A great place for weekend brunch and famous for the Mahnomin porridge ($7.00), an earthy stew of wild rice, dried blueberries, roasted hazelnuts, fresh maple syrup and whole cream. Also there, a breakfast bruschetta made with walnut bread and the lemon-ricotta hotcakes are dynamite. The huevos rancheros ($10.00) with bacon, onion, black beans, and fresh salsa and eggy breakfast stir-fry piled high is enough to feed two. But the extras kind of make the place and that is homemade marmalade and ginger-berry preserves; an amazing peanut butter that the kitchen roasts its own peanuts and then coarse-grinds them with a bit of honey and brown sugar.
A walleye BLT dusted with cornmeal for lunch?
The best way to do Hell's Kitchen is get a couple and order various dishes to taste and share. The chef Mitch Omer calls his food a new take on Native American food.
more