Well, after not quite a whole day in Memphis and two trips down the road of BBQ, I was pretty certain that I would not be having the same in Minneapolis. At the same time, I know that I was expecting a double header of French Dippin' for a pair of lunches.
What makes a good French Dip? 1) A nice, thick, chewy roll that can soak up the au jus; 2) thin-sliced, extra lean beef, tender and well done; 3) a deeply flavorful au jus, accented in some way (pepper, garlic) that compliments the beef flavor; 4) a nice side (pickle, slaw, fries).
What is not needed: fried onions, cheese of any sort.
Both restaurants listed had excellent Dips, each with it's own perfections. Likewise, each restaurant had it's own special ambiance that will suit different people at different times.
Lunch One: Hell's Kitchen
Hell's Kitchen is the dreamchild of local Minneapolis chefs and restaurateurs Steve Meyer and Mitch Omer. It was hard to tell whether the blisteringly hip attitude was calculated or natural, but in either case, it worked.
Located "down below" (ok, the attitude starts right there!) in a basement room, the first thing you notice is the Ralph Steadman art everywhere (the owners, it turns out are big fan of Steadman). Next, you'll notice that all the host staff have near-full body colorful tattoos (don't know how you make that an employment prerequisite, but seemed more than just a coincidence!), and that the wait staff are all wearing pajamas.
It was crowded when I arrived and there were no seats and I didn't have reservations. But, one of the benefits of being a "single top" (solo diner) - at least in this case - was that they could squeeze me in at a little side table near the bar usually reserved for wait staff. It was a comfortable seat and I appreciated the host staff taking the time to work it out for me!
Looking over the menu, I was torn between the Bison Burger (from a Wisconsin Bison ranch) and the French Dip. Asking my server for a recommendation, I got an unhesitating, "French Dip" and went for it (thanks Jenny!), accompanied by a Summit EPA.
Served on a nice chewy roll, the Dip was a generous serving of very lean and tender beef. The dippin' au jus itself was a well-seasoned peppery concocotion that went well with the sandwich. The Dip came with a side of dry slaw with a little bite. I'm normally a fan of wetter, sweeter slaw, but in this case, it worked well with the Dip.
High scores for the service staff (who were all helpful, friendly, and knowledgable), ambiance (even if seem just a little tooo calculated), a broad, but not overdone menu, and an excellent French Dip!
One other location, in Duluth, which the owners claim is "the second, and last" Hell's Kitchen.
Hell's Kitchen
Meal: Lunch
Rating: ****
Date: 5 April 2009
Address: 80 S 9th St., Minneapolis, MN 55402
Website: http://www.hellskitcheninc.com/
Lunch Two: Ike's Food & Cocktails
From the neon sign outside, to the dark wood interior, Ike's say's "two martini lunch." I still wonder how anyone could actually have a two martini lunch and go back to work and from experience, it seems as though most of the old traditional "businessman's lunch spots" have updated their overall attitudes.
Ike's cam recommended by a colleague in Boston, but I wasn't certain what I would be getting. Walking through the door, I was immediately greeted by the cheerful host staff and taken to my seat. My fellow diners appeared to be an interesting cross-section of the Minneapolis business community. No more "Man in the Gray Flannel Suit", but a mix of younger, older, male, female, you name it!
A quick glance at the menu and I zeroed in on the French Dip!
The friendly and helpful wait staff soon brought me a fabulous looking Dip. Chewy roll piled high with thin slided, tender beef, a dish of very wet and sweet slaw, a giant pickle, a side of thin-cut fries, and a cup of au jus with chunks of roasted garlic!
Simply put, one of the best Dips I've had!
Ike's Food & Cocktails
Meal: Lunch
Rating: ****
Date: 6 April 2009
Address: 50 S Sixth St., Minneapolis, MN 55402
Website: N/A
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