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Sea Salt opening Friday March 30th at 11:00 a.m.

f
Fudist Mar 26, 2012 07:46 PM

According to Facebook they will be serving up Seafood tacos, Fried Calamari, Crabcakes, and Po'Boys!

  1. The Dairy Queen Mar 27, 2012 04:18 AM

    Spring has sprung!

    ~TDQ

    2 Replies
    1. re: The Dairy Queen
      Jordan Mar 27, 2012 06:11 AM

      I was in Minnehaha Park for a picnic last week -- I bet they were kicking themselves for not opening earlier!

      1. re: Jordan
        bob s Mar 27, 2012 06:55 AM

        I was talking with one of the owners of The Tin Fish last weekend and she was saying that their opening is predicated on having water turned on in the building. I bet it's the same for Sea Salt. I don't blame the Park Board for not having the water on in mid-March. I'm sure they were caught out and had to readjust schedules because of the early warm weather.

    2. s
      SarahInMinneapolis Mar 27, 2012 09:10 AM

      Oyster po'boy, here I come!

      1. k
        KTFoley Mar 27, 2012 09:25 AM

        Shhhhhh! The City Pages announced an April 6th opening. If we're weally weally qwiet, maybe we can get a soft-shell crab sandwich before the dinnertime lines grow too long.

        1. b
          BigE Mar 27, 2012 09:52 AM

          Grilled catfish po' boy, here I come!

          1 Reply
          1. re: BigE
            s
            soupkitten Mar 27, 2012 09:53 AM

            oh, me too! i mean, shhhhhhhh! ;-P

          2. s
            SarahInMinneapolis Apr 1, 2012 08:45 PM

            Had an oyster po'boy opening day. Just as excellent as it was closing day last year. Just wish they could figure out a better ordering system. Looks like the kitchen is staffed to handle more orders. The problem is that they need a pro at the register. That's the weak link, in my view, having gone there every ten days or so the last few years.

            2 Replies
            1. re: SarahInMinneapolis
              g
              gromit Apr 2, 2012 10:06 AM

              I disagree. I think the order-taker actually has a very good sense for the kitchen's output, or at least gets clear feedback straight from the kitchen staff. When business started to pick up that first summer, they tried REALLY hard to take orders quickly so people weren't waiting in line. That lead to customers waiting an hour or more for their food to come out. To me, that seems like a bigger problem than having a long line waiting to order.

              1. re: gromit
                Foureyes137 Apr 2, 2012 12:36 PM

                It's brilliant really as the longer we wait in line, the longer our order gets...We were there for lunch Saturday, no line, probably our shortest order ever.

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