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112 Eatery (MSP)

Heading to 112 tomorrow night, any recent faves to be on the look out for? Thanks!

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  1. I was last there quite some time ago, but the gnocchi knocked my socks off.

    2 Replies
    1. re: normativestructures

      On a recent visit, I had the lardon/foie gras salad, a scallop appetizer which I think was relatively new to the menu, the lamb scottadito, and the lamb sugo pasta. Mostly classics, but all very good.

      1. not sure when you are going, time wise....just want ot note that my favorite late night "snack" is their bacon and egg sandwich with harrisa....mmmm....

        1. The gnocchi and the cheese burger were the highlights for me a month or two back.

          1 Reply
          1. re: BigE

            Burger and foie gras pasta are my faves.

          2. Definitely the gnocchi and the tagliatelle with foie gras meatballs. We also really liked the charcuterie plate ("cold cuts and pickles"), which has an excellent selection of very high quality imported meats, pat├ęs, and house-made pickles.

            Whoever took the butterscotch budino off the menu needs to be taken out back and given a stern talking to. (I'm too nice to beat them.)

            3 Replies
            1. re: Jordan

              I am kind of in love with their cauliflower fritters with a good squeeze of lemon on top. The only thing I've ever had there that I didn't thoroughly enjoy was the Tres Leches cake, but maybe it's just not for me.

              1. re: Jordan

                Agreed! But I'm not as nice - I'd add in a kick and a punch.

                A co-worker told me that she and her fiance wept openly to their server upon noticing the absence of the butterscotch budino. They were told that the executive chef took it off the menu because it was too similar to a dessert at another restaurant - something out of state. Pretty silly reason, if you ask me.

                1. re: ShinyCake

                  Was the restaurant named? Mozza's (LA) butterscotch budino is great but i dont see how having two similar dishes 2000 miles apart would potential detract from either.

              2. The sauteed escarole w/ anchovy & nutmeg is my favorite.

                I'm with you on the tres leche cake. Wayyyyyy too sweet for my taste.

                So, what'd you have, and how was it?