I
know a good restaurant when I taste one!
by Charlie Leck
by Charlie Leck
I’ve been
waiting for a long time to have dinner at the Bachelor Farmer in Minneapolis –
I mean a long, long time. It shows what kind of pull I’ve got! It’s been so
difficult to get a reservation at a reasonable dinner time. I don’t dig dining
at five in the afternoon or at ten at night.
Well, for
Christmas, our daughter, from New York City, made reservations a month or so
ago for us and provided us with a generous gift card to the restaurant.
Conveniently, she and her boyfriend were in town and could join us.
The Bachelor
Farmer was everything I had hoped it would be. Spectacular would be a bit
strong word to use. Unique would not be. One doesn’t find a lot of true Scandinavian
restaurants in the U.S.. This is one of them! That fact makes the menu very
unusual.
I immediately
told our waiter that we were first timers and would probably need some
assistance. He immediately suggested we order one appetizer plate for the
entire table and two “toast” orders. Then we could each order our own entré
selection. We followed his suggestions to the letter and began with a shared
bib lettuce salad that was delightfully fresh and dressed to perfection with
goat’s milk cheese, cider vinegar and walnuts. I found it delicious – in a
tantalizing way. The flavors were mysterious and they teased the palate and
made me want more. That made it a perfect set-up for the toasts, which are
second level appetizers served with crisp slices of delicate and tasty toast.
We had a duck paté that we could dress ourselves with pickled rhubarb and a
grain mustard. The second toast order was beef tarter served with oyster mushrooms,
cashew milk, horseradish and capers. Both were absolutely yummy!
I ordered a
couple bottles of a delicate and wonderful Riesling from Alsace to go with
dinner. My entré was a Grilled duck breast
and confit with maple glazed cipollini onions, pickled rainbow chard stems and
braised sunchoke. The flavors were amazing and I loved every delicate bite.
My wife had the fish choice, which was a generous portion of hake that was
topped with a very delicate cream sauce and wonderful little tidbits on the
side.
Let me put it this way. I couldn’t eat this
way often – perhaps a couple of times a year – yet I know I will start aching
to try some of these precious and tantalizing flavors again very soon. I don’t
think I’ve ever had such a delicately flavorful dinner.
From me, the Bachelor Farmer easily gets as
many stars as it desires; and I cannot recommend the restaurant any more highly
than I do. It is tops in the Twin Cities as far as I’m concerned. Just don’t
come thinking it’s a steak house or something ordinary. It is not. It is dimly
lit and terribly unique. And, you should try well in advance for reservations.
Is at 50 North Second Avenue (in what’s
known as the warehouse district of Minneapolis). There’s a large parking lot
behind the restaurant that charges five bucks to park.
_________________________
Why not become a follower?
If you read my blog regularly, why not become a follower? All you have to do is click in the upper right hand corner and establish a simple means of communication. Then you'll be informed every time a new blog is posted here. If all that's confusing, here's Google's explanation of how to do it! If you don’t want to post comments on the blog, but would like to communicate with me about it, send me an email if you’d like.
If you read my blog regularly, why not become a follower? All you have to do is click in the upper right hand corner and establish a simple means of communication. Then you'll be informed every time a new blog is posted here. If all that's confusing, here's Google's explanation of how to do it! If you don’t want to post comments on the blog, but would like to communicate with me about it, send me an email if you’d like.