Hubert’s to replace NBA City, original to remain open

Hubert’s Sports Bar & Grill Right on “Target’’

Ralph Burnet and Partners team with Hubert’s to continue the tradition

MINNEAPOLIS (Mar. 3, 2010) –  Remember where you were before and after game seven of the 1987 and 1991 World Series? Or on every Twins opening day since 1984? Or before game 163 of the 2009 Twins season?  Probably across the street from the Metrodome at Hubert’s Café & Sports Bar, one of the most popular gathering places for Twins fans for 26 seasons encompassing more than 2,100 games.

To continue the relationship with Twins’ fans at Target Field, Hubert’s has teamed with Ralph Burnet and Partners to replace NBA City at Target Center with a new Hubert’s.  Hubert’s Sports Bar & Grill will open on April 2, just in time for the 2010 Twins’ home opener at adjacent Target Field.

“We’ve had other opportunities to expand our brand since we opened the original Hubert’s in the fall of 1983,’’ said Steve Anderly, co-owner of Hubert’s with Bob Jones. “But none appealed to us until Ralph came along. It’s a partnership that will allow Twins fans to continue to enjoy the great Hubert’s tradition.’’

The original Hubert’s at Chicago Avenue and Sixth Street will remain open and continue to offer the same great food, drink and experience. “With our two locations, we can offer Twins fans the best of both worlds,’’ Anderly said.

At the new Hubert’s at Target Center, patrons can view over 40 television screens showing a wide array of sports plus sample a more expansive and diverse food menu reflecting favorites from the original NBA City menu. As well, there will be a new sidewalk cafe, which will open to the new Target Plaza that goes directly to Target Field.

This will be the third time Ralph Burnet has tapped a local food and beverage icon as part of his hospitality industry endeavors. He first brought Manny’s steakhouse to the W Minneapolis hotel in the Foshay Tower and followed by securing the D’Amico brothers to replace Jean-Georges to operate the restaurant at the Chambers Hotel (now Le Meridien Chambers). Burnet considers both moves critical and financial “wins,’’ and he expects Hubert’s will be an equivalent success.

“We’ve always been an ‘all-purpose’ sports restaurant/bar, and now we’ll have a name that reflects that,’’ said Albert Accion, president and CEO of NBA City. “Hubert’s is a local institution, and we’re excited to be partnering with Steve and Bob to bring that kind of history and tradition to this side of downtown for fans on their way either to Target Center or to Target Field.’’

About Hubert’s Sports Bar & Grill at Target Center

Hubert’s is a full-service restaurant and sports bar. In addition, guests can test their skills playing interactive games, shop at the sports memorabilia store and watch televised sports event on over 40 high-definition screens located throughout the restaurant.

Hubert’s will be open seven days a week – Monday through Saturday from 10 a.m. to 2 a.m., and Sunday from 10 a.m. to 1 a.m. For reservations, call (612) 767-2960.

Hubert’s is easily accessible via skyway, Target Plaza or at street level at the corner of First Avenue North and Sixth Street North.
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Fork the Fire

As y’all already know, the Twin Cities lost (at least temporarily) Heidi’s and Blackbird, two great Minneapolis restaurants (along with a number of other fine businesses) in a fire last month. To help out those who have lost their employment and income, a gaggle of restaurateurs have assembled the “Fork the Fire” event. Read teh details here, from Nelson’s blog at the Strib. Hope you all can help out.

—Mike Mitchelson, editor, Foodservice News

Cabo crab cakes with black bean mango salsa and citrus aioli

Cabo crab cakes with black bean mango salsa and citrus aioli

From Molly Dollarhide, executive chef, Highview Hills

(Read the story about Highview Hills here in Foodservice News!)

Yield: 42 two-ounce crab cakes, two per person as appetizers, three for entrée.

Crab cakes
• 2 pounds blue crab meat
• Zest of each of the following: lemon, lime & orange
• 1/2 cup red and green pepper, finely chopped
• 2 slices soft white bread, torn into small pieces
• Enough mayo to hold it all together

Crust
• 3 Cups Panko
• 1 Tablespoon Old Bay
• 1 Tablespoon chopped parsley

Directions
Mix and let cool in fridge for one hour, then judge to see if you need to add more mayo. Using a 2 ounce scoop, form crab cakes. Dip each one into the Panko mixture and lay out on a sheet pan. Cook on crab cakes on flat top at 350 degrees until golden brown. Serve immediately.

Black bean and mango salsa
• 1 small can black beans, drained.
• 2 ripe mangos, finely chopped
• 2 Tablespoons cilantro, finely chopped
• 2 limes, zested and juiced
• Kosher Salt to Taste

Directions
Mix all together and let hang out at room temp.

Citrus Aioli
• 2 cups mayo
• 2 Tablespoons orange juice concentrate
• 1 Tablespoon A1 Steak Sauce
• 1 Tablespoon Coleman’s dry mustard
• 1 Tablespoon Dijon mustard
• Zest of two oranges

Directions
Mix all in your blender or Cuisinart, pour into squirt bottle for painting the plate.

New ‘Recipe’ category

Sometimes it takes your humble editor a while to figure out the ways of the Interwebs. Rather than fiddle his way through the FSN Web site, he realized he could simply start a “Recipes” category on the ol’ blog, and post ‘em up. So, that’s what he did. The first will be the latest recipe published in the March 2010 issue of FSN (some content is on the Web site) from the exec. chef of the Highview Hills retirement community, Molly Dollarhide. As time allows, your humble editor will post up past recipes, most of which can be found on the FSN Web site by clicking on the “Chef’s Dish” link on the left side of the page, then diving into the recipe archive. These are recipes from the pros, to be read by other pros, so some scaled down for home use, some not. Enjoy!

—Mike Mitchelson, editor, Foodservice News

Jucy (or Juicy) Lucy debate

From some Travel Channel folks. The ol’ debate rages on. But, this difference this time is someone is going to decalre a winner. Short notice for you 5-8 fans, but hey. Get out there anyway.Mike Mitchelson, editor, Foodservice News

A new series will be airing this Spring on the Travel Channel. Our host is visiting cities around the country learning about their iconic food dishes. Next up on our food journey: Minneapolis, MN for the “Juicy” or “Jucy” Lucy. If you’re a loyal customer of 5-8 Club we want you there February 8th. If you prefer your burger be from Matt’s Bar then come and show your support there on February 9th. No matter which side of the fence you may fall, we want you all together on February 10th at “The Cardinal Tavern”!
MONDAY, FEBRUARY 8TH at 5-8 CLUB
(5800 Cedar Ave. S. Minneapolis, MN )

5-8 fans, be there @ 5pm

TUESDAY, FEBRUARY 9TH at MATT’S BAR
(3500 Cedar Ave. S. Minneapolis, MN)

Matt’s Bar fans, be there @ 5pm

WEDNESDAY, FEBRUARY 10TH
“The Cardinal Tavern” (2920 E. 38th street, Minneapolis, MN)
5-8 AND Matt’s Bar fans, be there @ 3:30


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