Restaurant news: Openings galore!

RICK NELSON , Star Tribune | Updated 6/30/2014

Plus: One sad coffee shop closing.

Kim Bartmann just opened Tiny Diner in Minneapolis.
Steve Rice

So very many openings

6Smith (294 E. Grove Lane, Wayzata, www.6smith.com), the contemporary steakhouse (and primo Lake Minnetonka-gazing venue) by chef J.P. Samuelson and owners Randy and Dee Stanley, debuted on Tuesday in the Boatworks building in downtown Wayzata.

Expect steaks, seafood and oysters, along with a burgers-sandwiches-salads-small plates roster. Lunch and dinner daily.

Meanwhile, on the east side, Tongue in Cheek (989 Payne Av., St. Paul, www.tongueincheek.biz) opened Sunday.

Chef Leonard Anderson (formerly of W.A. Frost & Co.) is serving $12-and-under shareable plates, a half-dozen $2 quick tastes and entrees in the $9-$22 range, including ricotta-morel ravioli, a grass-fed cheddar cheeseburger and braised pork with sunchokes and kale.

Anderson is also preparing six-course tasting menus ($45 meat, $39 vegetarian; add $20 for drink pairings). Dinner Tuesday through Saturday, brunch Saturday and Sunday.

Restaurateur Kim Bartmann’s Tiny Diner (1024 E. 38th St., Mpls., www.facebook.com/tinydiner) is up and running.

The farm-to-table setup — complete with its gotta-see patio — is serving modern takes on short-order favorites at breakfast, lunch and dinner daily. (Don’t miss the fantastic Whoopie Pies, an utterly delightful way to part with $3. )

One Two Three Sushi, the quick-service, design-your-own sushi mini-chain, has opened its fourth outlet.

This one is in downtown St. Paul, on the skyway level of the US Bank Center (101 E. 5th St., www.onetwothreesushi.com). Lunch weekdays.

 

Closing, and opening

The lights are going for good at Anodyne Coffeehouse (4301 Nicollet Av. S., www.anodynecoffeehouse.com) on June 29 at 3 p.m., but the 17-year-old coffeehouse — one of the city’s oldest — will remain dark for just a few weeks.

Growth-minded Bull Run Coffee Co. (3346 Lyndale Av. S., Mpls., www.bullruncoffee.com), which doubled its space earlier this month, is taking over Anodyne’s real estate, with plans to retain the food menu.