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Thursday, January 5, 2012

DeRushaEats: At Broders' Pasta Bar

In the food blogging and magazine writing world, we're always searching for what's new. But sometimes the truly spectacular has been hanging around the whole time.

In search of a place to bring my out-of-town parents, my wife, and my six and four-year-old sons, I thought about Broders' Pasta Bar. Molly Broder's been getting it done for 30 years, when the deli first opened. The pasta bar has been around since 1994, serving up true Italian cooking and fresh-made pasta.

And guess what? On a Wednesday at 5 p.m. opening time, there were people lined up outside the door.

We loved the bruschetta trio—the caramelized mushrooms and shallots on goat cheese rocked, and the butternut squash topped with crispy guanciale was just gorgeous.

But the pasta: oh the pasta. I had a ridiculously delicious lasagna con agnello, a lamb lasagna with a healthy dose of mint. The freshness of the mint contrasting with the meaty, rich lamb, coated in a light pink tomato cream sauce was just magical ($16.50).

My mom had a lovely, delicate butternut squash ravioli. The fact that Broders fires each individual dish, each sauce separately, creates such a nice beautiful dish. The ravioli had a little bit of crispness from the pan, and the squash and almonds were just perfectly prepared ($13.95).

And my wife had a glorious spinach gnocchi with peppered beef, mushrooms, leeks, and a truffle pesto cream. I can still smell that truffle ($16.95). Everything was just fantastic. The serving sizes are perfect—you'll leave satisfied but not gorged by pasta.

Executive chef Michael Rostance does not disappoint.

So as we enter a new year, all searching for the most exciting, new restaurant, don't forget the old, great ones—still getting it done.

Broders’ Pasta Bar
Broders’ does not take reservationsplease call the Pasta Bar after 4 p.m. to inquire about the evening.
5000 Penn Avenue South, Mpls.
612-925-9202
broders.com

Posted on Thursday, January 5, 2012 in Permalink

Comments may be edited for length, clarity, or appropriateness.

Old to new | New to old
Jan 6, 2012 08:37 pm
 Posted by  Sanjaya Wanduragala

Mrs. Broder and her team have done an amazing job year in and year out.

There is genuine warmth to their hospitality, caring in their cooking, and its a joy to see the staff work together.

An amazing accomplishment and something that they should be proud of.

Jan 6, 2012 09:14 pm
 Posted by  Spg

Sure, the food is good, but I don't go to places that don't take reservations (or allow call-aheads). It's simply disrespectful of my time to expect that I will just hang out, waiting for a table, and it's a ridiculous trend in our foodie-obsessed culture that we allow some restaurants to treat us this way. Best wishes to you for your continued success, but sorry - some of us won't be part of it.

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TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally bring the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Sustainable Food Correspondent Marie Flanagan, Chef Jason Ross, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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