Ichi says his next push will be to offer Asian-European fusion cooking in the second-floor restaurant, since he's been inspired by restaurants like New York's Vong (French-Thai) and Nobu (Nouvelle-Japanese) and California's ObaChine (Pan-Asian-Californian). I can hardly wait, since this is the sort of food that needs, above all, wit, imagination, and a clear vision, which Ichi has in spades. After he had smoothed out his Zen garden and switched on his neon signs, he turned away from the window and, with a wry grin, said, "Most of all I'm lucky. Very very lucky. Lucky that Minnesotans started eating raw fish."


THAT DEMON LIQUOR: Take a moment this Labor Day to commemorate the 128th anniversary of the founding of the Prohibition Party, September 1, 1869. It was the party that brought us bathtub gin, speakeasies, flappers, organized crime, and the demise of nearly every regional brewery--but hey you lousy G-men, guess who's laughing now.

Location Info



30 1st St. N.
Minneapolis, MN 55401

Category: Restaurant > Japanese

Region: Minneapolis (Downtown)


I almost cut my vacation short to attend BRAVO's Tomato Dinner, but I didn't, and now I'll live a life threaded with despair, forever marred with the shadow of what could have been. Unless, of course, I roll up my sleeves and make the tomato salad BRAVO chef Andrew Zimmern recommends as the crowning moment to summer's sun-drenched bounty--so everyone, make haste! To the garden, to the garden!

BRAVO's Tuscan Tomato and Bread Salad

(serves 6 to 8)

  • 3 cups peeled and diced ripe summer tomatoes, liquids included

  • 3 roasted red peppers, peeled, seeded, cored, and diced

  • 3 cups toasted or grilled bread cubes at 1/2 inch square. Use a great baguette or Italian loaf.

  • 1/2 cup pulled basil leaves

  • 1/4 cup shaved fresh garlic

  • 3 tbls. minced anchovy

  • 1/2 cup extra virgin olive oil (Andrew recommends Falchini or Melini; available at Cook's of Crocus Hill)

  • 1/4 cup sherry wine vinegar

  • Salt and pepper to taste

Combine all ingredients in a large bowl. Let rest for 10 minutes. Toss and serve immediately. Garnish with fresh pulled herbs and drizzles of olive oil.

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