Butter Bakery Cafe...37th & Nicollet / Should Be Better

Potential...again, not realized

Butter Bakery Cafe is a fair wage model casual coffee and dining spot in Mpls, with the 'tip' built into the pricing so no separate tip line at the register.

Order at the counter, food brought to your table.

First visit, so what are unique or interesting items on the breakfast/lunch menus?   What stood out was the beet/carrot burger served on a whole grain bun with cheese, tomato, sprouts, and whole grain mustard.   John opted for something more up his alley--the breakfast burrito.    We perused the bakery case....but thought the frosted sugar cookie was ridiculously overpriced; other, larger items were more in line at about $5 each.   You can also buy Hope Creamery Butter there...$6.

Quite a bit of seating was available--unlike the other

 

3 places nearby we attempted to patronize (that may be a clue [John: Next trip to South MPLS Kingfield Neighborhood will include a stop a Victor's 1959 Cafe]).

The Peace Coffee cold press was smooth, if a little light on flavor.   The burger arrived open-faced and looking quite attractive...the server then brought a basket of chip 'choices'---all Rachel's.   John's burrito filled a plate and was topped with black bean 'chili' and a smattering of grated cheese.

The beet/carrot 'burger' was delish.   Be prepared--the texture of the 'burger' is not as firm as either a beef burger or even a veggie burger made from black beans or grains.  But the flavor was delightful, the tomato was big and juicy, and the bun, while slightly overpowering, was close enough to be a good balance.   Didn't notice that the mustard was missing until later [John: The beet/carrot burger was creatively delicious but quite small for $9].

John didn't fare quite so well.  The 'chili' was cold (a common complaint if you reads Butter's online reviews), the potato chunks inside were waaaayyyy too big (another oft-noted problem); the potatoes weren't completed cooked, and all the egg was at one end.   The 'toasted' tortilla was great on the outside...soggy city on the inside [John: Linda must have eaten the only 'great' bite.  Overall the torilla was half dry and half soggy].

Having looked at lots of their reviews, they seem to have some lingering uncorrected issues.   The cashier was fine---she was able to take our order the first time...others have said they've experienced the 'electronic zombie' cashier---unable to actually take in and process information spoken by a living being.   But then the whole service thing fell apart.   Tons of employees standing around...not much happening.   

We were the only ones waiting for food...and it took about 15 minutes for our 2 items.   Like so many places, no one came to check to see if we were okay with our order.   That's probably a sign that they don't want to hear any bad news.

Typical 21st century employee 'issues'...one of the counter staff snuck around the corner to text  so she couldn't be seen by the others.   A guy with a clipboard (maybe an owner?) came around to get himself some coffee or water a few times...didn't interact with any of the patrons.  No one said thanks for our biz when we left.

And, what is it about these places...do they all think the food code doesn't apply to them?????   Here, the typical crazy use of gloves.   A woman in the kitchen was cutting up food---with a glove on the hand holding the knife and her bare hand on the food.   The guy making the food...yeah, bare hands all the way, baby.   The hand washing sink was outside the main kitchen...we didn't see any employees approach it during our hour there...incredible.

So, a really good beet/carrot burger.  But nothing else to recommend the place (we appreciate their fair wage approach)--uncomfortable chairs, disinterested service, cold food, lack of adherence to the food code...all says they don't care (and their reviews spell these things out pretty clearly).   So, why should a customer care to go there? [John: I do appreciate the fair wage approach but I'm also appreciative of businesses that make me feel welcome and which deliver quality.  If this was a traditional 'leave the tip on the table' place the tip would have been $0.00]

2 stars (1 for the beet/carrot burger alone)

We may start a new review policy that anywhere with obvious food code violations gets 1 star, no matter how well the rest of the place performs...because who wants food borne illness to be your memory of a dining experience?

Obligatory Restroom Photo

Blackbird Cafe on Nicollet in South MPLS for lunch

Lunch at Blackbird

After the noon rush, so some seats available...

We were seated in what I refer to as the 'Chicago sardine seating'

where the seats are wedged in next to each other [John's immediate comment: "I hate this. I don't even sit this close to my relatives."].   I question whether squeezing in one or two more tables is worth the losses you might sustain in the long run. People having a meal together like to speak and hear and have their own private conversation.  There are several places in Chicago I don't frequent because I'm not usually happy as a customer when I am treated like a sardine.  Rents are high...but Blackbird was not full...so there may be a better customer-satisfying seating model that would work.

We could hear the people next to each of us better than each other across the table.  The music was slightly loud and sounds were echoing off the walls [John: "I hit my lifetime quota of loud Fleetwood Mac many years ago"].   In reality, I could barely hear what the server said...which made me order less, quickly, to get the ordering experience out of the way.   Too bad...there were several interesting lunch options---but it wasn't worth fighting the noise to inquire about them.

Our choices turned out to be quite acceptable.  John ordered the falafel salad, I had the hot Italian sandwich.

The falafel salad had nicely-sliced apples, pepitas,  squash (this was an issue), slightly dark but otherwise well-fried falafel, greens, a yogurt layer [John: The yogurt was bitter...a nice ricotta would have been better], and dressing that John described as 'uneven'---bland on one side of the salad and spicy on the other.  This would have been a top-shelf salad except for what is described on the menu as 'roasted delicate squash' - don't know if that was supposed to be 'delicata'...but regardless, it was raw except for 2 slices that were 'browned' as in maybe a spot that was 'roasted until burnt'.  It didin't have the nice sweet flavor of delicata squashe (trust me, I've grown every squash on earth--most of which you've probably never heard of---if this was delicata, it needed another week on a vine somewhere [John: "Linda is spot on. The squash was not ripe."]).  Raw squash would have been passable if thinly sliced, but this was thick and chewy (Sysco the dog loves a good chew bone---he would have enjoyed this).   I cannot explain the 'unevenness' of the dressing.

The hot Italian sandwich was better.   Served on a nice baguette (that almost held up---it fell apart 3/4 of the way thru the first half), it held satisfying layers of black forest ham, sopressata, provolone, pepperoncini, fresh basil, mayo, vinaigrette.  This varied from the menu which said it would be served on toasted Pullman.   Frankly, the baguette provided a better presentation than a square Pullman would have.  When the server took my order, she asked "Are you OK with pepperoncini?"  "Yes, old ladies can eat hot peppers."  The sandwich was served with a side of pickled cukes and onions---similar to Marianne's own 'refrigerator pickles'---less sweet, perhaps lacking a bit of flavor.   Marianne's had a bit of celery seed and a few other secret ingredients.

Overall, lunch was quite good.  As we noted, you couldn't have found anything like it in Shoreview, WBL, Roseville...sad that we have to drive to south Mpls for an interesting salad and sandwich (or I have to make it at home).   We'd rate the experience in the 4.2 - 4.4 Star range.   A few tenths deductions for:  1) sardine seating paired with noise level 2)thick raw squash 3)uneven dressing on the salad, and 4)I knocked off a tenth of a point for the dust kittens hanging over my lunch from the ornate old light fixture---attractive, except for the kitties.

Overall we'd recommend Blackbird.   Many people in the Twin Cities food community rate it highly and dine there often.  That's always a good sign.  Open for breakfast (until 2), lunch starting at 11, and dinner...we'd say go in an off hour for best seating and chance to have a conversation with your dining companion(s).   High quality ingredients, mostly well-prepared.  We would have appreciated more veggie options.

The decor is mixed, not sophisticated, not eclectic, a bit kitchie.

Very nice wine selection but it was lunchtime and it's a long drive back home to the burbs.

Having been in the food business we like to check out the kitchen...when not viewable the rest room is always a good comp...looks fine...

Dinner at Home: High End on the CHEAP!!

A big shout out to Annona Gourmet

for tonight's dinner at home.  Yesterday, Annona's cooking class resulted in a batch of aji criollo and a

batch of mushroom pesto.   Today, my cuz Barbara and I represented Annona at a 'salad lunch' event at a local company.  We had the olive oil, balsamic, and 4 tasty salad dressings that Annona created for the event.  The other table had locally grown organic greens----so, we had to bring some of those pretty green and red leafy babies home (they sold out!!!)

So, how to make a high end dinner on the cheap??????

Start with the organic greens from the salad event and the last of the gem lettuce from your refrigerator. 

A salad of green jules lettuce, gem lettuce, and micro spicy red and green mizuna with your fave dressing is a good way to begin.

Then, 'cheater' high end rustic tart.  

Start with some kind of dough from the grocery store...puff pastry, thin pizza, crescent roll (press the perfs together), whatever....     Create a filling of whole milk, BGH-free ricotta from Belgioioso https://www.belgioioso.com/Products/Ricotta-con-Latte

Ricotta con Latte® - Belgioioso Cheese www.belgioioso.com BelGioioso Ricotta con Latte® is produced from the highest quality Wisconsin cow’s milk and whey and boasts a fresh, clean flavor. With no preservatives added, the milky flavor is like no other, making it the finest ricotta available.

by adding...

• a little mozzarella or parmesan (whatever you have in the fridge) plus... 
• some dried basil, 
• a touch of oregano, 
• some fresh ground pepper, 
• and a bit of salt.  

Spread this yumminess over the crust, leaving a two inch border around the edges on a round crust (if you're using puff pastry, score it lightly about 1/2 inch from the edge all the way around or arectangle!).   I removed the casing from 2 links of REALLY hot Italian sausage and browned it, then drained it on a paper towel.  Slice up a tomato or 2, place them on the ricotta layer.   Crumble the browned sausage over the tomatoes-- it's really nice around the edges, so you get a bite of spicy sausage with some crust.   Fold over the edges--this will leave just a 2 inch border of crust, with a big beautiful bunch of tomatoes and sausage showing in the middle.

Brush the edges with olive oil and put it in a 395 degree oven for about 20 minutes....after checking it, I added a few minutes to get the crust to the golden brown-ness that I wanted.   

After removing from the oven, I dolloped little portions of yesterday's mushroom pesto over the top and drizzled the whole thing with some EVOO (flavored oil would be great, but I used plain because that's what I had).

For the final touch, I stole an idea from Lidia Bastianich.   The beautiful ricotta is sweet and light.   I pulled a couple of Irish creme glasses out of the cupboard and

layered:  ricotta, Artisan Berry Jam (one of our jams that receives rave reviews) and some fresh blackberries.  I would have put 3 layers in each glass, but with a giant salad and 2 slices of sausage tomato ricotta tart, there will only be room for 2 layers.....if we wait an hour and run around the block and do 5000 push-ups.    Then we can have a little ricotta berry dessert with a great espresso or a little glass of wine (or more).

The whole dinner could be assembled in less than 30 minutes.  Vary the ingredients as you like...but for sure, include some BGH-free wonderful, wonderful, wonderful ricotta from BelGioioso......it's out of this world...for savory rustic tart or dessert.

Hot City Pizzz and Subs...West 7th ST

Stopped by  The JS Bean Factory to check on their supply of Marianne's Kitchen soup mixes and pick up a delish cold press.   Our curry soup mixes are SO popular...no different here at JS Bean Factory...pick one up while they still have a couple left.

Time for lunch (JS has great tamales from LaLoma (we had them last time)---they are delish--especially the spicy ones--but we need to try a new place today because John complains when we pass it by to go to Fresh Grounds).

 

Hot City Pizza and Subs on W 7th.   Menu on the chalk paint wall, customers' sentiments on all the tile walls, and tables outside today.  First visit..so, start at one end of the menu...sandwiches.

Officially a throwback experience!!!!  Our lunch today contained shredded bag lettuce, one of the items that went to the dumpster when we took over our location and started Marianne's Kitchen.

So, a classic sub in the style of Subway...here, a big, thick hoagie roll with iceberg shreds, really thick-cut green peppers and really thin-sliced tomatoes, onions, and a decent sauce (the' Daver').  John had

Philly steak----the bread, really a grocery store hotdog bun, was very nicely toasted.  Lots of steak with many small pieces of green pepper and onion, plus melted cheese.   It must not have been very flavorful, because John did what I never see him do---he picked up a bottle of hot sauce and used it unsparingly.  

John: "What I had hoped for was the Philly Steak that Anne cranked out six days a week for seven years at Marianne's Kitchen.  Maybe I can convince Anne and Linda that Marianne's Kitchen Food Truck would be a good idea."

Nothing bad here, but nothing really good.  The pizza looked promising, but then there's that take the customer money, make the pizza, refill someone's drink, make the pizza problem. 

HotCity---if you've been at a bar or two and need to eat, this place would be perfect.

Baking At Home: Gluten-Free Seeded Loaf

Bread Machine Gluten-Free Seeded Loaf

Technology.....maybe that's the way to get a light, moist gluten free loaf of bread.   This bread machine recipe, with a little bit of pumpkin puree, produces a fabulously light and tasty gluten free yeast bread.

Here's the recipe, adapted from Judith Fertig, 'The Artisan Bread Machine'.

Whisk together these dry ingredients in a bowl:

1. 3/4 cup brown rice flour (I was out of brown rice flour, so used rice flour)
2. 3/4 cup potato starch (or tapioca flour)
3. 3/4 cup garbanzo bean flour (or fava soy, sorghum, millet or quinoa flour)
4. 1/2 cup corn flour (or corn starch)
5. 1 tablespoon xanthan gum

In the pan of your bread machine, place:

1. 2 1/2 tablespoons brown sugar
2. 2 large eggs
3. 1/2 teaspoon salt
4. 1 cup lukewarm water (85-95 degrees)
5. 1/2 cup pumpkin puree (not pie filling)
6. 2 1/2 tablespoons vegetable oil
7. 1 teaspoon cider vinegar

Spoon the whisked flour mixture on top of the liquid ingredients.

Add:

1. 1/3 cup seeds--I used sesame and poppy (or millet, toasted green pumpkin seeds, sunflower seeds, in any combination)
2. 2 teaspoons instant or bread machine yeast.

Use the gluten free, rapid, or express cycle of your machine.

Follow directions on your machine for removing the baked bread.  Cool on a rack before slicing.

Dinner at Home: Grilled Cheese & Coleslaw

We miss having a big batch of Louisiana slaw around--our most popular slaw at Marianne's. So I sliced a huge batch of cabbage, peppers, & onions & made some Louisiana vinegar dressing with enough cayenne to make it interesting.

Now John is whining because Anne wants some so there's not 5 lbs left for him but she needs enough for her family (yeah, like I believe she's gonna share anymore than him).....

Whew...It makes me tired.

Luckily I can regain my strength with that batch I hid...nope, slaw? I don't know anything about any slaw...

But it was excellent with a grilled ham & cheese on some of the terrific $2 sourdough from Annona Gourmet.

Dinner At Home: Duck Egg Quiche & Salad

Delish dinner at home tonight including duck egg quiche & a salad with little gem & tango lettuces since everyone should skip romaine until the government figures out the food borne illness source.
 
I used the great quiche recipe from: theadventurebite.com/best-quiche-recipe

But I subbed 4 pretty good sized duck eggs for the hen eggs. I added: diced country ham, fresh organic spinach, plus jack & cheddar cheeses, & I subbed buttermilk for the half & half.

Fabulous!!

 

The Times They Are A Changin'

Whirlwind weekend traveling around east central MN on various errands and activities.   

Small town dining used to be hamburgers, hash browns, and hot beef sandwiches..but, we gleefully say...the times they are a changin'!

Friday night in Chisago City  

The Wagon Wheel Cafe and Pizza has a fairly traditional small town cafe menu plus pizza.  So, we went with Friday night Fish Fry (to check out how well they do the fish) and a veggie omelet.   The fish fry gave us an iceberg salad with a few extra veggies, a really really good baked potato and nicely fried fish--not greasy and not overly heavy on the batter.  But the veggie omelet was overflowing with veggies--peppers, mushrooms, tomatoes, etc----unlike the traditional veggie omelet where you search for a veggie, this was over the top filled with veggies.   Nice Job!!! (the times they are a changin').

Saturday brought us to Sandstone.  John wanted to hand cast clover seed in one of the garden plots, and there is always other work to do, but the day was mostly filled with long conversations with neighbors we haven't seen since before the snow.   

We made it to Sprouts on 5th by 1:20 (they close at 2). This stop reminded me of how long I've been growing organic heirloom veggies.   Sprouts is the local organic cafe in Sandstone.  Many years ago we helped found the local farmers' market.  Back then a cafe serving veggies and organic products would have failed (the times they are a changin').

How people think about food is evolving.  One of the cafe owners regularly stopped by the Saturday morning farmers' market with her little daughter regularly. They live off the grid, hand-dug their own well, and grew much of their own organic food.  Well, that little daughter was our server today---16 years old!!!!   They started Sprouts on 5th in 2015 - in the old Kitty's Corner Cafe.   

Sprouts' menu included:  hippie soup (lentil, kale, sausage). Our server said it was named for her grandparents who were 'old hippies'. The quesadilla had the option of meat or avocado--we opted for the veggie version.  Gluten free breads and wraps available for an extra $1 and there are lots of veggies on the menu.   The lunch was tasty, although a little bit under-seasoned.  It's great to see a Sandstone cafe that threw out the deep fryer!

Sprouts on 5th Facebook Link

Then we headed to the Image Art Show in Braham.  The East Central Regional Arts Council show included photography, water colors, oil, cast bronze and more, all the work of local artists.   The fun (and free) event runs through April 27th (10 am to 4 pm).

All that art browsing and voting for your favorite piece works up an appetite.  So, off to The Grumpy Minnow near Stanchfield.

This place was 100% small town friendly.

Unable to see a spot in the lot we parked the car up the hill.  A server on break shouted "hey, down here" at us and pointed to empty spots out of sight.  TaDa--who turned out to be our server?--yup, you guessed it.

Great service and really, really good food.  Specials every night--tonight was black and bleu steak.---yup, in  a bar/restaurant in Stanchfield.  

• Nearly everything  in the place is made from scratch, from the sauce for the fish (a little bit sweet but just the right amount of trailing heat light creamy sauce) to the ranch dressing to the chipotle sauce.
• John opted for the black and bleu ribeye--with
  
  tons a  bleu cheese (actually, a little bit too much).   
• The accompanying salad was topped with. essentially, a hole-less raised donut, was fresh, perfectly fried, and just a beautiful pillow of donuty
  
  goodness (it put the 'fried dough' at the HiLo Diner to shame).   
• Friday fish to Saturday fish comparison: I ordered the walleye sandwich. The batter was more flavorful than the fish at the Wagon Wheel although slightly overdone. The bun was beautifully
  
  toasted and the tomatoes were artfully (and I mean artfully--way beyond most restaurant versions) sliced into... curved arcs of tomato beauty.  

• The Grumpy Minnow kitchen is run by Chef Brent, a Stanchfield local guy. 
• The overall atmosphere was like Marianne's Kitchen---everyone knew everyone.   
• The food was way beyond typical 'bar food', especially small town bar food.   
• Interesting sauces, veggie sides (like a big bowl of beautiful broccoli)...if you've missed this place, it's a great time to put it on your radar (and the snow is gone, so you can actually negotiate the roads!!).

 Grumpy Minnow Facebook Link

 

The Times They Are A Changin'

Better Food In More Places!

The Olive Branch - A Hidden (Secret) Gem Lunch Spot

The ugly wrap we were served at a coffee shop in New Brighton yesterday made me long for a much better sandwich we had recently.

Then I realized I had forgotten to post about it.

A big 'shout out' to the always friendly staff at the Olive Branch for one of the most beautiful sandwich presentations ---maybe of this decade!! 

Tasty grown-up grilled cheese on flatbread with avocado, tomato, spinach....it just went on & on.

Great casual place for a quick salad or sandwich.

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New Location Faceoff: Salty Tart vs. The Naughty Greek

The Salty Tart vs. The Naughty Greek, each with a new location, face-off...

The Salty Tart, with its' first location in Midtown Global Market  has expanded to the Market House Collaborative in St. Paul's Lowertown.  The Naughty Greek, starting at Selby & Snelling, has added a second location at Raymond and University.   

So let's check 'em both out.

The Spaces:

The Salty Tart has taken over the beautiful southeast corner of what was Lenny Russo's Heartland space.  High ceilings, gorgeous windows, soft throw pillows in an airy, open space.  

The Naughty Greek faces University Avenue with tallglass front windows, internal structures to soften their large space, basket 'lampshades' and a playful mural adorning a wall in a Pepto Bismol pink women's bathroom.

Naughty GreekBathroom Art

How it works:

At each: order at the counter, take your number, and food is delivered to your table.

Salty Tart an efficient young woman took my order for lunch and beverage for dine-in plus 3 bakery items to go .  Almost flawless, except when I asked for a cold brew...it took a United Nations size staff meeting to determine if there was any.  When the votes were tallyed the cold brew was ready in the wink of an eye.

The Naughty Greek visit started with an efficient young woman at the register.   She asked questions, we had a fun conversation, and she flawlessly took our order. 

The Reality The Salty Tart 

• Dara M-G's anticipatory review described over-the-top menu options ('over-the-top' from many food critics/writers can be meaningless). 
• Lunch was selected from a menu much smaller than Dara's review forecast. We took our number and beverages and waited.
• Peeking in the kitchen 'window' was easy and it wasn't good.  One of the cooks, in his natty black 'cook outfit' was rubbing his hair, scratching under his shirt and wiping a little drool from his mouth...and without hand washing or gloves made the sandwich (The food code is designed protect public health.  Not following the food code is a lack of training or arrogance). 
• My lunch looked okay. The salad was fresh enough, if slightly overdressed, and the veggie sandwich contained lots of
  
  artichokes, but probably contained dry skin flakes, drool, and various hair 'droppings' from the cool, gloveless chef (Yum!). 
• No one checked to see if I was okay with my meal.  
• The staff, without direction, huddled around the counter, drinking from stemmed wine glasses talking only to each other.  
• The cooks were bored; lots of body scratching going on.  
• Lack of staff training. Employees here are apparently just employees, adding minimally to the experience.
• John and I tried their specialty baked goods a few
  hours later. The brioche with pastry cream was the best of the 3, nicely coated with sugar, slightly dense but not too off-putting, but with pastry
  
  cream in only 1/3 of the pastry cream 'hole'.  The chocolate croissant had only 1 bar of chocolate on one side of a large ball of dough, with a slightly rancid flavor, the dough to chocolate proportion embarrassingly out of proportion.   Finally, a cute little spinach quiche tart---we've had so much wonderful quiche at May Day and Coffeeshop NE that it would be difficult for this adorably cute little quiche tart to compare.  It was fine.

The Reality  The Naughty Greek 

• From the cashier experience on was all positive
• The chicken gyro and some heart-stopping Naughty Fries-with goat cheese, oregano, and spicy dipping sauce arrived promptly.  
• The server was attentive, and a few minutes later, Angelo (the owner) was floating through the dining room checking on people's food and dining experience.      
• Our cheerful cashier came over to check on our meal and picked up the conversation we had at the counter.  We exchanged notes about her time living in London and my recent visit there.   Real human interaction (like the heartfelt days at Marianne's Kitchen). 
• The gyro was good.  I liked it better than John
  
  did, but we both agreed it didn't need the fries inside the sandwich.   My portion of chicken was plentiful and tasty--John said he didn't feel his 'half' was really half.   
• The fries have great cheese,  and have wonderful texture...neither of us was as fond of the dipping sauce
  
  (creamy, spicy). 
• When we looked in the kitchen, we saw staff wearing the required gloves, their drinks were in covered containers as required by the food code, and hand washing and glove changing going on.
• This, through staff training, is the difference between 'owning' a restaurant and 'running' a restaurant.  Naughty Greek employees contribute to the cool restaurant.

Conclusion - Location #2 Faceoff:  

• Salty Tart: Rating= 2 Stars. Disappointment.  Hype overshadowed reality.  Lack of staff training.  Automatic 2 Star deduction for chef drool in the panini.
• Naughty Greek: Rating= 4 Stars. Great, trained staff, personal interaction, food that was pretty good overall.

• The future looks bright for the Naughty Greek's new spot.  
• The Salty Tart needs to step up their game if they want return customers.