Colita, Daniel del Prado’s buzzy restaurant that opened in the dead of winter, already felt like it had been dropped from the desert directly into Minneapolis’ Armatage neighborhood. Now the restaurant has expanded it’s already hard-to-snag seating with the addition of a beautiful patio. The additional seating is surrounded by a dramatic black wall, packed with wood used to fuel the fire and smoker inside the kitchen, and a white concrete wall. An untreated wood pergola adds just a bit of shade for diners, as do several fern, fronds draping over the edges of their pots.
A garage door slides open so that even the interior seats can get a little bit of fresh air inside the pristine white room anchored by the living wall of plants behind the bar.
Colita first opened in November of last year as an immediate hit. The second restaurant from chef Daniel del Prado and his team after another immediate hit, Martina in Linden Hills.
The cocktails are entirely made from fermented ingredients and pushing boundaries of what a beverage program can be. The zero proof drinks are given the same care as those made with spirits.
The dishes are Mexican, but done the chef’s way, with a dose of Tex-Mex, barbecue smoke, and a tiny thread of fine dining all under a Oaxacan umbrella.
Since opening, Colita has consistently been one of the hardest-to-snag reservations in Minneapolis and the patio seats are likely to be some of the most sought-after spots to bask in the eventual warm weather.