Friday, February 8, 2013 |
2 years ago
Globe artichoke with hard-cooked egg created by chef Lisa Hanson of Mona
It's relatively rare -- maybe even a blue moon-level occasion -- for a chef, particularly one at a new restaurant, to be able to go out on the town and have someone else cook for them. So when local chefs do get a chance to get away from their own kitchens, where do they choose to eat? This Chef's Day Off series reveals some of the lusted-after dishes and top restaurant picks of the talented people who shape our local food scene.
This week's featured food industry professional is chef Lisa Hanson, sole proprietor and Executive Chef of Mona Restaurant and Bar
in downtown Minneapolis. Prior to starting her own place, Hanson worked at a handful of highly regarded hotels and restaurants in New York City, including Ilo, Aquavit, L'Atelier de Joel Robuchon, the Bryant Park Hotel, and the Four Seasons Hotel, before finally returning home to Minneapolis where she became the Chef de Cuisine at Corner Table
. She's well known for her handling of pork, particularly her unique house bacon, but Hanson shares with the Hot Dish that when she goes out she's usually in search of a great cocktail and a high-quality baked good.
I go to Masu Sushi and Robata
for the pork belly ramen with the soft-poached egg and fish cake; Broder's
for all their delicious house-made pasta; and at Rinata
in Uptown I get the Caesar salad because their dressing is so full of flavor it punches you in the face. Anything J.D. makes at the Strip Club
is always great and they have an amazing cocktail list.
Outside of town I like Curry n' Noodles
in Hopkins for their kick-ass samosas and amazing Indian food in general.
I like Tryg's
for brunch. They have a simple but excellent Bloody Mary. Then of course 112 Eatery
for a dirty vodka martini and that burger with fries and finally Tilia