Hmm posted by SlimDickens on Oct. 12, '08 at 4:38 AM
Is it just me, or is this really overpriced Kemps ice cream with a few twists here and there? I really don't notice much of a discernible difference between the Kemps I've had at ice cream shops over the years and the ones I've had at Sebastian Joe's. This wouldn't be too big of a deal if I couldn't buy a half gallon carton of ice cream for the price of one of their cones. It'd be great if Adele's Custard expanded into Uptown, because people don't know what they're missing with that place.
Rating: **
Perfect Uptown Point A posted by CityGal on Oct. 1, '08 at 3:40 PM
Sebastian Joe's is the perfect starting point for two of my favourite Uptown-area walks; the length of Hennepin from Franklin to 36th (sometimes then around Calhoun) or down Franklin and around Lake of the Isles. It's getting to be the time of year where that's no longer possible, but I'm hoping to get another walk in before November and cold man winter really come knockin'. Of course, Joe's also offers the most consistently delicious ice cream in town, too. While I often get myself one of their staples, the Pavarotti (chocolate, banana, something else I can't recall), I will just as often spring for the Dark Angel (raspberry compote, chocolate ice cream, whipped cream) or a deliciously rich americano.
Rating: ***
who doesn't love Sebastian Joe's? posted by backally on Dec. 8, '07 at 1:28 PM
Their unique take on ice cream has always taken my by surprise. They always have the old standbys of Oreo, raspberry chocolate chip, and vanilla on hand, but for the adventurous they might just have ginger or ice cream with a kid's cereal in it (I think they had Count Chocula once...). A definite must-do Minneapolis destination!
Rating: *****
Decisions, decisions posted by wr3n on Oct. 7, '07 at 5:41 AM
Every time I've been here I am torn between getting espresso or ice cream. Ice cream generally wins out. Everything I've tasted there has been exceptionally good and the atmosphere is nice, too. There's interesting artwork and photographs. I also like that it is next to a Patina store. Score!
Rating: *****
Yum, yum, yum!! posted by bcmoen on Mar. 8, '07 at 8:54 PM
This is by far the best ice cream cafe in town! Not only is the selection of ice cream huge, but the flavors are creative and fun. Even for the health nut, they have a good selection (read: more than one) of low-fat and fat-free ice creams and yogurts. They also have some tasty espresso. I love coming here in the summer to read/write/daydream while enjoying a homemade mocha ice cream shake. Plus, the people watching is a guarenteed good time:) Oh, makes for a GREAT date night...
Rating: ****
Chef-owner Thom Pham's strikingly attractive pan-Asian enterprise shrewdly targets diners looking for fusion cuisine adapted to the Minnesota palate. The hyper-stylish Caterpillar Lounge pours an extensive list of cocktails and stocks a huge range of sakes. Anemonie, Pham's adjacent sushi and oyster bar, is Eat Street's first.
Barbette focuses its considerable creative energies on incorporating local, seasonal, and organic ingredients into uncomplicated, classically satisfying bistro fare, served in quirky, vintage-store surroundings. The menu changes weekly. Recommended dishes: Amish chicken, pork tenderloin, Nicoise salad, steamed mussels, beet salad, croque monsieur, daily tartare, sweet and savory crepes, chocolate fondue. The late-night menu ranks as one of the best in town.
Wine list: Extraordinary collection of affordable, unusual labels.
The menu features all of their popular noodle soups, noodle salads and rice plates, along with fried breaded shrimp and yams, stir-fried shrimp over broken rice and a weekend special of walleye noodle soup.
Perhaps the most creative menu you'll encounter at a bowling alley. The postage stamp-size kitchen cranks out an appealing range of snacks and full meals: grilled bison over field greens with a buttermilk-blue cheese dressing, a fantastic potato salad, salmon with tarragon pesto and basmati rice, a spicy pad Thai, an artisanal cheese plate with locally raised smoked trout, one of the city's best burgers (made with grass-fed Minnesota beef) and a justifiably popular carrot cake. Breakfast (scrambles, biscuits and gravy, omelets) is hugely popular, particularly on weekends. The beer and ale list is exceptional, as is the affordable, adventurous (particularly for a bowling alley) wine list.
Owner Kim Bartmann reinvents the supper club. The stroganoff, for example, features medium-rare venison with egg noodles and mushrooms. Other highlights: fried smelt in a gossamer-light batter, grilled sardines and pepper-crusted mahi-mahi. A Friday-night fish fry is deservedly popular. On the down side, an inharmonious bacon-shrimp succotash undoes a cracklingly good thick-cut pork chop, and I ran into disastrously dry, salty chicken one night. Weekend brunch shines, and lunch is another strong suit.
An homage to the Spanish tapas tradition, Solera hoists the humble appetizer up on a pedestal and worships it for all it's worth, with a menu of 40-plus tapas choices.
The Town Talk's partnership -- chef Tor Westgard, beverage guru Aaron Johnson and general manager Tim Niver -- are adamant about preserving the American diner's rich culinary legacy. Theirs is no museum, but rather several charismatic enterprises comfortably coexisting. One is a bar that pours clever, campy, seductive cocktails. Another is a laid-back neighborhood drop-in that specializes in contemporary short-order fare. Then there's a high-minded kitchen that doesn't take itself too seriously. Order the pulled pork sandwich, the onion rings, the pork chops and the famed pancakes.
Landon Schoenefeld has put his sweat-equity education to very good use at his new gig. As chef at the new-ish Bulldog N.E., he uses Grade A ingredients, strong technique, creative thinking -- and applies them to traditional neighborhood pub genre. Although the results are far from fancy, Schoenefeld's next-generation bar food exudes obvious smarts and attention to detail. Oh, yeah -- it tastes good, too. That includes an exemplary burger (with variations), great fries, overscaled salads, brisket, chili, and a terrific chicken-and-waffles combo.
At this non-traditional pizzeria, all the traditional toppings are available, including sausage, pepperoni, hamburger, peppers, onions and the like, but Galactic's long list of options also includes morel and shiitake mushrooms, wild rice, buffalo sausage, and for vegan customers, mock duck, nondairy mozzarella, and a range of sauces including tomato, ranch, barbecue, Thai peanut and garlic and olive oil.
The pizzas are better-than-average, especially the Thailander, topped with marinated chicken, green onions, shredded carrots and crushed peanuts. Hemp is prominently featured in several menu items, including the signature Galactic pizza, the hemp Caesar salad, the rasta pasta (penne noodles with broccoli, tomatoes and Parmesan) and chocolate-hemp brownies from the nearby French Meadow Bakery.
Many local restaurants support worthy causes, and a few make special efforts to support local farmers and
encourage sustainable agriculture, but Galactic Pizza takes social responsibility in the restaurant business to a whole other level. All of the energy used by the pizzeria is produced sustainably, and (weather permitting) deliveries are made using emission-free battery-powered Gizmo three wheelers, by delivery drivers outfitted in snappy jumpsuits with
matching capes. A dollar from every Second Harvest pizza (tomatoes, mozzarella, garlic and organic basil) sold is donated to that worthy organization's hunger relief efforts, while their CSA pizza comes topped with seasonal produce from a community supported agriculture farm share. Organic ingredients are used whenever possible.
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