The wide, light room with soft wooden seats, tables, and sparse green accents is both reminiscent of Kim’s award-winning Young Joni restaurant and of dining in Mexicoīut this remains only the opening entry to a new chapter. Reservations for cocktail-only experience are available with two drinks and no food service at the bar for $25. Where the former restaurant had been a collection of intimate rooms, Sooki & Mimi have pushed out all the walls and raised the ceilingīehind the bar is beverage director Adam Gorski, whose drinks always contain a bit of whimsy mixed with sophistication. The dishes are artful explorations Mexican flavors and ingredients put through Kim’s Korean American filter. Now, the restaurant is officially open it is currently serving a ten-course vegetarian tasting menu for $120 pre-paid, per person with optional beverage add ons. The front room faces 31st Street in Minneapolis with huge floor to ceiling windows. When it first opened with limited take out, Sooki & Mimi served family-serving comfort dishes of roast meats, pickled vegetables, a cavalcade of sauces, and a myriad of ways to assemble them all together at home. She studied and traveled to Mexico several times, honing the texture, nixtamalization, and flavor. Understanding the art of making a great tortilla became a quest for chef Ann Kim. The rounded bar where Adam Gorski’s cocktails are servedĪs the slow transformation of the room has come together, Kim has hosted taco pop-ups at her Northeast Minneapolis restaurant, Young Joni, garnering rave reviews for her tortillas and the various fillings she’s made. In an effort to get that texture and pliability just right, she has been working to learn how to hand-grind nixtamalized corn. ![]() ![]() The first spark of inspiration for the eatery came by way of a heritage corn tortilla she sampled in Valle de Guadalupe that was so incredible, it caused Kim to tear up. Now, Sooki & Mimi, her fourth restaurant, is open serving only a vegetable and masa-based tasting menu. Much has changed in the three years since, and in that time, between running her three successful pizza restaurants and dealing with the challenges of a global pandemic, Kim has been studying the art of the tortilla. When James Beard Award winning chef Ann Kim first announced her plans to open an Uptown restaurant inside a storied address on 31st Street near Hennepin Avenue the biggest headline was that the chef known for her prowess with crust would not be serving pizza.
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |