Pardon the lag in posts! We did a bit of traveling and I've really been enjoying home-cooking lately. I've got some clam chowder brewing in the slow cooker as I type this!
I was fortunate enough to have an invitation extended to attend the soft opening of The Red Stag Supperclub in November. And I look forward to returning the favor!
The Red Stag is seated in NE Minneapolis. There's a gigantic red deer head affixed atop the door, which makes sense. It's right next to the place where we bought our bubbler (wink), City Salvage.
And I've got to tell you, local food and sustainability lovers are in for a real treat because The Red Stag is taking it to the next level.
The Red Stag will be the first Minnesota restaurant that not only serves local foods, but is built to meet the standards of Leadership in Energy and Environmental Design (LEED), the national standard for green building.
Their booths are constructed using high performance vinyls made from recycled tape!! You know I go wild for recycling.
ONTO THE FOOD.
Three companions and I sampled 1 appetizer, 3 small plates, 4 entrees, and 2 desserts.
Appetizer!
A daily flat bread appetizer will be featured on the menu. Ours was piled with chopped bratwurst and cheddar.
Small Plates!
The truffle seasoned macaroni and cheese was subtle, tangy, and creamy. True comfort.
The tempura vegetables were served with an out of sight plum sauce.
The Triple Cooked French fries were hearty, but not crispy. More like fork food than finger food.
Entrees!!
I ordered the cioppino. This popular italian fish stew was deeply satisfying, and the broth was a tangy taste sensation. I was bummed that it wasn't served with a soup spoon. I couldn't get the last of the broth out of the bowl!
Gerg ordered the steak. A small but flavorful morsel of 1000 Hills grass fed beef.
Deedot ordered a butternut squash ravioli with duck. I'll admit I'm not a fan of duck...YET. But the ravioli was tasty and tender. I'll add that Deedot had similar issues with the plating choice for his entree, but this is a minor wrinkle.
Dre ordered the chicken. Tender, moist, and savory. It was everything home-cooked chicken should be...except it was at a restaurant.
For dessert?
Crème brûlée and cookies, of course!
We also noticed a stroganoff served with venison rather than beef, called Red Stag Stroganoff. It's sure to be a staple.
And also, if you're a marrow lover, and I know you're out there somewhere, The Red Stag has marrow for you. Lots and lots of marrow.
Overall, we were VERY pleased with the abundance of local foods served that evening. We were also pleased with the libations menu. A sweet old fashioned graces the top of the drink menu...just another nod to our beloved Midwest.
Cheers and welcome, Red Stag!
The Red Stag
509 1st Ave Ne
Minneapolis, MN 55413
(612) 767-7766
