Call it Minneapolis' "Little Ireland." Between Irish pub and whiskey magnate Kieran Folliard's Food Building, Luke and Katie Kyle's Anchor Fish and Chips, and now the coming together of the two in Workhorse, the three partners (plus Anne Saxton of Kyatchi) are making their corner of Northeast the place to go to get your Ireland on.
The Kyles and Folliard have been natural mates since the Kyles arrived here in Minnesota many moons ago, and they've always wanted to do something or other together. Anchor chef Luke Kyle says Minnesota and Irish eats are really "close to home" with root vegetables and good local meats, and as a result a "Sunday roast" menu is a natural to do here. We predict this is going to be the most craveble winter food to be had in either city. Why? Because they're also going to be slinging "a bunch of pot pies," Irish style but also Minnesota style.
A deli section will aim to showcase to the meat of Red Table, also within Food Building, and Lone Grazer Creamery, inside the building too. The deli sandwiches will be made in classic European style, just butter and meat, cheese, and baguette. Not "foo foo" and "no frills."
The roasted meat program will be a la carte with three or four protein choices and six vegetable choices and a full bar of classic cocktails. They'll pour mostly Northeast beers plus "Guinness, because that's my drink. I've got to have my fuel," says Kyle. The chef's gotta have his go-go juice. Geoff King of Scratch Food Truck will be co-running the kitchen with Kyle and ostensibly assisting with the Guinness drinking.
The original building was occupied by the Dick Veterinary Clinic from 1909-1922, specializing in the care of horses. The horse ties are still affixed to the wall, so there you've got the name, plus the work ethic of the fine purveyors within, naturally.
While the whole deal reads simple, don't be fooled. Every hand within is that of a craftsman, with Mike Phillips plying his slow food trade beginning with hogs he's worked with farmers to raise, all the way until they reach your sandwich. Same with the creamery, which accepts grass fed milk from local farms straight into the building, doing the cheese making behind open windows for you to see. Kyle's chefly hands to assemble it all into cuisine is the foam on the beer.
"I'll just be kind of walking down the hall and getting my meat and getting my cheese, and it's just fresh. And you can't beat that," the chef adds.
Opens in November.
The Workhorse in Food Building
1401 Marshall St., Minneapolis
Tuesday-Sunday 11 a.m.-1 a.m. serving lunch, dinner, and late night.
Opening updates and menus will be posted on facebook.com/theworkhorsempls