Young Joni, the new wood-fired pizza and grilled meats spot from Ann Kim has opened its simply monikered Back Bar, serving drinks in the cozy space. While the menu is strictly of the liquid variety for now (with maybe a surprise or two thrown in on some nights,) the ovens should be delivering those glorious ‘zas with Kim’s signature Korean twist soon enough. Open every day except Mondays at 4 p.m.
—The countdown is on in earnest for Esker Grove, the new partnership between chef Doug Flicker of Piccolo and the Walker Art Center. Get in for a first look for the early open house on December 1 through the 4. We expect to be able to get in for dinner midway through December.
—Red Rabbit, the partnership between Red Cow’s Luke Shimp and former Parella Chef Todd Macdonald, will open at 201 Washington Avenue on December 20. The eatery, which aligns with the Red Cow brand in both esthetic and commitment to stellar service, will focus on pizza, pasta and oysters in a sparkling location around the bend from Red Cow’s North Loop location. Red Rabbit is not the next Parella or Red Cow, according to Shimp. It’s very much its own thing, while matching Red Cow’s neighborhoody vibe.
— More good eats coming to the Minneapolis St. Paul airport. Salty Tart, Holy Land and Red Cow (Shimp’s been a bit busy) will be feeding weary travelers on the E Concourse come May 2017. This is a bit later than the original February launch date, but better late than never. Now visitors can enjoy a Double Barrel burger with a side of hummus and a hand pie for dessert before getting on those no-food-for-you flights.
—The name may not be the catchiest, but the newly opened Wesley Andrews Conversation Complements serves smooth, decadent tea and coffee beverages in a sparse, urban space that still manages to be unpretentiously welcoming. This is not the spot to stop for a quick joe on your way to work. Each drink is meticulously crafted using a variety of Frankensteinian looking contraptions that may or may not double as embalming machines. Its a kick watching the baristas work their magic, and even more fun sipping their quirky creations.