![]() We liked them all-poached pear, pumpkin cheesecake or dark chocolate torte-but wished the end of the meal could have been as exciting as the rest. Leaving aside dishes of Sonny’s ice cream and plates of chocolate truffles, there are only three dessert choices-a letdown after the bountiful food and wine offerings. We’d like to see desserts as delectable as the rest of the menu. We think Willie’s might be the best place in the Twin Cities to learn about pairing food and wine. They make wine accessible by offering pairings to go with each of the larger plates. Fifty different wines are available by the full glass, or a three-ounce tasting pour, and the list is full of interesting choices. With such good food, it’s easy to forget that Willie’s is also a wine bar. Even the beef tenderloin shone when paired with braised red cabbage, herbed spaetzle and apple cider demi-glace sauce. Pasta with sausage tasted fine in a red wine and cream sauce, nicely jazzed up by its sprinkling of toasted parmesan bread crumbs. We found no clunkers among the larger plates. The lentils set off the beef nicely, and the sauce made the whole thing pop.Īlmost as good was the seared lemon sole, served with pineapple fried rice, cilantro and a coconut-almond molé sauce that we would have eaten plain if we could have. We couldn’t get enough of the larger plate of pot roast: braised beef, green lentils and an amazing sauce made by reducing the braising liquid. It was so good, a little crisp, so fruity and rich, that the more pedestrian sausage, mushroom, onion and mozzarella pizza couldn’t compete. The blue cheese and pomegranate pizza came with caramelized onions, thyme and apple. Unlike everything else we tried, the flavors never came together and the dish just fell flat.īut don’t avoid pomegranate. We found one dud, in the sweet potato served with cinnamon, espresso cream, tarragon syrup and pomegranate. Even the herbed goat cheese served with olive oil on toast-the most basic dish on the menu-was perfectly good. Also delicious was the anchovy served with apple, watercress and pecorino cheese. Chances are you’ll be pleasantly surprised.įrom among the smaller plates, we loved the seared sea scallop with fennel-chive slaw, watercress, black olive oil and a taste of citrus. You’ll want to taste everything, even dishes you thought might not work. We suggest ordering everything for the table and passing dishes around. You’ll be charmed, even as you wonder what the chef could have been thinking. Standards like lamb chops and pot roast are prepared with interesting twists. Willie’s excels at combining interesting flavors. Willie’s menu is divided into smaller and larger plates, and both are filled with gems. ![]() It’s a pretty space, great for dates or convivial meals with friends. Most recently, she was employed as a cook and political pundit at Never Enough Thyme. First and foremost, Willie’s is a restaurant, one with a great wine list. Minnesota, and then studied history, psychology, and math at seven. We don’t like the name “Willie’s Wine Bar” because we worry that you’ll think it’s just a bar and not go there. Mark’s Cathedral of Minneapolis.Willie's Wine Bar & Cuisine (Minneapolis, MN) Abby’s return to study apparel technologies in 2018 was a total delight made possible through scholarships from the Minneapolis College Foundation and St. ![]() She has a BA in Philosophy from the University of Minnesota where she was the 2010 Woodbridge Scholar for Excellence in Philosophy.įrom 2011-2014, Abby published a nationally distributed magazine of interviews with academics called Specimen and was then employed in the publishing industry in Oakland, California. In 2002, Abby graduated high school from the Perpich Center for Arts Education in Golden Valley, Minnesota, and then studied history, psychology, and math at seven colleges and universities in New York, Paris, Minnesota, and California. They also pair well with black, of course, the ultimate color of simplicity and versatility. The primary and secondary “news flash” colors intensify the visual experience and highlight the threat of our collective demise (please read the prevailing science). My goal for this collection and beyond is to make less with less: zero waste essentials for everyday use. Traditional garment patternmaking leaves about 15% of fabric on the cutting room floor. ![]() In light of the planetary crisis, I wanted to create a capsule wardrobe that would wear well and survive passing trends. I am inspired by durable, minimal fashion. ![]()
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