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Jfood visits Heidi's (MSP) - Delightful

  • jfood Sep 10, 2008 07:27 PM
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Jfood had a delightful meal this evening at Heidi’s on 50th St.

He arrived without a reservation as a solo and the MD in a very cool red tartan blazer separated some tables and made room for him. The server was very friendly explained the special for the evening which was slipped into the menu (price included with a wine selection). All very professional and relaxing.

Jfood ordered the Crepe with Foie Gras, black lentils and hibiscus syrup ($9.75) for an appetizer, and the anise scented lamb shank ($18.75) for an entrée. The server suggested jfood order the chef tasting of some salmon on a cracker ($1.50).

Bread and butter delivered. The bread was a couple of slices of sour dough rye and a piece of a willow loaf. Both bread and butter were very good, but could have been warmed a little.

The salmon arrived on a slice of toasted bread. The salmon still had large enough pieces to hold its texture and there was a nicely diced onion contained within. A nice way to start the meal. Jfood would give this a 7-8.

The crepe arrived. The black lentils gave the appearance of large caviar; the foie was a nice elongated slice, wrapped in a small piece of crepe. The hibiscus syrup was similar to a balsamic and worked very well with the lentils. The foie was perfectly seasoned and crisp on the outside and still moist on the inside, also very tasty. But jfood has to say that he did not think they flavors worked well together, they did not compliment each other at all. So, all the elements were really good but no synergy at all. Jfood still needs to give this dish an 8, since it was almost like receiving two mini-appetizers.

The lamb shank arrived and the first thing noticed was the size of the shank, quite large, especially for $18.75. But it was surrounded by puffed rice in the shape of shredded wheat. The good news is that the lamb shank was outstanding, as good as jfood has ever eaten. The meat fell off the bone, waqs still very moist and the anise worked well with the richness of the meat. The bad news is that the puffed rice was equally bad, and a totally silly addition and distraction to the perfectly cooked meat. So let’s just give the chef an atta-boy for the whimsical try-for on the rice and only rate the lamb shank, which jfood has to give a perfect 10. Can’t subtract for giving it the old college try.

Jfood once again thanks all the board for this suggestion. Last night in town until the 22nd and he had two great meals this week.

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