Saffron Restaurant, 123 North 3rd Street, Minneapolis MN
A lemony hummus with warm bread started our small plates menu. Following are some of the mezze plates we enjoyed: Bulgarian feta ($4.50) marinated with fresh oregano, peppercorns and olive oil. The cheese was crumbly on the plate and had a nice bite on the tongue. Pickled Vegetables ($3.50) including cauliflower and shaved salsify were marinated with an “English” style curry. Haloumi Cheese ($5) was served with piquillio peppers and capers. The peppers and capers were an enjoyable piquant accompaniment. Kofta Meatballs ($4.50) were served in a tomato-harissa sauce. The mint in the sauce was gave it nice zip and a refreshing taste. A small plate of Deviled Eggs ($6) with preserved tuna, capers and black olives rounded out our experience. While I was enjoying them, I was thinking a duck rillette would be very tasty in a stuffed egg.
The 112 Eatery, 112 North 3rd Street, Minneapolis MN
We started with a Meritage from Portugal: Lavradores de Feitoria, Vinhos de Quinta, SA. 2004. It had a very complex nose of black cherries and a hint of barnyard. The amuse bouche of spiced green olives and spicy/hot almonds were a delightful treat to begin the evening. The crostini with white anchovy and avocado ($8), were simple yet delicious. We each enjoyed a lamb scottadito with goats milk yogurt ($12), pounded out slightly and quickly seared on the grill. We also sampled a spicy sweet potato with honey ($6), crispy on the outside and creamy on the inside.
Cafe Maude, 5411 Penn Ave South, Minneapolis MN
As soon as I noticed confit, the Roasted Butternut Squash Soup with Tempura Duck Confit and Frisse was a must. I thought what a great idea to tempura confit and frisse. Both added a wonderful accompaniment of succulence and crispiness to the soup. The Fennel Crusted Braised Short Ribs ($22) is usually served with Roasted Garlic Baby Red Potatoes and Onion Rings. Instead we substituted the Caramelized Brussels Sprouts with Brown Butter Onions, Honey Crisp Apples and raw Red and Gold Beets ($7). The ribs were fall-off-the- bone tender, mahogany glazed with the perfect balance of fennel. The portion was enough to share with my dinner companion and still have a sweet tooth for dessert. Desserts were a Scone Bread Pudding with Ginger Ice Cream ($6) and Chocolate and Hazelnut Fried Raviolis with Pistachio Ice Cream ($7).
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January 18, 2008 | 
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On Valentines Day, Bret, Paul, Babs & I had the pleasure of experiencing the Tasting Menu provided by Saffron Restaurant in downtown Minneapolis.
As always the staff at Saffron are some of the most attentive and delightfully cheerful people I have had the pleasure to experience. They are helpful and knowledgeable about their entire menu. Each and every one is polite and professional. It truly is a delight to go into this restaurant knowing that should I ask a question or have some issue the staff are there prepared to answer or deal with the situation.
Now for the tasting menu. To say that this was one FABULOUS meal is an understatement.
We began this extravagant palate journey with a Fried Oyster served on a celery root & crab remoulade with preserved lemon & chives. The oyster was fried to perfection and the combinations of flavors from each of the accoutrements was simply divine. Simple and delicate just like the oyster.
Next came a Chilled Rare Tuna served with tabbouleh and hot peppers. This is one of my favorites, as I truly LOVE rare tuna. It was a perfect selection with the combination of the slightly spicy tabbouleh and the drizzles of hot pepper sauce on the plate.
The Artic Char served with white asparagus, lobster sabayon & truffle caviar was heavenly. Still a lighter fare, the flavors of the white asparagus exactly to the precise tenderness that it should be and the sabayon tasting just enough of the lobster to bring all of the flavors together. This was truly one of the favorites of the evening.
Each dish continued to bring on more and more depth to the meal as we progressed. The Duck Breast served with apricots, rose petal jam, pistachios encrusted onto the duck and a fois gras sauce was absolutely PHENOMENAL!!!! Each bite brought the rich tone of the duck combined with the sweetness of the apricot and the floral aroma & flavor of the house-made rose petal jam to perfect by topping it off with the foie gras sauce. I believe this was “MY” personal favorite for the night. The flavors were simply amazing.
The final main dish was Beef Strip Loin served with a pureed pasnips, taleggio cheese and tarragon; topped with the most delightfully crisp shavings of fried parsnips. The loin was so tender that you could easily cut it with your fork. Combined with the flavors of the puree it was masterfully done.
The dessert was a wonderful Chocolate Ganache Cake served with a Cherry Sorbet, Hazelnut Ice Cream and caramelized rice crispies. I know what you’re thinking – CARMELIZED RICE KRISPIES…but folks – I’m here to tell ya – they worked. You definitely went away quite sated yet yearning for more of the flavors that this truly amazing chef had conjured up.
This 24 year old chef has mastered some of the most amazing dishes at such a young age. I can only imagine what he can & will do as he grows older and wiser from his experiences.
I encourage each and everyone who reads this blog to run as quickly as you can to this fine, fine restaurant. It truly deserves the support that this community can & should give it.
I also had the pleasure of attending Saffron during Valentine’s Day. The tasting menu was indeed a stupendous achievement!
Each and every dish was prepared with utmost care – presentation was superb and the senses were stimulated throughout. Unlike some restaurants, which address one or two senses, the samplings from Saffron truly do encompass ALL your senses: from the wonderful odor upon first being presented at the table, to the beautiful arrangement of the food on each plate, the taste buds stimulated upon the first bite, and the wonderful textures from the various foods – all are enticed and stimulated by the delectable food!
Of the items on the tasting menu, I was most enamored of the char and duck…both very exquisite and perfect on the palate!
I have to say that the menu was well planned, as each food added more to the meal as it progressed. The final item, the chocolate ganache, was a perfect ending to a perfect meal. I could not have experienced a more well thought out, presented, and tasteful meal.
Make a reservation and have a meal (or two, or three) at Saffron. You will not be disappointed!