The Early Word on Heyday: 'All Around Excellent Vibe'

This week in Week in Reviews, the Heavy Table's Joshua Page gets the first word in on new Uptown restaurant Heyday, from former La Belle Vie frontman Lorin Zinter and former Union chef Jim Christiansen. Page gives it 3.5 out of 4 stars, for an excellent rating, and overall, "Heyday is already hitting its stride with inventive, well-executed food; solid service; and all around excellent vibe."

Page goes on to compliment the service and the seasonal menu, which—unlike so many places claiming to be seasonal—actually lives up to the term, with spring ingredients (asparagus, morels, rhubarb) and spring-like preparations ("light, herbaceous sauces"). While there are a few missteps from the kitchen (over-cooked monkfish and over-salted beets), almost every dish is a hit, especially the lamb tartare and the chicken liver tart with rhubarb compote.

Page also shouts out the desserts from Diane Yang, who is also the pastry chef at La Belle Vie. He and his group especially loved a "bizarre-sounding" dessert with vanilla crème fraîche ice cream, rhubarb granite, frozen licorice, and orange. Page is also impressed by the attention to detail (the rolls, the butter, the treats delivered at the end of the meal) and the wine list: "By focusing so intensely on little things that many other restaurants ignore or push aside, Heyday makes the diner feel special and the dinner well worth the expense."
· All Week in Reviews [Eater MPLS]
· All Coverage of Heyday [Eater MPLS]