mspfoodies.com – Restaurant Critics Nick and Natasha Laul

mspfoodies.com
Minneapolis & St Paul Restaurant Critics
€ Nick and Natasha Laul
Nov 2007

Category: American-upscale
Rating (Scale 1-10, with 10 being the highest): Food: 9 • Service: 9 • Ambience: 8
Recommendation: Excellent. Dakota has found a winning combination – innovative food prepared with culinary deft and great live music from the best Jazz musicians.

Dakota is located in the heart of Nicollet Mall in downtown Minneapolis. It’s always been the standard against which live music clubs are judged. The ambience is warm where the exposed brick walls are accentuated with dark woods – a great atmosphere to listen to cool Jazz. There is the main floor as well a mezzanine section and frankly it can feel a little compact when crowded, but we guarantee you there’s no bad seat in the house. We were seated in the back corner in the mezzanine section and there was no reason to complain (we actually liked our table because the tables in the back are
a little further apart and more open). The night we visited, we were treated to a stunning performance by Rondi Charleston and an all-star band.

The menu is in the careful hands of Chef Jack Riebel – a Minnesotan who has sharpened his culinary skills while working at top local restaurants La Belle Vie and Goodfellows. The menu is what you would expect at an upscale American restaurant but the craftsmanship in the resulting product is anything but ordinary. The complimentary Baguette was wonderful – warm and chewy. For appetizers, we had the Jumbo Lump Crab Cakes (with pickled habanero aioli and sweet sour jicama slaw) – the three cakes were cylindrical and taller than your average crab cake and topped very beautifully with the jicama slaw; a very clever plating. The Beef and Basil Carpaccio was excellent and truly unique (mini beef chunks were wrapped into thinly sliced beef and topped with a spicy salad of cucumbers, basil and chilies). We loved the spiciness of the Carpaccio but if you don1t like spicy food, stay away from it. The Fries with Bernaise Sauce are definitely worth a try. The Chef1s three course meal was outstanding; the Golden Beet Salad (with feta, apple, avocado, and citrus vinaigrette) was light and fresh with hints of tangy citrus and sharp feta; the Coconut & Macadamia Crusted Mahi Mahi (with sweet potato puree, grilled shrimp, and roasted pineapple beurre blanc) left a lasting impression with its flaky texture and the sweet crreamy combination of the puree and the beurre blanc; the Baked Meringue dessert (with pineapple and pomegranate) was average, especially because of the overpowering flavors from the lemon rinds. Our server, Dan, was wonderful – his recommendations superb and his attentiveness unmatched. It’s an absolute delight to be on the receiving end of a dining experience where all aspects of the restaurant seem to work in such harmony.

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