The capital city’s newest supper club–inspired steak joint brings woodland elements to a dining room with white tablecloths and a marble-topped bar. Chef Alan Bergo, trained by Lenny Russo at St. Paul’s hyper-local Heartland, forages for mushrooms and other wild foods to cook up new spins on retro dishes, including an amuse-bouche relish tray packed with rotating goodies such as ginger kraut and marinated eggplant rather than the usual canned olives and celery sticks. His take on cream of mushroom soup features Chilean bolete mushrooms in lieu of buttons. And steak is the star: Premium cuts come served with fancy accoutrements including bell-pepper butter and bacon-fat onions. • 173 Western Ave., St. Paul, 651-219-4013, saltcellarsaintpaul.com
Photo by Mandy Finders
