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Chef of Upton 43 and Victory 44 opening new restaurant in 2018

Erick Harcey is adding to his portfolio. 

The chef behind the three Minneapolis restaurants -- the critically lauded Upton 43 (it was the Star Tribune's 2016 Restaurant of the Year) in Linden Hills, northside neighborhood favorite Victory 44 and the Dirty Bird, his takeout roast chicken counter in the back of Upton 43 -- announced that he's opening a fourth, also in Minneapolis, in 2018.

The details are slim, but one that's nailed down is the location: a new development at 46th and Hiawatha, near Minnehaha Park. The proposed project, by the property development firm Oppidan Investment Co., is set to include 146 market-rate apartments, a supermarket and Harcey's restaurant. The site is located near the Blue Line light rail's 46th Street station

The restaurant's overall concept is still in the works. 

"I’m thrilled to have the opportunity to develop a restaurant in the Longfellow neighborhood,” said Harcey in a statement. “My team and I are looking forward to bringing an approachable space to the area and a destination for all.”

It's the second restaurant project announced for the neighborhood. Earlier this year, former Piccolo chef Doug Flicker announced his plans to remake the Sunrise Inn into the Bull's Horn Food & Drink

For National Mojito Day: 5 Mpls. bars to get the summer cocktail

These days, it seems like imbibers are more likely to be handed a cocktail list full of inventive drinks with made-up names than come across a whole bunch of the tried-and-true libations of the past.

But there’s nothing wrong with a classic, and today provides another good excuse to celebrate one of the best summer staples that will never truly go out of style: the mojito.

Yes, it’s National Mojito Day. You didn’t even realize you were about to miss this critical holiday, did you? Well, we’re here to help.

Why is this drink great? For one, it’s extremely simple, and there’s a good chance you already have all the ingredients in your fridge/pantry. Secondly, this cocktail has got the corner on refreshing. What’s more satisfying in the heat than lime/mint/clear things? Answer: nothing. If you’re whipping up these pups yourself, you can jazz up the basic recipe any which way you like (hello frozen raspberries). Or you can just keep it the way it is because hey, the status quo is pretty delicious.  

Because sugar and cocktails don’t want to mix, save yourself the disappointment of a tart top and chokingly sweet bottom by making a quick simple syrup. All you have to do is heat up equal parts sugar and water until they combine. If you want, throw some fresh mint in and let that boil for a minute or two in order to infuse your syrup and get more of that great minty flavor in your drink. Let that cool before you do everything else.

One more tip: Don’t murder your mint. Seriously, there is nothing more sad than brown, tattered mint. Also, that is not great for sipping, especially if you have a hot date that will laugh at you when you get green stuff in your teeth. So just take it easy with the mint and let out your anger elsewhere, OK?

And if you’re feeling too lazy for all that (note: that’s REALLY lazy of you), there are plenty of spots around town that will do all the mint plucking and rum pouring for you.

Here’s your Tuesday agenda.

I'm whipping these up myself:

THE MOJITO

(makes two)

*4 oz. white rum
*1 oz. simple syrup or (bonus points) mint simple syrup
*1/2 lime, juiced, or about ½ oz. of fresh lime juice
*2-4 oz. club soda
*4 big sprigs of fresh mint
*handful of frozen raspberries (optional)
*4 dashes of bitters (optional)
*lime wedges for garnish (optional)

Directions: Gently muddle two of the sprigs of mint at the bottom of a glass or shaker. Add the rum, simple syrup and lime juice and stir. Place the raspberries (if desired) in the bottom of a glass and add ice. Strain the drink into the glass and pour club soda to the top. Finish with two shakes of bitters in each drink, a sprig of mint and a lime wedge.

Nope, I'm too lazy:

Tattersall: The distillery’s Blackstrap rum with orange and lime crema.

Bar Luchador: The “moheeto” (we don’t get it either) is pretty much a classic.

The Bad Waitress: Sparkling wine, not water, upgrades the Old Cuban here.

Cafe & Bar Lurcat: They’re calling it a “Maritime Mint” but we see straight through this rum game.

Sonora Grill: The “Guantanamo” is a mojito infused with flavors of a pina colada. Brilliant, right?

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