The 11yr-old cocktailery that's plastered in newspaper headlines is now making one of its own in a publication far more important (see above: "The NewsRoom Unveils Spring Menu"). The Spring cut includes jerk-marinated pork chops with pineapple salsa, cilantro rice & pork rinds; seared scallops with minted green pea puree, parsnip mashed taters & prosciutto; and flatbreads like the wild mushroom, garlic, asparagus, Parmesan, and an egg over easy.
Published: May 9, 2012 at 4:00am EDT
900 Nicollet Mall
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