I visited Alma for the first time last Saturday night. Our group of four sat at the table right in front of kitchen. The counter is high, so couldn't really see much cooking, but enjoyed watching Alex Roberts smooth, calm style. No frenetic action here, even thought the place was completely full. (Alex was kind enough to chat with us briedfly on our way out. He is so sweet. Congratulated him on the James Beard Award, asked where he had the medal. In his modest way, he said his four year old had been wearing it around the house, and the ribbon broke, so he had to get it fixed. Very cute.)
Before I go into a few details, I'll just note that this restaurant jumped to the top of my "top five" restaurants list.
The service was outstanding. Very knowledgeable wait staff, great recommendation on one of our bottles of wine (nice Italian blend, though sadly I cannot recall name). We all went with the three course tasting menu (and later split three desserts) so we had lots of questions regarding preparation, sauces, accompaniments, sourcing. Staff handled all our inquiries in a professional, friendly, very knowledgeable, non-robotic manner.
The food. Ahhh, the food. For starters, two had the salad, one the soft cooked egg (nice of them to allow this as one of selections for the first course) and one of the show-stoppers of the night, Bison Tartar. Ingredients for salad simple but executed perfectly. The soft egg was an interesting mix of ingredients, but worked well. The bison - barely seasoned with a little mint and ginger - was outstanding. Three small mounds of perfectly executed meat. We almost ordered another, but choose to wait for rest of meal.
All four received a mid-course "amuse" of the swiss chard souffle. Simple, elegant, very rich.
And might I add all portions for all the courses were quite large. I would not call this a typical "tasting" menu, where the courses are about half the size of a regular entree. Very satisfying.
The second courses were all interesting. Good balance of flavors. Perfect execution (again). Didn't have a favorite here - all were good.
Third course. Fabulous piece of trout (Star Prairie Trout Farm). The sturgeon was wild caught, in Oregon, a beautiful, thick piece of fish accented nicely with chorizo. This was a first for my fisherman brother at a restaurant, and he loved this dish. Both of these dishes were stand-outs.
The desserts were beautiful. We thought we were full, but managed to get through all three plates.
Thank you, Restaurant Alma, for a most memorable meal!!!
Mixed Lettuce Salad: tomato preserve, almonds, manchego cheese
Soft Cooked Egg: polenta croutons, prosciutto, mushroom broth
Pasture Raised Bison Tartar, bibb lettuce, shallot oil, mint, ginger
Swiss Chard Souffle: pickled onion, smoked portabella, parmigiano
Grilled Quail, fresh ricotta, roasted scallions, vin cotto
Bucatini Pasta, fennel & garlic sauce, bottarga, breadcrumbs
Lemon Orzo Pasta, crispy artichoke, mascarpone, sweet peas
Gently Cooked Trout, king crab sauce, sauteed green tomatoes, summer beans
Braised Rabbit, fried zucchini, honey-peperonata, black olives
Pan Roasted Sturgeon, warm potato salad, snap peas, smoked chorizo jus
Dark Chocolate Pudding Cake surly ice cream, black currant coulee, pistachio
Cornbread lime cake
Almond Frangipan Tart ,creme fraiche, tarragon caramel, apricot jam
528 University Ave SE, Minneapolis, MN 55414