Victory 44

2203 44th Ave. N.
Minneapolis, MN 55412
612-588-2228
Critics' Pick
Best Of
Victory 44 +

Bre McGee

Details

  • Mon-Fri 7am-10pm ,Sat 8am-10pm, Sun 8am-8pm
  • $$
  • Patio/Sidewalk Dining
  • Brunch, Dinner, Lunch
  • Beer/Wine
  • Parking Lot Available
  • Reservations Accepted, Reservations Not Necessary
Erick Harcey, formerly of the Nicollet Island Inn, has turned his fine-dining chops towards gastropub fare in the former home of Sauced in North Minneapolis. The menu includes such English pub delights as fish 'n chips with expert crunchiness and Scotch eggs that are the closest thing to a Faberge that a commoner could hope to encounter. Other favorites include the ultra-juicy Perfect Burger, which might just live up to its hyperbolic name, and the signature Reuben sandwich stuffed with thick hunks of house-cured corned beef.

Related Stories (7)

  • New Linden Hills Restaurant for Erick Harcey of Victory 44
    November 6 at 5 a.m. by Mecca Bos

    When we get Erick Harcey on the phone, he's taking a short break from his nip-tuck of Victory 44, which he's closed for a few days. Meanwhile, he's working hard on his latest endeavor, in the old Bayer's Hardware building in Linden ...

  • 100 Favorite Dishes: No. 27, Victory 44's pate
    March 7 at 9 a.m. by Joy Summers

    It's possible that chef Erick Harcey of Victory 44 is incapable of making an ugly plate of food. No matter the dish, Harcey routinely turns out visual feasts -- to say nothing of the flavors. His pate, a humble dish not often k...

  • Erick Harcey steps back some from Parka, planned MIA restaurant
    January 16 at 8:54 a.m. by Joy Summers

    Remember those plans we mentioned involving Erick Harcey and the Stock and Badge team and the several restaurants they were slated to open at the Minneapolis Institute of Arts? Well, those have changed, and soon, so will some aspect...

  • Signature Dish: Victory 44's Chef Erick Harcey
    May 22 at 9:25 a.m. by Keane Amdahl

    In the search for the Twin Cities' best culinary creations, we often come across dishes that stop us mid-bite and force us to reflect on the level of thought and artistry chefs put into their work. The efforts of the chefs are often...

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