What’s hotter than the jazz at the Dakota? The new menu. When longtime chef Ken Goff departed, young hotshot Jack Riebel (formerly of La Belle Vie) stepped up to undertake a gastronomical renovation. His grilled lamb confit tart with goat cheese and tapenade strikes an earthy, rich note, and the ham and sweet pea soup plays sweet against dusky with white truffle oil. The downtown lunch crowd is going for the porcini burger with Tallegio cheese, while those who intend to skip out on work for the day choose the tequila-marinated shrimp ceviche from the bar menu. And fear not, longtime fans: the apple and brie soup endures. 1010 Nicollet Mall, Minneapolis; 612-332-1010; www.dakotacooks.com
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