Commercial Bakery- 1765 Buerkle Rd  White Bear Lake, MN 55110 651-779-0707
Hours: Mon-Fri 7am – 6pm * Sat 7am – 6pm * Sun. 7am – 2 pm
Links: Grandma’s Bakery Website * Grandma’s Bakery on Facebook * Google Map

Atmosphere: Grandma’s Bakery is located on 4th Street, in Downtown White Bear Lake.  This location sells freshly baked goods that are produced at the Grandma’s commercial bakery at 1765 Buerkle Rd.  It is warm and inviting and smells great from the freshly brewed coffees.

Menu: Donuts include Cake Donuts (plain, powdered sugar, cinnamon sugar, chocolate iced, vanilla iced, sprinkled, peanut, buttercrunch), Glazed Old Fashioned, Chocolate Donuts (glazed, double chocolate, sprinkle, coconut, german chocolate, peanut), Raised Donuts (glazed, chocolate iced, sugar, maple iced, buttercrunch, vanilla iced sprinkled, raspberry glazed), Bismarks (powdered lemon, lemon iced, powdered jelly, raspberry iced, boston creme, and flavor of month), French Donuts, Chocolate Iced or Maple Long John, Peanut Long John, and Apple Fritter.

“Fancies” include Cinnamon Twist, Chocolate Hockey Puck, Cream Cheese Crowns, Apple Fritter, Glazed Cinnamon Roll, Maple Iced Cinnamon Roll, Caramel Roll, Cherry Flip, Apple Flip, Cinnamon Crispies and Bear Claw.

Danish include Apple, Brown Sugar Pecan, Cheese, Lemon, Raspberry, Strawberry Cream Cheese.

Muffins include Blueberry, Cranberry, Lemon Poppyseed, Banana Nut and Double Chocolate

Cookies include Chocolate Chip, M&M, Sugar, English Toffee, Peanut Butter, Oatmeal raisin, Snickerdoodle, Monster, Double Chocolate, Iced Sugar Cookies, Smile Cookies, White Bear Cookies, Jumbo Macaroon, 10″ Chocolate Chip.

Bars are sold by the pan, 8×8 or 9×13 and include Brownies, Brownies with Nuts, Snicker Brownies, M&M Brownies, Butterfinger Brownies, Apple Brown Betty, Lemon Crumb, Lemon Cream, Peanut Butter and Raspberry.

There are also Apple, Cherry, or Blueberry Turnovers and Raspberry White Chocolate Scone, Twin Berry Scone, or Cranberry Orange Nut.  Coffee Cake varieties include Bee Hive, Cinnamon Crumb, Philly Cream Cheese, Apple Fritter, Strawberry Cream Cheese.  Filled Croissant Varieties include Almond, Butter, Chocolate, and Strawberry Cream Cheese.

Fruitbread options include Banana Nut, Butter Pound Cake, Cranberry, Blueberry, Sourcream Crunch, Lemon Poppyseed.

Grandma’s also bakes fresh bread.  Varieties include White, Honey Oatmeal, Buttercrust, Cinnamon Raisin, Chunky Cinnamon, Whole Wheat, Light Rye, Dark Rye, Vienna, French, Garlic, English Muffins, Bread Bowls, Dinner Rolls, Hot Dog Buns, Hamburger Buns, Onion Buns, Wheat Buns, Steak Buns.

Bagel flavors offered are Plain, Sesame, Poppyseed, Blueberry, Crunchy Cinnamon, Cinnamon Raisin, Jalapeno Cheddar, Whole Wheat and Everything Bagel.

Grandma’s also makes Cupcakes, Sheet Cakes and Decorated Cakes.  Cake Fillings include Bavarian Cream, Raspberry, Chocolate Fudge, Strawberry, Lemon, Key Lime, and Tropical Sensation.  Mousses include French Mocha, Hazelnut, Raspberry, Strawberry, Chocolate, Caramel, Irish Cream, Peanut Butter, Mint, Strawberry Almond, Lemon and Amaretto.

What I’ve ordered:
Of all donuts, I think I love fritters the most.  The Apple Fritter at Grandma’s is over an inch thick, with a decent amount of apples and cinnamon.  The inside is soft yet dense and the outside has a slight crust and just the perfect amount of glaze.

They have a handful of  Kruller varieties at Grandma’s, I have tried the glazed.  Great, eggy texture while still being somewhat firm.

The Maple Long John with Bacon made my Food Spotlight a few months ago. This raised donut was light and airy, soft on the inside with a slightly crunchy golden crust.  The maple icing was sweet and when paired with the crispy, salty bacon crumbles, it tasted like classic breakfast with every bite ;)

I rarely eat jelly or custard-filled donuts but was intrigued when I saw the bright neon green frosting and then sold when I was told they were Key Lime.  The filling was tangy and delicious.

Another Donut Grandma’s offers is a Chocolate Cake Donut with Coconut (natural or toasted).  Very good

Service: The ladies who work at the bakery are incredibly sweet and patient, your order is prepared with care.
Overall Impression: Great place to pick up any bakery item that you could want or need.  I recommend stopping for breakfast and getting something sweet with a coffee.

Grandma’s Bakery ~ White Bear Lake, MN is a post from: Twin Cities Restaurant Blog

Chin Dian Café~ 1500 East Hennepin Ave, Minneapolis, MN 55414

• Five-course prix fixe menu $35/person
• First Course (choose 1):Lemongrass Chicken Skewers, Silken Tofu with Cilantro, Salmon Roll – Vietnamese and Japanese-inspired roll with onion and salmon
• Second Course, Vietnamese Papaya Salad
• Third Course (choose 1)Chin Dian Fried Rice or Savory Coconut Pandan Rice
• Fourth Course (choose 2):Pork Rendang, Bird’s Nest Shrimp, Chicken and Chive Flower, Vietnamese-Style Beef Stew, or Garlic Shanghai Baby Bok Choy (Tofu can be substituted for certain menu items)
• Fifth Course:Banana Tempura with Vanilla Häagen-Dazs

Claddaugh Iris Pub ~ 7890 Main Street N.  Maple Grove, MN 55369 763-773-7400

• Three Course Dinner for Two $50/per couple exclusive of tax and gratuity.
• Appetizers: Scotch Egg, Lobster Vol-Au-Vent, Warm Goat Cheese Salad, Claddagh Platter for Two (Corned beef egg rolls, Shamrock wings, Yuengling-battered shrimp, and spinach and artichoke dip)
• Entrees: Prime Sliced Roast Beef Au Jus, Hearty Fisherman’s Pie, Stuffed Pasta Shells with Marinara
• Reservations are recommended

Enjoy! ~ 15435 Founders Lane Apple Valley, MN 55124  952-891-6569

• The Valentine’s Aphrodisiac Prix Fixe Menu
• $45 per person + tax and gratuity
• Select 1 Item from Each Course
• Starter Course: Oysters on the Half Shell; Lobster Bisque; or Strawberry and Brie Spinach Salad
• Entree Course: Duck Breast with Handmade Pappardelle, Wild Forest Mushrooms, Sherry, Fresh Herbs and Parmigiano Reggiano; or Bone in Ribeye with a Fig Brandy Demi Glace; Pan Seared Halibut with Asparagus, Pine Nut Gremolata and Strawberry Balsamic Reduction; or Filet and Lobster
• Dessert Course: Chocolate for Two – Hazelnut Chocolate Mousse with Whipped Cream and Chocolate Dipped Strawberries; Strawberry Shortcake; or Honey Lavender Cheesecake
• Valentine’s Menu (PDF)

Kozlak’s Royal Oak ~ 4785 Hodgson Road  Shoreview, MN 55126

• Sweetheart Special  Friday February 10th through Tuesday February 14th.
• The Sweetheart Special is $85 per couple & includes a petite tenderloin filet, petite lobster tail, broiled shrimp, Kozlak’s house salad, vegetable & potato du jour.
• Floral bouquets will be available for pre-order for $18. Harpist will be playing in the Main Dining Room.

Pazzaluna ~ 360 St. Peter Street Saint Paul, MN 55102

• February 10 through Valentine’s Day on Tuesday, February 14 in addition to the regular dinner menu.
• The Valentine’s Aphrodisiac Prix Fixe Menu
• $55 per person + tax and gratuity
• Select 1 Item from Each Course
• First Course: Oysters on the Half Shell, Warm Crab and Artichoke or Honey Lavender Salad
• Second Course: Filet of Beef with Chocolate and Chili Demi Glace, Espresso Crusted Sea Bass with Honey-Almond Risotto, or Shrimp Ziti with Roasted Grapes, Garlic, Red Chilies, and Green Onions
• Third Course: Chocolate Covered Red Velvet Cake, Honey and Prosecco Sabayon, or Chocolate Gelato
• Valentine’s Menu (PDF)

• Make your reservation online or by calling (651) 223-7000.

Qdoba ~

• BUY ONE GET ONE FREE meal deal as part of Qdoba’s popular BOGO for a Kiss offer.
• On Tuesday, Feb. 14, guests who purchase one entrée at any Minneapolis-area Qdoba restaurant then share a kiss with a significant other, friend, family member or even an understanding stranger at the cash register will receive a second entrée of equal or lesser value for free.

Sea Change ~ 806 South 2nd Street at the Guthrie  Minneapolis, MN 55415

• five-course prix fixe menu for $60
• Available February 10 – 14
• oysters/horseradish/finger lime caviar
• arctic char/beets/walnuts/yogurt/green apple
• trout/pork cheek/brown butter vinaigrette/sunchoke
• beef tenderloin/porcini/turnips/crème fraiche
• bittersweet chocolate/passion fruit/banana cream
• A la carte menu also available

Tria ~ 5959 Centerville Road North Oaks, MN 55127  651-426-9222

• The Valentine’s Aphrodisiac Prix Fixe Menu
• $40 per person + tax and gratuity  Select 1 Item from Each Course
• First Course:Oysters, Summit White Cheddar & Chive Soup, or Goat Cheese Stuffed Artichokes
• Second Course: Coq Au Vin with Bacon, Mushrooms, Onion and Red Wine Demi, Flat Iron Steak with Chocolate Merlot Demi Glace, or Prawns Grilled with Honey Chili Lime
• Third Course: Brown Butter Cake, Fig and Honey Sorbet, or Crème Brulée French Toast

• Valentine’s Menu (PDF)

Tucci Benuch

• On February 14, Miller’s That’s Amore menu can be enjoyed a la carte or for two, but only for one special day. It features: Braised artichoke pizza with fresh mozzarella and speck, $9.99
  Sweet shrimp ravioli with sweet fresno peppers and chervil, $14.99, Tiramisu napoleon with almond wafers and raspberries, $5.99
• Ordered for two, the three-course menu along with a Double Berry Cello Fizz cocktail is $49.95 per couple.
• For reservations, call (952) 853-0200

Uptown Cafeteria ~

Valentine’s Day Dinner Specials 2012 is a post from: Twin Cities Restaurant Blog

The Great Harvest Bakery  is sponsoring a fundraiser/awareness campaign for WomenHeart, a national coalition for women with heart disease.  The bakery will donate 5% of its sales to WomenHeart from the Friday, February 3 event (National Wear Red Day). Great Harvest is known for handcrafted heart-healthy whole grain breads featuring daily milled whole grains blended with pure-and-simple ingredients, like honey.

Additionally, Great Harvest Bread Company has put together a wonderful Valentine’s Day Basket that I am putting up for auction here on the Twin Cities Restaurant Blog.  All proceeds from this auctioned Basket will go to WomenHeart.

**Photo and Description of Basket to come!!**

Winning Bidder of  this auction will be able to pick up and pay for their basket at their convenience, but must be willing to travel to Great Harvest Bakery in Woodbury to pick up their goodies.

Great Harvest Bakery & WomenHeart Charity ~ Valentine’s Basket Auction is a post from: Twin Cities Restaurant Blog

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Creating a special cupcake for Valentine’s Day this year would be the best idea for your special date or for the one who is really close to you. Real love lifts spirits and heart thus it would be a good idea to put red cherries that signify the heart on the top of the cupcake. Cherries signify a heart that is full of love and radiates cheer in all directions.

Using a Kinnikinnickís gluten-free chocolate cake mix as the base of the cupcakes would be advisable for these gluten free cupcakes.

Following the right directions and using the fixed amount of material you are surely going to rock with those cupcakes.

Cherry Heart Cupcakes

Chocolate Covered Cherries

Ingredients

12 maraschino cherries with stems
1/3 cup dark chocolate chips

Directions

Line a baking sheet with wax or parchment paper.

Place the cherries on some paper towels and let them dry. Melt the chocolate chips in the microwave until they are almost all melted, about 1 Ω ñ 2 minutes. Stir the chocolate until it is all melted and glossy. Dip the cherries into the chocolate and place on the prepared baking sheet, pressing down a little to create a flat surface. Refrigerate for Ω an hour or until the chocolate has hardened.

Cupcakes

Ingredients

4 large eggs
Ω cup buttermilk
Ω cup melted butter
1 teaspoon pure vanilla extract
1 package Kinnikinnick Chocolate Cake mix

Directions

Preheat oven to 350 degrees. Line 12 standard muffin cups with paper liners.

In the bowl of an electric mixer, beat the eggs, buttermilk, butter and vanilla on medium speed for 2 minutes. Turn the mixer to low and slowly add the cake mix. Beat just until combined. Divide the mixture evenly among the prepared muffin cups, filling almost full. Bake for 20 minutes or until the tops are springy to the touch and a toothpick inserted in the center comes out clean. Let cool for 5 minutes in the pan then remove to a cooling rack to finish cooling.

Frosting and filling

Ingredients

8 ounces cream cheese, at room temperature
Ω cup unsalted butter, at room temperature
Pinch kosher or fine sea slat
1 teaspoon pure vanilla extract
2 tablespoons maraschino cherry juice
2 cups (maybe a bit more) powdered sugar
12 maraschino cherries without stems

Directions

Beat the cream cheese, butter, salt, vanilla and cherry juice together until blended. Sift in 2 cups powdered sugar and mix to combine. If the frosting seems too soft, beat in a little more to stiffen it. The mixture should be a little thicker than heavily whipped cream.

Take about Ω cup of the frosting and put in a plastic food storage bag. Snip off the end of the bag so you can pipe the mixture into the cupcakes. Refrigerate the rest of the frosting until time to finish the cupcakes.

Assembly

Cut an inverted cone out of the top of each cupcake about the size of a nickel. Remove the cone and save it. With the end of a wooden spoon (or your finger) gently push the hole in the cupcake to widen it. Pipe a little frosting (about 1 teaspoon) into the hole. Place a cherry on the frosting and then pipe in a little more frosting to cover the cherry. Cut the end off the reserved cone and place it back on top of the cupcake to cover the hole. Repeat with remaining cupcakes.

Frost the cupcakes and place a chocolate covered cherry on top of each, gently pressing the cherry into the frosting.

Can be made a day ahead. To store, keep refrigerated but take out of fridge about 10 minutes prior to serving to take the chill off.

Makes 12 gluten free cupcakes.

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Author Bio:

The author is an expert in writing on topics like Food, health and Medical Issues. She is a fitness freak and believes that nutritious food and good health are the essential elements of life that help a human being lead a quality life. Being gluten intolerant, she is a big time advocate of a Gluten Free Food and Gluten Free Recipes.

Guest Post: Gluten Free Cherry Heart Cupcakes is a post from: Twin Cities Restaurant Blog

The winner of last week’s show (Jan 22, 2012) was none other than Abby Jimenez, owner of Nadia Cakes, which is opening soon at the Shoppes of Arbor Lakes in Maple Grove.

Abby won over the judges with her New York cheesecake cupcake, which is made with Madagascar Bourbon vanilla bean and has a made-from-scratch piecrust bottom and freshly made whipped cream topping with triple berry compote.  Doesn’t this look great?

Photo by Megan Hayes Photography

Construction on the Maple Grove store, which is expected to open in March in the Shoppes at Arbor Lakes, is currently underway. Abby is in the process of looking for a kitchen manager, head designer, store manager, and dessert artists to work with her at the new bakery. Though now based in Minnesota, Abby and her husband will split their time between the Los Angeles store and the Maple Grove store.

About Nadia Cakes
Nadia Cakes is a premier cupcake and custom cake studio that offers 135 different flavors of cakes and cupcakes. Desserts are made by hand daily on the premises with the freshest ingredients, including Madagascar Bourbon vanilla beans, fresh fruit, sweet cream butter, juices and zests, spices, imported chocolates, coconut milk, and more. Nadia Cakes is also a committed community partner, donating $50,000 since opening to support programs and organizations that benefit children and families. Nadia Cakes has a bakery in Palmdale, Calif., and will soon open a bakery in Maple Grove, Minn. Find Nadia Cakes on Facebook and Twitter, or visit www.nadiacakes.com <http://www.nadiacakes.com>  <http://www.nadiacakes.com> to learn more.

Nadia Cakes wins on Food Network’s “Cupcake Wars” is a post from: Twin Cities Restaurant Blog

Links: Good Earth Website * Good Earth on Facebook

Atmosphere: The Roseville Good Earth is located along the frontage road along the northern side of Hwy 36, west of Fairview Ave.  The decor inside the restaurant is very mellow and casual.  There are many wooden tables throughout the dining room, with a few booths along a couple of the outer walls.

Menu: Breakfast foods include fresh juices & smoothies, Organic Oatmeal, Granola, Ten-grain Hotcakes, Buttermilk Pancakes, Brioche French Toast, Wild Mushroom Omelette, Veggie Omelette, Tomato Basil Omelette, Turkey Sausage Scramble, Grilled Salmon Hash, Good Earth Huevoa, Breakfast Quesadillas, Black Bean Roaster, Vegetarian Joe’s Eggs, Breakfast Wrap, Bacon & Eggs, and the Heartland Breakfast.

Small plates offered at Lunch and Dinner include Middle Eastern Medley (tebouleh, hummus, spiced feta, kalamata olives), Nachos, Edamame, Bangkok Chicken Satay, Vegetable Pot Stickers, Baked Artichoke Dip, Wild Mushroom and Gruyere Flatbread, Thai Chicken Pizza, and Pear and Fig Flatbread.

Soups and Salads at Good Earth include Vegetable Bean Soup, Tropical Spinach Salad (side or full), Cashew Chicken, Mediterranean Greek Salad, Curried Turkey Salad, and Chopped Salad.

Sandwiches offered include Cashew Chicken Salad, Cashew Chicken Melt, Almond Tuna Salad, Almond Tuna Melt, Grilled Shrimp Pita, Grilled Veggie Sandwich, Turkey Club, Rueben, Harvest Wrap, Thai Chicken Wrap, and Bean Burrito.  Burgers include Basic Burger, Bison Burger, Turkey Burger, Patty Melt, The Good Earth Burger, Vegetarian Planet Burger, and Turkey Porcupine Sliders.

Good Earth’s Entrees “From the Farm” include Grilled Chicken Quesadillas, Teriyaki Chicken, Thai Chicken Chiang Mai Noodles, Turkey Meatloaf, Coconut Curry Chicken, and Mandarin Beef.

The Entrees “From the Sea” include Wild Mahi Mahi, Wild Ahi Tuna, Keta Salmon, Atlantic Salmon,  Farm Raised Tilapia, Grilled Tuna with Ginger Noodles, Shrimp and Scallops with Creamy Corn Polenta.

Vegetable Dishes include Wok Seared Seasonal Vegetable, Winter Pear Risotto, Vegetarian Enchiladas, and Winter Gnocchi.

There is also a selection of Monthly Seasonal Specials including Apple and Sunchoke Salad with Pomegranate, Pan Roasted Rainbow Trout, Pomegranate Braised Rainbow Trout, Grilled Pomegranate Glazed Chicken, Vegetarian Chili, Grilled Shrimp and Zucchini, Coconut Panna Cotta, Pineapple Upside Down Cake, and Sorbetto.
Price guide: Breakfast $  Small Plates $5-10  Salads $6-13  Sandwiches $10-12  Entrees $11-16
Weekly Specials:

• Sunday- Corn Meal Crusted Walleye $10.95
• Monday- 10 wines, 10 bottles, 10 Bucks
• Tuesday- Chicken Marsala $10.95
• Wednesday-All Natural Steak Fajita $10.95
• Thursday – Wok Seared Shrimp Curry $10.95

What we ordered: We started with the complimentary basket of Breads.  It contained a sampling of many different breads and homemade pita chips and was served with a side of hummus.

I asked our server what the spiciest thing on his menu was and without hesitating he said the Thai Chicken Chiang Mai Noodles. I was sold!  This dish had a nice amount of heat to it, the base of which was a coconut curry sauce.  It had several large pieces of white meat chicken and was tossed with red and green bell pepper, cucumbers, garlic and ginger and noodles that similar to vermicelli.  The cucumber helped to cool it down a little.  I liked this a lot.

One of my companions had the Good Earth Burger.  The burger was made with fresh ground bison served on whole wheat bun, then topped with caramelized onions, avocado, portobella mushrooms, tomato, sunflower sprouts and Gruyere cheese.  It was a big, hearty burger.  It comes with a sweet red pepper aioli and side greens salad.

Another companion had the Turkey Burger on whole wheat bun, also served with field greens.

One companion had the Wok Seared Vegetables with the Tropical Spinach Side Salad.  The vegetables were a mix of  yellow squash, pea pods, bell pepper, carrots, broccoli, bok choy, cauliflower, mushrooms, water chestnuts, celery, with roasted almonds.  It was served with brown jasmine  and wheatberry rice.

The Tropical Spinach Side Salad consisted of a bed of baby spinach topped with chopped mango, red bell pepper, jicama and candied pecans.  It was served with a tahini poppyseed dressing.

Another companion ordered the Shrimp and Scallops with Creamy Corn Polenta.  This dish was sauteed with zucchini, yellow squash, and tomato in a tarragon wine sauce.

For dessert a few of us shared the Carrot Cake.  It was a large piece; fresh, moist and delicious.  The cream cheese frosting was sprinkled with toasted oats which contrasted in texture with the creaminess of the frosting.

One of my companions ordered the Blood Orange Sorbet.  It looked good and I heard no complaints ;)

Blood Orange Sorbet at Good Earth ~ Roseville, MN

Service: We had very good service at Good Earth.  It was a busy night and our party of five took our time enjoying our meals and each others’ company.   Our server was very attentive and had good suggestions from the menu.  The Good Earth is great about dietary needs and chef will often discuss options with guests.
Overall Impression: The Good Earth is a restaurant that makes a conscious effort to work directly with the farms who produce the meats and vegetables they use in their dishes. Everything is organic and locally sourced whenever possible.

Good Earth ~ Edina & Roseville, MN is a post from: Twin Cities Restaurant Blog

Guest Post: Surviving the College Dining Hall is a post from: Twin Cities Restaurant Blog

Saturday, January 28th 3-7pm

301 Summit Ave
St Paul, MN

They will be have live music and entertainment and will also be serving authentic German Karneval foods.

The menu includes:

Knödel mit Pilssoße (German dumpling with mushroom sauce)
Rosemary potatoes in herbed yogurt
Schmalzkuchen (deep-fried German pastry with powdered sugar, similar to mini-donuts)
Leberkäse (German-style meatloaf; goes great with beer!)

There will also be a Euro Dance Party in the Summit Avenue Mansion from 7pm-Midnight

See you there!

Winterfest Tent Party at Germanic-American Institute ~ January 28, 2012 is a post from: Twin Cities Restaurant Blog

• $20/Adults     $10.95/ Kids 6-12   $6.95/ Kids 5 and Under
• 10:30am-1:30pm
• Live New Orleans Jazz
• Full Salad Bar, Scrambled Eggs Carbonara , Fresh Baked Biscuits with Sausage Gravy, Featured Chicken item, Cajun Ribs, Pecan-Breaded Catfish Fingers, Jambalaya with sausage & chicken, Classic Eggs Benedict, Kozlak’s home made French Toast with Pecan Maple Syrup, Breakfast Bacon, Sausage, Chef’s Fresh Vegetable, Gumbo Soup, Potatoes Pontalba with Béarnaise Sauce, Made-to-order Omelettes, Dessert & Sundae Bar

Links: Kozlak’s Royal Oak Website * Kozlak’s Facebook Page *  Google Map

Atmosphere:  If you like New Orleans Jazz, you are in for a treat at the Sunday Brunch Buffet at Kozlak’s! They have a Jazz Trio who make their rounds through the dining room, playing for every table.  You may have seen these guys on the Andiamo dinner cruises, where they sometimes play on the St Croix Riverboats.

What we ate: We started with the unlimited Bloody Mary and Juice Bar ($5). Kozlak’s makes their own Bloody mix that is very good and slightly spicy from the horseradish. There is an bartender pouring the drinks and then they have a table with pickles, olives, limes, summer sausage, cheeses, Tobasco and Worchestershire  for you to dress up your drink. I did not see any cocktail skewers so all of my goodies sank to the bottom of my drink once I gave it a stir.

Since the champagne and juice are included in the $5 unlimited, I also tried a glass of bubbly and an orange/pineapple juice mix. I noticed that the guy making my drink only had small airplane-style cans of Pineapple juice. I know that is common at bars but you would think that at brunch they would opt for bigger jugs of juice? Doesn’t matter to me either way ;)

Shortly after we were seated our server brought us a plate of caramel rolls.  They looked good but I didn’t eat one.

My first big plate included a bunch of breakfast items, including the Scrambled Eggs Carbonara, Eggs Benedict and Cheesy Potatoes. The eggs carbonara were pretty good but nothing out of the ordinary; they had pieces of bacon and spinach scrambled in.  I liked the Eggs Benedict; the Hollandaise sauce was silky and somewhat tangy.  They cheesy potatoes were okay but didn’t really catch my attention.

I also tried some of the breakfast meats including Bacon and Andouille Sausage with Peppers and Onions.  The sausage was great and I loved it with the peppers and onions.  The bacon was thick-cut and smoky.

I had to try the Biscuits and gravy too.  The biscuit was pretty standard but the gravy was really tasty.  They key to good gravy is good sausage and this had really well seasoned sausage.  It had a slight kick to it from all the black pepper, which I loved.

The French Toast at Kozlak’s is made with baguette so the slices are very small and very crispy.  The bread didn’t have the egginess of a typical french toast and remained crispy even when soaked with syrup.  Ah, that syrup! It was real maple with toasted pecans.  I promise you I did not eat all of this ;)

The Sunday Brunch at Kozlak’s has a nice selection of desserts including Bananas Foster.  I tried it with a scoop of vanilla ice cream and wow, this was so good! Mmm, there is just something I love about warm banana desserts and what could be better than cooking bananas in brown sugar, butter and rum? The sauce was pre-cooked so I did not get to see the chef make it.  Heavenly!! The vanilla ice cream was perfect with it.

I also tried a few bites of the Pecan Pie. Super delish! The crust was really good and there was a layer of toasted pecans on tip of the gooey pecan filling.  This would also be great with vanilla ice cream.

By this point I was too full to try the Ribs or the Jambalaya, but they Kozlak’s does have them.

Brunch at Kozlak’s Royal Oak ~ Shoreview, MN is a post from: Twin Cities Restaurant Blog

Wednesday, January 25, 2012

Cocktail Reception at 6 pm

Dinner following Reception

St Paul Grill features 5 Course Bourbon Dinner ~ January 25, 2012 is a post from: Twin Cities Restaurant Blog