"So, who are Porter and Frye?", I asked the hostess last
night. "Do they really exist?" She smiled, then said that various legends about
Porter and Frye certainly did exist, and then got straight to the point: no,
they were not real. The name was invented by a restaurant consultant. She said
it’s supposed to suggest a dining experience that is high quality without being
fancy, or something like that.
Porter & Frye is the new restaurant inside the Hotel Ivy, described in the Star Tribune as the Twin Cities first five-star hotel.
I am not sure how a hotel can have five stars the day it opens – but it
doesn’t really matter – I used to be in the business of handing out stars myself,
and I can tell you that they really don’t mean much.
Well, the name sounds very waspy/British to me, and I don’t
usually associate the cuisine of New England or Olde England with culinary
creativity – more with cucumber sandwiches and roast beef and Yorkshire pudding
and overcooked peas. But the two British names strung together do have a sort
of uppercrust ring, as in Currier & Ives, Crabtree & Evelyn, Smith
& Hawkens, Abercrombie & Fitch. But I have noticed lately, while
shopping the bargain bins, that a lot of companies have gotten wise to this
strategy, and there are a lot of off-brands of made-in-China merchandise that
carry names like Cholmondeley &Fflolkes, designed to suggest the
upper-crust.
Too bad, because it gives the restaurant a bit of a wannabe
aura before you even walk in the door. And it clashes just a bit with the image
of talented chef Steven Brown, who has crafted a reputation as a sort of
culinary Diogenes in search of real food and honest flavors – and has a
repertoire that goes well beyond roast beef and Yorkshire pudding.
Appetizers to share are priced by the half-pound – from $18
for a sausage plate to $25 for charred ahi tuna and $26 for Alaskan king crab
with lemon, capers, brown butter and a cocktail sauce. Entrée prices range from
$10 for a medium portion of gnocchi in marinara sauce, and $13 for a vegan
preparation of squash and broccoli rabe in a maple tofu sauce, all the way up
to $49 for a dry-aged bone-in ribeye and $65 for a surf-and-turf of lobster and
New York steak.
We only sampled a few dishes – a beautifully presented
arugula salad ($7) with golden baby beets and sliced kumquats in a black pepper
and citrus vinaigrette ($7), a very rich and elegant ham hock and rock shrimp
chowder, the aforementioned vegan squash entrée (tasty but insubstantial), and
a delightful parmesan-crusted walleye ($16), very fresh and moist, and
perfectly complemented by a savory lobster risotto. The real highlight of the
evening was the dessert – a silky and sensuous panna cotta ($8), served over coconut
and passionfruit creams.
I’m not going to offer up any sweeping judgments about the place because it’s too early, and I didn’t same enough different dishes, but my first general impressions are that the quality is very high – as you would expect from Steven Brown. Some of the prices also seem quite high but if you choose carefully, there are affordable options. I wish I had known about the bar menu, which offers gourmet burgers and pizzas in the $10-$12 range, before I ordered dinner. It’s available in the bar and adjoining first floor dining room, but not in the lower level dining room.
Kathy Jenkins of the Pioneer Press reviewed Porter &
Frye right after it opened and trashed it, which sparked a lively discussion on
MinnSpeak. Is it fair to rate a restaurant so soon? .
I don’t think so. (Jenkins has done this before – I
spoke to another local chef recently, who complained that she showed up right
after he opened and gave him the same treatment.)
When I reviewed restaurants at the Strib, the policy was to
write a short just-the-facts Now Open piece as soon as possible after opening,
but to wait at least a month before running a real review with positive or
negative judgments. Actually, I don’t see much harm in running a positive piece
based on a very early first impression, (as Rick Nelson did in his Now Open
piece on Porter & Frye), but a negative piece can be unfair and damaging.
But this is a case where I am a firm believer in a double
standard. Because newspaper critics still have a lot more influence, they need
to be a lot more careful – and to hold their fire until the restaurant has had
a chance to work out the snafus. But a blogger like little old me simply isn’t
going to have the same impact, so there is less reason to hold back – and a
critical review early on from a blogger can actually serve as a valuable
wake-up call for a newly opened restaurant – here are some issues you had
better work out before the big guys show up at your door.
We’ve known it for at least three centuries, apparently: money doesn’t buy happiness. And yet we can’t seem to help ourselves, as we continue to search our shopping cart for the meaning of life, for peace, for the ole H-word — as we continue to work 24/7, searching for the perfect formula, vying for that million-dollar break-through. Composed by
Smart as Hitchcock, incisive as Wilder, and independently minded as
For almost twenty years, the bulk of photographer
There’s no denying the power of music— whether to protect and celebrate a culture, to decry an injustice, to heal a heart, or to soothe a crying child. Music has served us all well. But the
The Minneapolis Jewish Film Festival started a couple of days ago, and you have a week’s worth of films to choose from, so be sure to check