There are more and more reasons to venture out into the suburbs lately. FIELD DAY by Good Earth quietly opened at Minnetonka’s Ridgedale Center on October 12. The fast casual natural foods restaurant from Parasole Restaurant Holdings offers a menu of healthy, flavorful and value driven options created by Chef Tim McKee. The menu focuses on utilizing unprocessed ingredients and healthier techniques in dishes inspired by Good Earth favorites. Menu items include salads, sandwiches, wraps and grain bowls, as well as desserts.
“The focus is on flavor as much as health,” McKee said. “FIELD DAY shows that you can eat responsibly and indulgently, and the way to achieve it is through balance of ingredients and a diversity of flavors.”
—Fitzgerald’s, the new, less formal concept in the former Salt Cellar space, will throw its doors open to the public on Wednesday, October 19 at 3 p.m. Owners Joe Kasel and Kevin Geisen will be on hand, along with special guest Mayor Chris Coleman, for a ribbon cutting ceremony with the Saint Paul Chamber of Commerce. We hear the mayor will be slinging drinks behind the bar from 5-6 p.m.
—Just last week, Rustica Bakery opened its first suburban shop in Eden Prairie. Apparently owner Greg Hoyt doesn’t believe in resting on one’s laurels, because this week Rustica announced another opening, this time at the Mall of America.
This particular annex will not be a duplicate of Rustica’s bakery slash coffee shop model, however. For the masses at the MOA, Hoyt has created a new concept called Rustica Cookies & Creamery, building on the cult following Rustica’s cookies have enjoyed for years. For the creamery part, Hoyt wisely brought in Ben Spangler, who helped MilkJam launch it array of unique flavors. Do we dare hope for a variety of kooky ice cream sandwiches? I think we do.
The new concept will open on the MOA’s North side this winter.
—Piada Italian Street Food is opening its third location in the Twin Cities. The Woodbury location of the fast casual Italian bistro, whose concept is inspired by roadside food carts and markets of ancient Italy’s Emilia-Romagna region, will open its doors on Thursday, November 10. Piada serves pasta bowls, chopped salads and its namesake dish- Piada, which is a marriage of a flatbread and a crepe, baked on a stone grill, filled and rolled.
Guests can now sign up for the exclusive pre-opening VIP experience here.
—The Minnesota Timberwolves and Lynx have brought chef David Fhima in for a much needed revamp of the Target Center’s culinary program. New offerings will feature organic, local options whenever possible, and Chef Fhima will create a more global focused menu more reflective of the Twin Cities vibrant scene. The process will go hand in hand with the Target Centers renovations throughout the season.