Drumroll please. St. Genevieve will finally open its doors to the public on December 15. Prior to the highly anticipated opening, Steven Brown and crew will offer a handful of “sneak peak” previews by hosting charity events for Prism and Greater Minneapolis Crisis Nursery at Saint Genevieve leading up to the opening.
Brown, Executive Chef Paul Backer and Chef de Cuisine David Dahmes plan a decidedly French menu featuring small Buvette style plates like lamb tartare with brik, Moroccan black olives and winter citrus as well as a variety of tartines and a handful of large plates like bronzini with seafood boudin blanc, brown butter and capers. The beverage program, curated by manager and sommelier Brie Roland, formerly of Fika and Brasserie Zentral, will focus on mostly French wine list highlighting numerous Champagne choices.
If you would like the opportunity to sample one of these early meals and help out kids in need, email firstname.lastname@example.org reservation requests.
Brown is excited to bring simple, honest French food to the neighborhood. “We think a buvette will be an interesting way to explore food, wine, service and ambiance in a way that fits the neighborhood motif,” he said in Saint Genevieve’s recent press release.