Tria Restaurant and Bar (Classy French Dining Experience)
Seared pork chop from Tria
If you’re in the North Metro area of Minnesota, it’s time to schedule a date with your special someone. Tria Restaurant and Bar is one of our favorite fancy dining spots. Tria is one of the very few French fine dining restaurants in the Minneapolis/ St. Paul area. Don’t worry if you’re not feeling like trying escargot or duck- they have excellent steaks and seafood that anyone can enjoy.
Tria is a great place to explore if you have a date or anniversary that you need to ensure is special. You barely get your foot in the door before noticing that all staff are held to strict hospitality standards. The staff are all dressed uniformly and cleanly. They all speak in a way that lets you know that they take your experience seriously. Even the chefs in the back that you are likely to never see are all dressed in a neat and uniform manner.
The short version of this post is that: Tria is a fun place to eat if you want a reason to get dressed up, enjoy high-class cocktails, and want food that is artfully crafted (not just cooked).
A couple little things that make a big difference to me: when you make a reservation, it is ready when you arrive. The servers are all very well versed in the menu. They all know every ingredient and the finer points of the preparations of the dishes. If you ever express any level of dissatisfaction in any dish or drink, they will not relent until you are completely satisfied (more on that below). They have fresh made, hot bread and butter ready to go.
If you follow any cooking shows, you pretty quickly notice that the majority of celebrity chefs have backgrounds in French cooking. Look up the cooking schools in your area and you will see that the majority of them emphasize French cooking techniques. If you’re a major player in the realm of culinary arts, there’s a very small chance that you don’t have some experience with French culinary training.
I don’t particular like French food. My rationale for using so much internet space emphasizing that this is a French fine-dining restaurant is because you need to understand the level of chefs that are employed here. Tria clearly spares no expense on their chef team. To obtain and maintain the status of culinary status that Tria has worked to achieve, you need top-level chefs. And if you want the best resumes for your chefs, you’re going to need to seek out those with extensive training, and at the time of the post, that means that you’re going to have French-trained professionals.
The kitchen is not something that you will see in normal dining visits, but it also is not hidden. The door to the Kitchen is open and easy to see into if you’re a food nerd like me. There are two visual differences that you’ll notice right away if you peak into the back room: everything is clean and organized. The kitchen is laid out and ran in a neat and professional manner. Everyone is dressed like they are meant to be there. The counters are all linear and dishes are prepared in order by those that routinely do the task that they are carrying out. The other thing that you will notice is that the kitchen is very well lit. That sounds like a strange thing to notice and call out, but it makes a lot of sense. The lighting makes it so that everything is easy to see and that the little details don’t slip by. When you get your dish, you’ll see what I mean. There is no food just slapped on a plate. They definitely want you to eat with your eyes first. 10/10: kitchen management is well received from this guest.
The cocktails are all made to order as well. You’re doing yourself a disservice if you order a tap beer or a single-pour cocktail. I am only one man (and one liver) but I have made it my goal to try every drink that is on Tria’s menu. The special touches that have caught my attention: each cocktail has a specific brand and sub-type of of alcohol specified in the drink. Jack Daniels no.7 isn’t used in a place where Jameson belongs (don’t worry, they have top shelf options if you need to kick up a notch). Tria also focuses on fresh elements in every drink. Fresh-made fruit mixtures and fresh herbs are prevalent. Take one second before that first sip and smell the drink. Aromatics abound and give just enough elevation to notice. Each cocktail is an individual hand-made project that is carried out by skilled labor. I would have no reservations about bringing a client or a friend with a refined palate here just for the cocktails. At between $10-$13 per lowball cocktail, the price is just right for something that is leaps and bounds better than any restaurant chain or sports bar. If you enjoy cocktails, you can’t leave Tria disappointed.
Between Kayla and myself, we’ve had probably 12 different cocktails here (the menu changes seasonally, so there’s always something new to try). I have had one drink that did not exceed my expectations. I had Tria’s blackberry old fashioned on our latest trip. To me, the drink was exceedingly sweet. The prominent flavor was a sugary fruit syrup. I asked my server if she could recommend a better fit for me for my second round of the evening. I explained that I thought my drink was too sweet for my taste and that I wanted something more mellow for my next beverage. She repeatedly asked if she could take my drink back and either exchange it or refund me. I did not think it was bad. I certainly didn’t think that it was bad enough to send back.
She returned a few minutes late with two small glasses. One had soda water and the other had a generous amount of whiskey. She explained that she spoke with the lead bartender and learned that they fruit flavoring is made freshly in small batches and that they may have simply made this batch too sweetly. She brought the soda water and whiskey so that I could remix my drink to my own standards, since I wouldn’t let her just take it back. This whole experience is delightful, she didn’t bring these extras out to be rude or imply that I was hard to please (we were both super cordial). This just shows how important it is that each customer leaves Tria 100% satisfied. The gesture was genuine and an absolute highlight in customer service. To our server Farrah and to Tria: well done.
The food has always been exquisite visually and in terms of flavor.
Each meal begins with a complementary fresh bread. This is a top-basted garlic bread with herb-cheese crumble
We have tried most of the menu at Tria (and will continue to fill in the gaps). We’ve enjoyed Poutine, French onion soup, salads, duck, steaks, every assortment of potato, chicken, and pork. For this most recent trip, we started with a side of parmesan polenta as an appetizer, entrees of a pork chop and a chicken francaise.
The polenta was probably not an ideal appetizer. We had ordered it because it was something that we had not had yet from Tria. The parmesan was present as a flavor, but not overpowering. It was still very much a corn-mealy dish. It was like smooth grits with a hint of dry cheese. Warm, gooey, exactly as expected.
Parmesan polenta
The chicken and the pork were cooked to perfection. They both had a slight sear on the skin, and moist interiors. The breading on the chicken was just enough. You can see in the pictures that there was a chef in back ensuring that the plates come out looking beautiful. The plates are free from any errant smudges or messes. The herbs are all elegantly placed. The sear lines on the pork are prominent.
Capers are not a flavor that I typically enjoy. I was glad that the chef used restraint when adding them to the chicken francaise. They added just enough earthiness and salinity to elevate the dish without taking it over.
Since Kayla and I were celebrating an anniversary (of when we started dating, this wasn’t even our actual wedding anniversary) we were treated to a complimentary champagne toast and a free caramel ice cream dessert. Tria is a fun place to celebrate. The plates are warmed in an oven prior to having the ice cream set on them. Melted caramel is then drizzled over the ice cream and strategically over the hot bowl. The heat from the bowl makes it so that the caramel that hits the edges solidifies into a delicious toffee crunch, and the caramel that lands on the ice cream is like a caramel sauce. It’s a simple dish, but subtle complexities set it apart. And, you can’t beat the price.
Bowl of caramel ice cream
Tria is not a cheap place to bring the kids to grab supper on a Tuesday evening. The total for Kayla and I came out to just under $100. While certainly not a discount meal, we felt like it was very fair price for the top notch service and quality food and beverage that we enjoyed. We’ve been to Tria before, and I know we’ll be back again.
We’re glad we gave it a shot
-Isaac
Misono Sushi and Asian Bistro (Great Japanese food in Blaine MN)
Plate of sushi at Misono Sushi and Asian Bistro in Blaine MN.
Misono Sushi and Asian Bistro is a great hidden gem in Blaine MN. It’s right next to the Applebee’s in the Pheasant Ridge shopping center off of 35w in Blaine.
Misono is a smaller restaurant that is easy to miss if you don’t know to look for it. It’s a fun, casual restaurant that has lots to offer. If you haven’t experienced foods that have a tempura batter, or experienced sushi, Misono is a great venue to try.
Veggie Tempura. This is a light and flaky fry batter covering vegetables.
If you have ever been to a Benihana, the menu is similar. If you enjoyed the egg-drop soup or the salad at Benihana, you’ll recognize the flavors at Misono. Unlike Benihana, you don’t need to commit to a whole 3-course meal when you order. This is the safer bet if you want to try hibachi food, but don’t know if you’ll like it.
Misono hits a sweet spot when it comes to price and ambience. You won’t feel out of place in a set of jeans and a t-shirt, and you won’t feel overdressed in slacks and a collared shirt. The food is reasonable and there are plenty of low-risk options if you’re afraid that the food might be too new for you. This is the best place to try Sushi for the first time. They have a great variety of veggie-only sushi so that you can try rolls without the raw fish. The other good news is that the sushi is all very reasonably priced, so if you don’t like it, you’re only out $6-$10 for most preparations. That’s about as low-risk as you can get when trying ethnic delicacies.
Vegetable and Avocado sushi rolls. No raw fish to worry about.
The food is top quality, and the cocktails are easily the best in the area. Lucy’s Burgers has a better tap list if you want beers with the buds, but Misono has actual artisan cocktails. There’s an intimate little bar area where you can sip a drink without needing a table.
If you’re looking to try something new in the Blaine MN area, check out Misono.
We’re glad we gave it a shot
-Isaac
Crave American Kitchen and Bar (fun and classy Woodbury bar and restaurant)
Bar inside of Crave bar and restaurant
We recently went to Crave bar and restaurant to celebrate our friend’s birthday. Kayla and I had been to a different location once before (by the Orpheum theater in MPLS) and enjoyed our experience. The previous time that we had gone, we were super rushed due to having a show that we had to get to.
Bar inside of Crave Woodbury
Crave Woodbury was an awesome experience for us. They had a great variety of high-end food to choose from, but not so much as to make the menu overwhelming. If you like quality sushi (Kayla and I don’t prefer seafood, but I do enjoy vegetarian sushi rolls), elevated Asian food, or just stick to classics like steak and chicken, you’ll find something great here.
The ambience is fantastic. Even though this is a bar establishment, you don’t feel like you’re in a BDubs or honkey tonk. It’s a classy ambience all around. If you need a higher end bar to meet clients or need to make a good impression, this place delivers.
The staff are all professional and polite. Getting questions answered or making reservations is simple pain free.
Between the 4 of us, we all enjoyed everything that we ordered. We enjoyed an appetizer of truffle fries, a side of avocado sushi rolls, and a round of cocktails while we waited for our entrees. The wasabi included with the sushi rolls includes a free side of kick-in-the-pants if you want to scare unsuspecting table guests.
Truffle Garlic French Fry appetizer
The entrees were all to our satisfaction. If we were going to nitpick, our order of steak frites was served on a bed of french fries. The asparagus and juices from the steak rendered the fries as a soggy mess. A little more delicacy with plating would have helped with that entrée. We also felt that the vegetables in general erred on the side of al-dente. Not necessarily undercooked, but perhaps a bit more firm than we would have preferred. All things considered, we were all satisfied with the meals we received.
While the entrees fell somewhere in between “good” and “good-enough,” our cocktails were simply fantastic. I didn’t expect to enjoy the drinks as much as I did. I personally had a Blackberry Mule and a Raspberry Ginger Gimlet. The table also had a Blood Orange Margarita, a Crave Old Fashioned, and a special-menu Irish Cream drink.
The Blackberry mule and the Raspberry Ginger Gimlet were noteworthy to me. The Blackberry Mule had just enough ginger and lime to offset the sharpness of the Vodka. Blackberry was the pronounced flavor and it was excellent. The Raspberry Ginger Gimlet had notes of raspberry and ginger (as you would expect from the name), but also had leaves of basil in the drink. I thought it was an appropriate flavor profile, albeit a little basil-forward. The notes of raspberry were hidden under the basil in my opinion. Still a terrific drink that isn’t going to be found at your local Applebee’s bar. Just beware that if you don’t enjoy the nuances of basil in your cocktail, you may find it off-putting. Kayla was not as much of a fan as I was of the drink, although she agreed that it was a nice change of pace and worth trying.
Crave has a fun birthday dessert that you are sure to witness if you visit. It’s a tasty brownie that has something of a chocolate-chip cookie crust on the bottom. It is served with a side of ice cream. You’ll know it when you see it since it has a roman candle fire-fountain sitting on top. It’s a fun desert and a dazzling visual spectacle. Pyro-maniac approved.
Overall, we can whole-heartedly recommend Crave to anyone looking for a fun and classy dining experience. We’re glad we gave it a shot.
-Isaac
Melting Pot (best fancy date night)
Apple in Cheese fondue from first visit to Melting Pot in 2014
One of the very first fancy dates that Kayla and I went on was to the Melting Pot in Minneapolis. This would have been in 2014. We were both around 19 years old, so no cocktail reports from that date. Even though that first date was such a long time ago, one thing that I still remember is how hard the staff worked to make it feel special.
One unfortunate trend that seems to be increasing in fancier restaurants is the idea that customers want a casual experience. I remember when going to Olive Garden meant that you felt under-dressed if you wore jeans or a shirt without a collar. Now we can walk into a place like Pittsburgh Blue and spend $50 per dish and get the same experience as if we went to Texas Roadhouse.
This is hard because there is still a need for restaurants that feel fancy. There’s a certain romantic spark that is dependent on trying to make a night feel special. All too often, Kayla and I will get dressed up, spend a ton of money on expensive food, and walk out feeling underwhelmed because the restaurant staff treated us like any other customer that just wanted a place to make them feel less hungry than when they walked in.
What sets Melting Pot ahead of the other places that we have visited is that they genuinely want to make your night feel special. The very first time we visited, we were broke college students that weren’t old enough to drink. Yes that matters since so many servers depend on tip income based on a percent of the total bill. Alcohol is the biggest “fluff” to add to a bill, and we couldn’t order any of it. Of every table of customers in the building, we were going to be the lowest profit. They didn’t care at all.
Apple in Cheese fondue. Picture is from our very first trip to Melting Pot in 2014.
I can’t describe how well they treated us. Prompt service, excellent table manners, and speaking to us like we were important These little things are not much extra effort on their own, but they still exceed the service that we receive from other establishments. If you need to make a night feel special, there isn’t a better place in the Twin Cities area that I can recommend more highly than the Melting Pot.
We did have one bad experience there. On our second date to Melting pot, around 2015, we got all dressed up and excited to re-experience our night from the previous year. Our server talked to us like we were friends on the street. We had to continually remind her that we had ordered things that weren’t being brought to the table. We were celebrating that night and she didn’t care to make it feel special. We left feeling disappointed.
The following year, I called to make a reservation (instead of booking online like I usually do). This visit was to celebrate our dating anniversary. Kayla had turned out to be the most special woman I could have ever asked for, I wanted to make our anniversary something unforgettable. I spoke with the host and mentioned that last year we had a terrible server that ruined the experience for us.
The host was very receptive and said that she insisted that I speak with the manager on duty prior to her booking our reservation. The manager was awesome. Before I could repeat what I had explained to the host, he asked me “was this server’s name (name of server)? I responded that, yes, that was the name and that I was shocked that he could just randomly choose the name of a server that had served us a year prior. He told me that in his tenure at Melting Pot that they have only received complaints about one server ever. He assured me that she was no longer employed there. He explained that he completely understood why I would call and ask to have a different server. Not to worry, he said that to make up for it that he would book us in a section hosted by an experienced staff person and comp us a percentage of our meal.
When we arrived, they sat us in a private booth with a curtain. The table was covered in rose petals and our server told us that she read notes that explained that we had sub-par service on our previous visit, She took great care of us and left us completely awestruck once again. They even took a picture of us and framed it for free. They more than made up for our one negative experience.
Photo of Isaac and Kayla celebrating their anniversary at Melting Pot.
Any business that takes the feedback from 2 broke college students that seriously and puts in that kind of effort to rebuild our loyalty should be an icon to other businesses. It is still the best example of customer service that I have experienced yet.
Now that Kayla and I are older and more secure financially, we can’t wait to go back.
So there you go. A whole restaurant review that didn’t focus at all on food or beverage. The experience at Melting Pot alone stands for itself. The food is great too, but it isn’t the star. The customer service and dedication to creating the perfect night out is unrivaled. We are so happy that we gave it a shot.
Photo of the picture taken at Melting Pot still on display on Isaac and Kayla’s bookshelf.
Minnesota Dining Experiences
Upper level of Portillos in Roseville MN
This section is dedicated to our first-hand experiences dining at MN restaurants. We have always paid full retail and never received any special treatment from any of the places that are described here. All photos of food and beverages were taken by Isaac and Kayla.
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