Restaurateur Kim Bartmann is expanding her foodie empire deeper into Southwest Minneapolis with three new establishments.

The owner of Bryant Lake Bowl, Red Stag Supper Club and Barbette officially took over Gigi's on 36th Street and Bryant Avenue last month. Bread and Pickle, the new Lake Harriet Concessions joint, opens April 1. And Pat's Tap will open in a few months at the former Casey's bar at 35th Street and Nicollet Avenue.

Gigi's will be the support location for Bread and Pickle, where the kitchen is too small. Bartmann has had her eye on Gigi's for quite some time. Knowing she'd need Gigi's kitchen to support the Lake Harriet concession, Bartmann was content to wait for Alex Woehrlin to sell Gigi's before she submitted her proposal to take over the Lake Harriet concessions.

Eventually, she plans to expand Gigi's kitchen capability and maybe put a dining counter in the front. She also may change the name when she starts the remodel.  She plans to expand the dinner program and offer dinner specials every night, as well as tap beer. 

Bartmann says she's most excited about creating a zero-waste program at the park. "It's going to take a lot of work and a lot of education, but it'll be a great thing if we can make it happen."  She's partnering with Linden Hills Power and Light, which runs a neighborhood curbside composting program as well as other environmental initiatives aimed at reducing our carbon footprint.  

Brent Buffie, the chef for the new Gigi's, said the food will mostly be American comfort food with a little Italian mixed in. Their menu offers items such as Matzo Ball soup, Thousand Hills Burgers (and Jucy Lucy's) and a daily lasagna, in addition to baked goods made on site. Buffie said he's never been formally trained as a chef, but has learned the trade by working in a bunch of different kitchens under the tutelage of chefs like Rick Kimmes (currently at Oceanaire). 

Victoria Stewart was a regular at the old Gigi's, and says that she likes the newplace, especially without the overly tall counters. Her one complaint is that she misses the old lighting. "The ambience is gone," she said. "But I know they're in transition."  

Bartmann used to go to Casey's bar after broom-ball games. She's always been interested in that location and the neighborhood. When she heard that Casey's was struggling, she made her move. She plans to open it as Pat's Tap in a few months.

Bartmann said she hopes to keep the neighborhood feel of the previous establishment. "But it's not going to be randomly priced beer and really bad hamburgers." Instead, there'll be locally-farmed meats, decent vegan and vegetarian selection, or as Bartmann put it, "glorified bar food."

All the beer will be micro-brews, and she hopes to try something different with the wine list other than the usual varietals. Instead, she plans to have unusual wines people aren't familiar with. 

Bartmann, who used to live in South Minneapolis and now lives in St. Louis Park, said she's been busy opening all the new Southwest locations.

"The time is ripe—both in terms of real estate, there are some good deals out there—and also the time is right for a business model using local, sustainable foods," Bartmann said. "It always has been the right time for that—I want to show that's a viable business model."