Edit ModuleShow Tags

Cafe Maude at Loring Does Justice to its Storied Address


Published:

Doug Anderson, Jessica Anderson, and Steve Vranian turned 1612 Harmon Place into one of Minneapolis's hippest addresses when he opened Nick and Eddie in 2008, in what was once Ruby's Cafe and a men's clothing store. Now Kevin Sheehy has put his own spin on the space with a sister to his original Cafe Maude in the Armatage neighborhood, Cafe Maude at Loring.

The stark white walls have been cozied up with warmer hues: red lanterns scattered throughout the dining room, orange pillows on the banquettes, a golden scrim above the bar. The vibe remains bohemian, yet welcoming to a wide range of ages, proving that you don't age out of the cool kids' club once you reach the age of 22. The alley out back remains the best block in all of Minneapolis—although the only folks who really take advantage of experiencing its romantic looks are probably staffers who spend their smoke breaks out on the loading dock.

Just like the original Maude, the new one has a serious cocktail program, led by bar manager Adam Harness, who moved over from Maude "south" (previously he mixed drinks at Town Talk Diner and Prairie Ale House). Two new favorites, The Fruited Pig and the Strega Sour, will introduce even cocktail geeks to lesser-known spirits, such as Pierre Ferrand 1840 cognac and the Italian herbal liqueur, Strega.

The menu looks similar to the one at the original Maude, but chef Matt Kempf adds a slightly more Mediterranean bent, with new dishes such as North African-style flatbread, topped with spicy lamb and haloumi cheese and Wild Acres duck breast with walnut yogurt and date chutney, as well as several wild cards, including Devonshire cream with wildflower honey and a riff on fish 'n chips. I tried just a few plates and, while I liked most of what I tasted, I wasn't yet wowed. But more sampling to come...


 Pictured: Ahi pavé with brik, quail egg, and harissa.

Cafe Maude at Loring
1612 Harmon Place, Mpls.
612-767-9080, cafemaudeatloring.com

Edit ModuleShow Tags

Related Articles

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you
Edit ModuleShow Tags

About This Blog

Minnesota Monthly's Taste Blog answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Learn more about the Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Edit ModuleShow Tags
Edit ModuleShow Tags

More »Taste Blog

How Restaurant Alma Got Its Signature Flavor Profile

Unlocking the building blocks to Restaurant Alma's subtle, delicious cuisine

Fanning the Flames: Bananas Foster Recipe

A flick of a flame brings it all together—warm, buttery sweet sauce melted over healthy bananas and refreshing ice cream.

What Do You Know About Portuguese Wine?

You probably know nothing, which is why Twin Cities Wine Geek Week is for you

Grilled Coffee-Molasses Brined Pork Chops with a Coffee Rub Recipe

Get juicy pork from brining while adding a mysterious flavor with sweet savory seasoning and a rub

Haute Dish, Victory 44, Rustica at MOA—all closed. Why?

The summer—and this past weekend especially—has been tough on Twin Cities restaurants. Is it (future) minimum wage hike or location?

Spilling the Beans: What I Learned From 5 Minneapolis Coffee Shops In 3 Hours

These are the best drinks from cafe favs on the Twin Cities Caffeine Crawl this year—plus sophisticated brewing methods and tidbits of coffee trivia
Edit ModuleShow Tags

Dream Job Alert

Not all berries are created equal. Each year, a few lucky berry lovers get to participate in Driscoll’s flavor tests.

Greek Wheat Berry Salad with Oregano Chicken and Halloumi Cheese Recipe

A medley of flavors and textures keep salad season interesting

Driscoll's Fun Facts

In the 100+ years of growing perfect berries, Driscoll’s has learned just about everything there is to know about how to get perfect into that little basket.
Edit ModuleShow Tags
Edit ModuleShow Tags