The afternoon sun cascades through the tall windows of Minari, casting golden shadows on the wide-open dining room. Light bathes the rich maroon, walnut and velvet accents, punctuated with tufts of greenery.
Outside of the main room, workers were still assembling furniture; more plants are delivered and placed around the room. Votives are lit, and Daniel del Prado strides through the chaos with a small dog tucked under his arm before disappearing into a back office.
In the kitchen, oblivious to all the last-minute commotion of a restaurant on the verge of opening, is Jeff Watson. His tall figure is bent over the workspace, eyes shielded by the brim of his hat. His motions are swift, efficient and practiced with steadiness that belies the swirling activity.
On Friday, the bar and room, unrecognizable as the former Erte in northeast Minneapolis, will welcome guests — showtime for the Twin Cities‘ latest high-profile restaurant is about to begin. But in that moment, the meditative space belongs to Watson, who will tell the story of his years of experience through the food he’s preparing.
“My first job was working in a Chinese restaurant in Rapid City, South Dakota,” Watson said, explaining the ethos of the menu. “And at home my mom made Korean food all the time. And there are common flavors that run through Chinese, Japanese and Korean cooking.”
These are the flavors that Watson reaches for: double-cut short ribs are grilled and served with banchan, a variety of small side dishes. Watson professed his love for the collection of often pickled and spicy dishes that are commonplace in Korean dining.
This is Watson’s first restaurant, but it comes with the backing of del Prado’s juggernaut of a restaurant group. The two have worked together for years, first crossing paths at Isaac Becker’s Bar La Grassa and Burch Steak. When del Prado opened his first restaurant, Martina, Watson joined the kitchen crew.
Del Prado’s other restaurants include Colita, Rosalia, Porzana and Cafe Ceres, but he’s also developed restaurant concepts all over town, like Blondette, Macanda, Layline, Josefina, Dexter’s and more. It makes sense that the group is making space for more ideas.