Counter Intelligence: English on Nicollet?

English on Nicollet? Macy's isn't talking, but word on the street has it that star chef Todd English is eyeing a restaurant for the store's downtown Minneapolis flagship. And no, not in the basement next to Leeann Chin, but in the grand first-floor space at 8th and Nicollet that was home to J.B. Hudson for nearly 80 years before the jeweler's recent relocation to glamorous new digs a block away.

Boston-based English, who made a name for himself with his rustic Mediterranean cooking, is a member of the store's Culinary Council, its fraternity of celebrity chefs. He's a busy guy: his name is splashed across eight restaurant concepts (Olives, Figs, bluezoo, Fish Club and others) in 10 states -- including real estate in casinos, Walt Disney World and even aboard the Queen Mary 2. TV viewers might recognize the telegenic chef from his PBS series "Cooking Under Fire" and "Food Trip With Todd English," and People magazine readers might recall his burst of 2001 fame as one of the magazine's 50 Most Beautiful People.

Savvy Macy's is emphasizing food by teaming with its Culinary Council members in other in-store setups. For example, a Macy's home furnishings outlet in Costa Mesa, Calif., is getting quick-service counters by chefs Cat Cora (barbecue), Rick Bayless (Mexican) and Marcus Samuelsson (burgers). But back in Minneapolis, nothing is confirmed. "We are exploring our options for the former J.B. Hudson's space," said Macy's spokeswoman Jennifer McNamara, "which may include a restaurant, but nothing has been finalized."

Now that's a sandwich Grab-and-go sandwiches are now on the menu at Rustica (816 W. 46th St., Minneapolis, 612-822-1119), and they're a collaboration: The bread comes from the bakery, and the sandwiches, which are little edible showcases for locally raised ingredients, are made at nearby Corner Table (4257 Nicollet Av. S., Minneapolis, 612-823-0011). "It's another way for people to understand and taste the quality of the products we're getting from our farmers," said chef/co-owner Scott Pampuch.

No kidding. There are just three or four wrapped-in-brown paper choices daily, based upon a seasonal and sometimes daily algorithm of what's available and what's been baked. The ham, nitrate-free and naturally cured (from Hidden Stream Farm in Plainview, Minn.), is insanely delicious, as is the slow-roasted, grass-fed beef (from Thousand Hills Cattle Co.). Ditto the fine cheeses and, of course, baker Steve Horton's extraordinary breads.

Prices are in the $7 to $8 range, and they sell fast. When a customer mentioned to Pampuch that they faced an empty case shortly after noon one day, she got a little unsparing advice. "I told her to go earlier," he said with a laugh. "We run out; I'm not going to be shy about that."

Around town Make your reservations today for Mpls.St.Paul magazine's second annual Restaurant Week, Feb. 24-29. It's when 41 participating Twin Cities restaurants (including Chambers Kitchen, La Belle Vie and the Melting Pot; check out the complete list at www.mspmag.com) will offer two-course lunches for $10 or $20 and three-course dinners for $15 or $30.