Discover Unmatched Flavor and Innovation in Every Bite
The Rise of Pop-Up Concepts
Since its inception as a pop-up in 2013, Umami has captivated food enthusiasts through various residencies and eventually established a flagship restaurant in Robbinsdale. The journey of this culinary venture reflects the growing trend of chefs experimenting with temporary spaces before committing to permanent locations. These pop-ups offer a unique opportunity for chefs to test their ideas and build a loyal following without the long-term commitment of a traditional restaurant setup.
Umami's evolution from a fleeting concept to a well-established dining destination underscores the adaptability and resilience of the Twin Cities' culinary community. By leveraging the flexibility of pop-ups, Umami has not only refined its menu but also fostered a strong connection with diners who eagerly anticipate each new iteration of the restaurant.
Pandemic-Era Entrepreneurship
Peter Bian and Linda Cao’s Saturday Dumpling Co. exemplifies the entrepreneurial spirit that emerged during the pandemic. Opening their first restaurant in late 2024, Bian and Cao capitalized on the shift towards smaller, more nimble business models. Their venture showcases how adversity can spark innovation, turning challenges into opportunities for growth and success.
This new establishment highlights the resilience of small businesses in adapting to changing market conditions. By focusing on high-quality, comforting dishes like dumplings, Saturday Dumpling Co. has carved out a niche in the competitive food industry. The founders’ dedication to creating a welcoming atmosphere and delivering exceptional flavors has garnered them a dedicated customer base eager for their next culinary adventure.
Responsible Farming Meets Southern Comfort
A new counter-service spot, pronounced “ka-ha,” is set to open mid-February, offering responsibly farmed and sourced chicken fried in beef tallow. This culinary gem promises an authentic taste experience, combining sustainable practices with indulgent flavors. The menu will feature scratch-made sides and desserts inspired by New Orleans Creole and Southern comfort cuisine, ensuring every bite tells a story of tradition and innovation.
Instagram teasers hint at the inclusion of jo-jos, adding a playful twist to the menu. The emphasis on responsible sourcing aligns with growing consumer demand for transparency and sustainability in the food industry. By prioritizing ethical farming practices, ka-ha aims to set a new standard for conscientious dining in the Twin Cities, appealing to both environmentally conscious consumers and those seeking a memorable meal.
Celebrating Culinary Excellence
Alex Roberts, the recipient of the prestigious James Beard Award for Best Chef: Midwest in 2010, has left an indelible mark on the Twin Cities' dining scene. His restaurant Alma, which opened in 1999, has become a cornerstone of local gastronomy. Beyond Alma, Roberts oversees Brasa, a fast-casual South American comfort food chain with four locations across the Twin Cities. Each venue offers a taste of South America’s rich culinary heritage, bringing vibrant flavors to the forefront.
Alma’s influence extends beyond its walls, with the addition of an adjacent cafe, boutique hotel, and retail outlet Alma Provisions. This integrated approach to hospitality creates a holistic dining experience, where guests can indulge in gourmet meals, enjoy comfortable accommodations, and shop for artisanal products. Roberts’ vision has transformed Alma into a multi-faceted hub that caters to diverse needs and preferences, solidifying his status as a culinary trailblazer.
Innovative Cocktail Culture
Travail and Robb Jones are redefining the cocktail experience with their new Northeast establishment. Set to open mid-February, this venue seamlessly blends top-tier service with extensive cocktail knowledge. The collaboration between Travail and Jones brings together two industry leaders, resulting in a cocktail room that promises an unparalleled drinking experience.
Built to complement Travail’s Graze on the Greens, the lower level of the building will house a spritz bar offering both spiked and nonalcoholic options. This addition enhances the overall dining experience, providing patrons with a versatile selection of refreshing beverages. The spritz bar’s thoughtful design and curated menu reflect a commitment to quality and innovation, making it a must-visit destination for cocktail enthusiasts and casual drinkers alike.
