“I always have a supply of bacon curing and smoking. We have a hazelnut donut with caramel sauce, and people have been adding bacon to that. “People are getting really creative with that and putting it on their dessert. Then there’s a specialty: house-cured bacon, which can be added to any menu item for $1. Hanson said she was excited about several items on her first Mona menu, including lunch items like grilled-ramp hummus and pancetta-wrapped halibut with diced potatoes and ramp parsley broth.įor dinner, there are eye-catchers like roasted beef marrow with apple butter and raisin toast braised rabbit with foie gras and rhubarb bread pudding and chicken and waffles, which is a fried buttermilk chicken and a cornmeal sour cream waffle with brown butter honey jus. That’s a grilled elk ribeye with rosemary hollandaise and fries, which at $13 stands out on a menu mostly in the $5-$8 range. “So the concept is that you’re designing your own tasting menu and being a little more adventurous - like the elk, that might be expensive and prohibit people from trying it otherwise.” “From salads to entrees to desserts, they’re all the same size,” Hanson said. Hanson, whose most recent restaurant gig was at Corner Table, buys from a bevy of local purveyors to create a varied seasonal menu of three-ounce plates. Paulģ33 S 7th St, Minneapolis | 612.259.8636 | Īffordable small plates from a local food devotee, a full bar as well as a nicely selected beer and wine list, and free downtown parking - yep, chef / owner Lisa Hanson of Mona has an attractive combination. The Tap is the metro area’s comprehensive restaurant buzz roundup, so if you see a new or newly shuttered restaurant, or anything that’s “coming soon,” email Tap editor Jason Walker at winner: Dana Murdoch of St. The Tap loves restaurant tips from readers, so we’re awarding a Heavy Table pint glass to the best tipster each month.
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