At the burners will be chef/owner Craig Ball, who was the opening sous chef at Mattie's on Main. The cuisine will be globally influenced. Ball's menu will pull inspiration from around the globe and put them through a Midwestern telescope. Dishes will be comforting and the menu will rotate seasonally.
General manager Nic Guzman tells us that for breakfast they are planning for breakfast are a Latin American spin on eggs benedict with cornbread soufflé, turkey mole, and a poached egg topped with a micro green salad.
They will also feature grab and go options including fresh local, coffee, greek yogurt parfait, doughnuts, pastries, and Kolaches. Guzman said, "There will be many recognizable dishes with just a touch global influence."
Ball is a North Dakota native who studied at Cordon Bleu and has also worked at Wilde Roast Cafe.
The restaurant is expected to open after some minor renovations. Although, no precise opening date has been announced.