March blows in hot spots: Crave and the airport Ike’s, and the ‘Best of the Best’ bests itself

CHEERS FOR CRAVE…a new hot spot moved into the Galleria last month, in what had been Sidney’s Restaurant, thanks to the brothers Kam and Keyan Talebi and their company, Kaskaid Enterprises. They’re heading up the new Crave Restaurant concept and hope you get a craving for what’s on their menu on your next outing to this Edina shopping mecca. The brothers are not new to the restaurant biz either, with partnerships in the sparkling Bellanotte restaurant in downtown Minneapolis and the View Restaurant at Calhoun Beach Club.

I peeked in at preview party, last month and could see by their cozy setting and versatile menu, you will no doubt find something to satisfy any taste or craving you might have. The first noticeable difference is the marvelous walk-around bar in the middle of the room. I was happy to see they have saved the glass mosaic curved fireplace, but gone is the original long, glass tropical aquarium along one wall, a signature favorite of owner John Goodman in Sidney’s heyday.

The new glass attraction this go ’round is a stunning floor-to-ceiling glass walk-in wine cooler, which also acts as a beautiful divider between the bar and the dining room. David Shea and his design team are the talents behind the inviting new look in this 5,500 square foot space. The open kitchen remains along one wall, and a new sushi bar was added.

A few familiar faces are on hand to greet you, too, from Manager Steve Eto (most recently at Kozy’s) to Sushi Chef Tony Lam (Martini Blu, Sakura, Fuji Ya) to Executive Chef Eli Wollenzein, who has made the rounds from Pickled Parrot to Kokomo’s at the Mall to Zelo downtown. It will be a great spot for Galleria shoppers to sit down and forget their tired feet. Bravo!

SPEND IDLE AIRPORT TIME AT IKE’S…Hate the delays and weary wait at the airport when you arrive two hours before a flight? Never fear Ike’s is here! That’s right, the same people who brought Ike’s Food & Cocktails to Sixth Street in downtown Minneapolis four years ago have now opened a second Ike’s in the Lindbergh Terminal at the International Airport. Famous for their burgers and bar top lollipops in a cozy ’40s -’50s American style setting, you can now while away your pre-flight time with a steak and cool martini while ol’ blue eyes croons “Come Fly with Me.”

Located just off the new 50 foot-tall rotunda at the north edge of the terminal, Ike’s is part of the Northstar Crossings collection of more than 100 new shops and eateries at the airport. We are seeing familiar faces from local favorites in town, who are opening new dining spaces at the airport. They are co-hosting hot new spots, so to speak, with the airport HMS Host team headed up by General Manager Butch Howard. According to Jeff Hamiel, Executive Director of the Metropolitan Airports Commission (MAC), the new restaurants are being developed in collaboration with the MAC and HMS Host in response to research showing travelers wanted the same unique quality experiences at the airport that they enjoy outside the airport in the Twin Cities area. Three new spots opened in January, Ike’s opened in February and O’Gara’s Bar and Grill is coming this spring.

I spotted Lynne Gordon’s French Meadow Bakery & Café next door to Ike’s, and just around the corner the new airport Rock Bottom Brewery. One I missed was the new D’Amico restaurant. They tell me D’Amico & Son’s has created another name for themselves with Locando D’Amico (their third location at the airport), which will be their first, full-service sit-down restaurant at the airport.

A rousing kick-off party at Ike’s to benefit the Airport Foundation set the stage for a preview look inside this new space. Concept creators and consulting partners for this operation are the Ike’s original owners Chip Isaacson and partner Gene Winstead. Chef Tobie Nidetz was on board as consulting chef for training and menu development, and the hiring of Chef Carl Littlejohn, Ike’s original chef downtown. The menu will be the same local favorites with comfort food for travelers of all ages. You can even go for carry-out and take an Ike’s Burger on your flight.

The grand, 30 foot entrance sets the theatrical mood. A huge, silver Ike’s logo, backlit with bright blue neon, is mounted on a black slate wall rising to the ceiling. A second floor, with a glass balcony overlooking the lobby entrance, will be opened later in the year. It has a grand curved staircase winding upstairs off to the left of the entrance. A stunning silver and glass elevator inside the restaurant will also go up to the soon-to-be-finished second floor, which Chip says he’s calling Ike’s Steakhouse and Seafood Sanctuary.

Travelers will love the look inside, with its mood music, low lighting, cozy booths and walls covered with Ike’s signature items—celebrity photos and memorabilia from the 1940s, ’50s and ’60s. Famous quotes (some from partner Winstead himself—who is also mayor of Bloomington) and classic, campy photos and old magazine covers from Bogey and Bacall to Marilyn Monroe and, of course, Frank Sinatra and the Rat Pack. Vegas rules—at least in the Rat Pack room where six cozy booths seat up to 28.

Since Chip’s mantra is detail, you’ll also see two items he created to make Ike’s more user-friendly for airport travelers. First, he added a wood shelf between the bar stool legs, about four inches above the floor, perfect for a briefcase, tote bag or small carry-on bag in what was wasted space. Second, he created a cubby hole under the back-to-back booths to store small luggage.

BEST OF THE BEST A REAL SHOW STOPPER…Cheers and a tip of my hat to Mpls./St.Paul Magazine Editor Brian Anderson and his team for selecting the bright and sparkling Guthrie Theater complex as the backdrop for all us foodies, when they staged their annual Best of the Best Party last month. It was stunning affair with glitter and glamour from the flashing ice cubes in our drinks to the real stars overhead on the endless bridge.

For 20 years, the magazine has saluted a Restaurateur of the Year and the winners of their readers’ poll of “bests” in dozens and dozens of categories from best view, to best pizza to best wine list and more. Since 1987, the awards party grew and grew with the public eventually invited a few years back for a small fee and the proceeds earmarked for charity. It outgrew their early restaurant settings and was moved into party venues like the MacNamara Center and the Metropolitan. This year they selected the irresistible new Guthrie to stage their awards event and walk-around tasting party, plus added a few more surprises to the mix. A dozen new surprises, to be exact, with a salute to the color green and 12 talented chefs who cook with home grown farm freshness in their restaurants. (See the March Mpls./St.Paul or visit www.mspmag.com.)

It was already an extra special event for Brian, who is celebrating his 30th year at the magazine’s helm—a fact that did not go unheralded by his playful mentor and magazine founder Burt Cohen in his March column. Brian told me over 1,300 people had reserved for the event, and proceeds would go to Second Harvest Heartland. But even more special was their selection of 12 Twin Cities chefs as Restaurateurs of the Year who support natural, fresh Minnesota products from local growers.

I was proud to see the list topped by two women who have been pioneers in fresh and organic menus. The prestigious list was topped with the names Brenda Langton and her 30 years of cooking healthy before it was even in style (owner of Brenda’s and Spoonriver), and Lucia Watson (Lucia’s Restaurant & Wine Bar and now Lucia’s Bakery) with 22 years under her cap. Both have been quiet giants in their kitchens, cookbook authors, farm supporters, teachers and mentors to many young women chefs in the business. In fact, the third woman chef in the list of 12 is Tracy Singleton, owner/chef of the Birchwood Café. She worked as a server at Lucia’s for five years and credits her culinary influence to Lucia. Cheers to all.