Chef Shack Ranch: The tour
Tuesday, January 7, 2014 | 2 years ago
After opening a location in Bay City, Wisconsin in late 2012, Carrie Summer and Lisa Carlson of Chef Shack, the powerhouse producers of Indian-spiced mini donuts, creamy vegan almond-based curry, and beef cheek hangover hash, are now serving up succulent Southern-inspired barbecue in Seward at the freshly opened Chef Shack Ranch. Their interpretation of the "modern urban truck stop" includes big bison burgers on gorgeous Salty Tart brioche buns, barbecue plates with pulled pork and smoked brisket that are sure to become this location's signature, and orecchiette with loads of meaty wild mushrooms and a creamy, herby, almost gravy-like sauce. The feel they’ve created in the dining room is cozy and casual with loads of rustic charm. “We wanted this place to feel like our clubhouse, basically,” says Summer. Borrowing from their food truck roots, they also decided to do counter service at the Ranch, which works well with a small staff and a menu that contains fewer than a dozen items. “It feels like an extension of our living room. We hope people come and eat and treat it that way.” PHOTOS BY E. KATIE HOLM
Check out our review of Chef Shack's new brick-and-mortar...
Chef Shack Ranch
3025 E. Franklin Ave., Minneapolis