Ninetwentyfive Debuts Second Summer Offerings
Ninetwentyfive is both the address and the restaurant of the Hotel Landing project in Wayzata.
Only on a hot steamy night where the 90+ degree temperature was almost tied with the dew point would you see the verandas encircling Ninetwentyfive in Wayzata totally empty.
“Usually the dynamic is the opposite,” says Helen Ann Olson, food and beverage director for the restaurant located inside the Hotel Landing. “Everyone is outside rather than inside.” But in this crazy new weather pattern, outdoor dining seems to be either rained out or a losing choice to air conditioning.
This is the second summer the 92-room hotel/30 condos and restaurant have been open. The original menu was created by well-known chef, Lenny Russo, formerly of Heartland in St. Paul and currently on his way to Charleston, South Carolina, to work on three different restaurant concepts. While Russo’s menu covered a 250-mile radius, the current offerings have been "summerized" by Executive Chef Daniel Cataldo, and expanded to a larger radius of culinary influence.
The cooking style is “modern Midwest,” say Olson, a nod to the fact that its local ingredients aren’t fashioned into a hotdish and that ethnic flavors have been added to enhance dishes.
Some of the new items include a refreshing snap pea and strawberry salad; mussels in a dreamy chorizo broth with red chilies and orange sections; and steelhead trout with mint, arugula, asparagus and fava salad.
As part of a hotel and condo project, the restaurant serves breakfast through late-night snacks. The bar could be a bit larger, but the open ceiling to a two-story balcony gives it character and there's plenty of table seating around it. While there isn’t a lake view, the sunsets witnessed from the balcony are spectacular, Olson says.
And while other restaurants in suburbs like Wayzata are having trouble finding labor, as part of a hotel, they are able to employ temporary international students through the government’s J-1 program. “I don’t know who’s enjoying it more, us or them,” Olson says. Or the guests—since having the right amount of service is a large part of enjoying the dining experience.
|The snap pea and strawberry salad with feta.|
|Food and Beverage Director Helen Ann Olson
worked for Kim Bartmann at Barbette and Lenny
Russo at Heartland before moving over to Ninetwentyfive in Wayzata.
|The summer succotash can stay vegetarian or shrimp can be added for an upcharge.|