I was thrilled to hear about
112 eatery, a gem of a restaurant in downtown Minneapolis. The chef, Isaac Becker, has been a James Beard nominee for the last 3 years.
We started with the steak tartare, a creamy blend of beef and herbs with an egg on top - an incredible beginning that I highly recommend.
The lamb scottadito is comprised of 3 pounded chops over a bed of yogurt sauce.
The scallops had a perfect tasty crust with a dash of truffle oil over a bed of oyster mushrooms.
The foie gras meatballs were amazing - melt-in-your-mouth decadence over a bed of fresh paste with a sprinkling of cheese.
The sirloin was prepared with a crust of nori for a nice saltiness over a bed of ponzu sauce.
The crust buttermilk fried chicken was thick, crunchy goodness and came with a side of beautiful carrots and bagna cauda.
I've never been a huge fan of tres leches cake, but theirs changed my mind: a creamy, spongy cake with a cream cheese frosting in a bed of sweetened milk.
The stunning chocolate pot de creme was thick, super chocolatey and accented with a lovely marbled slice of chocolate.
I was thrilled to hear about 112 eatery, a gem of a restaurant in downtown Minneapolis. The chef, Isaac Becker, has been a James Beard nominee for the last 3 years.
We started with the steak tartare, a creamy blend of beef and herbs with an egg on top - an incredible beginning that I highly recommend.
The lamb scottadito is comprised of 3 pounded chops over a bed of yogurt sauce.
The scallops had a perfect tasty crust with a dash of truffle oil over a bed of oyster mushrooms.
The foie gras meatballs were amazing - melt-in-your-mouth decadence over a bed of fresh paste with a sprinkling of cheese.
The sirloin was prepared with a crust of nori for a nice saltiness over a bed of ponzu sauce.
The crust buttermilk fried chicken was thick, crunchy goodness and came with a side of beautiful carrots and bagna cauda.
I've never been a huge fan of tres leches cake, but theirs changed my mind: a creamy, spongy cake with a cream cheese frosting in a bed of sweetened milk.
The stunning chocolate pot de creme was thick, super chocolatey and accented with a lovely marbled slice of chocolate.
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