Joe’s Garage is one of those Minneapolis institutions that does just what us Midwesterners want in food. They keep it basic while keeping it exciting, and they keep the meat. Yes, this is a generalization but I know it is at least somewhat substantiated - I’ve got live-in proof.
This was the #2 and final stop for restaurant week – sadly. Between work dinners, wedding dinners and rehearsal dinners not to mention a desire to not eat out every single dinner, restaurant week had to come to an end. Joe’s Garage has been on the ever-growing restaurant list for quite some time now and we thought restaurant week would be the perfect opportunity to try a wide variety of what they had to offer.
Appetizer Course: Smoked Liver Pate Crostini with Caramelized Onions and Chipotle Fried Oysters. The liver crostini was nothing new, the taster enjoys liver pate on a regular basis, but it was delicious nonetheless. I even had a bite which is a rare occurance when it comes to liver pate but those caramelized onions lured me in! The fried oysters were ok but I wouldn’t order them again (I don’t think they are on the regular menu anyway).
Main Course: Salmon with Greek Risotto and Lemon Caper Butter and Beef Shortribs with Mashed Potatoes. The salmon (mine) was perfectly cooked and crispy on the outside, smooth as butter on the inside. The risotto was the perfect accompaniment, I can’t wait to try to recreate this one! The short ribs were also delicious, although I only had but one bite. My meat-loving dinner companion was hoarding…
Dessert Course: Strawberry Shortcake with Mascarpone Caramelized Cream and Homemade Chocolate Pudding. The shortcake was delicious and absolutely perfect considering I’ve been craving shortcake recently, but I just wasn’t impressed with the pudding. It did have a deep chocolate flavor, like a dark chocolate pudding which I appreciated, but I wasn’t wowed.
The food at Joe’s was great, the prices are reasonable and the roof-top patio is perfect for enjoying those short-lived Minnesota warm nights. Winter is quickly approaching…and we’ve got meat to eat.