You love us! According to Open Table diner reviews, French Meadow Bakery & Cafe on Grand Avenue is one of the top 10 -- out of thousands -- overall best restaurants in Twin Cities/St. Paul. Thanks to our customers who wrote OpenTable reviews for this honor!
Here's a reason to stop in soon: Celebrate the bounty of the season with this beautiful new special from chef Samantha: Pluot Caprese, a seasonal dish of organic pluots, local tomatoes, fresh basil, fresh mozzerella, balsamic reduction, olive oil, sea salt, and cracked pepper. Best of all, it's vegetarian and gluten-free. Our specials run for a limited time, so get it while you can...
VALENTINE'S DAY RESERVATIONS:
Lyndale Avenue/Minneapolis - call 612.870.7855 or reserve ONLINE
Grand Avenue/St. Paul - call 651.789.8870 or reserve ONLINE
Do you feel like a culinary odd couple? Rejoice, vegans and omnivores can coexist at French Meadow Cafe & Bluestem Bar! On this Valentine's Day, French Meadow reminds you that everyone can happily dine together with us: In addition to our regular menu, our Lyndale Avenue (Minneapolis) location is offering a special prix fixe Sweethearts Menu on February 14, for $50/couple; Lyndale Avenue French Meadow will also be open late, until 10 pm, for Valentine's Day.
So remember, whether you are gluten-free, vegan, vegetarian, pescatarian, or an old-fashioned omnivore, we have many options that will leave everyone satisfied and properly indulged. And you can be assured that everything on our menus is sustainable, non-GMO, hormone-free, and humanely sourced from farmers we know and trust.
Chef Samantha Jensen brings out brilliant specials this February with something for everyone.
Pictured above (left) is house-made Red Pepper Tagliatelle with Braised Beef, mushrooms, spinach, and peppers in a champagne cream sauce; and (right)Quinoa Stuffed Pepper with braised greens, spiced tomato sauce, roasted cauliflower, and grilled shard stems.
Below (left) is Mediterranean Stone Bass with Barley Risotto, broccoli, kale, roasted micro bulls blood carrots from Dragsmith Farms, and a balsamic tomato sauce; and (right) Stonebridge Farm Grilled Ribeye with Savory Bread Pudding, sauteed greens, caramelized onions, and garlic herb butter.