One of the most exciting openings of the fall, Market House Collaborative, just got one step closer to reality with the announcement of OctoFish Bar, the casual seafood eatery on site. Plus, The Salty Tart and Peterson Meats will also open outposts inside the former Heartland restaurant space in St. Paul’s Lowrtown neighborhood. OctoFish Bar, Almanac Fish Market and Peterson Meats Butcher Shop are all expected to open October 10 and The Salty Tart bakery not too long after that.
Here is an overview of what is happening and why food news nerds are brimming with anticipation.
Who: Tim McKee
What: He’s the creative visionary and driving force behind this project and the man with the master plan.
The Big Deal: He’s a James Beard Award winning chef who ran the seminal fine-dining restaurant La Belle Vie, which was our saddest closure two years ago. This is his first foray into the restaurant landscape since shuttering that place.
Who: Shane Oporto
What: Chef inside Octo Fishbar
The Big Deal: Oporto was the final chef de cuisine with McKee inside La Belle Vie and the opening chef at Instagram darling eatery The Lynhall. These two work well together.
Who: Michelle Gayer’s The Salty Tart
What: A third location for the award-winning bakery
The Big Deal: Gayer is a James Beard Award nomination magnet and the maker of some of the most in-demand milk buns known to man. This bakery will be the Salty Tart’s third outpost and open inside what was Heartland’s market. Baked goods will not only be available for purchase, but the restaurant will also take full advantage with torn hunks of bread toasted with mussels and more.
Who: Peterson’s Meats
What: The meat company’s first full service butcher shop
The Big Deal: Mention Peterson Limousin Meats to any area chef and they are likely to wax poetic about the cuts and quality of this heritage-breed beef. Up until now it had been available at a few outlets, but now customers can walk up and shop a full case of beef that’s been butchered on site. This means ground beef for making burgers at home and a hanger steak on the Octo Fishbar menu.
Bonus: If a diner spots a piece of meat they’d like to try, the restaurant will prepare it.
Who: Almanac Fish Market
What: A sustainable fish market sourced by The Fish Guys
The Big Deal: The fish market will have access, thanks to McKee’s relationship with The Fish Guys, a local seafood importer that specializes in sustainable fish.
Bonus: This is the same deal as the butcher shop. If the fish market has, say, four uni or sea urchins, the Octo Fishbar kitchen crew will deal with the spiny little guys, or anything else displayed in the case, and serve it to you inside the dining room.