Need a haircut? Gent Cuts & Grooming

Thrillist just posted their recommendation of this great new concept: a cool place for guys to go to get their hair (and facial hair) cut.  It's called Gent Cuts & Grooming, it's in St. Paul, and Shea is psyched to have designed the space.  Check out the Thrillist post below!

Gent Cuts & Grooming
Shave and a haircut...and like 70 other things

It's tough to find a place that makes getting your hair cut actually enjoyable, as while Supercuts is as hip as you want to be, it's also as lame as a place that would have that as their slogan. For a spot aiming to make you both comfortable and handsome: Gent Cuts & Grooming.

From a local guy tired of choosing between discount cutteries and lady-oriented salons, this brand-new, darkly wooded St. Paul men's salon barbershop place to get your hair cut twists old-school comfort (plush leather barber chairs, lounge with a help-yourself beverage fridge) with tech-ier upgrades like flatscreens at each station, and iPads pre-loaded with wait-killing fun, meaning watching jealous women pass by on the way to their haircuts won't be the only way you'll see Angry Birds! Heyo! The reasonably priced cuts start at $29, and they also offer expert beard and mustache trims, as well as legit straight razor shaves thanks to their official barbershop license, also something you wish you could flash when someone asks you to stop singing Hello My Baby! in C Major. And because even the jauntiest mustache trim only takes you so far, they're hawking glass-cased products from brands like Joe Grooming, Jack Black, and American Crew, as well as shaving accessories (straight and safety razors, brushes, grooming and Dopp kits) from Dovo Products, barware, cufflinks, and steel wallets, presumably heavy enough to ensure no pick-pocket can.

And should you get there so early that you actually beat Angry Birds, they'll roll out a putting green on which you can kill some more time working on your short game -- so unlike Supercuts, it actually will be all in the hips.

Go to GentCG.com to make your appointment for their grand-opening day when all services'll be 50% off and all merch 25% off, from 10a-6p

Rye Delicatessen and Bar coming soon!

One of the newer projects at Shea has been a collaboration with David Weinstein and Tobie Nidetz on a concept going into the space that formerly housed Auriga in Minneapolis. Dara Moskowitz Grumdahl from Minnesota Monthly recently spoke with Tobie to get the scoop on what they have in store. You can check out the article here:

Welcome Rye, the Forthcoming Minneapolis Deli


By Dara Moskowitz Grumdahl, Minnesota Monthly

I’d heard that Tobie Nidetz, the famous local restaurant consultant (who helped develop Ike’s, BLVD, and countless other restaurants here and in Chicago), was opening a Montreal-style deli in the old Auriga space with business partner David Weinstein. (Auriga was on Hennepin Avenue, just north of Franklin Avenue, on the edge of Kenwood in Minneapolis.) Now they’ve announced the final name: Rye Delicatessen & Bar. I called him up to get the inside scoop, and learned first and foremost, it is not a Montreal-style deli.

“It’s really not a Montreal deli,” Nidetz told me. “Someone took the ball with that and kind of ran with it in the wrong direction.” Well, what is it then? It is, Nidetz tells me, a “Minneapolis-style deli.” Which means what? “I don’t know yet,” Nidetz laughed.

“We’re just in the stages of trying to figure out what that means. I don’t want to try to create a New York deli in Minneapolis, or a Chicago deli, or any other deli. Minneapolis can have its own flavor.” Nidetz told me he’s experimenting with grass-fed local brisket to see if it can be turned into good corned beef and pastrami, and he’ll also be working with local produce in season to make Rye’s house-made pickles, which will be cured in the traditional way, with only salt and spices, not with vinegar.

Nidetz said he thought that the Montreal rumor got started because he’ll be making pastrami the way they do in Montreal, using beef brisket instead of beef plate, and not smoking with wood, but instead letting the meat drippings burn off and provide the smoke. Rye will also be using the whole brisket, which consists of the fatty top, the “deckle,” and the leaner lower part, called the “flat.” So you’ll be able to request your sandwich as all-deckle or all-flat, if you’re so inclined. This, by the by, is delicatessen insiderness on par with being able to name the starting line-up of the 1953 Brooklyn Dodgers, and betokens one truly serious deli. Much more serious than anything else we’ve got around here, it seems. That all-deckle pastrami will be served with your choice of egg cream, cocktail, noodle or potato kugel (a traditional casserole-like baked dish in the same general ballpark as an egg bake), matzoh ball soup, kasha-varnishkas, potato knishes, potato pancakes—in short, the works. It also will be deliverable to your house, if you live in the area, or deliverable to your party; Rye plans to eventually do a lot of catering.

And what if you’re catering for a non-pastrami eating crowd? Nidetz tells me that there will actually be an extensive number of vegetarian options, some in the old deli tradition, and some in the new deli tradition of Middle Eastern, Israeli, and Sephardic foods. Rye is scheduled to open (if construction goes well) in October; they’ll serve breakfast, lunch, and dinner counter-service style, in the way of French Meadow and Common Roots. And they will be making bagels and bialys! Bialys, of course, are the flat onion-filled bagel cousins which are not boiled, and are thus more tender than bagels. Heretofore, the only good ones in Minnesota have been at Nick and Eddie on Loring Park. What will it mean to Minnesotans to have two bialys to choose from? I don’t know, but I am thrilled to get to do that choosing.

Now it looks like the only question is: Which of the following top Minnesota delis will get knocked out of the top six? Here’s my list of the best delicatessens in the state, with a brief reason why. I have two criteria for great delis, by the way: First, great food; second, a coursing bit of soul that animates the place. There’s no such thing as a good soulless delicatessen.
1. Brother’s
The soft and spicy pastrami at downtown Minneapolis' weekday breakfast- and lunch-only Brother’s is legendary, just right, and delicious. The old-school office-worker vibe and retired guys coming down for lunch and good-natured grumpiness just adds to the charm. thebrothersdeli.com

2. Be’Wiched
Locavore, chef-driven, delicious! It’s hard to focus on the pastrami at this Loop stalwart only because their specials are so excellent, but this outstanding spot proves that young whippersnappers love pastrami as much as those who saw Sinatra in his prime. Also, good news for downtowners: Be’Wiched now delivers to downtown offices for lunch. Check their website for details. bewicheddeli.com

3. Cecil’s
St. Paul represent! This classic St. Paul deli is hard to describe if you’ve never been there; it’s a little like a perfect 1971 suburban kitchen, trapped in amber, happily. No one ever has to describe it because every single person in St. Paul has been there. Right? Tip: The cold beet borscht is great on a hot day. cecilsdeli.com

4. Mort’s Deli
A brand new and yet totally classic New York deli. How New York is it? They get their bagels from H&H and their pastrami and corned beef from the Carnegie Deli. morts-deli.com

5. Crossroads
A lot of people in Hopkins know the Crossroads simply as the best casual family restaurant in town—but a lot of pilgrims from all over the state know it as the source of the best matzoh ball soup in town. crossroadsdelicatessen.com

6. Northern Waters Smokehouse
This is not a delicatessen! But I felt compelled to include it anyway, because this smokehouse has extra portions of soul—albeit Duluth, legacy-of-Lake-Superior-fishing soul. The pastrami from this smokehouse is also the worthiest pastrami I know of north of Larpenteur Avenue. Unless there’s something great in Winnipeg? northernwaterssmokehaus.com

Mpls St Paul magazine's "Food Fight Issue"

Mpls St Paul magazine has just put out a "Food Fight Issue," where the publication's food critics claim to have settled the great restaurant debates and determined the Best of the Best. As usual, their picks for everything from the best fries to the the best burgers include several of our clients and friends and we are proud to be associated. Here are a few of the mentions...the rest can be found in the August issue on stands now. Congrats to all the winners...

Best Pulled Pork: Brasa

Marianne Miller Quick Pick: Salad Bar at Fogo de Chao

Andrew Zimmern Quick Pick: Sweet Potatoes with andouille sausage at Brasa

Best Thick-Cut, Skin-on Fries: Yum Kitchen & Bakery (so good they landed on the cover!!)

Runner Up for Best Pizza: Black Sheep Pizza

Best Ice Cream: Izzy's

Also in this issue of Mpls St. Paul magazine:

Stephanie March reveals some "Juicy Bits from the Local Food World," where she mentions Mill Valley Kitchen. She writes, "The chic Shea-designed eatery has the feeling of casual fine dining with stemware, dark wood tables, and pleasant eco-hues scattered about."

And in the Eat + Drink section, Peter Lilienthal reviews Masu Sushi and Robata. He seemed to like just about everything and he starts his article with some high praise for the team. "Aspiring restaurateurs would be well-advised to take a page from the playbook of Sushi Avenue, the local food service company that recently opened Masu Sushi and Robata. First, it developed an anticipatory buzz by hiring James Beard Award-winning chef Tim McKee to consult and internationally acclaimed Shea Design to create the dining environment."

Thanks for the props, guys!! All the full articles can be found in the August issue of Mpls St. Paul magazine.

MASU

Shea's latest venture with Chef Tim McKee, Masu Sushi and Robata, is now open in Northeast Minneapolis.  In addition to word on the street toting how wonderful it is, Rick Nelson of the Star Tribune gives a rave review in this week's Taste section.  Read below for his review:

Masu goes beyond sushi

Article by: RICK NELSON , Star Tribune
A winning collaboration brings flavorful attention to the art of Japanese cooking.

The Twins should be so lucky to have an opening lineup as starry as the one at Masu Sushi & Robata.

Let's start with the money. The cash behind this game-changing Japanese restaurant is Nay Hla, owner of Eagan-based Sushi Avenue, which supplies sushi to supermarkets, colleges and corporate campuses. That kind of volume translates into ultra-pristine fish and competitive prices, the two friends of sushi lovers everywhere.

For his first foray into restaurants, Hla did his homework. He wisely lured longtime Origami chef Katsuyuki (A-san) Yamamoto to oversee sushi operations. The effort has paid off, because Yamamoto and his crew are turning out some of the most artful nigiri, sashimi and makizushi in the Twin Cities. Even the most ordinary of selections is touched with go-the-extra-mile flourishes. It's so pretty that Masu probably boasts more Flickr images per capita than any other local restaurant.

But what really sets Masu apart from its formulaic brethren is Hla's other hire, consulting chef Tim McKee. Is there anything this guy can't do? In the past decade, McKee has ventured beyond the Mediterranean platform of his high-end La Belle Vie and applied his considerable creative force to an increasingly eclectic mix of cuisines. In many ways, Masu is the farthest from McKee's comfort zone, although if he's feeling any anxiety about his inaugural venture into Asian flavors and traditions, it's not apparent.

What's most admirable about McKee's work is the way he surveyed the competition and determined that the standard sushi-tempura-bento setup was too narrow a snapshot for the wide-angle lens that is Japanese cuisine. Enter robata, the grilling tradition that, for reasons I have never understood, has barely achieved a toehold in the local dining market. It's such a satisfying way to dine: You start ordering, tapas-style, one skewered and grilled bite-sized nibble after another, until your appetite is ready to cry hakufu (that's uncle in Japanese).

With robata, the hardwood charcoal-fueled fire is less about infusing foods with smoke and more about quickly searing uncomplicated ingredients with high heat. At Masu, the 30 or so grill selections cover a lot of ground, from vegetables, to a half-dozen seafood items, to pork and beef, most of them brushed with a ginger or miso glaze before they hit that grill. There's plenty to love -- chief among them the cod, the sardines, the beef rolled around burdock, the irresistible chicken meatballs -- but my favorites are the goodies (asparagus, tofu, quail eggs) wrapped in smoky bacon.

Unlike the many exceptional pho joints in this town, which have taught several generations of Minnesotans the merits of a big, steaming bowl of Vietnamese noodle soup, there are few places that shine a spotlight on Japanese noodle soups. This is where Masu really shines, partly because McKee builds his foundations with such care. The menu's dozen or so variations feature soba, udon and ramen, all hand-pulled by a Los Angeles noodle-maker. The broths, slowly nurtured over 12 hours, are richly intense and filled with a finely calibrated variety of flavors and textures.

When they arrive at the table, you can't help but close your eyes, wrap your hands around the handsome earthenware bowls and take a deep, restorative inhale. I'm crazy about the udon-edamame-crab combo, and the soba with ginger and green onions, but the real star of the show is the ramen -- crimped, golden, glorious -- paired with a slab of seductively fatty pork belly and a barely poached egg. To say that it is one of the more memorable dishes being served in the seven-county metro area is an understatement.

Another standout: the terrific slider-sized sandwiches, made with steamed buns and filled with all manner of deliciousness: crisp fried tofu with tangy pickles, that fantastic pork belly, teriyaki-glazed chicken with wonderfully sour kimchi. They're only served at lunch, a bummer because they could round out the evening menu's short and creative list of izakaya, the small plates that are an integral part of Japanese pub culture. Don't-miss items include the refreshing quail-egg/oyster shooter, the delicate avocado-crab spring rolls and the exceptional sautéed shishito peppers finished with dried tuna.

An exceptional crew


Masu's top crew from left: chefs, Katsuyuki Yamamoto, Alex Chase, Tim McKee and mixolgist, Johnny Michaels.

 McKee enlisted several members of his deep La Belle Vie talent pool to contribute to the Masu effort. Chef Alex Chase delivers discipline and consistency in the kitchen on a day-to-day basis, mixmaster Johnny Michaels is responsible for the you've-gotta-try-this cocktail list and pastry chef Diane Yang has made a valiant effort at negotiating a balance between Minnesota tastes and Japanese sweets.

Shea Inc., the Minneapolis design firm, got into the act, too, with energetic results. To transform a former cookware store, a modest budget was stretched by blending art gallery elements -- a haunting series of images that are the collaboration of photographer Michael Haug and model Margaret Sinarath, amusing anime graphics by comic artist Jesse Barstad -- with colorful pop culture fixes. These are in the form of Japanese pinball-meets-slot machines and a rogue's gallery of Munny dolls, Japan's too-cool-for-school version of the Cabbage Patch Kid crossed with an action figure. My favorite seat? At the bar, where sushi chefs and bartenders work side-by-side behind a curving stretch of reclaimed white oak, the timbers anchored by intricate bowtie notches.

Even the restaurant's PR push was a high-water mark, with an opening weekend that launched the kind of social media tsunami usually associated with, say, a Lindsay Lohan court appearance. For three days my Twitter feed was nothing but Masu, Masu, Masu. But for once, the frenzy was justified, because the restaurant represents a welcome turn toward the novel in Japanese dining. And that, my friends, is a message that's totally worth tweeting.

Gent Cuts & Grooming now open

Shea has unveiled its latest project, a men's grooming concept in St. Paul. It opened to the public last week at Victoria and Grand Avenue. Join us at the official Grand Opening on August 6. Details in the press release below. Check it out:

Gent Cuts & Grooming opens shop on Grand Avenue

MINNEAPOLIS (July 19, 2011) – In the past, whenever Michael Boyle was in need of a haircut, he was disillusioned with his choices. He desired more attention and service than one can find at a typical discount cuttery and felt out of place at his wife Crystal’s full-service, female-oriented salon. This market gap presented an opportunity for the Boyles to develop Gent, a haircut and grooming concept focused on men. The pair worked with Shea, Inc., a Minneapolis based marketing and design firm, on the concept, which debuted last week at the intersection of Grand Avenue and Victoria St. in St. Paul, Minnesota.

Gent’s focus is on salon services for men in a comfortable, casual environment. It combines the services of a traditional barbershop with the offerings and amenities of a full-service salon at a reasonable price point. Cuts start at $29 and other services include color, straight razor shaves and mustache and beard trims. (Gent also offers a 10% discount to all military, police and fire personnel.)

The masculine, comfortable reception area welcomes you with oversized leather chairs, a 55” flat screen TV, a fridge stocked with water and soft drinks, a fresh coffee station and iPads preloaded with game and magazine apps. Six stylist stations are each equipped with old-school barber chairs and dedicated shampoo sinks as well as TVs for individual client viewing.

Gent offers several lines of premium hair care products as well as shaving and grooming merchandise. In addition, Gent carries men’s accessories and gift items including cufflinks, wallets and barware. Over time, the Boyles intend to expand their retail and gift selection.

Shea, Inc. helped to develop the Gent brand and designed the logo as well as the space, and Flannery Construction was retained for the build-out. The concept was developed as a prototype for potential future expansion.

A grand opening celebration featuring 50% off all services and 25% off all merchandise will take place on August 6, 2011, from 10 a.m. to 6 p.m. Appointments can be made at 651-797-4294 and walk-ins are welcome.

Gent Cuts & Grooming, 867 Grand Avenue, St. Paul, 55102; 651-797-4294; www.gentcg.com

Interview with David Shea

Recently David was interviewed by Steven Schussler for his column Back Talk in the Minnesota Business Magazine. Below is that column.

The renowned designer/architect discusses his successful business philosophy.
By: Steven Schussler
Minnesota Business July 2011
Back Talk


Photo Credit: Tate Carlson

 
David Shea is the owner and CEO of Shea, Inc., and perhaps one of the best-known designers and architects in the country. He founded Shea in 1978 with a perspective other firms were lacking: a focus on full integration of interior design and architecture. His clients are impressive, from the Chambers Hotel in Minneapolis, to projects for Macy’s, Target, Marriott and Nike Town. The list ranges from highly recognizable retail spaces to famous restaurants and more.

His philosophy is to approach each project fresh, listen carefully and respond with appropriate design and business solutions. He believes the team approach between designer and client is the foundation for establishing long-standing relationships and creating successful outcomes. He concentrates on strategic partnerships with clients, bringing people together to find and create the right uses for space, land, and business. Another priority is how connections can create new business opportunities; he has never been focused solely on the design component.

As the principal creative director for Shea, David has been directly involved in the design of more than 400 retail, corporate and hospitality projects in his firm’s 33-year history.

You started Shea in 1978. Can you share with our readers your approach to clients and design?
DS: I founded the company with an entrepreneurial spirit and I had the mission of taking a unique consumer-based approach to every new opportunity. The key is that Shea focuses on our client’s entire brand, not just the physical space.

You see branding as important as architectural design. How do you share those strengths with your clients?
DS: We help our clients develop or strengthen their brands by focusing on every touchpoint their brand has with their customers and capitalizing on those opportunities. For example, when we design a restaurant, it is not just about building some walls and choosing fabrics and finishes, it’s establishing a brand and personality and all that comes with it: name, logo, storefront, menus, tabletop design, website, service model, etc. It’s important that all touchpoints are consistent with the brand.

Is this consistent with how you apply consumer-based design to one of your corporate office design projects?
DS: In a corporate setting, the “consumers” are clients, guests, visitors and employees, and the office environment makes a big impression and speaks highly of a company’s brand. You still need to think about every point in which the brand comes into contact with “consumers.” The lobby, reception area, conference areas, workspaces all say something about your company. What does your office “say” to people who walk through the front door? Is it fun? Is it stodgy? Or does it give a lot of mixed messages? How does the workspace fit the culture and workstyles of the brand and the employees? Through design, we can articulate a look and feel, give it a “personality” and add perks and amenities that raise morale, incite creativity and collaboration, and increase productivity.

We’ve talked a lot about brands today. What should business leaders be thinking about?

DS: Are your messages clear? Are you different from the competition? Are you still relevant? Do you offer value? Do your customers think of you the way you want them to think of you? Are all your touchpoints aligned and consistent?

What words of advice and inspiration do you have for entrepreneurs, business professionals and students? DS: Don’t ever lose focus on staying fresh and learning and applying new ideas. As an entrepreneur, it is your role to question the practices and traditions that are currently in place, keep them relevant and to never become complacent. I personally feel that through travel and observation of all that surrounds us, our horizons expand and we are able to apply a more global view to our work. The key to success is seeing the big picture. Be open to new ideas, and don’t get stuck in the same old rut. It is also important to share ideas and to encourage open communication with others. Everyone benefits and you just might learn something new.

Saffron is Refreshed and Reopen!

The Minneapolis St Paul Magazine's Food Blogger Stephanie March recently popped into Saffron Restaurant to check out their recent refresh by Shea Inc.  Below is an excerpt from her blog.  To read the whole review, click here.

Saffron: Refreshed

Saffron re-opens today after a little hiatus, during which they slapped some fresh paint on the old girl.

Can you believe that Saffron is already five years old? True. After doing some simple demo in the kitchen to make more room, the Wadi brothers caught the bug and decided to shut down and refresh the place. I popped in last night for a little preview.

The great thing is that they didn't do such a major overhaul that it felt like a different resto. It still felt like Saffron, just more finished, a bit softer, and a touch more welcoming. With the help of David Shea, the team added some big beautiful hanging lanterns, a new banquet against the back wall, some new wall art, and a great artistic touch to the back bar. You'll also notice the absence of white tablecloths, the new table tops stand on their own and give the place a bit more warmth and casual feel.

Tucci updates offerings

Last year, we worked with Lettuce Entertain You Enterprises on a revamp of their Tucci Bennuch restaurant at Mall of America. Now, the company is retooling their menu with former 20.21 chef Asher Miller and Star Tribune food writer Rick Nelson reviewed it this week. Check out his review HERE.

photo by Jeff Wheeler

We love our patios

Since we Minnesotan's get just a few short months of nice weather, when we're not heading off to the cabin, we're making our way to the nearest patio to kick back and soak in some rays. This year at Shea, we got to work on two incredible patios: Psycho Suzi's new digs include a 335-seat deck on the banks of the Mississippi, and complete with owner Leslie Bock's cheeky tiki tackiness, you can't beat it. Unless you're downtown, where Crave has just opened their massive rooftop deck with full bar and kitchen that serves until 2am. Star Tribune's nightlife expert Tom Horgen gives you the deets on these hotspots HERE.

Psycho Suzi's Motor Lounge. Photo by Marlin Levison.

Crave Minneapolis. Photo by Marlin Levison.