New in Como: The Potter's Pasties Shop
The new brick-and-mortar incarnation of Alec Duncan's popular food truck Potter's Pasties is not technically a storefront, because it's around back. The entrance is behind Joe's Market, with a red and blue door so bright I felt embarrassed wondering if I'd missed it. The shop is downstairs, in the old Broadway Pizza space. Like a traditional pasty shop, there's no seating, so everything is take-away. But lucky for you, if you're in the Southeast Como 'hood, they deliver!
Duncan, who's cooked at several local favorites like 128 Cafe, Cafe Barbette, and I Nonni, started his truck last year after a stint traveling in the UK. He liked the portability and practicality of pasties. (That's pasty with a short a, as in sassy.) These savory hand pies originated in the UK as miners' food, but are better known stateside for their popularity in the Upper Peninsula (UP) of Michigan. The style you find at Potter's, though, is traditional Cornish: a thick, flaky pastry with a glossy crust is stuffed with savory filling and rich gravy.
Most of the fillings are meat, but there is a vegetarian selection, a gluten-free option (the filling without the crust), and a few specials daily. The Pig has pulled pork and apples, and The Traditional is stuffed with beef and potatoes. There are large and small sizes, as well as partially-baked items that you can eat later, or even freeze. Beyond the pasties, there are pork pies, sweet pies, Heinz beans, a delicious lime-ginger drink, and English chocolate bars like Cadbury Flake.
Billed as edible handwarmers, I can attest they do work in this capacity (but hopefully we don't need to test this factor any more in the near future!).
The Potter's truck is out and about in spring, summer, and fall, but now these excellent on-the-go meals can be had year-round. Go now, while people are still trying to find the back door. Soon enough, I think, there will be a long line out that door!
1828 Como Ave SE., Minneapolis
11 a.m. to 10 p.m. Monday to Thursday
11 a.m. to 11 p.m. Friday and Saturday
Posted on Monday, April 29, 2013 in Permalink