These are the best new restaurants in Rochester – Post Bulletin

Tom Yum noodle soup. Jalapeno poppers in flaky spring rolls. Bangers and mash. Cuban sandwich on naan bread. Old fashioned peanut butter. A state of the art computerized flat grill with hydraulic arms.

Our readers choose six of the best new restaurants in Rochester.

4 Third St. SW, Rochester

Happy to see you again! ThaiPop opened its doors just six months ago in the historic building that housed Wong’s Cafe, Sontes and Grand Rounds Brewing/Nellie’s on Third. However, the owners and the food are nothing new to Rochester. Chef Annie Balow started cooking Thai in the family’s apartment, then hosted pop-up kitchens at Forager (where they were featured as finalists for Best New Restaurant in our April 2019 issue) , Grand Rounds and Marrow. These pop-ups have sold out every time – and you’ll always want to make a reservation to sit in their new brick-and-mortar restaurant. Business is busy, says Balow.

Feel the sand under your feet. Balow wants guests to feel like they’ve stepped into a vacation spot — and the tropical cocktails, more than 200 houseplants, and modern versions of “old” Thai recipes certainly contribute to that. Sip a “Long Boat Home” cocktail with a mix of liquors and Thai tea, or refresh yourself with a “White Elephant” mocktail, with coconut cream and lime kefir simple syrup.

“Yum” is in the name. Balow sticks to its 2019 goal of “getting people to try something new every time they come here.” However, beginners can play it safe with the hugely popular Tom Yum noodle soup, with rue broth, ground pork, fried garlic and lime, and egg noodles.

Do you miss pop-ups? Over the next few months, Balow plans to introduce limited “tasting menu” nights, where she will showcase potential additions to Thai Pop’s seasonal menus. She sees them perform once a month – check out ThaiPop’s Facebook and Instagram for the first pic at a seat.

3708 Broadway Avenue N, Suite 160, Rochester

The latest in restaurant royalty. Purple Goat is owned by the Creative Cuisine Company – yes, those who run Newt’s, Hefe Rojo, City Market and Redwood Room.

“Recognizable food with a creative twist.” General manager Charles Morris applauds the restaurant’s beef (a house blend), sun-dried tomatoes in his favorite Gorgonzola Cavatappi (Pomodoraccio), and high-quality ingredients, but the dishes are “amped up” in other ways. Like jalapeno poppers in flaky spring roll wrappers and “green avocado” salsa.

Swing a hammer. Keep an eye out for a revamped terrace — the restaurant plans to add daily special events, like bean bag tournaments and family game nights, live music, and maybe even ice cream and food specials. But in the meantime, you can challenge your friends and family to classic Midwestern activities like the corn hole and the “hammerschlagen.” And don’t worry about crowding – Morris estimates the exterior can accommodate over 100 patrons.

1232 3rd Ave SE, Rochester ,

A killer range. Co-owners Kari and Andy Friederichs looked at “basic offerings” from state food halls to choose their lineup of restaurants: Murdoch’s Place, a beef burger and hot dog joint, Julio’s Tacos, Reids Pizza and Birdie’s, which prepares its namesake. (Chicken. It serves fried chicken.)

Something old, something new. The studio’s “Minnesota Room” is filled with memorabilia like Rochester posters and antiques, a mural of the state’s butterfly and bird, a Tonka and Paul Bunyan truck, and the front door original (it’s green and on the wall – you can’t miss this). But if you look further, you’ll find many more, like the original workbench, which now serves as a community table in front of the bar. Or the “Seneca” sign hanging above the new entrance, donated by the food processing company that was located across the street.

Have a drink. Kari Friederichs recommends the “Geez Louise” from the Atelier cocktail menu (black cherry rum, strawberry and basil), but the Blackberry Bourbon Smash is also a crowd favorite, with its simple ingredient list: Maker’s Mark , blackberries, mint and lemon. simple syrup. Personally, we’re curious about old-fashioned peanut butter.

19 1st Ave. SW, Rochester, in the Kahler Grand Hotel

Bangers and mash. No seriously, Executive Chef Justin Berhow says you should order them – he does when he dines at Olde Brick. Accompany them with meatloaf or, if you’re looking for something lighter, beet and goat cheese salad. These “bangers” – or sausages, if you want to be boring – are made with 2 Gingers Irish Whiskey. And it’s the only place in town where you can get them.

“Casual fine dining.” The laid-back vibe of Olde Brick House is perfect for your pickiest teenager, but the interior is upscale enough to impress grandparents, too. And the happy hour specials make it a perfect place to grab a drink with friends. Plus, the menu is going to have something for everyone. “Most Irish food is basically just comfort food,” Berhow said. “It’s hearty food that makes you feel good.”

Authentic Irish decor. Understand this: pretty much everything you see in the restaurant – the booths, the tables, the chairs, the floor, the pictures and the brickwork in general – was imported from Dublin. The ongoing pandemic has not even prevented these funds from surviving. This is called dedication.

24 17th Avenue NW, Rochester

Here is your order here. The Boulder Tap House chain, based in Waite Park, serves “fast, relaxed and family-friendly” food, according to assistant general manager Jack Poepping. The tequila lime chicken tacos are a favorite. “I’m addicted to it, I can eat it seven days a week,” he adds. Poepping says you can’t go wrong on the menu, but he thinks the Cuban sandwich on naan bread is overlooked — try the crispy, cheesy offering the next time you’re overwhelmed with options.

I mean, it’s a beer bar. Choose from 40 beers and ciders on tap, including Scottish Brave Woman by Little Thistle and Honeycrisp Loon Juice Cider by Four Daughters.

Totchos for the table. Fully loaded tater tot nachos — or totchos — come preloaded with cheese sauce, tomatoes, scallions, lettuce, black olives, salsa, sour cream, and a choice of meat. But Poepping has a secret – if you ask them “Tap House Style” they’ll replace the cheese sauce with House Sauce and add peppers, mushrooms and burger sauce. “It’s a giant mountain of tater tots and toppings,” he says.

3401 North Valley Pl. NE, Rochester

It was quick! Tavern 22 didn’t have much time to compile this list: the bar and grill opened in October, just in time to catch the attention of our constituents. Owner Scott Schneider attributes their success to great cooks, lots of specialties, and attention to decor – it’s a super cozy space.

They are watching you. The walls of Tavern 22 are covered with stuffed and stuffed animals, and some are exotic, like a polar bear, an African sheep, a cougar, a LION lion…Schneider got most of them from the late Dick Hawkins, who hunted big game. all over the world in the late 90s. “These are great conversations and educational pieces,” he says. “My grandkids had only seen them in books, and they think that’s the coolest thing.”

It was (also) fast! Take a look at the state-of-the-art flat-top grill: Schneider says it’s computerized and has hydraulic arms to help cook fish, chicken and steaks on both sides, “in a third of the time”. “Things that take other people 20 minutes, we can do in five,” he says. “Our ticketing times are fast and they all turn out great.”

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