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Until a few years ago, Minneapolis treated its park concessions like those of airports and stadiums: With a captive audience, there was little competition, and little reason to innovate. Following the lead of Tin Fish at Lake Calhoun and Sea Salt in Minnehaha Park, restaurateurs Kim and Kari Bartmann-the sisters behind Barbette, Bryant-Lake Bowl, and the Red Stag-won the bid to install a concept called Bread & Pickle in Lake Harriet's refectory. Bread & Pickle offers food and beverage from 7 a.m. to 9 p.m., seven days a week during the summer season. It's a zero-waste operation, with everything served in compostable paper wrappers and biodegradable cups, and poised to be the greenest park concessions in the country. Barbette executive chef Kevin Kathman created the eatery's menu of American picnic fare using many locally sourced and organic ingredients. Some of the items seem a little plain and under-seasoned, but there are many repeaters on the list, including the ham-and-egg breakfast sandwich, the hummus wrap, and the excellent deep-fried organic cheese curds.