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New name, new menu debuts at Mill City Museum's revamped cafe

The Mill City Museum’s cafe has been fully transformed and is now open, D’Amico Catering announced on Monday.

Bushel & Peck Cafe, the remade version of the former Mill City Cafe, has a new menu that focuses on slightly ramped-up versions of classic lunch fare. A lineup of burgers and sandwiches include a Montreal brisket sandwich, a fried chicken sandwich (see below) and a goat’s milk feta sandwich. Other items include a harissa salmon and millet salad, Thai chicken lettuce wraps and avocado toast.

A weekend brunch menu (see above photo) boasts the likes of eggs benedict, Swedish pancakes and kimchi rice bowls. Coffee, kombucha, beer, wine, brunch cocktails and a kids menu are also available.

The cafe has been open continuously while quietly rebranding.

D'Amico Catering will be launching a Bushel & Peck food truck later this spring. 

Doughnut 'restaurant' with fried chicken, bacon varieties opening in Mpls. skyway

Next month, a lounge featuring long banquettes, armchairs and a 360-degree fireplace will debut in the downtown Minneapolis skyway.

A new cocktail room? Nope, the guilty pleasures this shop will be peddling are doughnuts.

Cardigan Donuts, which will open in the City Center building in the first week of May, wants to put its own spin on the fried treats.

The doughnuts – all 20 varieties of them – will run the gamut between classics and more off-the-wall versions such as Cardigan’s chicken-and-waffles interpretation. The more ramped up versions include bourbon and walnut, nitro cold press mocha and chai varieties. Pastry chef Dan Rosene (most recently at Tria in North Oaks) plans to stretch the limits of traditional fried dough. Some of his potential combinations include that chicken-and-waffles doughnut, a black forest bar with brandied cherry jam and a bacon-and-egg doughnut with candied bacon and a yolk buttercream.

“We’re going to be really aggressive, we’re going to have a lot of fun with these,” owner Justin Bedford said. “Our baker is going to really get creative trying some new things.”

The space, too, will be unique to other doughnut shops in the area. Bedford and Jim Smart, president of Smart Associates (a restaurant design company), designed the 1,600-square foot service and seating area to feel like a mid-century modern-style living room. They hope the ambience helps entice customers to eat in.

“This hasn’t been designed as a doughnut shop,” Smart said. “This is very much a restaurant. There are some really prime, cozy spots.”

Cardigan will also serve oatmeal bowls and Greek yogurt bowls with doughnut-esque toppings, and hot tea and coffee as well as local kombucha and Black Eye Roasting Co.’s nitro cold press on tap. 

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