Restaurant Alma [MSP]
Did a search and didn't find a thread dedicated to Alma. I recently read that Jfood said this was his #1 spot which is impressive considering he has scoured all of the good spots in town. I'm going tonight and was wondering if anyone could suggest what Alma does well...Their "go to" dishes. Thanks.
528 University Ave SE, Minneapolis, MN 55414
3 course dinner was absolutely delicious last night. Tried the terrine, mixed greens with shrimp and calamari, polenta, crepe, scallops and mahi mahi. We loved every single dish. Champagne with the meal made it even better. Dessert was the chocolate ganache cake--by far the best ganache cake I've ever had.
Service was pleasant and attentive.
My wife and I dined at Alma about 1 month ago. The meal was superb. Service was spot on. My white wine by the glass was very good and what I noticed was the very generous pour - a large glass gave you plenty of room to swirl even with the generous amount. It really caught my attention vs what I'm used to getting at most places. I wonder if others experience the same.
First of all, the 3 course is a no-brainer, as jfood said.
If it were me, I'd get the rabbit terrine first (although you can't go wrong with the salads).
Not sure about second...they all look fantastic. I've had the masa cake and the prawns. Both are excellent.
Entrees are a toss up too. The pheasant is sublime, but so is the ribeye. I could get any one of those and be happy.
That menu has me thinking it might be time to return.
Just a note...if you go there a few weeks/months down the road, be sure to check the menu because it will change.
doing the three course tasting menu is a no-brainer. It basically gives you the third course for a buck.
Jfood just looked at the current offerings. Two points.
1 - he is going there next week given the choices
2 - for his belly, he would look at
- Braised rabbit terrine (he also loved the idea of the souffle but he is most allergic to hazlenuts)
- gnocchi or prawns (that's a tough one)
- pheasant, especially if they prepare it in the pan by constantly overlaying the hot pan drippings over the skin
Just some thoughts