SAVE THIS STORY

Sanguinic 1536678559 brim

They specialize in nutrient-centric bowls

Uptown's newest vegetable-forward restaurant uses 'meat as a condiment'


Read This Story at Publisher

Location: ~ Midwest Region U.S.

Story Date: 9/11/2018

Publisher: StarTribune   

Author: Rick Nelson

“Ever since that first run, we knew that we wanted to work together and create something,” said Kate Sidoti. They eventually married and are now making that first-meeting goal a reality. They're collaborating on a restaurant, choosing a site that’s a stone’s throw from the lake. The menu at Brim (1806 W. Lake St., Mpls.) will focus on nutrient-packed bowls, assembled in a Chipotle-like mix-and-match array of ingredients, most of them sourced locally: base (brown rice, sticky rice, wild rice), sides (crispy Brussels sprouts in a fish sauce, cauliflower-goat cheese gratin), proteins (grass-fed beef, arctic char, baked tempeh, poached eggs), toppings (avocado, microgreens) and dressings (cashew-chipotle aioli, citrus balsamic), each served from a long line of brightly colored Le Creuset Dutch ovens.

Place Category: Food & Drink

Story Category: New Places

Share