This month we were completely honored by the words of Dara Moskowitz Grumdahl, formerly of City Pages, who now writes for Minnesota Monthly. This magazine is published in partnership with MPR (and let me tell you I am an absolute MPR addict!). Dara has always had a way with words, which I appreciate as a writer myself. Russell and I were so pleased with her thoughtful approach to her review, as developing a restaurant is as much an exercise in philosophy as it is anything else.

On to 2008. What an interesting year we have shaping up. A Presidential election with no "real" front runner, A convention for that election being held in our own beautiful city. A beautiful line-up for the Ordway, not to mention The Fitzgerald and Park Square Theatre. A snowy winter (which is the true love of all winter lovers), and I am hoping an early spring... which makes me think of the Cole Porter song, I Love Paris:

Thursday - December 13, 2007

Chanukkah is over and we are fast on our way to Christmas - where has the year gone?

Before we know it is will be 2008. Speaking of which, we will be hosting a late seating, reservations only, for New Years Eve. Guests can be seated at 10:00pm, order from a special holiday menu (not to worry about favorite dishes, most of the regular menu will be available as well.. Then, party favors and a champagne toast at Midnight. I really think it will be a beautiful and romantic setting to bring in the new year with style.

We will host dinner seating before that, with the last seating at 7:30pm - but all 10:00pm seatings should be booked in advance. Call us - we'd love to have you join us! 651.222.5670

Check out our newsletter next week where I will feature Mr. Ross, our Maitre d' Fromage, and Kris Kelly, our latest edition and friendly face at lunch.

Sunday - December 2, 2007

Last night was utterly beautiful. Snowflakes swirling their way through a tree lit city, a full restaurant of subdued revelry. It was truly picturesque. Tonight I think I may even try to take a picture. But, sometimes the moment is just there and then gone.

I truly was surprised at how many people bore the elements in order to join us last night. We anticipated a number of cancellations, which were far and few between. I suppose in Minnesota, people grin and bear it - as the alternative would be to hibernate until May.

We hosted our first wine lunch yesterday with Ray Zemke and The Cellars. It was a lot of fun and a full house. It looks like we will be hosting a wine dinner with Sichel Wine (of Chateau Palmer) & Bourget Imports on March 13. Let us know if you want to receive information on it.

Friday - November 23, 2007

Morning after Thanksgiving, restaurant very slow. As is to be expected I guess, as downtown St Paul is really in need of retail. When the offices close and there are no events - yes, downtown St Paul can be very quiet.

On the other hand, there is a beauty in even that. Last night we hosted an Orphan's Thanksgiving Dinner at the restaurant. Russell and I had our families with us, some in from Florida and Seattle. We also hosted some of our friends and staff with their families and friends. And, we had a couple of guests who were walking down the flurried sidewalks of an empty downtown looking for a place to have dinner. We invited them in, a little awkward for them for the first few minutes I am sure. But, by the end of the evening we were having conversation about travel and moving and being new to the Twin Cities, and I am so glad they came in - that is what the holiday is all about.

We had three 25 lb turkeys, green bean casserole, potatoes, stuffing and all the rest of the traditional trimmings. We had good wine and good conversation. With four pies, made from scratch; apple pecan from Ross our Maitre D, and turtle pumpkin, made by my mother - we finished off a holiday with the calm lethargy that this annual meal is supposed to close with.

Thank you to all of our staff, family and friends (old and new) for sharing a nice holiday with us.

Monday - November 5, 2007

Now that I have a moment to sit down and catch my breath...
We opened November 1st to a wonderful crowd of people. We filled the restaurant to about 3/4 capacity, twice, in order to give the kitchen a little of a transition and the front-of-the-house an opportunity to keep perspective.

It was a very successful night. Our dedicated staff put on their best faces and rolled with the glitches in the computer systems, and worked their way through the rushes. I honestly don't think it could have gone better. The energy in the room was, in a word, beautiful.

Then came Friday - and our first pre-event rush. Let me just say that it was intense. We filled every seat in the house by 6:30pm, and then filled it again after events let out for a fun filled late night. We even had the pleasure of welcoming back guests who had visited our first night who felt they wanted to come back for another selection from our menu - which was very flattering, to all of us.

To add to the intensity of the evening, Russell and I support the Animal Humane Society and have for years (we have two amazing rescued animals ourselves, Posie is pictured to the left), and it just so happens that Friday was their annual Chefs, Cats & Canines fund raiser - which of course we had to make time for. It is such a great event.

Throughout the weekend we did have a number of guests wish us luck, comment on the dining room, and compliment their experience. Many of the downtown locals came in as well. We truly appreciate the patronage and we hope to see you all back again. As we all know, to keep chef-driven / independent restaurants alive - it is important to frequent them. Thank you to all of our guests who have visited during our opening weekend. It is your support that matters.

Friday - October 26, 2007

We are less than a week away from opening. And, if you have interest in getting in for Opening Night, November 1st - I would strongly suggest that you either call with specific details 651.222.5670 (how many, what time, name, and phone number) or log onto Open Table as soon as possible. Once we book, we will be booked, so-to-speak. And, it looks like we're ready!

We received delivery on our tables Wednesday and they are just beautiful. The whole dining room has come together. Part of me wanted to post a picture, but the other part won out thinking that the surprise will be better.

Today our signage went up. That was really exciting. We all - the entire staff - stood out on the street to evaluate. It must have seemed a little odd to passers-by with a gaggle of people standing across the street staring at the restaurant.

On to more important topics - we would like to introduce you to our Pastry Chef, Jessica Entzel.

Jessica joins us from a seasoned background working for Jean-George Vongerichten at Chambers Kitchen, as well as Wolfgang Puck at 20.21. When we hired her we were the envy of many kitchens around town, and not just for her skills in pastry, but for her character. We are very fortunate to have her join our team.

Jessica was trained in the culinary arts at Le Cordon Bleu, Minneapolis. While in school she competed in several cooking competitions where she fell in love with pastry. She furthered her knowledge by training under a Master Chef in France. See a preview of her menu.

Monday - October 22, 2007

Today was a big day - in two opposite ways.

First, we were supposed to receive delivery of our tables today. Supposed to. Our POS system was scheduled for installation, missed that mark too.

It is a solid reminder that we have only so much control here. Patience is necessary to have things happen, and happen well. We actually don't think that it will ultimately push back our opening date - it will just add a little more pressure. Though, this is all part of this industry.

Then, the second aspect; we hung our beautiful Architectural Antiques find - they are lovely. And, about 400 lbs a piece!

We bought these months before we secured the space. A lot of our process in building this restaurant has been faith. You have to believe it to make it happen.

OK, sorry to get all philosophical, but today we were able to put our own imprint on a space that will take on its own life. Or, at least that is what successful restaurants do. It's lightning in a bottle.

Wednesday - October 17, 2007

Russell and I just got back from a quick trip to NYC so he could go home and visit family and see his little sister get married before we open. Neither of us anticipate a vacation for some time to come, so it was a nice getaway. We were able to get into Per Se as walk-ins! It was a very fitting way for us to celebrate all of this - a 20 course meal that inspires and true warmth in hospitality.

After all the dirty work and the painting - as you can see Russell on a step ladder - the place is starting to really come together.

We received delivery on our chairs yesterday, we anticipate the tables on Monday. We are having the secret Architectural Antiques find installed later this week. The kitchen will be put back together and Russell's new toys delivered(Jade stoves, etc) and installed hopefully by Friday.

As of now, everything looks on target for a November 1st opening. I can't believe I am even saying that! We are not going to be taking reservations via Open Table until November 6th, just in case some unforeseen delay keeps us from our target (I am much more comfortable calling people personally whom have been given notice already, so we will take limited reservations via telephone).
Otherwise, the Open Table system is up and running, so if you wanted to plan an evening out, or to come in for your first lunch with us - don't hesitate.

After all of this work I do have to say at this point - we have an amazing staff. We have hired about 95% of them and we couldn't be happier. They have pitched in right along side of us. Check back next week to meet our Sous Chef, Matthew Hughes, and our Pastry Chef, Jessica Entzel!

---

Wednesday - September 26, 2007

The windows are papered over, but don't let that mislead you that there is not progress happening. We just don't want you to see the mess.

We have ordered our chairs, we have ordered our computers and systems, we have hired about half of our staff (which I will be posting profiles for once a month). We're making progress.

We are finding that this process is about 1 million details. Yesterday we had a discussion about soup. I love soup and Russell's Harvest Pumpkin Soup (his Mother's recipe) is among my absolute favorites. He brought it to W.A. Frost a few years ago and we plan to bring it back at Meritage.

So, in this decision and process we have had to decide: what to put the soup in; what to line it with; what soup spoon to use, and how to serve it. Four decisions, just for soup.

As a brief update - it looks like we will be opening near the end of October. We thank everyone for their interest and support. We hope to see you back here soon.