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Friday, September 2, 2011

First Bite: The Lowry

The Blue Plate Restaurant Company has long occupied a special niche in the Twin Cities, operating the area's most beloved upscale diners in upscale neighborhoods, like the Longfellow Grill, Edina Grill, and Highland Grill. But can they succeed with a fancy restaurant serving oysters in Minneapolis’ most competitive restaurant scene, Uptown?

My first impression is, yes! Because after two visits everyone will start using them as a diner, and not as an oyster-bar-and-fancy-stuff restaurant. My early visits revealed food that was all over the place in terms of quality. Everything diner-ish was either solidly good or truly fabulous, and everything fancy was not right: A pricey $25-a-half-dozen kumamoto oysters were served with an overpowering sweet-and-spicy horseradish sauce. The poutine, the classic Montreal dish of cheese curds, gravy, and other goodies served over French fries, was a disaster, broiled into oblivion such that the cheese curds melted away into invisibility, leaving the fries merely wet-looking, and tasting like fries that got damp somehow but were still pretty okay. You’d think that because it was the restaurant’s signature, “The Lowry” salad would be something truly special. Not so. When I tried it I received, for $9, a vast pile of undressed-tasting greens floating over a few olives, cucumber slices, and grape tomatoes which had sunk to the bottom of the bowl; the salad was not rescued by the dry and powdery croutons that tasted as if they had just come from a box. On the other hand, the Lowry also serves a solidly unobjectionable burger, a truly delicious plate of biscuits and gravy, and a wonderfully various and all but innumerable tap list.

I’ll be back to the Lowry to see how it progresses as the weeks pass, but for now my best advice is when you hear The Lowry, think diner.

The Lowry
2112 Hennepin Ave., Mpls.,
612-341-2112, thelowryuptown.com

 

Posted on Friday, September 2, 2011 in Permalink

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

Old to new | New to old
Sep 2, 2011 03:56 pm
 Posted by  Celebration-Generation

Who BROILS poutine?!

You're not supposed to broil poutine. It makes absolutely NO sense to.

Minneapolis restaurants have some truly bizarre ideas about my national junk food. I've yet to see anyone get it passable - let alone actually RIGHT - but broiling it is a new low.

Sep 17, 2011 09:21 pm
 Posted by  toadpooh

Menu is still all over the place.
Had the special as recommended by the waitress, smoked salmon benedict, which was drowned in dill cream sauce so couldn't detect any smoke in the salmon. Good, but nothing special. My daughter had the smoked tilapia fish tacos which were very good with lots of flavor but couldn't taste any "blackened" flavor.

Didn't realize this plae had just opened. Service was good. Place was busy, I'll probably try a burger next time.

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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, Home Cook Stephanie Meyer, Chef Jason Ross, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

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