We went to Don Saunders’s new restaurant, In Season, yesterday. It was the perfect escape for a cold and snowy evening. We couldn’t decide between the fried squid or fried oysters to start so we had both. The squid was served with an aioli and a salad with anchovy and olives. Although the squid was delicious and extremely tender (according to our server it is soaked in buttermilk), the crispy oysters stole the show. The dish consists of three gigantic cornmeal crusted (I believe) oysters paired with pork belly squares, served on top of sweet and sour cabbage and mustard. The oysters were beautifully fried, sweet and tender and paired beautifully with the unctuous pork belly and the crunchy cabbage.
For my entrée, I had the Wild Striped Sea Bass with Leeks, Potatoes and Brown Butter Mousseline. This was a hearty dish on such a cold night. The fish was cooked beautifully with perfectly crispy skin served atop crunchy potato cubes and buttery leeks. My husband ordered the braised short ribs with root vegetables. Both of us cleaned our plates.
This is the late fall menu (http://www.inseasonrestaurant.com/din...). It appears that the winter menu will be coming in about a week. Our server mentioned limousin beef (very lean, but extremely tender beef) and oxtail were things we could look forward to on the new menu. Although it was not packed, I'm sure due to the weather and the early reservation we had, Chef Don and his sous chef were the only two in the kitchen. It was impressive to see the two of them crank things out. We’re planning on going back once more before the menu changes, and then again after the change.
5416 Penn Ave S, Minneapolis, MN 55419
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