Martina

Martina is in the Linden Hills neighborhood in the space that was Upton 43 and is a worthy successor to a Minneapolis favorite. We've been here a few times and, while not inexpensive, it's delivered each time. The cocktail list is inspired and the food both inventive and approachable at the same time.

This trip included:

  • Spanish G&T - Modern Gin, Cinchona Bark, Lemongrass
  • Box Cutter - Rye & Brandy, Rosso vermouth, Amari truffle. and Cocoa nib
  • Grilled Beef Tongue Bruschetta - Celery, Sardine mayo, Caperberries
  • Cacio e Pepe Panzotti - Black pepper, Butter, Parmesian
  • One Pound Steamed Mussels with Country Bread - Sea Urchin, Lime, White wine

An excellent choice for a night out - 9.1/10

 

Grilled Spicy Italian Sausage

On Saturday we went to the store to buy some hot dogs after watching some food porn about Copenhagen and a stand there. We got beef short ribs and a two racks of pork ribs as well as sausage, no hot dogs. Don't shop hungry. The ribs pushed the sausage out to Monday, and, because she had several engagements, me to cook.

I boiled the sausages in the Minnesota Soul from Summit and left them to cool for about an hour. I've found in the past that if I hit the grill too quick they drain the fat so fast they dry out. It worked well and the fat that melted again stayed in the sausage where it belonged.

The dogs were topped with, for me, mustard, greens, tomato, onion, and radish. For her it was mustard, greens, ketchup, onions, and tomato. I scrapped up the leftover vegetables into a salad and she had chips.

A beautiful Summer day rounded out the meal - 9.1/10

Chicken Liver on Toast

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Another inspired dish that she dreamt up and quietly collected the ingredients for. She started the marinade the night before and the next day, when I got home from work, got things started. A little cleaning of the liver and heating the pan in order to get a hard sear. I, with nothing to do, started chopping vegetables for a salad. This was not part of the vision and she told me as much, kindly though! I persisted that I thought a dish as rich as chicken liver needed something bright and crisp for balance, and, in the end, won the day.

The liver was seared hard on the cast iron and distributed evenly on the toast. The toast was her sourdough and generously covered in avocado.  The salad was baby greens, ribboned carrot, radish, onions, and some hard cheese. The dressing had olive oil, lemon juice, salt, and pepper.

The verdict was quick and forceful... Wow! That’s different! Neither of us really knew what to expect or, initially, what to think. The second bites were better, and by the end we were discussing trying it again. 

As an experience - 8.2/10

Bardo

I don't understand this location. No matter who is in this restaurant the product is always excellent. Bardo is the third or fourth place I've tried here and I'm always impressed. Needless to say we had a great evening with friends and enjoyed everything we tried. 

  • duck breast; confit, almond, asparagus, melon, basil, fresno, jus
  • scallop; chilled melon and cucuumber soup, pear, watermelon, meyer lemon, radish, herbs
  • chicken sausage; bacon, fiddlehead, pea, avocado, fava, pickled ramp, tomato, mint, buttermilk, piri piri
  • salumi and spiced greens; speck, finochiano, chorizo, mustard greens, arugula, parmesan, cranberry, apricot vin
  • microgreen and herb sald; frisee, carbonated grapefruit, finger lime vin
  •  seasonal mushrooms; king trumpet, nebrodini, crimini
  • house bread; buttermilk, herbs, lavender honey butter, chile flake
  • strawberry sorbetto and rhubarb crisps with pastry
  • The Opportunist - FEW bourbon, Tattersall Americano, Cappelletti Sfumato, Luxardo Maraschino
  • A Oaxacan In The Garden - Finecino Unico Mezcal, Cucumber, Melon, Lime, Pineapple, Yogurt

So good we went back! After a dissapointing foray down the street we decided to head back to Bardo before she went out of town for a week. It being just the two of us we weren’t able to try as many things but, in the end, we loved it all.

  • rainbow trout; grilled lovage, charred lemon, spring onion, anchovy, gremolata, dill butter
  • salumi and spiced greens; speck, finochiano, chorizo, mustard greens, arugula, parmesan, cranberry, apricot vin
  • chicken sausage; bacon, fiddlehead, pea, avocado, fava, pickled ramp, tomato, mint, buttermilk, piri piri - AGAIN!
  •  granola desert

You need to go here 9.89/10

 

The Bungalow Club

Our evening snack at The Bungalow Club. We had the sampler of meats and a couple cocktails followed up by the fried chicken for desert. I have fond memories of the Craftsman Bar and Restaurant and was disappointed to see that it was gone, but also hopefull about this new venture. The decor and ambiance are largely the same, a blend of restoration hardware style, Craftsman architecture influenced, furniture and fixtures. Gone are the large pickle jars but the shelving remains. The fact that the space is largely unchanged makes me think that it’s being run by someone involved in the original.

I had intended to look into the ownership and story to be completionist here. Right up until the food arrived I had every intent to rave about it. Oh well. The pate was off and the sausage seemed uninspired. The chicken was moist but the breading had no flavor.

Eh whatever - Palatable 5/10