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Bottle Rocket restaurant closes after less than a year in St. Paul



St. Paul’s Bottle Rocket has closed.

The short-lived Blue Plate Co. restaurant and bar, housed in the former Scusi location at 1806 St. Clair Av., signaled its shuttering on Facebook, changing its status to permanently closed.

On the website, a statement reads in part: “As dining habits change, we have determined that Bottle Rocket is best suited for a fast-casual concept … We thank our guests and employees for being the heart and soul of the restaurant.”

In the statement, Blue Plate Co. also hinted to a reincarnation of Bottle Rocket at Minneapolis-St. Paul Airport, which is currently in the planning stages of a new wave of restaurants and shops.

“We are actively looking for a space and footprint that will better align with our soon-to-be-built fast casual space, with our partner HMSHost, at MSP airport,” the statement continued.

Bottle Rocket, which debuted in February of this year, replaced Scusi, which was also a Blue Plate Co. concept, and offered a laid-back American menu with Southern flair, as well as a craft cocktail program.

(Photo courtesy Bottle Rocket Facebook)

Andrew Zimmern to develop food hall at Dayton's Project on Nicollet Mall

With its refreshed look complete, Nicollet Mall will soon be getting a major new culinary landmark driven by a major local name.

Andrew Zimmern – the producer, creator and host of Travel Channel's "Bizarre Foods," and a self-described adopted Minnesotan for more than 25 years – is teaming with the Dayton's Project to debut a new food experience inside the historic site that formerly housed Macy's.

Dayton’s Food Hall & Market is expected to debut in mid-2019.

A market will be split between two floors at 700 Nicollet Mall, which was Dayton's department store for more than a century prior to Macy's. Food vendors, purveyors of goods like meats and seafood, baked items and artisanal cheese will be sprinkled throughout the 40,000-square-foot space.

Robert Montwaid, creator and co-founder of Gansevoort Market in New York City, is also a partner.

"There is so much energy around this project and this building that it's a thrill to continue Dayton's legacy by contributing innovative ideas around food," said Zimmern, who is also a chef, writer and teacher. "The Twin Cities food scene is constantly evolving, always exceeding the country's expectations of a Midwestern city, and is a marvelous amalgam of many diverse culinary cultures. This project is a great example of what I think will bring a fresh perspective and authentic cultural influences to a beloved local landmark building."



Read more about the overall Dayton's Project here.

(Top photo by Gary Manrique; rendering courtesy Gensler)

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