Saturday, May 19, 2012
Harriet Brasserie won their liquor license this week, clearing the way for dinner service.
Linden Hills' newest restaurant, Harriet Brasserie, is but a babe in arms, but already the positive reviews are starting to roll in. So far, they've only just secured a beer and wine license, so dinner service is still off the table—pardon the pun—for a little while longer. The Twin Cities Daily Planet's Jerremy Iggers: I ordered the crawfish and grits ($13), a impossible rich concoction of crawdad tails, andouille, avocado, sliced radish and red pepper, accompanied by a creamy cheddar cheese grits. "Tucker," writing on Urban Spoon: The menu was very enticing and different from what I have seen around Minneapolis. You can see the collision of the owners' international backgrounds in every aspect of the dishes. I had the crab benedict which…
Tuesday, May 15, 2012
City Council aproves Linden Hills restaurant permits.
Two Linden Hills restaurants got good news from the Minneapolis City Council on Monday afternoon, just in time for prime dining season. This spring and summer, Naviya's Thai Brasserie will be sporting a new four-seat, two-table patio on 43rd Street. Perhaps more exciting, though, is news that the Harriet Brasserie now has a liquor license. The decision means they will soon open for dinner service, to the probable delight of the neighborhood. Both permits were granted at Monday's meeting of the Regulatory, Energy, and Environment Committee. What better news to hear at the outset of a week that looks to be mostly-sunny, and mostly warm, eh?
Friday, March 23, 2012
The Harriet Brasserie will join TEA2 Architects in the Old Firehouse building on 43rd Street.
Look out, Linden Hills. A new hit restaurant could be headed your way. This spring, Harriet Brasserie is slated to open in Cafe 28's former space in the Old Firehouse building in downtown Linden Hills. Billed as a "new American" restaurant by owners Fernando Silva and Alain Lenne, it will make another addition to Southwest Minneapolis' portfolio. But Silva's and Lenne's two-word adjective practically begs the question: just what do they mean by "new American," anyway? "It'll start out with a mix of classics," Silva told Patch. "We'll have some American staples, and while keeping that in mind we'll incorporate something else in the dish." "We'll add something your (Brazilian) mom did and something my (French) mom did," Lenne added, …