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Heartland's New Webiste Up

Heartland Restaurant has a fancy new website to go along with the fancy new digs. There is already a menu posted as well.

http://heartlandrestaurant.com/index2...

Two days to go, anyone booked for Thursday?

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  1. I am! Table for 5 at 5:30. Can't wait!

    6 Replies
    1. re: rp1760

      I'm thinking about it, but sunfish and morel gnocchi were on the menu when I went during their last service in the old space. Also, Travail Kitchen and Amusements (former Victory 44 guys) is also planning to open Thursday...

      1. re: semanticantics

        My sister in San Franciso saw the menu - was interested to know where the sunnies are from, as those caught in Minnesota cannot be commercially sold. Canada? Or farmed? Was wondering if you might know. Or, if she's wrong, that would be even better, because as my older sister she claims she's never wrong. :)

          1. re: rp1760

            I'd imagine they'd tell you if you called and asked.

            I just got a fishing license recently, and was looking at various regulations online (DNR) because I've seen some odd things at the docks already. Anyways, I believe, in perusing, that I read someone like myself couldn't sell you sunfish, but there are commercials licenses available.

          2. re: semanticantics

            Travail is opening next Thursday, per Facebook.

            1. re: kevin47

              Travail Kitchen and Amusements: Thursday the 22nd until further notice.
              [posted]Saturday at 4:34pm · LikeUnlike · Flag

        1. Aw, isn't it sweet that the dish featured on the menu page is in the shape of a heart? http://heartlandrestaurant.com/index2... But, the space looks spectacular.

          I'm going to miss it as a neighborhood place, but I'm sure it will be great in the new space as long as Lenny can keep track of all of the moving parts.

          ~TDQ

          1 Reply
          1. re: The Dairy Queen

            I called yesterday to see when they would open and was told Thurs 7/22, but I'm a bit disappointed that the market is not up and running yet, they said 'later in August'.... the market part of it sounds really interesting and like it will make it a more unique place than simply a restaurant. I'd love to hear reports though on the restaurant from people going this week, the menu sounds really good to me even if it is not new..........

          2. Had drinks there last night. The new space is fantastic.

            1. Had dinner there on Saturday night. It was a big, beautiful venue, but I did miss the coziness of the other restaurant. I started with a frisee of wild boar tasso, and duck egg aioli. Wow, was this delicious. The wild boar tasso was a salty (in a good way), meaty addition to the creamy aioli. My fiance had the duck prosciutto with cherries, red wine vinegar reduction and basil sprouts. He liked it quite a bit. I really enjoyed the prosciutto. For his entree, he had the smoked lamb chops, fingerling potatoes and sweet and sour onion sauce. He loved it. I had the chicken breast, chard, polenta, and tomato coulis. I loved this. The chicken was cooked perfectly and the skin was so crisp it shattered like glass when I cut into it. The polenta was wonderfully creamy and would gladly order it alone if offered as a side. The chard was cooked well too. Very straightfoward preparation, but done extremely well. We also split the roasted fingerling potatoes with preserved tomato butter. Crispy delicious potatoes with the subtle, but delicately sweet tomato butter. No complaints from us that night. I'm curious to hear if anyone has had the sunfish entree yet. How was it?

              4 Replies
              1. re: BigSal

                BigSal, thanks for the delicious review, sounds like the food is great.....I love reading someone genuinely saying they loved a certain dish.........I'm going to have to save up my bucks and head over there.

                1. re: faith

                  Faith, After reading some of your posts, I noticed you mentioned you are a low salt person. As such, I feel that I should mention that my chicken was generously salted. There were even grains of salt on the roasted skin of my chicken. I did not find it salty, but thought I should mention it for those that prefer less salt than I do.

                  1. re: BigSal

                    BigSal, thanks for the salt warning. I have gotten in the habit of asking for 'no extra salt' any time I order a meat entree such as a whole piece of chicken or fish or beef or bison.... because it is very common for the surface to get sprinkled before it's served. Usually this is effective with the exception of Meritage...

                    -----
                    Meritage
                    410 Saint Peter St, Saint Paul, MN 55102

                2. re: BigSal

                  Went back on Friday. I fear this place will become a regular spot. The food is spectacular. I have to say - there's nothing I miss about the former space. I found the ceilings too low and the room too square.

                  We had goat chops and pork chops. Very nice.

                3. Like others who've commented, I, too, will miss the neighborhood place.

                  I have reservations for this upcoming Saturday evening at one of the chef's tables. This is a new feature of the new venue. Three tables are designated as chef's tables. Lenny asked me how many courses we want and what our budget is. He also asked if we would like Mega to pair wines. When I mentioned I'd be bringing my own wines, he wrote back immediately to ask what they were so he could create a menu to complement them.

                  Looking forward to dinner Saturday. Will report back.