurant like it in the Twin Cities, but that can't last for long. Innovative Piccolo deserves its place as an industry role model.

As for being his own boss again, after several years of working for others, "It's better than I thought it would be," Flicker said. "It's strange to do exactly what makes me happy every day, and have money in the bank. I'm still pinching myself."

What a coincidence. Twin Cities diners, elated to find a enterprise of this caliber in their midst, are following suit. We certainly are.

Restaurant of the year: Awards of Excellence

Here are five other notable newcomers that made a considerable splash on the 2010 dining scene.
By Rick Nelson, Star Tribune

Travail Kitchen & Amusements

Co-owners Mike Brown and James Winberg snared the foodiscenti's attention during their talked-about tenure at Victory 44, but they secured their adoration -- rightly so -- when they became their own bosses. An unlikely address (sleepy downtown Robbinsdale) and an even more unlikely premise (chef-driven flights of fancy at fast-casual prices) makes this fun-loving, trend-setting gem all the more remarkable and unabashedly enjoyable.

HauteDish
After years of working for others, how great is it to see chef Landon Schoenefeld running his own show? For once, the phrase "rethinking comfort food" isn't boring diners to tears. On the contrary. Schoenefeld's vivid imagination, strong technical know-how and clear vision are forging a long list of ingenious and admirable all-American classics. Steak-and-eggs, tuna casserole, Tater Tot hot dish and other pop-culture favorites are reshaped into exciting and delicious new ways.

Heartland Restaurant & Farm Direct Market
A ridiculously roomy new Lowertown setting -- it's across the street from the St. Paul Farmers Market, the world's most appropriate address -- has given chef/co-owner Lenny Russo his dream platform. Now locavores -- or anyone who cares about good food -- can enjoy multi-course splendors in the serene dining room, refuel in the comfy and casual lounge, celebrate in several private-event rooms, and shop and snack in the butcher shop/bakery/greengrocery. Bravo.

Parma 8200
In many ways, 2010 was the Year of the Suburban Diner, and no better example of the burbs' newfound dining riches is this latest from the D'Amico culinary empire. This Italian-inspired pro deftly caters to the demands of its buttoned-up office park environs, but also injects some much-needed energy, style and cooking skill into a corner of the metro where those qualities are sorely lacking.

Forum
Walking past the banal City Center complex, knowing that the former Forum Cafeteria, that Art Deco prize, was sitting vacant, was perhaps the most depressing activity in downtown Minneapolis. No longer. Like most mortals, restaurateur Jim Ringo fell in love with the historic space at first sight. In a noble act of civic generosity, Ringo reopened the glitzy Depression-era glamourpuss, enabling another generation of Minneapolitans to revel in its Fred-and-Ginger fabulousness.

2010: The year in review

A rundown of the Twin Cities dining scene over the past year.
By Rick Nelson, Star Tribune

Top job

In a year of constant career upheaval, no chef landed in a happier spot than Mike Phillips, who departed the Craftsman to fully embrace his outsized passion -- and prodigious talent -- for producing dry-cured meats and other charcuterie. In a partnership with Irish pub magnate Kieran Folliard (the Local, the Liffey, Cooper, Kieran's Irish Pub), Phillips is set to develop a retail component in 2011, but for now he is supplying the restaurants with a top-tier supply of product, turning a minimum of two pigs per week from Hidden Stream Farm in Elgin, Minn., into pure magic. "There's no limit to the things that can be done," said Phillips. Get a taste of his artful work at the Local, where a happy-hour platter (wild mushroom salami, dry cured coppa, and pork terrines, rillettes and head cheese) goes for an astounding $5.99. "It's a steal," said Phillips. "It should probably cost eighteen bucks." At least.

Coming soon
What can diners look forward to in 2011? Plenty. Innovative restaurant-maker Kim Bartmann (Bryant-Lake Bowl, Barbette, Red Stag Supperclub), has a full plate. "I have some projects going," she said with a laugh. "I can't afford to lay around all day."

She's converting Casey's into Pat's Tap ("A gastropub menu with a neighborhood feel," she said); expect a mid-March opening. She has quietly purchased Gigi's Cafe ("We're going to re-brand and remodel, starting in February," she said). But her highest-profile project is taking on the refectory at the Lake Harriet bandshell, which she is christening Bread & Pickle. Barbette chef Kevin Kathman is developing a burger-sandwich-picnic basket (complete with blankets) menu, with egg sandwiches and espresso kicking the day off at 7 a.m. ("For all the ladies who walk around the lake," said Bartmann). If the weather cooperates, opening date is set for April 1.

Chef Steven Brown (Porter & Frye, Levain) is getting back into the game with Tilia, now under construction in the former 40-seat home of Rice Paper in Linden Hills (Tilia is the genus for the linden tree). Even with a slight expansion, the kitchen remains tiny, "But I'm modeling it on my friend Phillip Becht at the Modern Cafe," said Brown. "He proves that you can do good work in a space the size of a postage stamp." This time around (hopefully in January), Brown, a major Twin Cities talent, is also adding "co-owner" to his title, partnering with marketing whiz Jörg Pierach. "I don't want to sound bitter, but I'm tired of suffering under someone else's regime," Brown said. "Better to take on the risk myself."

One of Brown's former employers, Turtle Bread Co. owner Harvey McLain, is in expansion mode. He's converting an old streetcar commercial corner in Minneapolis' Longfellow neighborhood into another Turtle bakery outlet, and has signed on Lucia's Restaurant veteran Annette Colon to supervise several eateries; one might include a dining room that will offer a single but ever-changing entree item each night. McLain is pushing for a January opening.

Another Turtle alum, baker Solveig Tofte, is going out on her own in March, with Sun Street Bakery, a much-expanded bricks-and-mortar version of her nearby Kingfield Farmers Market stand. A few blocks up Nicollet, be sure to check out upcoming Lowbrow, a contemporary neighborhood tavern.

More exciting news: Chef J.P. Samuelson is switching jobs, leaving Solera (his last day is New Year's Eve) and quickly jumping (mid-March) into an Italian restaurant at a location to be announced. Rosa Mexicano, the über-popular New York City-based mini-chain, is going into the former TGI Friday's at 6th Street and Hennepin Avenue S., just a short walk from Target Field.

Also, be on the lookout for several seconds: A second Burger Jones, this time in Burnsville (probably in May); a second Black Sheep Pizza, in the Rossmor Building in downtown St. Paul (hopefully mid-February); a second Little Szechuan, in the Shops at West End in St. Louis Park (coming soon); and a second American Burger Bar, in the LaSalle Plaza complex in downtown Minneapolis (early January).

Beyond city Limits
It was a blue-ribbon year for suburban diners, who found a notable array of independently owned efforts blossoming in their midst, including: Blvd Kitchen & Bar (a Minnetonka comeback for Redstone American Grill and Champps guru Dean Vlahos), Aperitif Restaurant & Bar (good looks, great wines in Woodbury), Porter Creek Hardwood Grill (the Doolittles folks go upscale in Burnsville), Purple Sandpiper Bakehouse & Pub (casual in Bloomington), the Hanger Room (dry-aged steaks in Willernie, from a former W.A. Frost & Co. chef), Mendoberri Cafe & Wine Bar (dine-in/takeout in Mendota Heights), Bistro 11 (a charmer in exurban Loretto), Nectar Wine Bar & Bistro (guava- and lime-glazed shrimp in downtown Osseo!), Roman Anthony's (red sauce Italian in White Bear Lake, from Justin Grecco of Grecco's on the St. Croix in St. Croix Falls, Wis.) and Rojo Mexican Grill (south of the border in St. Louis Park).


Hitting the pavement
Street food finally matriculated from baby steps to a power walk, thanks to a potent combination of revised ordinances, savvy entrepreneurs and a social media-fueled dinership. Our favorites? The portable rib joint operated by the 128 Cafe; Dandelion Kitchen, which morphed from farmers market vendor into Nicollet Mall sandwich/salad outpost; the Smack Shack and its luscious lobster rolls; and the monster pastrami and turkey sandwiches sold at the Brothers Deli and Turkey to Go carts, respectively. And most especially the World Street Kitchen, where brothers Sameh and Saed Wadi put an accessible twist on the vibrant Middle Eastern flavors of their Saffron Restaurant & Lounge.

Too close to call
Following the Hollywood tradition of blitzing December with Oscar-bait films, Twin Cities restaurateurs have chosen the past month to get busy with a flurry of newcomers (look for our reviews in the upcoming weeks), including Mozza Mia, Pizzeria Lola, In Season, the dazzling new raw bar at Meritage, Peoples Organic, Scusi, the Inn, Prairie Ale House, Jack's, Pinstripes and Cocina del Barrio.

Bakery boom
Minnesotans love their bakeries, and they rushed to support the bevy of 2010's newbies. Longtime farmers market favorites Cocoa & Fig launched a retail outlet in Gaviidae Common in downtown Minneapolis. Cake Eater Bakery and Cafe and Sweet Retreat both found enticing ways to glorify the cupcake, and, as the name suggests, Bars Bakery made a party out of its namesake sweet. Franklin Street Bakery expanded to Edina, and Arnaud de Rambures introduced his style of French breads and pastries -- including what are easily the metro's best eclairs -- to the hungry residents of Maple Grove with his Chez Arnaud.

But no one, least of all baker/owner John Kraus, predicted the instant, insane and totally justified popularity of Patisserie 46. "Rustica educated this neighborhood," he said, referring to the four-star bakery that started a few blocks up 46th Street before relocating to W. Lake Street last year. "Everyone here already knew what good bread and pastries are, and they're so open to stepping out of their box and saying, 'I'll try that.' That cut our learning curve in half."

Sometimes it feels as if the entire 55409 ZIP code is lining up for Kraus' almond croissants, hot pretzels, beautifully caramelized canelés, addictive ice creams, and several dozen other scrupulously prepared sweets and savories. Seriously, if it hasn't happened already, someone should jump-start a website called www.myfavoritethingtoeatatPatisserie46.com, although it would probably crash from a constant flood of gushy commentary. "The simplest items, they're the hardest to do right, but they're the best things to enjoy," said Kraus. "You know you have something good if you immediately want to have more than one."

Headline grabbers
It was a roller-coaster year for top restaurateurs Tim McKee and Josh Thoma. Financial shenanigans ended their association with Barrio (and Thoma's connection to diner-magnet Bar La Grassa) and they sold their tapas-focused Solera (now managed by the same team behind Cosmos and Bradstreet Craftshouse). Most significantly, the duo ended their partnership at four-star La Belle Vie (McKee is in, Thoma is out). Not that they weren't busy with other projects. Thoma got into street food with the Smack Shack ("I've always got something up my sleeve," he said), and McKee, building on his winning experience of remaking the Guthrie Theater's Cue into Sea Change in 2009, has developed a high-profile consulting career. Parasole Restaurant Holdings wisely hired him to reinvent its Il Gatto, and his next gig for the company is tweaking its Uptown Cafeteria. McKee is also partnering with Sushi Avenue, the company behind the sushi counters at Cub Foods and other local grocers, to create Masu, a sushi-robata restaurant and bar set to open this spring in northeast Minneapolis.

Cosmetic surgery
Two suburban stalwarts -- Colette Bar & Bistro and Tucci Benucch -- got spiffy, much-needed makeovers, perhaps inspiring others (we won't name names) to get a nip and tuck of their own.

In memoriam
Our condolences to the family, friends and diners of Grand Cafe chef Jonathan Radle, who died in April, and Spill the Wine co-owner Karl Greeman, who died in October.

Ch-ch-ch-ch-changes
In Blaine, Restaurant Cru became Bricks American Pub, and the former Bella was transformed into Tavern Grill, a sibling to Edina's Tavern on France. Down in Lowertown, David Fhima converted his LoTo into Faces Mears Park. The team at Excelsior's Cafe 318 revitalized an underperforming Aster Cafe, and sidewalk cafe lovers (and downtown skyline gazers) are forever grateful. First Avenue got into the restaurant act, opening the Depot Tavern. Zeno became Fusion. Istanbul Bistro bid farewell, replaced by Bukhara Indian Bistro, and Nepal-flavored Gorkha Palace took over the former Mairin's Table space. In Northeast Minneapolis, Pop! said "goodbye" and Hazel's Northeast said "hello," neighboring Snap! is now Amici Pizza and Bistro and the Pakistani fare at Pak Zam Zam disappeared in favor of Marrakech Moroccan Cafe and Grill. Zahtar (the Eden Prairie edition) bit the dust, and the Herb Box filled in behind it. At Lyn-Lake, Zen Authentic Szechuan and Hunan Cuisine turned out the lights, and Szechuan Spice flipped them back on. And the Green Mill gave up a chunk of its flagship location's real estate to make room for the Twisted Fork Grille; is there a new chain in the making?


Moving on up
Heartland wasn't the only restaurant that rented a U-Haul. Psycho Suzi's left its home, a one-time drive-in restaurant, for roomier riverfront quarters in the former Gabby's. Kieran Folliard transferred his namesake Kieran's Irish Pub into what had been Block E's glamorous Bellanotte, and Twins fans repaid him with wall-to-wall revelers on game days. Thom Pham shuttered his Azia and Anemoni Sushi & Oyster Bar, and sort-of recreated them in another Twins-friendly address (the former Zake), calling it Thom Pham's Wondrous Azian Kitchen.

Then there's Rice Paper, the serene, full-flavored Vietnamese favorite. Owner An Nguyen is now sitting pretty in blessedly larger quarters at 50th and France in Edina, a new restaurant crossroads, thanks to new neighbors Mozza Mia and Cocina del Barrio. Nguyen's legions of fans have surely followed, and her new high-profile address means that the restaurant will also develop a whole new clientele. It deserves nothing less.

Dearly departed
A number of notable restaurants left the scene in 2010, including Palomino, Ringo, Subo, Gallery 8 Cafe, St. Martin's Table, Laredo's Tex-West Grill & Cantina, Staccato, Maggiano's Little Italy, Pop!!, Original SoupMan, Thistles, Zake, Bibo Restaurant & Wine Bar, Cooqi, Kabobi, Azia, Il Vesco Vino/Rizzo's, Ciento Tequila Bar and Mexican Kitchen, Harry's Food and Cocktails, L'Ecosse, Picosa, Sauce and Manhattan's.

Helping hand
When Blackbird and Heidi's Minneapolis were destroyed in a fire on Feb. 18, more than 60 of their fellow restaurants -- and countless diners -- quickly came to their aid with "Fork the Fire," an unprecedented citywide benefit that raised $55,000. A fire earlier this month also devastated Casper's & Runyon's Nook, St. Paul's beloved burger-and-beer joint, and the Groveland Tap offered a $7,000 fundraiser of its own. Talk about Minnesota Nice.

A new nest
Blackbird co-owners Chris Stevens and Gail Mollner got busy, fast, reopening their neighborhood cafe in a new, larger location about 2 miles northeast of their prior address. The best news? Blackbird is bigger, and better, than ever.

Get cooking
Stewart Woodman spent his time, post-fire, in his home kitchen, banging out a terrific cookbook: "Shefzilla: Conquering Haute Cuisine at Home" (Borealis Books, $27.95), which hit bookstores in October. Speaking of debuts, Woodman and spouse/business partner Heidi Woodman are debuting the reboot of their restaurant on Jan. 11. It's now named, simply, Heidi's ("We all know it's in Minneapolis," said Stewart Woodman with a laugh) and relocated to slightly larger digs in the former Vera's Cafe in Lyn-Lake. "It's really coming together, and I'm just beside myself I'm so excited about it," he said. "I really want to get cooking." A tip to die-hard Heidi's fans: The restaurant is now accepting reservations at www.opentable.com.

Well-deserved accolades
Congratulations to Restaurant Alma chef/owner Alex Roberts, named Best Chef: Midwest by the James Beard Foundation at its glitzy annual gala -- the Oscars of the food world -- in New York City in May. Wayne Kostroski, co-owner of the Franklin Street Bakery and Bar Abilene, was named the foundation's Humanitarian of the Year for his anti-hunger work as founder of Taste of the NFL.

Home run
The Twins' sparkling new playground is a professional sports venue rarity: It tastes as good as it looks. Sure, it wasn't perfect (the lines!), but by emphasizing Minnesota flavors (everything from Murray's steak sandwiches and Schweigert hot dogs to Byerly's wild rice soup, the Gouda-stuffed burger from Vincent and Kramarczuk's unbeatable grilled sausages, all washed down with a bevy of beloved Gopher State-brewed beers), the team batted a concessions home run. Next year's stats are already promising, as Twins ownership is pledging more local foods for the 2011 season.

Happy birthday
Kudos to Lucia Watson and Lowell Pickett, for not only surviving but thriving for 25 years with their now-landmark restaurants, Lucia's Restaurant and the Dakota Jazz Club & Restaurant, respectively. Both were founded in 1985, which, in hindsight, was a very good year.

World domination?
Fast-growing Crave expanded into the Omaha and Orlando markets this year, and the 3-year-old Minnesota-based company is opening its fourth Twin Cities outpost this spring, moving into the former Palomino spot in LaSalle Plaza at 9th Street and Hennepin Avenue S.

Coffee klatch
Starbucks may be retrenching, but local coffee indies were in an expansionist mode. Dogwood Coffee Co. brought perfectionist coffeemaking to Calhoun Square, one cup at a time. Ditto the Angry Catfish Bike & Coffee Bar, with a handy south Minneapolis location, adjacent to A Baker's Wife's Pastry Shop. Oh, and local roaster Peace Coffee debuted its first retail outlet, the slick Peace Coffee -- Wonderland Park Coffee Shop.

A lightbulb goes off
Three smart ideas: Izzy's Ice Cream started keeping its customers informed on the shop's ever-changing selection of flavors by tying radio frequency identification technology into its website, updating every three minutes (yes! Norwegian Chai is in the house!). Spasso began its own designated- driver service, offering free round-trip car service in a swank Escalade. Then there's the vinopad, a user-friendly interactive wine list for the iPad, created by Minneapolis-based Vinotech Solutions and currently wowing wine lovers at Saffron Restaurant & Lounge, Vincent, Wayzata Eatery and Forepaugh's.


Quotable quote
When cookbook author Raghavan Iyer called it quits as consulting chef at Om, he didn't fall back on that shopworn pursuing-other-opportunities/spending-more-time-with-the-family shtick. Nope. "I have terminated my contract ... and severed all ties with Om," Iyer said in a statement. "I feel my beliefs, high standards and professional standing [are] no longer in congruence with those of Om's." Ouch.

TV stars
Sameh Wadi made history in January. The chef/co-owner of Saffron Restaurant & Lounge was the first Minnesotan to appear on "Iron Chef America" (and, at age 25, the show's youngest competitor). In an all-mackerel showdown, Wadi narrowly lost to "Iron Chef" titan Masaharu Morimoto. Now, if the secret ingredient had been lamb....

In July, acerbic Travel Channel talking head Anthony Bourdain sent a love letter to Piccolo on his "No Reservations" series. Earlier this month, Adam Richman, the title character in "Man v. Food," appeared on the "Today" show and praised the slow-roasted pork at Brasa as one of the five meals not to be missed in the United States, calling it, "the experience of just indulging in the rapture of very well-made local food."

Bottled bliss
Nothing beats the fresh ginger ales at Big Bowl. Unless they're the pulpy and powerfully flavored Fresh Ginger Ginger Ales, created by Bruce Cost, the chain's founder, and sold in 12-ounce bottles at select supermarkets.

Seeing stars
Our top-reviewed restaurants in 2010 included:

4 stars: Piccolo, Heartland Restaurant & Farm Direct Market

3 1/2 stars: D'Amico Kitchen, Modern Cafe, Parma 8200, Travail Kitchen & Amusements

3 stars: HauteDish, Sapor Cafe and Bar, Victory 44

"Thank you"
For all the memorable meals I enjoyed in 2010 on my own dime -- and not on my Strib expense account -- at Al's Breakfast, Bar La Grassa, Be'wiched Deli, Brasa, Common Roots Cafe, Moose & Sadie's, Punch Neapolitan Pizza, Nick and Eddie, Spoonriver, 20.21 and Yum! Kitchen and Bakery.

-Rick Nelson

Mill Valley Kitchen planned for new Ellipse project

Burl Gilyard of Finance and Commerce recently spoke with Shea principal, Tanya Spaulding, about one of our latest projects, Mill Valley Kitchen:

Mill Valley Kitchen planned for new Ellipse project
By Burl Gilyard, Finance and Commerce

Minneapolis-based Shea Inc., a design and marketing firm, has carved out a solid niche working on restaurant projects. But recent years have been tough for many restaurant operators.

Now, Tanya Spaulding, a principal with Shea, said the firm has seen an uptick in inquiries about potential new restaurants within the past six months. Spaulding is encouraged about the outlook for new restaurant openings in 2011.

“It’s been an interesting shakeout over the last couple of years,” Spaulding said. “We’re seeing a lot more activity in the market. The activity has really increased quite a bit. We probably started seeing more volume like late summer, early fall.”

Spaulding said new restaurant operators and chefs who worked for other people are entering the market and taking advantage of available real estate.

The latest project for Shea is the planned Mill Valley Kitchen, a restaurant slated to open in a brand-new, mixed-use apartment project in St. Louis Park, The Ellipse on Excelsior Boulevard. The building is at 3900 Excelsior Boulevard at the intersection of France Avenue and on the Minneapolis-St. Louis Park border.

Former Excel Bank CEO Craig Bentdahl is behind the new restaurant concept, which draws its inspirations form the farm-to-table cuisine of northern California.

“Craig has pretty much hired the best of the best to put together his restaurant. It’s a great amenity for the residents of the Ellipse as well as the neighborhood,” said Robb Bader, vice president with St. Louis Park-based Bader Development, which developed the Ellipse.

Chef Michael Rakun, who has worked at the St. Paul Hotel and Mission American Kitchen in downtown Minneapolis, is developing the menu with an emphasis on fresh, local food.

“We’re in the middle of design right now, so it’s probably going to evolve a bit,” Spaulding said. Construction is set to begin in late February or early March with an opening target of late May to mid-June. The Golden Valley-based Zeman Construction Co. is general contractor for the project.

Other recent projects for Shea include the just-opened Cocina del Barrio in Edina, the new Whisky Park in downtown Minneapolis and the new Malone’s Bar & Grill in Maple Grove. Whisky Park went into a space that had been sitting empty for about two years. Malone’s took over a former Timber Lodge Steakhouse location. Whisky Park and Malone’s both opened in October.

Bader Development completed the 132-unit Ellipse project last fall. Bader said the apartments are already 90 percent leased. The location is not far from the Uptown area of Minneapolis.

The building includes 16,000 square feet of retail space. With the new restaurant deal, Bader said only 2,700 square feet of space remain available for lease. The largest tenant is Partners in Pediatrics, which leases 7,000 square feet.

Mike Finkelstein of Minneapolis-based Ackerberg Group handles retail leasing for the Ellipse project.

The 5,000-square-foot, ground-level space for the Mill Valley Kitchen will seat approximately 165 people. Plans call for the restaurant to serve breakfast, lunch and dinner.

“This is exactly what we imagined. We couldn’t be happier,” Bader said

Social Media and Retail: Are you on board yet?

Shea's communications director, Andy McDermott, serves on the Board of Directors for the Minnesota Shopping Center Association (MSCA), a professional organization of over 640 members in the commercial real estate industry. He recently wrote a feature article for the organization's monthly newsletter that discusses how retailers and property owners are using social media in innovative ways and he points out that many of their efforts are starting to pay off. Read the full article below.

Retail and Social Media: Are you on board yet?

By Andy McDermott, Shea, Inc.

Whether or not you are paying attention, the combination of social networking and smart phones is rapidly changing the face of retail. Retailers are beginning to take advantage of this relatively new media and are finding that it provides a valuable direct link to their customers. These new forms of communication are creating revolutionary interactions between shoppers, retailers and property owners.

Many are apprehensive about using this new technology because of the rate at which things are changing, and there has been little documentation of the effects of social media. For many, entering into this world requires a leap of faith, but retailers that have taken that leap are beginning to report a significant return on their investment in social media. They are finding direct links to the customers that believe in their brands, and they are not only getting feedback from them, but finding ways to engage them on a regular basis with incentives, special invites and rewards, all at a relatively low cost. More importantly, they are getting these customers into their stores. These newly documented results could be a strong indicator that social media is here to stay, and it will likely continue to evolve at warp speed. Therefore, for those that don’t have much interest in social media, it may be time to start taking notice.

The number of people that do engage in social media is significant and it grows by huge numbers every day. Two of the best known social media sites, Facebook and Twitter, each publish statistics about social media usage and Facebook.com states that the site has more than 500 million active users with 50% of them logging on to the site on any given day. According to statistics released by Twitter in April of this year, 7% of Americans (17 million) actively use Twitter, while 41% maintain a profile page on Facebook. The company also reported that 51% of active Twitter users follow companies, brands or products on social networks, which has caused many retailers to become active participants.

For retailers, setting up Facebook and Twitter accounts has no initial cost, but maintaining it requires time and effort. An advantage of Twitter is that its emphasis is on brevity and immediacy, which means information can be transmitted quickly with minimal effort, but if retailers want to have significant relationships with their online customers, they need to be active and available. When retailers are able to dedicate resources to maintain these profiles, they can use the medium to make announcements of upcoming sales and special events, offer discounts and coupons directly to their fans, and engage customers for their feedback. Customers are also finding great value in the dialog, incentives and rewards, and this is creating a win-win situation.

Owners Getting in the Game
This type of interactivity has also gotten the attention of shopping center owners who, until recently, have generally viewed the internet as a threat because of the rise in online shopping. The difference with social media is that it can actually be used as an incentive to get people into the bricks-and-mortar stores. Previously, center owners have focused on on-site campaigns such as art shows to draw the public to their sites. Many owners are beginning to see social media as a cost-effective alternative, and are partnering with their tenants to find creative ways of using this new medium to get shoppers to come through their doors.

Macerich Co., owners of Scottsdale Fashion Square, a two-million-square-foot mall in Scottsdale, Arizona, recently launched a Facebook campaign that introduced Kevin and Libby, a couple of plush mannequins, to their 640 fans. Photos of Kevin and Libby were posted on the center’s Facebook page that depicted them in a wide range of activities around the city: getting popcorn at the movies, riding the downtown trolley, having margaritas at a restaurant, and even attending a Diamondbacks game. Fans of the center enjoyed following the couple, who would share their experiences on the social site. If the pictures depicted Libby out on the town in a cute skirt, and Kevin in some cool jeans, Macerich also had a chance to let customers know which shops in their center carry those items. Macerich also gave clues as to where customers might spot Kevin and Libby next, giving customers something to talk about and follow. Kevin and Libby became a curiosity for customers, and the campaign garnered media attention and won them even more Facebook fans.

Atlanta-based REIT Cousins Properties which owns several lifestyle centers, used the centers’ Facebook pages to advertise a gift card contest. The entire campaign cost less than $1000 per property, where by comparison, an on-site marketing event would require costs for equipment rentals, extra staffing, entertainment and supplies. Cousins also launched a Facebook contest called “Affordable Luxuries,” where they asked fans to upload photos of what they deemed were affordable purchases found at their centers. The shoppers were also encouraged to share shopping tips and participate in surveys. Participants were entered in drawings for prizes and many received free gifts. The contest successfully raised the number of fans on their Facebook page from 66 to 1300.

Really Smart Smart Phones
Most recently, the integration of social media and smart phone technology is capturing the attention of retailers. According to statistics on Facebook.com, there are more than 200 million active users currently accessing Facebook through their mobile devices. Facebook also states that since social plugins launched in April 2010, more than two million websites have integrated with Facebook, with an average of 10,000 new websites integrating with it every day. Twitter.com has also noted that nearly two-thirds of active Twitter users access social networking sites using their mobile phones.

Retailers that have been taking advantage of smart phones equipped with location-based technology have been able to connect with customers who use their phones to “check in” at their favorite stores and restaurants. Applications such as Foursquare and Facebook Places allow the customer to tell retailers that they have arrived in their stores, but new advances in this technology have brought us applications like Shopkick, which connect retailers with their customers in a slightly different way. When shoppers who have the Shopkick application loaded on their phone visit participating retailers, such as Best Buy, Target or even a Simon Properties mall like the Mall of America, they are instantly recognized by the retailers as they cross the threshold of a store. There is no need to “check in” and the customers are instantly rewarded in the form of “Kickbucks” or scannable mobile coupons, which are sent directly to their phones and can be used toward purchases at any of the participating retailers. With this technology, customers are being instantly rewarded just for being a customer that walks through the front door.

The Next Level
Some more aggressive shopping center owners are embracing the world of social networking to the point where they are investing in development of proprietary smart phone applications. In June, Developers Diversified Realty, which owns an international portfolio of shopping centers, launched its own social network called ShopStar for 25 of its lifestyle centers. The company calls it an “online hub” for its tenants and customers. The site, which incorporates the centers' Facebook pages and Twitter accounts, allows tenants to advertise special events, prizes and giveaways to shoppers, while shoppers can receive information on their local properties, offer feedback about their experiences and get access to perks like coupons, contests and special VIP events.

CBL & Associates Properties Inc. has developed mallMerlin, a smart phone application using location-based technology, for use by customers while they are inside their mall properties. Participating retailers get a free listing on the app, complete with a storefront photo and mall navigation tools that can lead the customers right to the front door. Retailers can upgrade their store listings by paying $25-50 per storefront per month, allowing them to add product listings and photos, special promotions, and high-definition video. The retailers can control all their own content and even have the ability to push alerts and offers to the phones of customers who simply walk near the storefront.

Weingarten Realty, a REIT with over 300 shopping center properties nationwide, is using various social media networking tools to not only connect with customers, but also with tenants and even brokers. Their Virtual Partner Network (VPN) targets leasing brokers, agents and potential investors, using Facebook, Twitter and LinkedIn to offer a continuous feed of the latest Weingarten news, real-time vacancy listings, leasing updates, information on retailers and community projects.

With all these new advances, regardless of your stance on social media, it appears that social media has the legs to keep moving forward. If you are looking to ease into it, you may want to get your feet wet as a customer first, where you can learn about what retailers are offering and take advantage of their rewards.

New restaurant announcement: Mill Valley Kitchen

We just made an announcement to the press and they are jumping on it. Get the news here from an article in the Business Journal:

Restaurant coming to Ellipse on Excelsior

by Chris Newmarker , Staff Writer, Minneapolis / St. Paul Business Journal

Former Excel Bank CEO Craig Bentdahl plans to open a full-service restaurant and bar, called Mill Valley Kitchen, at the Ellipse on Excelsior Boulevard mixed-use apartment development that recently opened in St. Louis Park.

Plans call for the restaurant to open in summer 2011 in 5,000 square feet of ground-level space at the complex, according to Minneapolis-based Shea Inc., which is handling design of the space. Anoush Ansari of Hemisphere Cos. is a consulting partner on the project.

Chef Michael Rakun — who previously held executive kitchen positions at St. Paul Hotel, Mission American Kitchen and Truluck’s Restaurant Group in Florida — is planning a Northern California-inspired menu with a focus on fresh, locally sourced food.

Mill Valley Kitchen, which will serve breakfast, lunch and dinner, will have a 165-seat dining room, full bar, private dining and an additional 25-seat outdoor patio. There will also be a dedicated take-out area.

Bentdahl ran Minneapolis-based Excel Bank until its sale to Milwaukee-based Marshall & Ilsley Corp. (M&I Bank) in 2007.

Bader Development is the developer of the $32 million Ellipse on Excelsior, which opened in the fall. It has 136,000 square feet and 132 residential units. Go to the bottom of this Business Journal article to see a summary of the project.

Other retailers already slated for the complex include Tu’s Nails and Partners in Pediatrics, a medical clinic for children that already has five locations in the Twin Cities.

Cocina del Barrio now open

The media is buzzing about the opening of the third Barrio restaurant in Edina.  The newest version, Cocina del Barrio, is a slightly more food-focused version of the popular tequileria.  Below are excerpts from City Pages and The Star Tribune.

"The latest installment of the Barrio franchise, Cocina del Barrio, or "Kitchen of the Neighborhood," opens Saturday in what was an old CB Burnet office. With an eye toward attracting the Edina foodie crowd, the menu offers more wines by the bottle than its downtown counterparts in Minneapolis and St. Paul, as well as many different dishes, like salads, ceviches, and tamales. Executive chef Bill Fairbanks, who opened the original Barrio, oversaw the changes and additions, which should translate well to the south suburbs crowd.

The tacos, signature drinks, and tequila wall that they are known for will be there, along with the added upscale touches and new entrees, including lobster ceviche with hearts of palm and a pork rib chop from Minnesota's Compart Family Farms with corn pudding, mushrooms, huitlacoche (corn fungus!). The price point is about the same as the other locations, with the red snapper topping out the menu at $26. Yes and bulls. Bulls in gold...

And a bull in metal. Plus, the blood-red and dark environment that we know and love.

Also, Cocina del Barrio will have a swank, 20-seat private room -- perfect for small parties.

Partner Ryan Burnet is excited about the place. "It's outside just the sopes and enchiladas. It's a full-on restaurant with a dining room," he told the Hot Dish. So, if you're ready to get your dine and tequila on, the new Cocina del Barrio may be the place for you."

-Martha Trainer, City Pages

BARRIO HITS EDINA

Is Edina ready for tequila shots and Mexican street food? Ryan Burnet thinks so. After clobbering Nicollet Mall with the first Barrio and then opening a much larger one in downtown St. Paul, Burnet said he has his eyes on taking the concept nationwide. But first he'll open Cocina del Barrio this Saturday at 50th and France. Located next to Salut, the third Barrio is more great news for this Edina intersection, which has enjoyed an influx of restaurants this year, including Mozza Mia, Raku and Rice Paper. As the name suggests, Cocina del Barrio will pull back a bit on the clubby aspects of the other two locations. No one wants to see shopping soccer moms tanked on tequila, right? Instead of the usual 100-plus tequilas, Cocina will have 60 or 70. But that doesn't mean they'll be skimping on the drinks. Burnet has hired bartender Jeff Rogers to oversee a round of new cocktails at each of the Barrio locations. And let's not forget the food. Mmm ... guacamole.

-Tom Horgen, Star Tribune



Cocina del Barrio
5036 France Ave. S., Minneapolis
952-920-1860
Monday - Thursday, 11 a.m.-midnight
Friday - Saturday, 11 a.m.-1 a.m.
Sunday, 11 a.m.-11 p.m.

City Center welcomes Rosa Mexicano

Today's Minneapolis/St. Paul Business Journal announces Shea is working on an exciting project to bring Rosa Mexicano to City Center next summer.  Rosa Mexicano will join the Shea-designed Fogo de Chao and Forum in City Center's rejuvenation.

City Center lands NY chain for former TGI Friday's space

Minneapolis / St. Paul Business Journal - by John Vomhof Jr. , Staff Writer

Rosa Mexicano, an upscale Mexican restaurant chain based in New York, will open a location at City Center in downtown Minneapolis next summer.

The bar and restaurant has signed a lease for more than 10,000 square feet at the high-profile corner of Sixth Street and Hennepin Avenue, where it will fill a space vacated by T.G.I. Friday's in 2005. The space is adjacent to Fogo de Chao, a popular Brazilian steakhouse that opened in 2007 at the corner of Seventh Street and Hennepin.

Rosa Mexicano will seat 215 people indoors, plus another 120 outdoors on a spacious new patio that is being designed by Seed Design in New York and Shea Inc. in Minneapolis.

The City Center restaurant will be Rosa's 12th location, following planned openings in South Beach, Fla., and Los Angeles. Most of its locations are on the East Coast. Click here to see a slide show of the decor at one of its restaurants.

"We look forward to bringing Rosa Mexicano to the Midwest for the first time," Rosa President and CEO Howard Greenstone said in a statement. "Our unique blend of authentic Mexican cuisine and stylish décor are an ideal fit for this dynamic, urban center in the heart of a vibrant entertainment corridor and thriving business community."

Rosa, which opened its first location in New York in 1984, has generated rave reviews. Zagat has called the chain the "gold standard of upscale, modern Mexican cuisine."

The menu features items such as tacos, enchiladas, steaks, seafood and salads. Signature dishes include Tablones (short ribs), guacamole that is made fresh at the table and a pomegranate margarita.

The average guest check will be $33 per person for food and beverage, not included tax and tip.

Redstone American Grill CEO Allan Hickock, a longtime restaurant analyst, said he thinks Rosa Mexicano will do well at City Center because it fills a void in the downtown market and because the food quality is better than at most Mexican chains.

"The food seems fresher and more appealing," he said. "It has better plate presentations and better flavor profiles — it doesn't taste like Mexican mush."

Rosa Mexicano doesn't release its financial results, but it's considered to be a high-volume restaurant. In 2005, Nation's Restaurant News reported that the company had generated sales of $8 million per restaurant location the previous year.

The addition of Rosa Mexicano also is a big win for downtown Minneapolis, occupying a significant vacant space at a high-traffic corner.

"The concept fills a much-needed category and brings another successful, national brand to a billboard location," said Liz McLay, midwest director of retail leasing for Brookfield Properties, the company that owns and operates City Center.

McLay said a number of restaurant concepts had expressed interest in the space, but the company was waiting to find the perfect fit. (The Business Journal reported in June 2009 that Brookfield was in talks with P.F. Chang's China Bistro Inc. about the space, but a deal was never finalized.)

"We were looking for something that carried equal weight as Fogo and that would have similar success," she said.

Meritage expansion now open

City Pages' Lisa Gulya recently visited the newly remodeled and expanded Meritage Restaurant in St. Paul.  Shea worked with owners to expand the bar and menu to add new flavors to the St. Paul classic.

Take a peek inside Meritage's new bar

By Lisa Gulya,

Meritage restaurant in downtown St. Paul reopens this week, with additional seating for 40 diners and drinkers seeking French fare. The owners call the new space a Parisian-style zinc bar, and it's true that the bar counter is, in fact, cool and steely. But while the original zinc bars were dives--a classy bar counter would have been made of, say, mahogany--Meritage's take is decidedly upscale. One wall of the room is lined with plush booths with dark wood tables; large framed mirrors hang above them, reflecting the crowd; and behind the bar, an absinthe fountain rises gracefully above the everyday bar supplies of glasses and spoons. And then there are the oysters.

Chef Russell Klein chats with patrons at a pre-opening VIP reception



The zinc bar is also an oyster bar, meaning cooks stand elbow-to-elbow with cocktail-mixing bartenders as they pry open oyster shells. In true French café fashion, the day's offerings are boldly noted on a chalkboard, a half dozen varieties each from the East and West coasts. (To keep an oyster's origins straight once they're on your plate, one of the cooks tells us, remember that West Coast oysters have wavy, scalloped shells.) The oysters themselves also appear in a showcase lit by a spotlight suspended from the soaring ceiling. And Meritage's promise that their staff are "trained guides" to seafood holds true. When we asked how to eat an oyster, our server leaned forward confidentially, cupping his hand as if he, too, were holding a half shell, and told us how he, as a Massachusetts-to-Minnesota transplant, enjoyed oysters. The basic strategy was sniff, sip, slurp, and repeat. Take a whiff of the oyster to catch the scent of the sea, then take a sip of its juice (called liqueur). Finally, slip the oyster out of its shell and into your mouth, taking a moment to chew and appreciate the different texture of different oysters.

Meritage's expansion isn't just the addition of a shiny bar and briny mollusks; it's also the appearance of several new cocktails on its drink menu. The cocktails are fittingly earthy counterpoints to the oysters' intense evocation of the sea, based as they are on heavily herbal spirits--junipery gin, thyme and violet liqueurs, and, of course, anise-flavored absinthe.

We enjoyed the Jack Rose, a cocktail literary lovers and lightweights alike will enjoy. The classic cocktail was drunk by Ernest Hemingway's narrator in The Sun Also Rises. It contains applejack, grenadine, and lemon or lime juice.

Crave Ventures West into Omaha

 Anyone living in the Twin Cities who likes great food and great atmosphere is no stranger to the Shea-designed CRAVE.  The Minnesota-based restaurant has branched out and opened a new space in the Midtown Crossing Center in Omaha, NE.  Below is a detailed review from The Omaha World-Herald's writer Nichole Aksamit.

Review: Plenty to crave at Crave

The new restaurant in Midtown Crossing has some of the Bravo show's attributes — gleaming equipment, an army of cute white-jacketed chefs and an open kitchen with lighting just made for TV.

Fortunately, Crave also has substance in near-equal measure to style.

Jonesing for a “Top Chef” fix? Pull up a chair at Crave.

The small Minnesota-based chain's first Omaha eatery sports a large, luxe dining room; a high-energy bar; and a please-'em-all menu of sushi, wood-fired pizzas, steaks, pasta, salads, sandwiches, burgers and desserts. And, while those who offer many specialties risk mastering none, Crave delivered masterfully on visits in November.

First, the bling: The glowing vertical onyx slab near the sushi bar is both a menu light and a conversation starter. You can spend an entire dinner trying to decide what the ink-blot-like image in it looks like: a rooster, a diver, a horse, a fountain, a ripple on the water or maybe just early-morning sunshine through an amber-colored curtain. There's an interesting wine cage, a curtained-off round booth of crushed velvet, tall geometrical vases with Asian flowers, and funky blown-glass works of art (foremost among them: giant iron baskets filled with gold and red Chihuly-style baubles and hung like chandeliers).

Sound bounces around the high ceilings. Music — a vague boom-tss-boom-tss — is sometimes audible above the din. Black-clad servers move about with purpose, tending to young couples, large groups of women and under-50 foursomes.

Like the space, the made-from-scratch menu is big, vibrant and inviting, with Asian and Italian accents.

If you're not up for sushi but want to dabble on the Asian side, try the Korean chicken tempura appetizer: lightly battered and fried chicken pieces glazed in a sweet-savory miso mixture. Those I got seemed too dark and too wet to qualify as tempura, but they were darn tasty, like a gourmet Asian version of chicken nuggets.

Tuna tatake was also quite good: a simple, clean-tasting dish involving thin slices of seared-on-the-edges, red-in-the-middle tuna with wasabi mayo and scallion, garnishes of shredded carrot and pickled ginger and an orange-soy dipping sauce.

The sushi, no bargain by Omaha standards, is all about fresh ingredients and attentive plating. A Geisha Boat sampler (about $40) included the chef's choice of three rolls, six pieces of nigiri (fish-topped pillows of rice), pickled ginger and leaf-stamped wasabi in a black lacquered boat. The spicy tuna roll was a tad too spicy for me (whoo!), but the Philadelphia roll and California roll were cool alternatives packed with good salmon, real crab, fresh avocado, cream cheese, crunchy lettuce and cucumber.

The well-seasoned rice in the rolls was a little gummy (too much water on the sushi chef's fingers, perhaps) but perfectly fluffy-sticky in the nigiri, which were topped with albacore (white) and yellowfin (red) tuna, salmon, flounder, yellowtail and escolar. The fish was moist and nicely cut, with a silken mouthfeel. The salmon and escolar were particularly buttery and prompted some chopsticks-down, eyes-to-heaven moments.

If Italian's more your style, Crave has pasta, salads, flatbreads and pizza to suit.

We tried the Margherita pizza, which had a thin rosemary-oregano-and-fennel-infused focaccia crust, puddles of fresh mozzarella, slices of oven-softened Roma tomato and a hint of fresh basil. Though the crust was a tad doughy in the center-top area, the bottom had a nice char, and I liked that the herbs were mostly in it, rather than on top. I'd order it again in a heartbeat as a light meal or an appetizer to share.

A starter salad also had some Mediterranean flair: loose mixed greens in a well-balanced balsamic vinaigrette with sparing amounts of toasted pine nuts and soft goat cheese from ShadowBrook Farm, near Lincoln.

Some Minnesota ingredients — walleye and wild rice, with subtle Asian and Italian twists — stood out to this Minnesota-raised girl.

An updated chicken wild rice soup sported edamame and corn in addition to the traditional mirepoix (onions, celery and carrots) and used a clean-tasting broth rather than a thick cream sauce as the base for the nutty wild rice and pulled chicken.

Fresh walleye skewed Mediterranean with a rosemary-flecked cornmeal crust. It was served on a flavorful toasted wild-rice hoagie bun at lunch with slightly underseasoned and occasionally soggy chips of potato, sweet potato and red beet.

A juicy double-thick pork chop, cooked medium and served with roasted fingerlings, aimed squarely at my meat-and-potatoes-loving date. We both loved the ginger-spiked apple chutney served with it, a little hint of Asia seductively tucked in. I didn't get any of the smoky flavor I expected from the menu-promised bacon jus, but there was plenty of porky goodness on that plate.

Not all of the efforts at fusion worked. I'd pass next time on the nori-crusted New York strip, which lacked salt and was not the umami flavor bomb I expected. The dark green seaweed dust added a strong fishy flavor that seemed to mask rather than enhance the beef. Accompanying Szechuan green beans didn't have any of the spicy kick I expected, just a bit of tartness and soy. I did enjoy the nori and beef jus that trickled into the smooth sweet potato purée beneath the steak, though. That purée was my favorite part of the plate.

Unlike so many “Top Chef” contestants, the chefs at Crave don't seem to choke when it comes to dessert. Sweets we tried were tasty and clever. Miniature desserts, which never really caught on in Omaha, proved why they still should. At $2.95, a carrot cake shooter was fabulous and filling: an oversized shot glass with layers of moist raisin-and-nut-studded cake, cream cheese frosting, buttery-crunchy-oaty clusters and fried carrot shreds.

A full-sized S'more Brownie was drop-dead delicious — and more involved and innovative than its humble name suggested. Ours had a piped and torched topping of marshmallow creme, a warm 4-inch brownie that collapsed (soufflelike) on itself when we cut into it, a buttery crust, a house-made graham cracker, a gooey dark chocolate ganache, a dollop of ice cream and several crystals of smoked black salt that added a convincing suggestion of campfire. (A server also thoughtfully warned us not to scoop up all the salt in one bite.)

If you have the wallet and the time, you could spend some of both here with the cocktail, wine and sake lists. Some old-school drinks feature egg whites and unusual bitters. There are 16 wines by the glass, lots more by the bottle and many interesting selections, like a tasty Michael David petite syrah and petit verdot blend I tried with the steak. The sake list is small but well-edited and includes a Hana Hou Hou Shu sake I rather enjoyed. Pink, bubbly and infused with rose hips and sweet-tart hibiscus flowers, it tasted a bit like cranberries and Champagne.

Service was friendly and energetic. Glasses were refilled without interruption. Quibbles were few: We sometimes didn't have the right silverware when the meal arrived. Oshibori (hot moist towels, thoughtfully provided for washing your sushi-eating fingers) twice arrived well after the food. Pacing, good in general, was a little sluggish at the start of lunch and the end of one dinner.

And Crave can be a little loud, depending on where you're sitting. Seated in the elevated booths of the main dining room, it was difficult to converse. But perhaps that was the idea: Sit back, let the amber glow and the kitchen show entrance you, and save your jaws for the food.

Psycho Suzi's Now Open!!!

Below is an article in The Star Tribune describing all the wonders of the NEW Psycho Suzi's in Northeast Minneapolis.  Follow the link below to view the full article and video showing the new and HUGE space that was designed by Shea Inc.

Taking tiki to the riverfront
If the old Psycho Suzi's was an indie hit, the new version is a blockbuster. So big, so epic, would you believe it even has a gift shop?
By TOM HORGEN, Star Tribune

On opening weekend in late November, a line of anxious bargoers snaked out the front door of the new Psycho Suzi's in northeast Minneapolis. Cars lined Marshall Street in either direction. In the midst of it all, owner Leslie Bock sat back and thought to herself: Where did all of these people come from?

A smaller version of Psycho Suzi's -- famous for its liver-destroying tiki drinks and punk-rock attitude -- had existed for seven years at the corner of Marshall and Lowry Avenue NE., just a few blocks away. On a busy winter night, that bar could hold about 80 people. The new place is another story.

"We thought the same number of people would come, but we'd squeeze in a few more," Bock said.
Her humility is charming, but clearly the bar scene's queen of kitsch knows what she's doing. Her new supersized tiki palace actually contains seating for almost 450 -- and every one of those seats was filled on the bar's first Saturday night. This is the second time in just over a year that she's re-energized a troubled location. She did the unthinkable in recasting the old Stand Up Frank's as Donny Dirk's Zombie Den. Now she has transformed the former saloon/hip-hop club Gabby's into what she calls a "tiki Taj Mahal."

How'd she pull off this epic endeavor? Here are nine things you need to know about the new Psycho Suzi's.

Brasa has a Meal That Can't Be Missed!

Minneapolis gem, Brasa, was featured on the Today Show with Man vs. Food's Adam Richman's Five Meals That Can't Be Missed from his new book America the Edible: A Hungry History, from Sea to Dining Sea.  Shea-designed, and locally loved, Brasa Rotisserie has two locations in the Twin Cities so you can enjoy that slow-roasted, home-cooked flavor. 
 
Click HERE to see the Today Show interview with Al Roker.

Hunt for Great Pizza Ends at Tommy Chicago's

The Star Tribune's food critic, Rick Nelson, went on a one-week eating spree, part of which was a hunt for great pizza made by a locally owned pizzeria.  In his column, A diner's diary, the search for a great slice brought him to the Shea, Inc. -designed Tommy Chicago's in Mendota Heights.  See excerpt from his article below:


Deep dish: Tommy Chicago’s Pizzeria owner Tom Magnuson.



I wonder if Tommy Chicago's Pizzeria is going to single-handedly reignite the deep-dish pizza craze that pushed places like the Green Mill to the pizza forefront all those years ago. These 12- and 14-inch pies ($15.50 to $27.95) are monsters that seem to value gleeful excess over subtlety -- there's so much cheese that you wonder about kickbacks from the Wisconsin Milk Marketing Board, a red sauce brims with big chunks of tomatoes and herbs proliferate. Don't get me started on the calorie-killing double-crust versions. While most pizzas make for a welcome morning-after meal, these could be categorized as Leftovers Heaven.

730 Main St., Mendota Heights, 651-209-7701, http://www.tommychicagos.com/

Meritage new oyster bar opens with a splash

After a brief closing for construction, Meritage restaurant in St. Paul reopened this weekend with a new expansion including a larger bar and new menu with an extensive shellfish program. At Shea, we enjoyed working with owners, Chef Russell and Desta Klein, on the design of the new 40-seat addition. Finance and Commerce and METRO magazine picked up on it right away. Read on to see what they say:

 

Meritage expands in downtown St. Paul

Mon, December 6, 2010
By Burl Gilyard, Finance and Commerce

The Meritage restaurant in downtown St. Paul is reopening Saturday in a newly expanded space. Minneapolis-based marketing and design firm Shea Inc. worked on the design of the new space, which adds 1,000 square feet to the restaurant.

The expansion adds a larger bar and a new oyster bar to the French restaurant, which is owned by Russell and Desta Maree Klein. The restaurant is located in the historic Hamm Building at 410 St. Peter St. in downtown St. Paul.


“We want it to feel as though it has always been here,” said David Shea of Shea Inc. of the expansion. “We used warm teak and butternut woods and mosaic tile for the flooring. We brought in some of the character of the historic building’s exterior and actually uncovered a column inside that was made of the same fired ceramic tile, which even contained graffiti from 1921.”

Meritage Oyster Bar Now Open!

By Mecca Bos, METRO

When I saw the chalkboard that read: "Oysters and bubbly this way," I knew I had found the right place. The place of my dreams, maybe even!

If you’re trying to decide how to spend an upcoming winter wonderland of an evening, I’m not sure if you could do any better than a seat at the new and wonderful Merigage Oyster Bar, adjacent to their long-running French bistro in the Hamm Building.


What makes the oyster bar so special? According to chef/ owner Russell Klien, he intends to have the best shellfish program in the Twin Cities, and the bar will be limited only by seasonality and freshness. Klien says just as he has personal relationships with the farmers who raise his pigs, he’ll have identical relationships with the people who raise his fish, and has been spending time in Prince Edward Island and along the coasts to visit the farms that will make up his shellfish lists. You’ll find not just oysters but clams, periwinkles, razor clams and much more. Klien will also be introducing a separate bar menu of French delectables, from bone marrow to “cake” pronounced “kek,” a savory bread often served in French households.

“Shellfish is really where my heart is," says the chef. I have memories of fishing with my grandfather when I was a child on the east coast. You’ll find a picture of him in full fisherman’s gear behind our host stand as an homage to him, and what brought (wife and partner) Desta and I to this point.”

The handsome, circular, 40 seat bistro style bar overlooks twinkling downtown St. Paul with floor to ceiling windows and conjures just the appropriate crossroads of conviviality and cozy. Bring a group and belly up to the bar to share a dozen malpeques (a prized east coast variety) or cozy up with a date in a corner and decide where you stand on the very forward tasting periwinkles—either way, it’s all good.