Twin Cities best new restaurants of 2010

Piccolo, Travail, and more

PATISSERIE 46
4552 Grand Ave. S., Minneapolis
612.354.3257; www.patisserie46.com

Piccolo's small plates 
pushed the culinary envelope
Alma Guzman
Piccolo's small plates pushed the culinary envelope

Location Info

Map

Piccolo Restaurant

4300 Bryant Ave. S.
Minneapolis, MN 55409

Category: Restaurant > Small Plates

Region: Kingfield

Travail Kitchen and Amusements

4124 W. Broadway
Robbinsdale, MN 55422

Category: Restaurant > American

Region: Robbinsdale

Il Gatto

3001 Hennepin Ave. S.
Minneapolis, MN 55408

Category: Restaurant > Italian

Region: Uptown/ Eat Street

Haute Dish

119 Washington Ave. N.
Minneapolis, MN 55401

Category: Restaurant > American

Region: Minneapolis (Downtown)

Patisserie 46

4552 Grand Ave. S.
Minneapolis, MN 55419

Category: Restaurant > Bakery

Region: Southwest Minneapolis

Details

PICCOLO
4300 Bryant Ave. S., Minneapolis
612.827.8111; www.piccolompls.com

TRAVAIL KITCHEN AND AMUSEMENTS
4154 West Broadway Ave., Robbinsdale
763.535.1131

IL GATTO
3001 Hennepin Ave., Minneapolis
612.822.1688, www.ilgattominneapolis.com

HAUTE DISH
119 Washington Ave. N., Minneapolis
612.338.8484; www.haute-dish.com

PATISSERIE 46
4552 Grand Ave. S., Minneapolis
612.354.3257, www.patisserie46.com

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More About

In France, the term "patisserie" may only be used by a bakery that employs a licensed maître pâtissier, or master pastry chef, and at Patisserie 46, that role is filled by John Kraus, who was most recently an instructor at the nation's top pastry school in Chicago. The Twin Cities are home to many fine bakeries, but this cute Kingfield shop brings a new level of refinement to the local pastry craft. While other artists work in oil paint or jade, Kraus's medium is flour, butter, and sugar—and he turns it into edible gold. Patisserie 46 offers the usual delectable chocolate croissants and gemlike petites gateaux, as well as such hard-to-find sweets as canelé, a spongy rum cake with a lovely, caramelized crust that looks as if it sprang from a tiny bundt pan; and gibassier, a delicate, Provencal bread that's fragrant with anise seeds, orange peel, and olive oil. But Patisserie 46 also has a savory side, with lovely artisan breads sliced for sandwiches including the croque monsieur or used to sop up soups such as bean stew.

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