Dining Out

Heidi’s:Minneapolis

Dedicated Chef, Stewart Woodman, has established a foodies paradise hidden on the outskirts of Lynn-Lake in Heidi’s. By offering an exciting and surprising Chef’s Tasting, Woodman provides a touch of “The Molecular Movement” while keeping his food easily approachable.

Nine Course Tasting

Caviar Sundae

Scrambled Egg Ice Cream with A local Caviar

Ceviche

Bay Scallops in Muddled Rosemary Mignonette

Tongue

Pickled Beef Tongue, Roasted Shiitakes, Spicy Mustard, Soy Noodles

Foie Stew

Vanilla Poached Lentils, Pine cone Honey, Cherry Vinaigrette

Lobster Pappardelle

Black Truffle, Grano Padano

To Go Lamb

Anise, Six Spice Rice Rind, Orange Scented Jasmine Rice, Salsa Verde

Beef “Hot-Pot”

Wagyu Beef, Spaghetti Squash, Bok Choy, Marinated Cucumbers, Mushroom Broth

Ice Cream Table-Side

Macerated Figs, Creme Anglaise, Praline, Liquid Nitrogen

Sassafras Lollipop

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112 Eatery: Minneapolis

Award Winning Chef, Issac Becker’s cozy little restaurant has been continuously setting the standard for eateries in the Twin Cities over the past several years. After hearing much celebration about the joint, I had to go see and discover the food for myself.

As I approached the humble eatery, I immediately feel a sense of comfort. The petite location provides an intimate and welcoming ambiance which fits the staff and menu perfectly. With many pre-notions (built almost entirely on stories of other people’s experiences) and a high end reputation, I am taken aback by what I find. Simply put, Chef Becker’s 112 Eatery was perfectly comfortable. From the friendly staff to the approachable menu, every aspect seem to be designed with a whimsical attitude. Nothing was over the top or outrageous as the diner’s reputation may have suggested, yet it was merely Simple Food & Wine made Great.

(Quick Note: Photograph Quality was diminished with off lighting)

Pre-Course:

As an introduction: A server greets the table with house made Breads, Spiced Pecans, and Lucques Olives (A personal favorite).

Wine:

A must in the company of fine food and friends:

Our starter Wine: Duck Horn , ’10 Sauvignon Blanc from Nappa Valley

A Beautifully Versatile wine: Meiomi, ’08 Pinot Noir Again Napa Valley

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Starters:

Sautéed Sweetbreads in a Porcini & Clam Sauce

Sweet and Sour Crab Salad

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Sea Scallops with Oyster Mushrooms

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Pan-Fried Gnocchi with Parmesan Reggiano

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Entrees:

Sautéed Duck Breast au Poivre with Fingerling Potatoes

The 112 Burger with House Made Pickles

This next dish was My Favorite of the night, Simply because of the presentation creativity and simplicity.

Short Rib Chili with a Chimichurri and Sour Cream

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This next dish and it’s outstanding reputation is one of the notable reasons for this escapade.

Tagliatelle with Foie Gras Meat Balls: Again Creativity and Simplicity

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Cheese:

A decorated Dish of local cheeses and house made toast points; The perfect end to any meal.

After discovering 112 Eatery, my synopsis concludes that Chef Issac Becker has created a beautiful and romantic restaurant that invites his patrons to get lost in their menu and relax without a care outside of the eateries doors.