Rolling on the River
No Wake Cafe
Pier One, Harriet Island, St. Paul; 292-1411
In Paris you can toss croissant crumbs to birds from your cafe tables on the Seine; in Florence you can bump into the Arno a dozen times in a day; in New York the Circle Liner endlessly circles through the Hudson and the East rivers--yet in Minneapolis and St. Paul you'll be lucky to get within coin-tossing distance of the Mississippi twice in a year. You can blame it on poor civic planning--and I do--but to be perfectly truthful the Mississippi isn't helping. It's a river with a temper, and when it's in a bad mood you'd better get out of its way or suffer the consequences. This spring the Covington barge, home of the No Wake Cafe and Covington Inn, suffered the consequences.
"On April 6 our gas and electricity were shut down," says Ann Reeves, co-owner of the cafe, "and we were forced to close. We ran temporary water and sewage lines--until April 7, when the blizzard hit. That knocked out the power and the heat. Then our plumbing froze, then a lot of our inventory froze. By the next week it was 70 degrees, and whatever didn't freeze rotted."
The Mississippi had entirely flooded Harriet Island and the Covington wasn't securely anchored in 11 feet of water as it usually is, it was floating in 35 feet of gushing river water. Every day Ann and her partner Tom Wellna ferried out to the Covington, and, in Ann's words, "watched the river, and applied for flood relief. We had already lost one month of our seven-month season. It was very, very nerve-wracking--we really had no idea what would be coming downstream at us. We felt more than a little vulnerable." They watched as uprooted trees, furniture, garbage, and all the debris you'd expect floated by. Then came the three-car garage. "Or it might have been some kind of a farm out-building. But anyway it was a large metal building, and it came down at us. It knocked right into the side of the boat and rolled under us. I don't know what happened to it after that, but it ripped a couple of holes in the hull, and we had to start running some pumps in the bilge."
It's hard to imagine the anxiety they must have endured, their life's work floating free in the middle of the Mississippi, dependent on luck and a couple of gas generators. But now the flood is over, and Ann views it with equanimity: "We're very lucky we weren't in Grand Forks. And the grass on Harriet Island has never been greener."
Crossing that green grass today, you'd never know what perils the Covington endured. The holes in the hull are patched, the vases on the tables are full of tulips, the dining room is neat as a pin, the kitchen is humming, and, as ever, romance blossoms apace. If you've never been to the No Wake one thing you should know is that it's terrifically romantic--but not in the gooey tea-rose and lace-tchatchka tradition. It's romance for those who appreciate the delicacy and fragility in majesty, as seen from a fish's-eye view down on the Mississippi, gazing up at the towering city of St. Paul and those high far-off bluffs, the cathedral, and the gargantuan clouds; it's romance for the watchful and confident.
The kitchen is as dependable as ever. Chef Mary Cashman serves up a constantly changing menu of original and unpretentious dishes. Recent offerings included a bowl of very tasty asparagus and Parmesan-stuffed wontons served under a sauce of fresh shitakes and given texture by a handful of thinly sliced pea pods ($12.50); a delicious tuna steak grilled until translucent, accompanied by a tangy apple, raisin, and pine-nut chutney, and served with fresh, spicy collard greens and garlic mashed potatoes ($16); and a homey plate of tender pork medallions served with a mild fennel cream sauce ($15). Sandwiches--good sandwiches, like a grilled marlin with lemon-caper mayonnaise ($8), a sliced steak and gorgonzola ($8.50), or a white bean and garlic pâté ($6.50)--are also served at dinner.
The wine list, while short, is reasonably priced, nicely varied, and smartly takes into account the needs of its patrons--on a recent brunch I saw three couples sharing bottles of the Francois Montand Blanc de Blanc ($24), a light sparkling wine in a pretty green bottle.
The brunch itself is a joyful affair, tables bustling with families and couples enjoying steaming cups of coffee and fresh-baked treats like the buttery orange scones ($1.75). The wild-rice-baguette French toast ($5.25) is deliciously light and moist, and when paired with fresh strawberries, chicken-apple sausage, and organic maple syrup, becomes quite a fancy treat. The scrambled eggs with cream cheese are creamy, and served with sides of grilled potatoes and sausage ($7); the salmon quiche is rich with asparagus, leeks, and brie ($8); and the salad of thinly sliced wild mushrooms, apples, walnuts, and spinach in a champagne-walnut dressing served with brie and bread is a light and civilized way to start the day--especially as you contemplate the light bouncing off the Mississippi's ever-changing surface.
In fact, in the course of your meal you might see the river turn a dozen shades of brown, gray, and green, and the light spin from gray to gold. It's quite a sight, the enormity of light and sky and city seen from the rippling skin of the river, and I don't recommend it to the timid. But if you're willing to open your eyes to the grandeur and wildness of it, and brave the occasional battle with a renegade garage, dining on the heart of the river offers a view rarely seen.
A BRUSCHETTA BY ANY OTHER NAME: If you were lucky enough to be at the last Tucci Benucch wine dinner you'll recognize chef Bill Eisenmann's yummy appetizer. When I have extra artichoke leaves, like you will if you try this recipe, I steam them, dip them in a lemon juice and olive-oil vinaigrette, and eat them in the kitchen. Which is as good a reason as any to try this dish.
Fresh Artichoke Scampi
* 4 fresh artichokes
* 1 loaf Italian or French bread
* 4 oz. oven-dried or sun-dried tomatoes
* 1 medium onion, chopped
* 1/2 cup Pinot Grigio (Eisenmann used Lugarotti's) or other white wine
* 1/2 cup chicken stock, bouillon,
* Parmesan cheese
* 1/2 cup butter, softened
* 2 tbsp. garlic, finely chopped
* 2 tbsp. fresh parsley, finely chopped
* 2 tsp. thyme
* 2 tbsp. lemon juice (one lemon)
* 1/4 cup extra virgin olive oil,
chilled until almost firm
* salt and pepper to taste
1) To make aglio oil whip aglio ingredients together until well incorporated.
2) Trim artichokes, reserving bottoms only. Slice into quarters, lengthwise.
3) Bring kettle of well-salted water to a rolling boil. Blanch artichokes in salted water for one minute.
4) Make bruschetta by slicing bread crosswise into slabs. Brush with aglio oil and grill until lightly browned.
5) In a sauté pan, lightly brown half of the remaining aglio oil. Add artichoke bottoms, onions, and oven-dried tomatoes; sauté until slightly softened and browned.
6) Add wine and chicken stock; heat through and reduce slightly. Stir in the remaining aglio oil and simmer 2-3 minutes until flavors are blended and sauce is thick.
7) Spoon artichoke mixture over bruschetta.
8) Garnish with Parmesan and serve.
BRAVA, BRAVO: Lots is going on at Backstage at BRAVO!, the newish Hennepin Avenue restaurant and bar. They're opening their rooftop bar and grill Monday, June 16, and to celebrate there will be an open raw bar, tour of the facilities, wine and beer tastings, and entertainment from a number of singers and dancers performing excerpts from popular recent musicals like Chicago and 42nd Street. You can be part of the opening-night festivities for a mere $10--and all proceeds go to the Minneapolis Foundation, to provide grants and scholarships for musical theater.
Cornbread Harris will also perform that night, and now BRAVO! has hired the Twin Cities bluesman for a permanent engagement every Tuesday to Saturday from 8 p.m. to midnight. To make BRAVO! even more irresistible there's also now a "Happy as a Clam Hour" from 4:30 to 6, with free homemade potato crisps and fancy olives, and a 25 percent discount on all shellfish, including shrimp and lobster. If you had told me a year ago that Minneapolis would be a mecca for sucking back perfectly fresh oysters while listening to world-class barrelhouse blues I would have laughed in your face, but look who's laughing now. Call 338-0062 for reservations.
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