Local flavor at the airport

Shea has recently completed work on several airport concepts, including Surdyk's Flights at MSP International airport, Tortas Frontera at Chicago's O'Hare and a new concept for Shula's at the Miami airport that opened this week. The Business Journal's John Vomhof spoke with David Shea and several others about new trends in airport dining options. Read on for the full article:

More local eats headed for Minneapolis/St. Paul airport

by John Vomhof, Jr., Business Journal

Delta Air Lines Inc. wants to add more of a local flavor to the Minneapolis-St. Paul International Airport.

The Atlanta-based carrier is taking steps to enhance food and beverage offerings near its gates within Terminal 1-Lindbergh’s Concourse G, which it controls under an agreement with the Metropolitan Airports Commission (MAC). Bethesda, Md.-based HMSHost Corp. now operates the concessions there, but that deal is due to expire soon.

HMSHost wants to keep the contract, but is facing competition from New York-based OTG Management.

HMSHost and OTG aren’t revealing many details of their plans, but local restaurant sources said both companies have reached out to local chefs in an effort to include more local dining options in their bids. They’re also pitching technology enhancements aimed at making it easier for time-crunched travelers to order food while waiting for their flights.

As part of its proposal, OTG has assembled a team of more than a dozen well-known local chefs to serve as consultants, helping to create the menus for new airport restaurants, according sources who did not want to be named until the plan becomes public. That’s similar to the approach OTG used in New York, where it worked with well-known New York chefs to develop restaurant concepts for Delta’s terminals at John F. Kennedy International Airport and LaGuardia Airport.

“That’s the direction we’d like to move in all of our airports,” Delta spokeswoman Leslie Parker said. “With the feedback we’ve gotten from LaGuardia and JFK, it’s obviously something our customers want. They appreciate the name recognition of the restaurants.”

Salty Tart Bakery owner and pastry chef Michelle Gayer confirmed that she is involved with OTG’s plans for Concourse G.

“I’m working with OTG to get the contract, and they’re amazing,” she said. “It would mean doing some consulting, and then having Salty Tart products at some of their places at the airport — various places, not necessarily a Salty Tart stand.”

OTG declined to comment, referring questions to Delta.

Meanwhile, HMSHost also is recruiting local chefs for its bid, though few details of its proposal are known. The company, which operates restaurants and retail shops throughout the airport under a deal with MAC, has licensing agreements with local companies for restaurants in other concourses.

“The restaurants and menus [at Concourse G] will be complementary to the brands we already have in place at MSP, like Ike’s and French Meadow Bakery,” HMSHost spokeswoman Susan Goyette said. “The restaurants we propose will have innovative design, new technology that allows travelers to pre-order meals directly from their phones and exceptional menus — whether you’re in a rush to catch a flight or have time to enjoy a great meal.”

Some local chefs, such as Tim McKee, said they were contacted by HMSHost and OTG, but opted not to participate. “I’ve got too many other commitments to be involved in something like that at this point,” said McKee, best known as owner and executive chef of La Belle Vie.

Stewart Woodman, co-owner and chef at Heidi’s Restaurant in Minneapolis, said he had a preliminary meeting with OTG, but chose to focus on Heidi’s instead.

Delta ultimately will decide whether HMSHost or OTG gets the contract. However, Delta’s exclusive lease for Concourse G expires in 2015, so MAC would have to approve the new concessions contract if it extends beyond then.

Airports going local

Airports across the country have made a big push to add more local restaurants in recent years. The local companies represented at MSP International Airport include Ike’s, French Meadow, Axel’s Bonfire, D'Amico & Sons, Lord Fletcher's, O’Gara’s Bar and Grill, Surdyk’s Liquor, Caribou Coffee Co. Inc. and Dunn Bros. Coffee Franchising.

French Meadow founder Lynn Gordon said French Meadow has performed well at the Minneapolis and Milwaukee airports and wants to add airport locations in the future.

“I was concerned at first about putting French Meadow’s name on something where I don’t have full control, but Host did everything possible to show me that they cared,” she said, noting that Host has sent managers and chefs to French Meadow’s Lyndale Avenue location for training.

David Shea, founder and principal of Minneapolis-based Shea Inc., said he expects the trend toward more local restaurants in airports to continue. His company worked on Surdyk’s Flights wine bar at the Minneapolis-St. Paul airport, and has worked with celebrity chef Rick Bayless on restaurants at O’Hare International Airport and Shula’s Steak House on a restaurant at Miami International Airport.

The big vendors are “tapping local people to bring in local traditions and cultures, so it’s not just a burger place or a chicken place,” Shea said.

Online ordering

HMSHost and OTG also are promoting technological enhancements as part of their Concourse G proposals.

HMSHost would use an application that allows travelers to use their smartphones to order food from airport restaurants and make online payments. OTG would allow travelers to order meals using iPad stations located near the gates.

HMSHost recently launched a pilot program for its smartphone app at two airports and will expand to the company’s operations in most of the Minneapolis airport in late summer or early fall. It will extend that program to Concourse G if it retains the contract.

OTG and Delta launched the iPad ordering system at New York’s JFK and LaGuardia last fall. “We’ve gotten amazing feedback from our customers,” Parker said. “They really like that they’re able to stay close to their gates, but still get food from all of the different restaurants.”

Shea develops a new brand of taqueria in Mexico: Cicimo

At Shea, we worked with our client, Mauricio Sada, on his idea to bring a chain of taquerias to his home town in Mexico. He hails from Monterrey, which is the capital city of the northeastern Mexican state of Nuevo León. It is the second largest metropolitan area in Mexico, after Greater Mexico City, and is the country's third most populous. The city serves as the most important commercial center in the north of the country, being base to many important Mexican companies and multinational corporations. While the city is peppered with hundreds of indistinguishable taco joints, Sada worked with us to develop an attention-grabbing brand of taquerias that would stand out from the rest as a fresh, bright and inviting concept with high quality offerings.


Shea helped him develop the Cicimo brand including the name, logo, menu, signs, and elements of the interior, such as bold graphics, high-impact colors and natural materials. Cicimo translates in English as “even more” and was a nickname Sada was given when he was younger. This is fitting, since Sada has plans to grow this concept to multiple locations. And it seems he’s got the chops to do so, having been a former owner of several Chili’s restaurants in Monterrey. This week, crews are putting the finishing touches on the first location and plans are to open to the public in the next few days. We got some preview shots sent to us from south of the border and are giving you a look inside right here:



The Journal visits Masu

Jeremy Zoss of the Journal (formerly The Downtown Journal) visited Masu and spoke with David Shea and Tim McKee about the new concept that was a huge hit in its first week of operation.

Mighty Masu
By Jeremy Zoss, The Journal

photo by robb long
(From left) Stephan Hesse, Katsuyuki “Asan” Yamamoto, Alexander Chase and Tim McKee of Masu in Northeast.

// Masu Sushi & Robata opens on East Hennepin //

Japanese pop culture has a long history of “combining mecha,” a trope in which multiple robots combine into a bigger, more powerful form. These amalgamated machines can defeat any adversary in their way, and their exploits have been translated for American audiences for decades.

That may seem like a strange analogy for a restaurant, but it’s surprisingly fitting for Masu Sushi & Robata. The new Japanese restaurant in Northeast brings together a notable assembly of culinary talent, and the comparison doesn’t stop there. The menu offers up a diverse selection of Japanese foods. The décor combines traditional Japanese symbols with modern American style. There’s an awareness of both time-honored traditions and sustainability for the future. With so many elements converging into one restaurant, it’s no wonder that Masu makes thoughts turn to Voltron.

While many restaurateurs might be annoyed at being compared to a cartoon, the minds behind Masu will likely be pleased to hear it. After all, the concept behind the eatery was to create a different kind of Japanese restaurant.

“We want fun and energy,” said David Shea of marketing and design firm Shea, Inc. “We don’t design restaurants. We design experiences. And Masu is an experience. It’s approachable, it’s got lots of light, lots of energy. We wanted to give the market something different.”

Something different is exactly what diners will get. Sure, it features Japanese-inspired décor, but there’s a twist to the familiar sushi house aesthetic. The raised glass fish cases of the average sushi bar are nowhere to be seen. Instead, the fish is housed behind a high, curved wooden bar — visible from any seat without impeding conversation. The energy behind the bar is kicked up even higher by a team of bartenders crafting clever cocktails inspired by the cuisine. Artisanal sake bottles hang upside-down behind the beer taps from a custom dispenser rack. Sleek modern furniture shares space with designer Munny toys customized by local artists.

While the sleek, stylish dining room sports a view of the open kitchen and gleaming chrome Robata grill, the bar area terminates in a wall of bright, bleeping Pachinko machines. And, of course, custom anime graphics are sprinkled throughout — even in the bathrooms.

Like any animated hero, Masu has an origin story, one that began with Sushi Avenue, the Eagan-based company that supplies fresh sushi to supermarkets and grocery stores around the country. Sushi Avenue’s President and CEO Nay Hla contacted David Shea about developing a brand for a new restaurant venture, and Shea suggested the James Beard Award-winning Chef Tim McKee to design the menu. He agreed. With McKee on board, the Masu team continued to grow.

McKee tapped La Belle Vie’s mixologist Johnny Michaels to design the cocktails. Sushi Avenue’s award-winning chef Stephan Hesse came on board as corporate executive chef, and Katsuyuki “Asan” Yamamoto, best known for his 15 years at Origami, was hired as executive sushi chef. Rounding out the team is Executive Chef Alexander Chase, whose years of travel throughout Asia and experience in some of the world’s best kitchens made him a natural choice for the job.

The assembled talent alone will give serious foodies reason enough to stop into Masu, but this isn’t a restaurant just for them. The menu is designed to be affordable, as well as welcoming to those who are uncomfortable to the somewhat alien notion of raw fish. “Japanese food is a growing interest in the U.S., but there’s still a whole section of people who would never go to a sushi restaurant,” says McKee. “That’s where the robata and noodle dishes come in. The noodles are really fantastic.”

While several other Japanese restaurants offer noodle dishes, Masu features more than a dozen, with noodles sourced from the same supplier used by many of California’s most popular noodle restaurants. Similarly, few local restaurants offer Izakaya, small plates of Japanese comfort food. But perhaps most approachable to those new to Japanese cuisine is the robata grill, from which diners can choose various vegetarian, meat and seafood options which are skewered and cooked over a specialized wood charcoal grill.

“In a lot of American grilling, it’s all about giving the food that smokey flavor,” McKee said. That’s not the intent of robata. In robata, the focus is on the heat.”

Masu Sushi and Robata officially opened to the public April 18. Of course, all the assembled talent means nothing without food that calls to the diners. As expected, Masu does not disappoint. Sushi lovers will be thrilled by artfully created sushi that looks as good as it tastes. Those looking for an alternative will love the robata grill creations, with highlights such as the grilled eggplant, the gorgeous tsukune chicken meatball and, naturally, the selection of bacon rolls that includes bacon wrapped around choices like asparagus, jumbo shrimp or a creamy, delicious quail egg. Adventurous drinkers will love Johnny Michael’s Gummi Sours — vibrant and flavorfully powered by the Japanese alcohol shochu. We recommend the ginger-peach “Happy Gummi” or the wasabi-grapefruit “Angry Gummi” for something really unique.

Like a giant robot towering above a city skyline, Masu’s arrival on the dining scene has immediately drawn a lot of attention, and it’s easy to see why. The space inside crackles with energy, which will soon spill out onto the sidewalk when the planned outdoor patio opens. The menu offers up a selection of food that’s alternately delicate and subtle and bold and exciting.
—
Masu Sushi and Robata
330 E. Hennepin Ave.
332-6278
masusushiandrobata.com
Twitter: @Masu_NE

Hot Mama opens

The latest Hot Mama just opened in Park Meadows, Colorado and we just got pix of the hot new store. We love our clients at Hot Mama and are so proud to be associated with them. We've been with them since they opened their first store in Edina in 2004, and the Park Meadow location gives them a total of 18 stores in 7 states!!

This hot concept continues to evolve and just keeps getting better. It's also growing like crazy. Click here to read a Star Tribune article on the company's growth plans.

Shea Salutes the Best

City Pages' 2011 Best of the Twin Cities issue is out on stands this week. At Shea, we always have fun paging through and identifying so many great clients and friends. We congratulate all the winners and want to give a special shout out to:

Best Chef: Lenny Russo
Best Food Truck: World Street Kitchen
Best French Restaurant: Meritage
Best Middle Eastern Restaurant: Saffron Restaurant and Lounge
Best Seafood Restaurant: Sea Change
Best Vegetarian-Friendly Restaurant: Peoples Organic
Best Takeout: Brasa
Best Ice Cream Parlor: Izzy's Ice Cream

For the full list, visit City Pages by clicking here. Or, they have made it into a cool new app. Get yours by searching "Best of" on iTunes.

Chefs release second cookbook

Chefs Mark Gaier and Clark Frasier were named by the prestigious James Beard Foundation as 2010 Best Chefs in the Northeast for work done at their three establishments, Arrows and MC Perkins Cove in Ogunquit, Maine, and Summer Winter in Burlington, Mass. We met them several years ago and were extremely impressed by their approach to food...they were doing the farm to table thing long before it turned into a movement. We are thrilled that we have landed on a new project together and details about that will soon be revealed. In the meantime, the pair has just released their second cookbook packed with not only amazing recipes, but great stories and anecdotes that help you get to know them and their philosophies about food. Read on for a review of the book by Jeanné McCartin at SeaCoastonline.com

photo: Amy Root-Donie

Arrows chefs Mark Gaier and Clark Frasier release their second cookbook

By Jeanné McCartin

features@seacoastonline.com

April 17, 2011 2:00 AMIt's all about the book these days for chefs Mark Gaier and Clark Frasier. Fair enough, as their second book, "Maine Classics: More than 150 Delicious Recipes from Down East," co-authored with Rachel Forrest (see sidebar), just hit the shelves. It deserves their attention. But for those reading it, it will mean a lot more with some background on these groundbreaking chefs.

There's reason enough to linger over recipes such as grilled rabbit with juniper and bay leaves, or grilled venison and huckleberry sauce, not to mention the simple and classic lobster roll. But as the book demonstrates with its wonderful facts, tales, tips, recipe introductions and sidebars, background enriches the experience.

The pair, named by the prestigious James Beard Foundation as 2010 Best Chefs in the Northeast, fell into farm-to-table cooking before the phrase or fashion, and have continued the practice over the past two decades at their three restaurants Arrows and MC Perkins Cove in Ogunquit, Maine, and Summer Winter in Burlington, Mass.

photo: Amy Root-Donie

Pioneering farm-to-table started as an act of desperation, says Frasier, point-man for the interview while Gaier was working the kitchen at one of the restaurants.

The two were working with acclaimed chef Jeremiah Tower at Stars Restaurant in San Francisco when a friend suggested they purchase a restaurant for sale in Ogunquit.

"We were kids. ...; We had nothing to lose. So we packed up the car, drove across country and opened Arrows in 1988," says Gaier. "When we got out here, well Maine was a different place 25 years ago; it's changed a lot."

The original vision was a bistro style, casual eatery. The issue was they couldn't find products they'd taken for granted on the West Coast. "They just weren't available.

"So food-to-table was born of necessity. If we wanted good bread we just made it ... Ice cream, same thing," he says.

The property they owned had an orchard, so cider "made sense."

"Even on the Seacoast there weren't a lot of fishermen who handled fish in a good way, so we searched for purveyors with the highest standards," Frasier says.

"Across the board we had to do it ourselves and that made it exciting and really challenging and made it very Maine. ...; Go out and find it yourself."

Produce, with help, became a backyard effort. They still cultivate more than two acres of land, with a greenhouse, all restaurant bound.

Ted Johnson provides the lobster. Standard Baking Company in Portland has partnered with them nearly from the start, as has Rod Mitchell at Brown Trading who supplies fish. You meet them all and more in "Maine Classics," in Ron Manville's photos, the book's tales and through related recipes.

Some recipes feature fiddleheads, hen-of-the-woods and wild ramps, foods found by foraging — that's right, as in go out in the woods with a satchel, hunt and pick.

"Our executive chef, Justin Walker, has been with us 15 years. ...; He was the one that led the charge on that," says Frasier. "All you have to do is know what you're looking for and walk in the woods and you'll find some pretty fantastic things."

The "Maine Classics'" process took three years, with a year and a half spent on writing, Frasier explains.

Working with Forrest they organized, planned, researched, wrote the stories, tested recipes and finally put them together.

"Ron (Manville) was a joy to work (with) and working with Rachel was great. She really understood the concept from the get-go, and allowed us to give our voice to the book."

When it comes to the collection, Frasier's personal favorite recipe is the corn soup with crab, "it's absolutely fantastic," he says. Like many of the recipes it's "taken home." He's partial to Mark's Mustard Herb Vinaigrette as well. The book's recipes can be as simple as lobster mac & cheese, or something more complex — a leisurely process or a fairly quick meal.

"Cooking isn't necessarily elaborate, but a lot of different things, good ingredients and having fun. Cooking should be like music — you should enjoy all kinds. ...; Why limit yourself?" Frasier says. "Food is not supposed to be dreary. It's made to enjoy."



Selected recipes from "Maine Classics: More than 150 Delicious Recipes from Down East":

Bacon-Wrapped Cod with Hominy Cake


Hominy is corn preserved with lye, made from an old cooking technique used to preserve and bring dried corn back to life. The Cherokees made hominy grits by soaking corn in a weak lye solution and beating it with a corn beater called a kanona. Hulled corn is a favorite old New England dish made from yellow corn while hominy is made from white corn. Elderly New Englanders may still tell stories of peddlers who used to sell hulled corn and horseradish. Today hominy can be purchased in two forms—hulled and ready to cook, or in tins ready to just heat and serve. Either is an excellent change from potatoes. You can find it in the supermarket in tins, almost always in the Mexican food section. We've included it in this updated fish stew.

2½ cups hominy

2 large egg yolks, lightly beaten

2 tablespoons all-purpose flour

1 teaspoon sugar

¼ teaspoon kosher salt

1/8 teaspoon freshly ground black pepper

¼ teaspoon sweet paprika

1 teaspoon baking powder

2 egg whites

½ cup canola oil, divided



Cod

6 (6-oz.) cod fillets

6 strips thick-cut smoked bacon

2 tablespoons canola oil

2 tablespoons unsalted butter

Yield: 6 servings

For the hominy: Combine the hominy, egg yolks, flour, sugar, salt, pepper, paprika, and baking powder in a bowl and mix. In another bowl, beat the egg whites to stiff peaks. Gently fold the egg whites into the hominy mixture. Heat one-quarter cup of the canola oil in a nonstick sauté pan. Spoon one-sixth of the hominy into the pan, flipping the cake when golden brown and firm to the touch on one side, about 1 minute per side. Cook the remaining hominy cakes, adding more canola oil when needed. Place the cakes on a cookie sheet while making the entire batch.

For the cod: Wrap each piece of cod in a slice of bacon. Heat the canola oil in a large nonstick sauté pan over medium heat. Add the butter and when melted and foaming, add the cod. Saute until the bacon is lightly crisp and the cod is cooked through, about 5 minutes on each side.

Place one hominy cake on each plate and top with the bacon-wrapped cod. Serve.


Cod Cakes with Tartar Sauce

New England's economy was built on cod — it was one of the commodities we exported along with rum in the Triangle Trade. People used to say you could walk on the backs of the cod they were so plentiful. Unfortunately, the stock of cod is severely diminished today, but efforts are being made to save it. We suggest you do your part by buying only line-caught cod, which is harvested in a sustainable manner.

20 oz. cod, coarsely chopped

½ cup fresh lemon juice

6 tablespoons unsalted butter, divided

1½ cup finely chopped Spanish onion

Kosher salt and freshly ground black pepper

1½ cup panko breadcrumbs

1 cup all-purpose flour

1 cup sour cream

3 tablespoons chopped chives
Yield: 6 servings

Toss the fish in the lemon juice in a bowl. Melt 1 tablespoon of the butter in a sauté pan over medium heat. Sauté the onion in the butter until translucent. Season with salt and pepper to taste. Stir in the bread crumbs and then set the mixture aside to cool.

Mix

Combine the bread crumb mixture and the fish. Stir in the flour, one-quarter cup at a time, to bind, but be careful to use just as much as you need to hold the cakes together. Add the sour cream and the chopped chives. Form into six "cakes." Heat the remaining butter in a large nonstick sauté pan and sauté the cakes on each side until golden brown, about 3 minutes on each side. Serve with tartar sauce.

Tartar Sauce

½ cup finely chopped red onion

½ cup chopped gherkins

2 cups mayonnaise

Juice of 1 lemon (about 2 tablespoons)

1 teaspoon freshly ground black pepper

Combine all ingredients. Can be kept in the refrigerator for up to two days.


Roasted Chicken with Mark's Cornbread Sausage Stuffing

This is one of Mark's favorite stuffings. He loves to make stuffing and is very particular about it, making his own cornbread or sourdough bread, making sure it's not too sweet and drying it just right so it doesn't get mushy. The right Italian sausage is also a must — a little hot sausage with a bit of sweet sausage to balance it out. Most things in busy restaurants are collaborations between the pastry department, savory department, and the chefs, but Mark lets no one help him with stuffing. He only makes it a few times a year and wants it all to himself.

Believe us, you'll find the results are well worth the effort, and we've found ourselves on many a night forgoing the silverware and hovering over this dinner, picking at the meat and stuffing until it was all gone. You can substitute sweet and hot turkey sausage in the stuffing recipe if you prefer.

Stuffing

¼ cup unsalted butter

½ cup finely chopped Spanish onions

½ cup peeled and finely chopped celery

8 oz. sweet Italian sausage, crumbled

8 oz. hot Italian sausage, crumbled

1 teaspoon chopped fresh tarragon

1 teaspoon chopped fresh thyme

1 teaspoon chopped fresh parsley

1 teaspoon chopped chives

1 cup chicken stock

2 cups cubed and dried corn bread, ½-inch cubes

2 cups cubed and dried sour dough bread, ½-inch cubes



Roasted Chicken


1 (5- to 6-pound) chicken

1 tablespoon olive oil

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

Yield: 6 servings

For the stuffing: Preheat the oven to 350°F. In a large high-sided sauté pan over medium heat, melt the butter. Add the onion and celery and cook, stirring occasionally, until the onion is translucent, about 5 minutes. Add the sausages and cook until thoroughly cooked, about 10 minutes. Add the herbs and cook for 1 more minute. Add the stock and bring to a boil. Place the bread in a large bowl and pour the sausage mixture over the bread. Mix well. Place all of the ingredients in a buttered casserole and cover with foil. Bake for 30 minutes.

Remove the foil and continue to bake for another 20 to 30 minutes, or until the top is brown and crispy.

For the chicken: Preheat the oven to 400 degrees. Place the chicken in a roasting pan and rub it with olive oil. Sprinkle it with the salt and pepper. Roast for 10 minutes, and then reduce the temperature to 350 degrees. Roast until the leg moves easily when wiggled, and the juices run clear when the thigh is pierced with a knife, about 1 hour. The internal temperature should be 170 degrees. Turn the chicken one-quarter turn every 20 minutes.

Place the chicken on a cutting board and allow to rest for 2 minutes. Carve and serve with the stuffing.

Surdyk's Flights featured in Twin Cities METRO

Jennifer Mitchell of METRO magazine visited Surdyk's Flights at the MSP airport and had some great things to say:
The Twin Cities’ Foodie-Friendly Airport

You might not think of the airport as a place to find great dining, but good ol’ MSP International has plenty of non-fast food options.

by Jennifer Mitchell, Twin Cities METRO

photo by Kate NG Sommers

In 2010 the Minneapolis - St. Paul International Airport served 32 million passengers with 437,075 landings and take-offs, placing it at number 15 in North America for the number of travelers served, and ranking it as the 12th busiest airfield in the U.S. With statistics like this, MSP needs to have plenty of concessions to satiate a wide range of travelers. In recent years the Metropolitan Airports Commission (MAC), established in 1943 by Minnesota legislature to coordinate aviation services, has strived to offer shops and restaurants with Minnesota flavor. This initiative has resulted in more and more Twin Cities restaurant and shop outposts, giving the airport a local flair. The last feeling a traveler wants is to board a plane with a greasy, sodium-rich meal in their system and to sit on a crowded airplane hours. Finding food that is not only familiar, but also includes natural, light (or at least lighter) ingredients and is available on the go is a welcome luxury, hopefully eliminating any last-resort stops at fast-food joints. And even if you don’t necessarily qualify yourself as a foodie, you will relish the more healthful food options at the airport.


The larger Lindbergh Terminal and the smaller Humphrey Terminal both have a local restaurant presence and offer plenty of alternatives to fast food. Humphrey features Caribou Coffee, Dunn Bros Coffee and Fletcher’s Warf—all of which are Minnesota-based companies providing locals familiarity and passers-through a taste of Minnesota businesses. In the Lindbergh terminal the opportunities for local non-fast food establishments increases greatly. Not only does the terminal offer our beloved Caribou and Dunn Bros, but includes favorites like the organic French Meadow Bakery Café, supper club-like Ike’s Food and Cocktails and Axel’s Bonfire Wood Fire Cooking.

A new addition to the Lindbergh Terminal in July 2010 was Surdyk’s Flights. This foodie-friendly outpost is a wine market and artisanal fare café and bar offering wine varietals from all over the world that you can sip on or purchase to bring on the plane with you (a service previously not available in the airport). There are “grab-and-go” gourmet options and full-service light fare dining. The sleek shop, designed by the Shea Firm in Minneapolis, mixes the look of Surdyk’s history with clean contemporary fixtures and furnishings. Jim Surdyk, CEO of Surdyk’s, explains that although the MAC approached him to open in the airport, it was still a big decision. Surdyk says he researched restaurants with similar plans in other airport areas to understand how it could work for his company, in the end realizing it was a great concept.

“[Opening in the airport] has been an excellent idea—so good we are trying to figure out how we can get additional seating for more people,” he says.

It was a year-long process to open Flights and Surdyk says his company learned a great deal along the way (which silverware can be used, what items need to be tethered down); working with the TSA, police, airport commission and contactors involved a lot of logistics, but it all came together. Flights serves similar sandwiches and wines to the Northeast Minneapolis Surdyk’s location, but does offer some bottles of wine that are not offered in the larger store. “Flights is not your typical airport food—it’s upscale with nice cheeses and salads, not heavy foods,” says Surdyk, who also notes that travelers have the ability to bring wine to their next destination for a hostess gift, a holiday party or just to pick up on the way home. The store offers a four-bottle carrying box, and is working on stocking a six-bottle box. “You can have a supply of your favorite wines wherever your next destination may be,” he says.

Another unique aspect of Flights is that it is the only restaurant in MSP not run by HMS Host, the company that handles food and beverage retail for airport travelers, keeping the Surdyk’s identity intact. “It was part of the plan for us to not have someone else run [Flights] and to use our own sourcing center,” explains Surdyk.

Check MSP’s website for dining and retail coupons before your trip and check out the airport’s (non-greasy) meal options.

Shula's Bar & Grill debuts at Miami International airport

Shea is proud to announce the opening of Shula's Bar & Grill in Miami International airport! We had a lot of fun developing this new concept for NFL Hall of Famer Don Shula and his amazing restaurant team and we're currently working on another location that will be opening soon at the Ft. Myers airport. The following article from the Sun Sentinel talks about the emergence of more regional concepts at airports, a trend that we are seeing a lot more and it seems to be a win-win for the airport and for travelers. Congrats to everyone at Shula's...we were proud to be a part of the team.  

South florida airports hope regional food will lure travelers back

by Arlene Satchell, Sun Sentinel




A spate of new airport restaurants have opened in South Florida and some are infusing culinary elements of the region into their menus to help them stand out to runway-weary travelers.


This week, the Bacardi Mojito Bar officially opened in Concourse D at Miami International Airport's North Terminal, offering a special menu created by celebrity chef Lorena Garcia.

Garcia, who has ties to Miami, is a panelist-investor on NBC's new reality television show "America's Next Great Restaurant." Her menu features Caribbean and Latin American-inspired cuisine.

At Fort Lauderdale-Hollywood International Airport, a new dining concept from Aventura chef Allen Susser has met with raves since it took flight late last year in Terminal Four.

Monthly sales have soared as much as 350 percent since the gourmet burger joint opened in space once occupied by a nautical-themed bar and eatery, said Alan Gluck, the airport's business manager for concessions.

"It's a really neat new offering for us," Gluck said.

Susser has worked with Buffalo, N.Y.-based Delaware North Companies Travel Hospitality Services (DNC), the airport's exclusive terminal restaurant operator, since 2009 to bring his signature offerings there. That year Chef Allen's 2 Go sandwich and salad kiosks were opened throughout the terminals.

"It's not typical to find really good food at an airport," said Miami businessman Nelson Hincapie Thursday after grabbing a burger at Chef Allen's while waiting for a flight. "I was very surprised and pleased with my lunch choice."

In recent months, two Sushi Maki sushi and seafood kiosks have also opened at the Fort Lauderdale airport, adding Japanese cuisine to the mix. A Red Mango smoothie and yoghurt kiosk is also in the pipeline.

In May, Shula's Bar and Grill, a new casual dining concept from restaurateur and National Football League Hall of Famer Don Shula, will debut at Miami International through HMSHost. It's the first airport eatery for Shula's steakhouse chain.


A second is planned for Fort Myers' Southwest Florida International Airport this fall, HMSHost spokesperson Susan Goyette said.

HMSHost, one of the largest airport restaurateurs, operates outlets in 85 airports nationwide, including Palm Beach International, Miami International and Orlando International.

In 2009, the company added a Chili's Too and Quizno's to the lineup at the Palm Beach airport.

HMSHost typically culls trends reports and works with nutritionists and culinary experts to help it determine what food concepts will work well, and in what airports.

"Each airport wants to be unique," Goyette said.

Offering local brands is one way airports are standing out.

At Miami's airport, homegrown brands such as La Carreta and Café Versailles have long tantalized travelers with Cuban pastries and specialties such as café con leche.

Now other local and ethnic brands are settling in.

Last September, South Beach's Icebox Café, which has been featured on The Oprah Winfrey Show for its specialty cakes, opened in the North Terminal, and on tap is a Juan Valdez Café featuring Colombian coffee.

"Airports are being more proactive in understanding travelers' needs," said Pauline Armbrust, president of Airport Revenue News publication based in Palm Beach Gardens. "They're now very concerned about customer service and the customer experience."

Airports also want to capture more revenue as more airlines charge for meals and snacks on board.

Americans spent a little more than $3 billion on food and drinks in the Top 50 performing North American airports in 2009, the latest data available, according to Airport Revenue News. That's down from about $3.2 billion spent in 2008.

Bar offerings are also getting fancier. Airport concessionaires could soon start adding mixologists to their staff as many have done with nutritionists, to spice up their drink menus, Armbrust said.

Wine bars offering light fare are popping up in airports, such as Beaudevin, which debuted in February at MIA.

"The food was excellent," said Ileana Cabrera of South Miami after a hummus and bruschetta meal at Beaudevin recently.

"And green tea," added traveling companion Laura De La Pena of Coral Gables. "That's not always easy to find."

WCCO previews Masu

Sara Boyd of WCCO gets in on a sneak preview before the official opening of Masu. Read on to get her take:

A new restaurant opening Monday in northeast Minneapolis has seemingly found the ideal balance of attracting opposites.

Masu Sushi and Robata boasts of traditional cuisine in a modern setting, combines a touch of sophistication with a nod to playful Japanese youth culture and dances from casual to chic depending on the diner’s mood.

Upon first impressions, the restaurant is truly something to behold. Sleek lines, bold colors and somewhat kitschy decorations take you straight into a modern Asian atmosphere, complete with iconic touches of Japanese culture. A pair of mysterious eyes from a Geisha model fills the back wall of the main dining area, stretching the length of the room. (Sidenote: The lovely model who lent her deep stare to the wall’s décor stopped by Saturday to see the finished product. And a film-strip-like collage of all her poses can be seen on the wall leading into the stylish restrooms.)

A tall, curved sushi bar immediately greets guests with seats up to 10 and transitions nicely into the main bar, where a long list of specialty cocktails and large variety of sake awaits your selection (more on that in a bit).

With an arsenal of talent in the kitchen — and behind the concept — Masu offers more than your typical Japanese cuisine. James Beard award-winning Chef Tim McKee has taken a contemporary approach to help craft a menu bursting with noodles, robata and sushi. With the help of 15-year Origami veteran Chef Alex Chase leading the way, the sushi is both inventive and bold.

Offerings at a Saturday night reception to celebrate the forthcoming opening saw delicate pieces of salmon garnished beautifully with thin slices of lime, a tuna-topped rice ball packed with flavor and classic spicy tuna with a kick of chili sauce and burdock, finished with smooth avocado.

Flipping over to the kitchen and onto the open-flame, wood charcoal grill, an open window allows guests to get a sneak peek (and wafting scent) of the charred, skewered goodness inside. The Nasu, a Japanese eggplant glazed with sweet miso, is an absolute must. It’ll make you reassess everything you thought you knew about grilled veggies.

Yet the shining star of the robata menu came down to the two magical words that nearly brought a tear to my eye — bacon roll. Not just one, but several. The Uzura Bacon Maki is a rich and creamy combination of quail egg and the salty, crisp deliciousness and the Kinukoshi wraps up tofu in a little bacon bundle. Both make a tasty bite, though I have to give the upper hand to the Uzura — the creamy center of the quail egg is cooked to perfection.

Other small tastings, including the tender pork belly and juicy aged rib eye, were the perfect tease to the extensive robata menu offerings and its wide selection for any appetite.

But, of course, all of these dishes are only amplified when washed down with a signature cocktail, crafted and designed by none other than Johnny Michaels, La Belle Vie’s one-of-a-kind mixologist. Michaels has some simply stunning concoctions, from the bold to the subtle and refreshing — all complete with a hilarious east-meets-west moniker.

The Godzillita! — a spicy ginger plum margarita — is as big as its name implies. A punch of tequila is amplified by a coating of sharp black-pepper on the rim and a kick of spicy ginger, one that takes a second or two to really sink in. At first the flavor takes you by surprise but once you sink into that green monster, the so-called beast is quite lovely.

For a tad more tickle, try the double precious, a drink so sweet and bubbly you’d swear it was too innocent to contain any actual alcohol. This martini mixes sparkling jasmine gin and elderflower for a treat for the eyes and the tastebuds.

Looking to satisfy the child inside? Order up some Gummi Shochu Sours, which come complete with a little gummi bear garnish. The Blushing Gummi, a violet lavender concoction, awakens all your senses and tastes just like summer in a glass. If you’re feeling adventurous, try the Secret Gummi — an ever-changing special revealed by your server or, for the truly daring, poured for your taste-test guessing.

His Majesty Emperor Albert, a plum tea Collins, is incredibly refreshing with just the right amount of lemony sweetness. Or for the grapefruit lovers, get the Tragic Story of Youth — a mix of gin, Campari and slightly salty grapefruit juice. The sea salt here makes all the difference.

I also found it quite comical that should you have the cajones to order something boring and lame, a la Captain and coke, you are forced to call it by its Masu name “I Have Committed A Great Rudeness.”

Though the night barely scraped the surface of Masu’s menu (there’s also an extensive noodles menu, featuring soba, udon, ramen –yes, ramen — or yakisoba) it was still a nice sampling of what’s on its way to becoming a Northeast hot spot — and it hasn’t even opened yet.

Masu Sushi and Robata opens Monday and is located at 330 E. Hennepin Ave. in Minneapolis. For a full list of menu options (and prices), plus hours of operation, check out Masu’s website.

...and more Masu...

Everyone's checking it out and everyone's talking about Masu. Here, Mecca Bos from METRO magazine weighs in. (And we want to thank her for saying such nice things about the design!)

The new Tim McKee-approved sushi restaurant will surely prove to be Northeast’s darling new hotspot for the stylish set.


By: Mecca Bos, METRO 

The latest effort by chef/consultant/gastronomic superstar Tim McKee, Masu Sushi & Robata will surely prove to be Northeast’s darling new hotspot for the stylish set. And stylish you will have to be to glam it up in these sleek new digs that feel like a cross between a teenage boy’s anime fantasy and a cover of Conde Nast Traveler.

Clean white lines make a nice backdrop for colorful, artistic touches that vie for attention with one another like the cast of Looney Tunes. Over here—Japanese war movies on flat screen! Over there—a wall of Japanese money dolls so colorfully rendered they’re mesmerizing. Over here—a series of gorgeous Pachinko machines, a national obsession in Japan.
On a mural at the back of the room, two big, beautiful brown Asian eyes stare you down as you imbibe. And that imbibing is as good as it gets, with top mixologist Johnny Michaels at the helm of the cocktail list. We liked the icy, refreshing Lucky Millionaire Mojito, arriving with a lottery ticket (gotta give credit where credit is due to Michaels, who enjoys pairing other vices—like a cigarette for instance—with his concoctions).

The room is so sexy, it almost competes with the food, which is well poised as a serious dining destination’s food should be. McKee has tapped the top sushi chefs in town to twist his rolls, and groaning boards of fish were jewel-like in their precision. In addition to nigiri, sashimi and makizushi, Masu sets itself apart in a variety of other ways—you’ll notice that “Robata” comes right after sushi; it’s a Japanese grilling technique involving charcoal, not gas. The results are smoky, meaty (veggie options are available, but why?) small bites, perfect for sharing and grazing over cocktails (think tapas, gone East). Bacon-wrapped quail eggs were swoonworthy, as were unctuous squares of pork belly with alternating layers of meat and melty fat, dreamy enough to hush the whole table.

And like the room, even more edibles fight for your appetite, like the porky, porky ramen adorned with traditional accompaniments of fish cakes and a beautiful soft-poached egg. Udon and soba can be yours as well, for around 10 bucks per beautiful bowl. There are “Set Meals” too, different than bento, but similar in their little-bit-of-everything goodness, most coming with a portion each of protein, robata, tempura, sushi, rice and some veg. In the $20 range, this is the kind of entrée that engergizes those of us fatigued with the $30 protein/starch/vegetable/sauce combo that, regardless of the caliber of cooking, gets old after a few bites.

If I could, I’d go back tomorrow and drop a fortune. The menu hides all sorts of intrigue—just listen to these few: Faux Nagi (striped bass in the style of unagi,) Habanero Masago and a BLT roll (crispy salmon skin, lettuce, tomato, basil and spicy masago mayo).

Did the PR company hire the stunning, leggy Asian models to act as even more eye candy, or is that really the caliber of hip you’ll find at Masu? It’s hard to tell. Starting today you can find out for yourself. Now open for business, lunch, dinner, and in-between hours.

Masu in the Strib

Rick Nelson, food writer at the Star Tribune and Tom Horgen, nightlife writer for the Star Tribune, give their scoop on Masu:

Rick Nelson:
Masu, the collaboration of über-chef Tim McKee, supermarket sushi pashas Sushi Avenue and design gurus at Shea Inc., kicks open Monday. Expect a parade of hot-off-the-grill robata dishes and sushi options and Technicolor cocktails by La Belle Vie mixmaster Johnny Michaels. Lunch weekdays, dinner daily.

330 E. Hennepin Av., Mpls., 612-332-6278, www.masusushiandrobata.com

Tom Horgen:
What to drink at Masu: With the opening of the Tim McKee-consulted Masu scheduled for Monday, Twin Cities' foodies are salivating. But have you heard about the drinks menu? The name behind the beverage program at this E. Hennepin restaurant should wet your whistle, too. McKee's buddy Johnny Michaels, who oversees the bar at La Belle Vie, has dreamed up some juicy concoctions to go along with the sushi and robata. Michaels said the list will feature a lot of shochu (a distilled Japanese beverage similar to vodka), but no saketinis. I'm looking forward to the Godzillita, a spicy ginger-plum margarita. He also has a series of drinks inspired by Gummi Bears (which sit on the rim). For instance, the Blushing Gummi has a violet-lavender flavor, while the Rainbow Gummi is spiked with berry-hibiscus.
330 E. Hennepin Av., Mpls. 612-332-6278. http://www.masusushiandrobata.com/

Masu now open!

We had a lot of fun at Masu's opening party this weekend. Now it's open for everyone to enjoy. Great food from Tim McKee and team, and the space looks great! Check out this preview from Heavy Table's John Garland:

Preview Dinner at Masu Sushi & Robata

by John Garland on April 18, 2011

photos by Lars Swanson

The vibe at Masu Sushi & Robata is equal parts authenticity and whimsy. A row of pachinko machines flank the lounge and giant geisha-eyes stare down diners while Gummi Bears and scratch-off lottery tickets adorn cocktail rims. Sprinkle in tastes from a diverse menu and a certain measure of chaos during Saturday night’s preview event, and we were left with a frantic bite of what could be a much needed shot of adrenaline in the Northeast dining scene.

The Tim McKee-helmed restaurant looks to be an ambitious combination of authentic Japanese elements. The menu is largely divided into Japanese pub grub (izakaya), sushi, robata (smaller bites of meat or veggies, grilled on skewers), and noodles. The Shea-designed space is welcoming and vibrant. A wall of Japanese Munny dolls guard the open kitchen, where diners can watch the flying sparks of charcoal chimneys ready to stoke the robata grill.

photos by Lars Swanson

Executive Chef Alex Chase drew on his studies in Japan to create a menu he felt the metro was lacking. “A lot of food in Minneapolis, on the Japanese side, is pretty similar everywhere you go around,” says Chase. “There’s so much more Japanese food has to offer. We’re trying to really hit on the robata, which isn’t done in Minnesota really at all. The noodles, one of my personal favorites, just an everyday lunch meal, I really feel like that was lacking in Minnesota too. And the small plates, the izakaya, are just good bar food.” (To be fair to Masu’s competition, Obento-Ya in Como is known for its robata, and St. Paul’s Tanpopo, among others, has cultivated a reputation for its noodles.)

The small bites on display Saturday were all quite satisfying – the standouts were ginger-duck gyoza, crispy pork kara-age, and robatas of zucchini and chicken meatballs. Special mention goes to the bacon-wrapped quail egg robata, with its perfectly creamy yolk and rich, crunchy texture.

Of particular note look to be Masu’s noodles – serious udon, soba and ramen offerings not seen to that length much in the metro, outside of Tanpopo. A small sampling of the meltingly tender pork belly robata made me ache to try the pork belly ramen – the dish Chase cites as maybe Masu’s best.

photos by Lars Swanson

He also recommends the braised short rib robata, “And, if you’ve never been a fan of tofu in your life, get the bacon-wrapped tofu” he says. “It’ll change your mind about tofu.” Though that’s not exactly fair to tofu, (I mean, I’d love doing my taxes if my W-2s came wrapped in bacon) it speaks to the earnest hand Masu uses in incorporating Japanese flavors as often as it can.

Masu’s sushi service is front-and-center, with a ten-seat reclaimed-lumber sushi bar presided over by Executive Chef, and long time Origami veteran, A-san Yamamoto. It is the first sushi restaurant in Minnesota to go entirely sustainable. “It’s an important thing for me,” says Chase. “Everyone’s going to have to go that way, or they should.” Though the packed crowd on Saturday made getting to the specialty rolls a little difficult, the sushi we tasted was solidly in line with the quality you’d expect at Origami or Fuji-Ya. Further exploration into their featured rolls will be necessary to gauge where Masu truly stacks up.

The Johnny Michaels-designed cocktail menu is both unabashedly goofy and respectfully artisan. Gummi Bear-inspired sours lead off the menu’s sojourn into the many uses of shochu – the distilled Japanese beverage that gives the drinks a slightly rustic taste as a nice substitute for vodka. “You know, we just tried to make it a lot of fun,” says Michaels, “The gummies, we tried to match them up with the Nigori.” A good introduction to shochu is the aptly named Japanese For Beginners, an ultra-clean, light combination of shochu, lychee and aloe vera.

photos by Lars Swanson

Michaels’ favorites? “I really dig the Godzillita,” he says of his spicy ginger-plum margarita. “And the Rano Pano is a pleasant surprise, with the watermelon, I named it after my favorite new Mogwai song, sounds vaguely Japanese I guess.” Billed as a gin with pickled-watermelon sour, the Rano Pano is flavorful and balanced, equally sweet, sour and salty – though probably too salty for those in the margarita-sans-salt crowd.

photos by Lars Swanson

The wine and beer lists are limited, but stocked with requisite favorites. The sake list is a centerpiece – both fairly extensive and helpful to the uninitiated. Each sake is listed with a primer on flavors and food pairings, and five sake flights are organized for further exploration.

As to how the Northeast crowd will adopt Masu remains to be seen. The diversity of the menu isn’t shedding any light on the kind of place Masu will become. It’s part gastro-pub and part sit-down serious. “We have a completely different look than any other place, and we’re in a great part of Minneapolis,” says Chase. “If you’re here for a quick bite, get the noodles. If you’re here with a big social group, try a bunch of the robata and izakaya plates.” For a center of Northeast currently hosting a lot of familiar bar food, it succeeds, at least to begin with, in bringing something different to the table.

Masu Sushi & Robata


330 E Hennepin Ave

Minneapolis, MN

612.332.6278

Hours:

Monday-Thursday 11am-12am

Friday 11am-1am

Saturday 4pm-1am

Sunday 4pm-11pm

Open Monday April 18th, 2011.

Owner/Chef: Sushi Avenue / Tim McKee, Alex Chase, A-san Yamamoto

Bar: Full

Reservations: Yes

Prices: Appetizers $3-$15, Noodles $9.5-$12.5, Set Meals $18-$25, Nigiri & Sashimi $4.5-$11, Sushi Rolls $3-$16, Robata $2-$5.5, Specialty Cocktails $7-$11.

Disclosure — Writer and photographer each attended this preview event free of charge.

Hot Mama is Hot!

At Shea, we've been working with Mike and Megan Tamte since they launched their first Hot Mama store in 2004. We are still having a blast working with them on each of their locations as they grow their wildly popular stores. Today's Star Tribune features a piece by Don Jacobson where he reports on their current success and growth plans...

Many vacancies make a hot market for Hot Mama

The Edina-based chain plans to open 14 more stores in the next two years
Article by: DON JACOBSON , Special to the Star Tribune
 
 

From a quickly expanding retailer's point of view, it's a golden time to be in the market for commercial space. With so many premium storefronts available at rock-bottom rates, there's almost too much to choose from.


That's the enviable reality of Edina-based Hot Mama Inc., a hot concept chain of fashion boutiques aimed at moms ages 25 to 50 who refuse to let parenthood get in the way of being stylish.

Since opening its first store at 50th and France in Edina in 2004, Hot Mama has taken off. The company, founded by the husband-and-wife team of Megan and Mike Tamte, has grown to 17 stores in seven states.

Its commercial real estate needs are also expanding and becoming more sophisticated with the growth, said Mike Tamte, chairman and chief financial officer.

The chain is planning to open 14 more boutiques during the next two years -- six in 2011 and eight in 2012. One of this year's new locations will be Hot Mama's eighth Twin Cities boutique. The chain also has five boutiques in such Chicago suburbs as Deer Park and Evanston; three more are in suburban Denver; and one each in Madison, Wis., Grand Rapids, Mich., Cincinnati, and Fargo, N.D.

Tamte wouldn't reveal the location of the new Twin Cities Hot Mama because the lease hasn't been finalized yet. But, he said, he's had little trouble finding a plethora of vacancies in retail centers that would fit the criteria of his chain.

"In terms of potential sites, there is a lot of low-lying fruit out there," he said.

With 6.6 million square feet of vacant retail space in the Twin Cities at the start of this year, and with landlords slashing lease rates in an effort to land expanding concept retailers, it's a good time for an emerging chain like Hot Mama to be in the market.

And make no mistake, the concept is taking off. Hot Mama's revenues have jumped an average of more than 50 percent per year over its six years of existence to $15 million in 2010, Tamte said.

"We have to manage our growth, because we have to hire the right people, and that takes time, which is slowing us down a bit. But if not for that, we could be opening 15 to 20 spaces per year," he said.

That kind of demand has honed Hot Mama's real estate expertise. Tamte said there are three things the company uses to assess whether or not a retail center will work for it.

First, he said, is the choice of a community. Locations such as Eden Prairie and Maple Grove in the Twin Cities, Littleton, Colo., in suburban Denver and Glenview, Ill., north of Chicago all have something in common.

"We have found that we have the most success with first-ring and second-ring suburbs in cities with populations of 2 million or more," Tamte said. "That's a sweet spot for us. We are a contemporary clothing store, so when we go too far out into the exurbs we lose people who are attracted to us. Our customer base is a little more urban."

The Tamtes don't necessarily look at the age of the retail centers they choose but instead assess the demographics around it. They draw from people who live within seven miles of the center and do their shopping there -- in essence, "moms from 25 to 50 years old who appreciate designer fashions and designer clothes."

Next on their list is "co-tenancy," or what other retailers are in the center. The aim is to locate near other fast-growing, fashion-based retailers who share the same upscale demographics and serve as a draw to get those moms into the neighborhood.

Included on that list, Tamte said, is Anthropologie, the chic women's apparel and home furnishings and accessories chain that specializes in ultra-creative store and window displays. Like Hot Mama, that 137-store chain usually takes space in specialty retail centers, upscale street locations and enclosed malls.

Other such retailers include Lululemon Athletica, which sells men's and women's athletic wear geared primarily to yoga and running and has 70 U.S. stores, and North Face, the hip outdoor clothing and gear retailer.

Tamte said he also thinks more of a potential retail site if there is a Pottery Barn or a Williams-Sonoma kitchen store nearby.

The third item on Hot Mama's real estate criteria list is a center's sales-per-square-foot. The national average for regional malls in 2010 was about $400 per square foot, according to the International Council of Shopping Centers, with high-end malls closer to $800.

"We ask, 'What does the center do in terms of sales?'" Tamte said. "If the center is north of $450 in sales per square foot, we'll be interested. South of that, we're not interested."



Don Jacobson is a St. Paul-based freelance writer.

Counter Intelligence: Mill Valley Kitchen

In today's Star Tribune (have you checked out the Strib's new on-line version yet?) Rick Nelson shares some of the dishes chef Mike Rakun is working on for the upcoming Mill Valley Kitchen. At Shea, we're cranking out final designs so that construction can begin soon for a summer opening. We can't wait!

COUNTER INTELLIGENCE
by Rick Nelson, Star Tribune

Healthy eating, California-style


When the Mill Valley Kitchen (3920 Excelsior Blvd.. St. Louis Park) opens early this summer in the new Ellipse on Excelsior apartment complex, chef Mike Rakun will feature "Northern California-inspired cuisine that's good for you but first and foremost tastes great."

That means, among other things, a commitment to locally and sustainably raised ingredients and full nutrition disclosure -- fats, calories, carbs and other data -- on the menu. The full-service restaurant, owned by former banker Craig Bentdahl, will serve breakfast, lunch and dinner daily.

Rakun, a veteran of Mission American Kitchen and Trulucks, a Florida-based seafood chain, is promising items such as a daily breakfast toast -- a grilled fruit-and-nut bread topped with mascarpone and fruit -- a lengthy array of salads, flatbreads built on a 10-grain dough, season-specific seafood and a heavy emphasis on California wines.

Andrew Zimmern ponders what David Shea would say....

Andrew Zimmern

In Chow & Again, Andrew Zimmern's food and dining blog for Mpls St. Paul magazine, Andrew announces a new feature on Eater, a national blog that also covers the world of food and dining. The new addition to the Eater site is a section dedicated to restaurant design. In Andrew's posting, he notes, "I can’t wait to see what Jim Smart and David Shea will have to say about all this!"

We can say this: we'll be following!

Coming Soon: Masu!!!

The news of Northeast Minneapolis' hot new sushi and robata restaurant was officially released this week and Twin Cities Business is the first to publish the news. At Shea, we can't wait for the April opening where we can see our designs come to life. And we also can't wait to try items from the menu designed our good friend, chef Tim McKee. Read all about it right here:

Sushi Avenue Opening Japanese Restaurant in Mpls.

Masu Sushi & Robata is the Eagan-based retailer’s first restaurant and will open on April 18.

Eagan-based sushi retailer Sushi Avenue recently announced that it is opening its first restaurant, called Masu Sushi & Robata, on April 18.

The restaurant, located at 330 East Hennepin Avenue in Minneapolis, will feature fresh, authentic Japanese flavors and dishes that emphasize the use of sustainable fish, seafood, and other ingredients. According to Sushi Avenue, it will be the first sustainable sushi restaurant in Minnesota.

Sushi Avenue has teamed with award-winning local chef Tim McKee to create the menu at Masu, which features four basic sections: izakaya (small plates); sushi, including makizushi (sushi rolls) and sushi assortments; robata (a traditional Japanese grilling technique); and noodles.

McKee has been a longtime restaurateur in the Twin Cities and has helped launch several local hot spots, including Solera, La Belle Vie, Smalley's Caribbean Barbeque, and Sea Change.

Sushi and sushi rolls at Masu will range between $3 and $14, with the most expensive item on the menu costing $23. The restaurant will be open for lunch and dinner on weekdays and for dinner only on Saturdays and Sundays.

Minneapolis-based design firm Shea, Inc., helped design the restaurant, which features a kitchen that opens to the dining room—which seats 75—and a sushi bar that is made from rustic, reclaimed lumber.

Sushi Avenue was founded in 2004 by Nay Hla and supplies seafood and sushi-related ingredients to upscale supermarkets, universities, and foodservice locations across the country.

—Melissa Loth, Twin Cities Business

(mloth@tcbmag.com)