Poke House and Tea Bar

Poke House and Tea Bar - St. Paul

 In my quest for new retail/food space for sometime in the future, I've checked out quite a few buildings around the Twin Cities in recent months.   A month or so ago I saw construction going on in one of the spaces, so drove by recently to discover that a new eating place was opening....the Poke House and Tea Bar.   It's in a former bakery space on Randolph near Snelling.

Time to check it out.

Poke Bowls are the newest thing since sushi.   Here, you can get raw or cooked protein bowls...such as  salmon, tuna, yum yum shrimp and more fish and seafood poke bowls, plus a veggie option and a chicken option.   I have to be fairly careful in these places since I have a seafood allergy...but I specified that veggie was all I could have (John was having the chicken), so I rolled the dice.   They offer a number of milk teas, real fruit smoothies,  creamy slushies, and flavored teas.   In the main courses, you can get a poke bowl or a sushi burrito.

Poke House and Tea Bar - The Layout

Poke House Seating

This is not a big space...it was bigger when I looked at it, but they've added all of their equipment, coolers, ingredients stations and a counter in the front.   When it was the bakery, all the prep was done in the back, so there were bakery display cases and a counter, with quite a bit more room for seating.   So,

if you want to dine in, go when it's not busy...there are only 2 tables and a long window counter.  The good part...the window counter has heat running along the bottom on the windows, so not nearly as cold as everywhere else we've been this week!

Poke House - What we ate

There were only a couple of customers in the place, so we were able to order quickly and the food arrived in just a few minutes.  Since John was going for the Chicken Run bowl, I went with the veggie as a sushi burrito.   The bowl arrived with cubed chicken, shredded carrots, cucumbers, sesame seeds, shredded lettuce and 'spicy' mayo over a good sized quantity of sushi rice.  The veggie sushi burrito was sushi rice in a seaweed wrapper with carrots, sweet corn, greens, edamame, and a bit of avocado.   There was some soy sauce flavor in a few of the bites.

Let's dig in to the particulars of the meal.

First, we were surprised that the bowls and burritos were served in covered 7" microwave bowls.   The amount of waste generated is incredible!   For example, my burrito was wrapped in aluminum foil, then cut in half...the two halves were delivered to our table in the same covered microwave bowl---which was immaculate on the inside, so I brought it home to reuse it so I wouldn't feel such guilt before I recycled it.  I could see serving the bowl like this if it was a hot item that was steamy and had to handle the heat.   Not the case with a poke bowl.   I had a supply of these bowls at Marianne's for the purpose of sending hot chana or some other warm dish on a catering order or to go.   They hold in some heat, are pretty well sealed, and could be used to re-heat your lunch if you get to your destination and your lunch had to survive this week's MN weather.   But it just seems like overkill on the packaging for a poke bowl. 

The Food

Veggie Wrap

Okay, enough about that.  Let's get to the food.   I thought my veggie sushi wrap was pretty good.  Now, if you haven't eaten a whole seaweed sheet, be aware that the aroma of the ocean is going to hit you before every bite.   I sometimes used seaweed products in some of the soups and stews at Marianne's....but I always used a relatively small quantity, julienned.....because this stuff does tend to make your aware of its presence in your food in a big way! 

Poke House Veggie Wrap

The burrito was well wrapped and not at all messy,

with a nice layer of sushi rice throughout.  The seaweed made itself at home on the table....John, in his Norwegian way, surveyed the table trying to figure out the source of the 'aroma of the ocean' [John: "Sorry.  My Norwegian genes have not been on the ocean since 1911."].  Inside the layer of rice,the veggies were scattered about inside the wrap, so there was some variety in each bite.   The amount of edamame and corn was fine, but I would have enjoyed more carrot and more than the very thinly sliced avocado contained in the middle.   But, as a lunch, it would have been a fine option.   It was not quite enough for dinner.

 

Poke House Chicken Run Bowl

Chicken Run Bowl

John had some disappointment with his Chicken Run Bowl.  A good layer of sushi rice covered the bottom of the bowl...but John thought there should have been a larger quantity of ingredients on top.  In the seven inch bowl, chicken cubes covered about half the surface of the rice.   There were 7-8 slices of cucumber, 2 tablespoons of shredded carrots, 1/3 cup of shredded lettuce (iceberg I think),  some sesame seeds, and was drizzled with the 'spicy' mayo.  He looked a bit distraught, so I traded dinners with him for a few minutes.  Here are what I believe were his sources of disappointment:   

The spicy mayo lacked spice.   Anne used to crank out a couple of versions of chipotle mayo, sriracha mayo, etc at Marianne's that were killer.   In fact, I described to a chef in a high quality restaurant kitchen how we made our chipotle mayo and he was shocked.   I listed the 8 or 10 ingredients--he was drooling by the end.  He said in their 'expensive' restaurant...they mixed some hot sauce from one jar into some mayo from another to make their version (they charged a lot more than we did, too).  The Poke House mayo really needed some kick...even the Norwegian in our dining duo wanted more heat[John: "Linda is being kind.  It was lame."].

Then there was the chicken.   Seven years of running a dining establishment means I've attended many, many, many food shows and have sampled everything available to restaurant kitchens.   Since the Poke House doesn't cook anything (well, except the rice), they're using prepared chicken.   I took the first bite and I'd bet a week's wages that it's Tyson frozen diced chicken.   The texture (or lack of it) always gives it away.  It's chicken that lost its texture in the barn of 1000s of six week chickens that have never seen the sun and have been cooped up together in a barn for their entire life, fed a diet designed to fatten them up on schedule for a mass slaughter at the end.   They've never run around, so things like muscle development just never happen.   The texture is that of a bird that never ran around and was fed a diet for quick growth--not developed poultry flavor.   There are other chicken products on the market available to restaurants, including some high quality chicken that is precooked.   Poke House would be well-served changing to something with a better taste and texture.   John came away hungry, feeling that there should be more ingredients in the bowl.  I would have liked more variety....one or two more items...like 2 other veggies with different textures, for color and interest.

I wish that I could report on their more 'signature' items...like the raw tuna poke bowl...but I rarely order any type of fish because of the oh so common cross-contamination with shellfish.  John isn't a big fish eater, so the chicken seemed like a good choice.  But I think I'd recommend the veggie over the chicken...or go for a more authentic fish or shrimp poke bowl which might be more satisfying.

Poke House Recommendation?

Our overall first impressions:   I love the way they've brightened up the space.   When it was a bakery, it was gold and orange and brown with fairly heavy light fixtures.   They've gone with a lot more white and some grey...so the space is nicely updated.  

I would recommend the Poke House for lunch.   For many people, the portions seem like they might not be adequate for dinner.  John was quite hungry when we arrived at home...so finished off his poke with a slice of toast with organic pb and homemade jam.   Whatever! [John: "Whatever. Yes, I did have a PBJ...I also ate a few slices of cranberry salami."]

Poke House and Tea Bar Prices

I thought the prices were about what you'd expect compared to other interesting lunch places; John thought they were about $1 too high per item.   My burrito was $9, his chicken run bowl was around $10. [John: "My issue was that the portions were small. ]

Poke House...next time

They seem to be off to a good start.  From looking at their reviews, most people find the portions to be adequate to good, complain that the sweet corn seems to be thawed out frozen corn, and say that the milk drinks aren't as good as those at competing places.   Next time I go, I'll try a smoothie or slushy and report back.   Others who've had the tuna, salmon, etc report that it's good and that the quantity of protein in their bowl is generous.    Beside the specialty drinks, there's a cooler with Coke, San Pellegrino water, Aquafina, and some juices...so there are less expensive drink choices available.

If you're in the market for a fun and interesting lunch, give the Poke House and Tea Bar a try.   There is parking behind the building, so don't despair if Randolph has no parking places available.  The owners are clearly trying very hard to make their new venture a success.   They're friendly and attentive.   I had a nice chat about the space and their efforts to 'lighten it up' and make it an inviting venue.   And, there were a couple of St. Paul Police officers dining....so I always check out the places the cops are eating!!!!    

Old Southern BBQ...Sweet!!!!

Old Southern BBQ

Old Southern BBQ

 

Well, well, well...the landscape has changed.

It's so hard to find something reasonable to eat in Shoreview and Arden Hills that isn't fast food or deep-fried.

I see a glimmer of hope.

Old Southern BBQ, a Dave Anderson family concept, has opened location #5 in Arden Hills (for once, we're not on the bottom on the list or NOT on the list at all).

A much smaller and more focused effort than Famous Dave's, with a better layout than any Dickey's BBQ I've ever been in, this place has some possibilities.

First, let's look at the cooking equipment rundown...NO deep fryer anywhere in the place.  Smokers and stoves--they're actually making some food here.

Old Southern BBQ Value

Second, prices. This place is affordable for lunch or for your family dining out after schools and sports and everything else that makes you say "there's no time to make dinner tonight."   

 

A pulled pork sandwich and a side for $7.99 is quite the deal.  Sides range from slaw to potato salad to potatoes (sweet or mashed) to beans...and even some things you might have found at Marianne's Kitchen...like pickled cukes (like refrigerator sweet pickles) or garbanzo & grilled veggie salad in vinaigrette.   On the catering side, you can grab 4 dz BBQ sliders for $1.99 each or go with a big party pack of ribs or BBQ tacos or BBQ sandwiches.  

Old Southern BBQ ... the menu

Third, options.  We like to start near the beginning of the menu....we can work our way through during our future visits.   So we both opted to start with a bowl ($7.99).   We started at the top with the Dixie and the last one on the list...the Memphis.   The bowls are based on mashed potatoes or rice, then offer an assortment ingredients from Jimmie Beans (think the flavor of Bush's), Party Corn!, red onions, slaw, etc. 

Old Southern BBQ -The Dixie

The Dixie:  think Mexican BBQ bowl...rice, jalapenos, tomatoes, corn, BBQ sour cream...and the twist, Jimmie Beans....then topped with pulled pork.   

 

Overall, we liked this bowl better than the Memphis...but we thought the texture of the rice detracted from the overall bowl.  It's like a carnitas bowl add baked beans.   All in all an interesting combo of flavors.

Old Southern BBQ - The Memphis

The Memphis:  mashed potatoes with cheddar and Jimmie beans, corn, red onion, tomatoes, BBQ sour cream, and the Memphis combo--brisket and sliced Texas link.  

 

Here we really liked the Texas link...we'd order that alone...great flavor and texture.   The chopped brisket added another layer of flavor.  The rest of the bowl was similar to the Dixie without some of the 'freshness' offered by the Dixie.   Here, the red onions were in pieces that we too big--they should have been chopped more finely.   The jalapenos in the Dixie were nice thin slices with the seeds removed---so jalapeno flavor without overwhelming the balance.

You can get a big garden salad, a sandwich and side, pitmaster platters, smokehouse 'packs' that serve 2 to 6 people plus meats by the pound.   Many areas of exploration for next time.

Verdict: Old Southern BBQ

Good enough that we'll return to work our way through the menu. 

Service  & Ambiance At Old Southern BBQ

The service was quick and friendly.   We had a nice chat with one of the management team-who the went to the kitchen and rubbed pounds and pounds and pounds of meats to prep for the smoker.   The newly trained staff had absorbed their customer service training and gave great service.  And since they've been open less than a week, no one was burned out--we hope the optimism and cheerful dispositions continue!

The interior was pretty BBQ standard...corrugated, but painted in good colors, flag inspired tables, high and dining height seating options, Lift Bridge beer as a beverage option in addition to soft drinks and iced tea.

 

Final Thoughts on Old Southern BBQ

My reservations so far....it appears they use Smithfield meats.   Years ago that would have been seen as a positive.  But Smithfield is now a Chinese-owned company, so wished instead that  Old Southern BBQ was supporting local farmers and local products.  Times have changed, and the expectations for local food and fresh options means they should be upping their game from the get-go.  Since they only have 5 locations, maybe they'll look at their local roots (MN and WI) and change their sourcing model to bring jobs and business to local producers and local farm families...supporting rural  communities in the states where they operate restaurants.  Perhaps you'd all like to suggest that to them when you visit.  It would be a good test of their customer responsiveness!

Give 'em a try....great to have another option on Lexington Avenue...in the new addition to the Lexington Station development (which will be adding 2 more buildings in the future).

 

Old Southern BBQ

 

Lake Elmo Coffee << Fills East Metro Gap

Lake Elmo Coffee - Great East Metro Option

We have our favorite metro coffee destinations.  None of them are the name brand places.  Most tend to be hidden away gems on Hennepin, West Seventh, Central, etc., the kind of places that lack a drive-thru, where people sit and chat, often with strangers.

The east metro is a bit short of those real options.  We were delighted to come upon Lake Elmo Coffee recently.  They've been around for a year or so and based upon our first visit their future looks good. 

Lake Elmo Coffee ... and Food!!

All day breakfast is high of people's expectations these days and Lake Elmo Coffee came through with the Beetnik Bagel and a Breakfast Sandwich.

The Beetnik Bagel included cream cheese, pesto, greens and beets.  The combination of cream cheese and beets was a new spin on enjoying beets.  The bagel was fresh , flavorful and unlike the 'tough to get a bite' versions most often found. Using spicy pickled beets would bring this sandwich to greatness.

The Breakfast Sandwich put most to shame with a real egg, maple bacon, ham and real cheese on a nicely toasted English muffin.  The addition of a side of sliced strawberries was a surprise.

We started off with scone that appeared to be baked on-premise.  It looked dense and heavy but was flavorful but more moist than expected. 

The Mocha and Cold Brew pairings completed our breakfast.

Lake Elmo Coffee Ambience and Service

Seating includes tables and soft options around a fireplace.  Were it not 28 degrees there was also outside seating available.  The high ceiling space is warm and casual, not particularly loud.  Overall it was welcoming.  

Prompt service accompanied by a sense of humor (John asked if they had marital counselors on site) means we will be back. 

Nick's Diner in Cannon Falls for Comfort Food

Nick's Diner in Cannon Fall...Good Stop For Comfort Food!!

Last week we headed to Cannon Falls to Ferndale Market to stock up on all things 'turkey' which was a good reason to stop in town for lunch at Nick's Diner (also known as Nick's Downtown Diner).

The Food At Nick's Diner

We went right to the comfort food on this cold November day. Linda opted for the chicken pot pie served in a bowl, topped with an herbed puff pastry square with plenty for another meal later in the day.

John was indecisive, but all along wanted the meatloaf.  It was flavorful and moist because of that old fashioned ketchup glaze that carmelized while baking. The skin-on mashed red potatoes were a delight in texture and flavor over the standard mashed spuds.  Grilled nicely, the Texas Toast was far better than the expected standard white bread.  The gravy appeared to be from a can and could have used drippings from the meatloaf to bring out a homemade flavor.



The treat was the unexpected side of green beans with Asian sauce drizzle...we'd go back right now if  there was an 'all you can eat' green bean option.  

The Ambience

This cafe uses a classic, old space re-done, high-lighted with architectural items reminisient of America's past, cafes adjacent to gas stations.  Simply stated it's cozy with windows on two sides, wood floors and an overall comfortable feel.  Seating is spaced so that you have some privacy but you get a sense of other conversations...small town-like.

The Staff

John narrowed his choices down to two or three items, was wavering, and just asked the waitperson to pick without telling him ahead of time.  "Oh, that's going to be fun and I know exactly what I'm going to pick" was the enthusiastic response.  John was giving off meatloaf vibes.

Overall Rating At Nick's Diner

At Marianne's Kitchen a nice family regularly brought their children in for lunch. They wanted them to know that there are places where the owners and employees are genuine and the food is real.  Their return visits were one of the best compliments that we ever received.

We put Nicks's Diner and their staff and their food pretty high on the 'genuine' list.  It's the real deal.

 

Trio Plant-Based Dinner on Lake Street

Trio Plant-Based on Lake Street

We made our first visit to Trio Plant-based on Lake Street near Hiawatha in Minneapolis.  Info on their origin, menus and deals are available on their website and on Facebook.

Trio Plant-Based, appropriately named, serves a completely plant-based menu, using 'meat' from the Herbivorous Butcher and plant-based 'cheez'.

Great space with many windows to watch the activity on Lake Street, interesting wallpaper, plant-green molded chairs and a hint of 'industrial' decor.

John went with the big meal,  the soul platter (you can mix and match a variety of sides), and I opted for the soup and sandwich combo, but replaced the soup with their already famous spaghettrios!

Grilled Cheese & Spaghettrios

My sandwich choice was grilled 'cheez'...made with vegan cheese on a nice crusty bread.   I've had some vegan 'cheese' in the past that wasn't particularly tasty or was off-putting.   This was delish.  The sandwich was a perfectly made grilled 'cheez' with crunch and ooey-gooeyness.   The spaghettrios taste exactly like spaghettios...so they've managed to capture that taste of childhood in a vegan dish.   Great work!

Trio Plant-Based Soul Platter

John's soul food platter included ribs from the Herbivorous butcher, collard greens and cornbread with maple 'butter' on top.  John thought the sauce on the ribs was a bit harsh and the 'meat' texture a bit grainy.   It's hard to top our great meal last year at the Howe on Minnehaha south of Lake Street where

they perfected the presentation of the 'meat' from the Herbivorous Butcher.   This one fell a bit short of expectations.   The cornbread was okay (John says "not corny enough"); I loved the maple 'butter' on top.   We both agreed the collards were over-the-top salty...we mentioned it to our server and she returned with a fresh batch for us to take home.   

Trio Plant-Based Peach Cobbler

A complimentary dessert was offered to make up for the salty collards but we'd ordered a peach cobbler which was large enough to share. The offer of another dessert was appreciated.  The bowl had plenty of peaches and a nice level of peachy spicing.

Overall, we felt that the choices were much more grain-based that we anticipated.   We had been hoping for more veggies in various forms.

But, the good news, right after our visit, one of the owners responded to a request for 'more veggie' and created a beautiful plate of sweet potato and black bean lettuce wraps.  The picture was so tempting that lots of us asked them to add this dish. Voila...it's now on the menu!!!

I think more veggie-based options are on the horizon.  That will extend the current basic menu and add a variety of interesting textures and flavors.

Mac 'n Cheese Next Time at Trio

As we finished up our meals several other tables filled up.  We always look to the 'regulars' to see what they are ordering.  All four millenials ordered the soul platter with mac 'n cheese.  That's a great recommendation.

We look forward to our next visit to see what the new items will be.   I'm sure we'll pair them with a comforting bowl of spaghettrios!!!!

Coffee Bene - Feels Pretty Corporate. Sad. Nothing Special.

Coffee Bene - Striving to be special.

A bit overbooked,  I was reluctant when Linda suggested a drive to Coffee Bene.  Perhaps recognizing that early morning fatigue could be offset with caffeine, I finally agreed.  Located near St. Thomas we passed a pretty big 'Tommie' backyard house party at 10 AM.  Well organized, we could see the iconic red plastic cups and a Satellite and a hundred enthusiastic college students.  I would have preferred hanging out with the college kids.

Parking is a bit of a challenge but we found a spot right behind the building.  Coffee Bene's website promotes their orginal maple floor, wood wainscoating, fireplace, paint, etc.  From an ambience perspective it was OK but nothing special.

Ordering at the counter we took a quick look at the pastry, baked onsite, looked at each other and without discussion put that on the 'skip' list.

A small placard on the counter described six or seven breakfast sandwiches.  We chose the Greatest Breakfast Sandwich Ever! and the Southwestern Breakfast Sandwich.

The Food

Greatest Breakfast Sandwich Ever!<<caution

The sandwich name is misleading.  The croissant was flakey and buttery.  The egg patty was wet.  The cheese was non-descript.  Somewhere in there was a small piece of red pepper.

Southwestern Breakfast Sandwich

It remains unclear what was 'southwest' about this sandwich.  The cibatta bread was nice, airy with a pleasant crust.

Generally we felt the sandwiches to be a slight step better than convenience store breakfast choices.

The Drinks
Espresso Con Pana  Fine, but the coffee was a bit bitter.

Cafe Mocha  Over the top sweet.

The Service
The drinks and food were prepared quite quickly.  When set on the counter they call out what it is and you go back up to pick them yourself.  No one seemed particularly interested that we were there; that set the tone for the experience.

Conclusion:  The Tommies lost today to The Johnnies but a nice tribute was paid to John Gargliardi.

Home Street Home Cafe ... Comfort Food on a Tough Day

Home Street Hone comfort food!

Psychologically difficult day (SCOTUS), so a good time to indulge in a fabulous locally-sourced dinner.

Home Street Home Cafe
Blue Stuffed Burger

I’m having the Banh Mi salad & John is splur (ging on the blue stuffed burger (made from wonderful beef ground in-house) with grilled red peppers & onions, havarti, & house-made ketchup. 

Home Street Home Cafe
Banh Mi Salad

My salad has mixed greens, slow-roasted pork, cilantro, jalapeño, cucumber, pickled carrots & daikon, & creamy cilantro-sriracha dressing.

Everything house-made here; love the lemony vinaigrette from this outstanding kitchen.

Great food and great conversation with Destiny and Elicia at Home Street Home Cafe turns a rainy night into a great evening.