I know I’m a bit tardy to the party, but here are my hot hot sizzling like the maple in my front yard hot fall Restaurant Week picks. Let’s get to it.
128 Café is doing lunch people! Cute little basement eats for $10 lunch includes pot roast sliders. Dinner for me would include that mushroom soup with fricassee of root veggies or the beef tar tare with salted egg yolk.
7th Street Social is NEW to RW. I like that they are doing cauliflower steaks with white bean jardinière as an entrée, plus there’s a kale salad starter if you're feeling really veg.
Barbette had me at butternut squash soup with crème fraiche, then topped it with house tagliatelle with sage pesto. Flavors of fall.
I’m not over pork belly yet, so Borough’s appetizer of smoked pork belly with celery root, apple, and Marieke Gouda sounds good-a. But hard to turn down parsnip soup with smoked duck.
Coalition out in Excelsior is NEW! Their version of parsnip soup includes cinnamon, cardamom crème fraiche, and walnuts which might nicely pre-empt the rosemary pork tenderloin with winter squash puree, oh and the grilled pound cake.
I’ve been very happy with the goods at Copper Hen (newbies last time around) and this time I’m gearing up for a $15 dinner of ratatouille with roasted garlic polenta and house-puled mozzarella (plus carrot “manicotti” salad and a cupcake, natch).
Corner Table: Cassoulet. BOOM (and sweet potato boob donut, ftw).
Foreign Legion is NEW! They are throwing down a noshy dinner for $15 that could include a chef’s meat board, a cheese board, duck rillettes, tomato-lemongrass soup, beef tartar or grilled cheese with brie and green apple on brioche, your choice of two. Imagine what two people could compile for $30.
Here’s how I’d do my $30 dinner at HauteDish: Char cuts, pumpkin stew Penang curry with king crab and blue prawn, Pig and Apple with spaetzle and Gruyere. Done and happy.
Kafe 421 is NEW! Dinkytown’s med-spot is bringing the squashiness in two ways: first a butternut, mushroom, and feta cheese tart; second a butternut lasagna in a sage cream sauce with candied walnuts.
I have a soft spot for Luci’s spaghetti aglio olio with zipped up green olives. Such righteous garlic breath!
McCoy’s Public House in SLP is NEW to the game! Check out a little caramelized onion and apple flatbread with bacon and blue cheese cream, then tuck into some grilled salmon with mushroom risotto and cider buerre blanc.
NEWbie North 45 has some bucatini with arugula and roasted tomato, plus a salted caramel apple tart to cap it.
Public Kitchen & Bar is NEW too. They’ve got a right-on bourbon glazed bacon BLT at lunch and some potato gnocchi in a mushroom Bolognese at dinner. Also lamb empanadas in case you’re sick of pork yet.
Hello Red Stag, you’re winning me back by serving Peterson farms beef osso buco with creamy buckwheat polenta or wild mushroom stroganoff with house-made rosemary egg noodles. And your sassy warm crab apple turnover sounds delish.
Rosa Mexicano is celebrating their 30 years as a restaurant company, and so are offering some special dishes from the way-back machine dialed to 1984: tamale con huitlachoche, taquitos de tinga with shredded pork, and empanadas with jumbo lump crab and an avocado salsa. Good then, good now.
Let’s focus on Saffron’s Arni Youvetsi (lamb stewed in a tomatoey spicy world baked with orzo and sheep cheese) before turning your attention to the pumpkin bavarois, a pudding-like treat with salted caramel, ras el hanout spices, and apples.
The Third Bird is NEW! I can personally stand behind the sunchoke veloute and the tajarin pasta with rabbit sugo, more than worthy for a $10 lunch. Dinner would have me down with the beef tar tare (if only for the “puffed beef tendon” description, but I dare) and the black truffle polenta with a poached egg seems elegantly satisfying.
Verdant Tea is NEW to RW and has a lot of exciting stuff for both lunch and dinner: whiskey fried rice, Argentinian-style creamed corn, curried soba noodles, even a kombucha float to finish.
Also NEW is Vic’s in St. Anthony Main. They’re featuring some classic sole Veronique and a veal Marsala among entrees, plus a chocolate cherry cobbler and blackberry mascarpone mousse for dessert.
When you get tired of squash soup, please report to Vincent for onion soup with poached eggs and Gruyere fondue. That is all.