If I told you for $100 you could sit at the counter across from one of the most-acclaimed chefs in the country, and one of the most talented cocktail minds in the country, and spend two hours experiencing flavors that would blow your mind – you’d jump on it, right?
That’s what’s happening at Scena Tavern in Uptown. Chef Erik Anderson was named to Food & Wine’s Top New Chefs list, he ran a hugely successful restaurant in Nashville, and then came home. He’s opening his own restaurant called Brut this summer, but in the meantime he helped create the menu at Scena.
[Read my Minnesota Monthly review of Scena here.]
Scena is great – service can be hit or miss – and some people might not like the Uptown atmosphere of this Uptown restaurant – but overall I really like this restaurant. Great wine list, some of the best cocktails in town, and a really friendly and delicious menu.
But the Crudo bar weekend experience is truly on the level as the best restaurant experiences in America.
Imagine crudo dishes like dry-aged Yellowfin tuna, bottarga (roe) and jalapeno paired with Mezcal, lemon, grapefruit, Jamaican Oleo, cilantro, Corazon Bitters, seltzer! Crazy!
Hamachi with cucumber, hot beef fat, and picholine olive was paired with Bone Marrow-infused Auchtentashen Three Wood Whiskey.
I loved the Wild Striped Bass with chilled herb broth, and the Junipero Martini with Orange Bitters, the same herb broth and bergamot oil!
There was Spanish Mackeral with charcoaled skin, a gin gelee, and laurel oil paired with a Barrel-Aged Gin Martini. A martini unlike any you’ve ever experienced.
Look at this red prawn with the crispy shell on top:
If this were on the coasts, national media would be falling over themselves talking about the best bargain in food, the best experience you can have with an incredible pair of chefs. Plus Erik and Nick are really fun – this is a party. Eight seats at 6 p.m. and 9 p.m. on Fridays and Saturdays only.
Scena Tavern, 2943 Girard Avenue S, Minneapolis 55408. Reserve at firstname.lastname@example.org