t's always a bummer when things come to an end and that's especially true of Cafe Levain. What opened as a fine-dining, white linen restaurant with marquee chefs running the kitchen (Stewart Woodman now of Lela and then Steven Brown who now owns Tilia and St. Genevieve) evolved into an exquisite neighborhood restaurant under chef Adam Vickerman, who first took that job when he was just 22 years old. Vickerman moved on last fall. Now, the cafe will close after 14 impressive years. (Outstanding gift certificates will be honored at Turtle Bread locations.)
—Also closing is the Standish darling Pilgrimage Cafe. The menu was globally-inspired comfort food and the restaurant was dedicated to the community and giving back. Each month it would donate a portion of its profits to a different cause. Friends and fans still have the chance to say goodbye this weekend before this chapter comes to an end.
—Now, let's shift to good news, because there is plenty of it. Uptown's Truce Juice has expanded to the North Loop. Grab your glow greens on the go at 120 1st Ave North in Minneapolis.
—Breaking Bread Cafe will now be open on the weekends. The neighborhood gathering point with the globally inspired menu in North Minneapolis will kick off the bonus hours The café will kick-off its first weekend open on Saturday July 30th during the FLOW Northside Arts Crawl with artist Christopher Deanes painting portraits in the café. Boom Island Brewing will host a beer garden on the cafe patio. Special hours for the day will be from 11 AM – 7 PM. Regular hours are 8am to 3pm Monday-Friday, and 9am - 4pm Saturday and Sunday.
—Steve Horton, the brilliant baker who gave us Rustica bread has been hard at work on his new project (after having stepped away from Rustica in early 2015). Baker's Field Flour and Bread is now up and running in the Food Building in Northeast. It's an address the lives up to that name more with every passing day. The business joins Red Table Meats, Draft Horse restaurant, and Lone Grazer Creamery. Baker's Field Flour and Bread is stone milling flour from grain that's sourced from area farmers and baking breads that are naturally leavened. On Tuesday August 2nd they're hosting a bread happy hour where you can go and taste what all the fuss is about.
—We've been wondering what would take over the massive restaurant space left vacant by the closure of Solera, the Spanish restaurant begun by chef Tim McKee. On Monday the Star Tribune reported that the Hennepin Theatre Trust has filed papers to take over space. The plans include the first floor to be converted into a lounge for Trust subscribers and the space above will be converted into offices. Seems our last evenings on the rooftop surrounded by tapas and great wine are really over.
—Lastly, Dinkytown's Blarney Pub is opening a second location over by the new Viking's Stadium. More sports bars for the sporting! It will share an address with Wasabi and Sanctuary at 903 Washington Avenue.