Photo by Katherine Harris
Rye Deli announced via social media that it was closing its doors for good. Normal chatter ensued, fans lamenting, non-fans registering their lack of surprise. Zimmern threw in his two cents, like many others, and reiterated his well-known opinion of the place (read: no love).
But what shocked me was how many people BLAMED him for the closing. People called back to his initial blog review (not the formal magazine review, which was done positively by Beth Dooley), saying that that one piece of opinion damned the place. For real? I think that’s lazy and scape-goaty. There are a TON of pieces about Rye in the media, both positive and negative, vaunting and harpooning.
It seems that the only thing that people can agree about it was that David Weinstein, the owner, was a pretty good guy. And in his three years of business, it sounds like he built a nice loyal following in the community . . . but it just wasn’t enough to sustain the business. But to write me a letter canceling your subscription because you don’t like what Zimmern said about the place (on his own Twitter, unaffiliated with the magazine, btw) smacks of fake umbrage and denial. God forbid someone else should try to open a deli in this town. It is too personal to too many people.
Check out the new can art for Liftbridge's Getaway Pilsner! Just being released this month, it's a nod to the Eastern European brewing forefathers, using golden malts and Noble Saaz hops for a refreshing pilsner with assertive hop character. Shovel out your grill and pop a top.
We've all heard the news that Gavin Kaysen is coming home to roost, yeah?
And that Tim McKee is bringing his James Beard-ian talents to Uptown?
And earlier this week we slogged through the new foods at Target Field? Good times.
Remember the Marquee Lounge in the basement of Union? It's rebranding itself, not as Hush731 as originally planned, but as Rev Ultra Lounge with a grand opening party on Saturday. But those Johnny Michaels cocktails? Those are long gone.
Burning Brothers, the hotly awaited gluten-free brewery off of University Ave. in St. Paul is opening its taproom tonight! Hours for this weekend are 4-9 p.m. tonight and 12-5 p.m. Saturday.
And a little head's up . . . Brasserie Zentral will be softly open on April 18, with reservations available beginning April 21. The brasserie space will be the first thing to open, with the wine/cheese bar, wine shop, and skyway location to open at later, staggered intervals. Stay tuned for a little sneaky-peek video of the space . . .
Rye Deli, like I said above.
Hey, you know what would be good right now? A cheesy, melty sandwich, right? This weekend, France 44 Cheese Shop in St. Paul is launching a new menu of melts for $8.75 that each include a shot of hot tomato soup. Options: vintage cheddar with house-made harissa, calabro whole milk mozz with tomato-garlic confit, prosciuttio di parma with emmenthal and a slow-cooked egg, among other choices. And sweet-toothers can have a house-Nutella with bananas or marscapone with pear-ginger honey. Win.
Following up on our scintillating Tastemakers event on bees (yes, I’m going to burn my lawn to help the bees), is this awesome event from The Beez Kneez Delivery . . . The Dandelion Honey Pastry Chef Challenge is happening on April 10 at Nicollet Island Pavilion. Local chefs will be competing to create the best pastry with dandelion honey, and our own DMG will be one of the judges! There will be drinks, treats, prizes, and live music to float you toward spring.
Gearing up for the vernal holidays? You should head over to Williams-Sonoma at the Galleria this Wednesday, April 9 for a FREE class: Passover Favorites with Heidi Woodman. Heidi will be cooking recipes from the New York Times Passover cookbook, plus letting you in on a few of her personal secret recipes, and you'll get 10% off the book and other purchases in store that day!
It's a legend in NE . . . If you want to see what all the Jell-o fuss is about, get thee to the 10th Annual Hotdish Revolution! There's beer, there's accordion music, there are sculptures made of Jell-o, what could go wrong?