After five months of construction (to the tune of $22 million), downtown's Millennium Hotel is scheduled to reopen at the end of the month, including a new restaurant, North 45º. According to the press release, the menu—created by executive chef Donald Fleming—will draw inspiration from cities along the Mississippi River, featuring locally-sourced products (Axdahl Farms, Cady Creek Cheese, Saint Agnes Bakery, Russet Potato Farms) and a wide variety of Minnesota beers (Surly, Summit, Fulton, Lift Bridge, Indeed, Schells, Brau Brothers, Harriet and Steel Toe).
The press release makes some bold (and untrue) claims about bringing molecular gastronomy to Minneapolis, as well as some unfortunate spelling errors, both of which James Norton was happy to point out in the Heavy Table's regular news round-up:
The new spot also promises in a press release to 'introduce molecular gastronomy to Minneapolis as part of its all-new catering menu,' a claim guaranteed to delight chefs at Travail, Victory 44, Heidi's, and elsewhere.
The release goes on to explain that 'molecular gastronomy is an artistic culinary technique that combines food and science to satisfy the pallet and wow the eye.' According to Wikipedia, a pallet is 'a flat transport structure that supports goods in a stable fashion while being lifted by a forklift.'
· The Tap [Heavy Table]
[Photo: Courtesy of Millennium Hotel]