Siblings join forces at Lake & Irving

The new chef-driven eatery fuses high and low brow to great effect

Siblings join forces at Lake & Irving

Don't forget to check out all the photos from Lake & Irving...

A restaurant menu that features corn nuts and hot dogs as proudly and prominently as it does rillettes and arancini could be accused of lacking focus, just like an establishment that offers water three ways — chilled, sparkling, or "ambient" (room temperature) — could be perceived as being pretentious. But at Lake & Irving, a new casual chef-driven Uptown eatery with plenty of Pacific Rim influence, it's exactly this intriguing mix of high- and lowbrow elements that accommodates the diverse surrounding neighborhood, providing a laid-back experience that is not without a few foodie frills.

Although it's a new addition to Calhoun's restaurant row, a stretch that includes well-loved spots like Amore Victoria and Barbette, Lake & Irving has been a long time coming for co-owners, brothers, and St. Paul natives Chris and Andrew Ikeda.

Lake & Irving's crispy chicken and waffles, served with a not-too-sweet seasonal beer syrup
Katie E. Holm for City Pages
Lake & Irving's crispy chicken and waffles, served with a not-too-sweet seasonal beer syrup


1513 W. Lake St., Minneapolis
Small plates $3-$12; Entrees $8-$21

"Once we realized we were going to take the same path and have serious careers in food, we had the idea of owning our own place together," says Chris, the older of the two, who takes on the role of executive chef of the restaurant. "But in order to build credibility we had to go off and have our own experiences first. I think the combination of places we worked — geographically and under the chefs we did — was a big influence on the type of menu we ended up creating."

Chris's culinary past is particularly evident in many of the less-familiar flavors and ingredients you see popping up in dishes here: Kabayaki-glazed chicken sprinkled with furikake (say that fives times fast), kalua pork, and togarashi on crispy fried Brussels sprout leaves with white soy and a generous glug of fruity olive oil.

"I spent several years cooking in Hawaii, but I really didn't set out to do a Hawaiian theme or get put in a box of the dreaded Asian-fusion thing. Hawaiian regional food encompasses so many other influences — Filipino, Japanese, Portuguese, traditional Hawaiian — and I wanted to show all sides of that."

At brunch, they go even further outside that cultural zone, borrowing flavors from Mexico and the American southwest in dishes like the spicy pork torta. Built on a solid foundation of Patisserie 46 sourdough bread, the torta is layered with tender pork, japones chiles, cool chunks of avocado, and crowned with a perfectly poached egg. We were also highly impressed by the springy, spritely, somehow positively light plate of chicken and waffles. It's served as a sort of sandwich with no trace of excess oil, just melt-in-your mouth Belgian waffle and a paillard of boneless, crispy-crusted, well-seasoned chicken, scattered with chopped chives. What really put this dish over the top, though, was the beer syrup, made with a reduction of Founders beer. The choice between that and Log Cabin syrup is an absolute no-brainer.

Don't forget to check out all the photos from Lake & Irving...

Chef de cuisine Andrew Ikeda also trained at the Culinary Institute of America but opted for the West Coast campus in California and then went on to work in Napa Valley. The style and sensibilities of California cuisine shine through in his restrained plating and emphasis on high-quality ingredients, like the dish of fresh beets with ume vinaigrette, teardrop tomatoes, thinly sliced cucumbers, and chevre. It's a welcome summery retreat from the nut-and-bacon treatment you typically see on root vegetables this time of year. Andrew is also responsible for one of the standout favorite dishes on any of our visits: the mushroom fries. With a deep-fried veggie appetizer like this, you never know what you're going to get. Sometimes it will be a heavily breaded grease bomb with no evidence of actual organic matter inside. On more auspicious occasions, you'll get a bubbly tempura-like batter that allows the mushroom to retain its texture and flavor, which is exactly what Lake & Irving delivers. It's matched with a pungent black garlic aioli that works perfectly with the earthiness of the mushrooms, and the whole thing is equally as good with a $4 beer as it is with a complex glass of Zinfandel.

Oh yes, they have a $4 beer. And it's not a Miller Lite; it's Bell's Two Hearted. And it's that price all day, every day — in Uptown, no less.

"That's what I tell people when they ask why we don't have happy hour," explains John Blue, general manager who also heads up the bar program at Lake & Irving. "It just makes better sense to have the value built in all the time, rather than slashed prices for just a few hours a day."

Blue applies his practical philosophy to the cocktail menu here, too, noting that even though he feels the realm of complicated mixology is "a little saturated," a classic cocktail still requires special attention. What makes Lake & Irving's classic cocktails distinctive is the use of more niche brands and spirits from craft distillers. For example, their outstanding Old Fashioned is made with High West Double Rye, and their martini is made with Hayman's Old Tom Gin, a revival of the not-too-sweet-not-too-dry Victorian recipe that was used in the original Tom Collins cocktail. He also uses a bittersweet vermouth from Imbue, an Oregon-based small-batch distillery.

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