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Icehouse adds music to menu
Allow me to get this straight. Before cheap refrigeration was invented, companies would hire men to "harvest" ice off Minnesota lakes to keep food and beer cold? That's crazy, I say!
I bring this random fact for your attention only because We had to do a little little bit of homework after going to the brand-new Icehouse a week ago. The bar's name, you see, is an allusion to its building's original purpose greater than a century ago. Icehouse is found in a portion of what used to be Cedar Lake Ice Fuel Co. (Cedar Lake being the ice harvesting locale, I presume).
Icehouse is really a a part of a mini-resurgence happening at 26th and Nicollet. It joins Eat Street Social, Vertical Endeavors, a brand new Dunn Bros. and also the soon-to-open Azia Kitchen. The whole corner has that new-car smell.
Icehouse arrived last week as a triple threat: a foodie destination, a cocktail den and Eat Street's first genuine music club. Owners are calling it a "live music restaurant," a rare breed within the Twin Cities. I'd place Icehouse approximately the more intimate Aster Cafe and also the more affluent Dakota Jazz Club.
The two guys running the show are Matt Bickford and Brian Liebeck. Bickford has the North Loop sandwich emporium Be'Wiched (his partner there,[url=http://woolrichschweizch.gengfl.com/][b]Woolrich Parka Winter Woolrich Online Shop Schweiz Sale Die Gute Qualität Woolrich[/b][/url], Mike Ryan, is also an owner at Icehouse). Liebeck is famous within the music scene being an expert lighting designer. They've assembled a team of bar scene all-stars,[url=http://woolrichdeutschlandarcticparka.albirank.net/][b]woolrich deutschland women online shop Woolrich Parka Günstig outlet[/b][/url], chief included in this bartender demigod Johnny Michaels and former Turf Club ringleader Dave Wiegardt.
The venue is virtually unrecognizable from the last incarnation (Sindbad's Middle-Eastern deli). The interior was gutted to reveal its ice factory origins, complete with rusty patina, cracked brick walls and soaring ceilings. Bickford and Liebeck loved the rawness.
"We just didn't wish to screw it up,[url=http://parajumpersoutletjackets.webmium.com/][b]http://parajumpersoutletjackets.webmium.com/[/b][/url]," Bickford said.
Shelter Architecture and Blue Construction simply put into the country splendor with a mezzanine made from I-beams and walls of reclaimed Douglas fir (two a lot of which originated from a Wyoming snow fence).
There's no single booker. Liebeck has entrusted the sound and also the feel of this neighborhood "listening room" to a number of Twin Cities tastemakers.
Wiegardt helped lure drummer JT Bates to Icehouse to re-create his beloved jazz residency that ran for 13 years in the Turf Club's Clown Lounge. Pink Mink's Christy Hunt will run Tuesdays like a DJ-centric vintage R night called Lady Heat Hot Soul Party. James Buckley is helping with the weekend jazz combos,[url=http://giuseppezanottisneakers.webmium.com/][b]giuseppe zanotti sneakers on sale[/b][/url], and members of the Pines will work on Sunday night.
Last Thursday's grand opening was capped off by Adam Levy's soul-rock outfit,[url=http://duveticadoudoune.halod.com/][b]Femmes Doudoune[/b][/url], Hookers Blow. The band threw the crowd into a dance-party frenzy,[url=http://woolrichdeutschlandarcticparka.albirank.net/][b]http://woolrichdeutschlandarcticparka.albirank.net/[/b][/url], which probably wasn't indicative of the bar's listening-room vision, however it sure was fun.
Prior to the dinner rush last week, I discovered Johnny Michaels with the cooking, stuffing 10 pounds of ginger right into a blender. The set-up (for any boatload of ginger syrup) was part of an experiment he's conducting at Icehouse: high-speed craft cocktails. One of the big knocks about the labor-intensive mixology movement is how long it requires to obtain a drink at such places as Bradstreet and Marvel Bar.
"Speed is the Holy Grail of craft cocktails," Michaels said.
Michaels is still working at La Belle Vie, the high-end restaurant where he pioneered the Twin Cities cocktail boom. However, many nights he'll be at Icehouse,[url=http://duveticadoudoune.halod.com/][b]Femmes Doudoune Duvetica Pas Cher[/b][/url], where he's designed an entire menu around quick-draw drinks.
He achieved this by premixing the nonperishable ingredients. So a glass or two with 10 ingredients might take only two or three making. Will purists refer to this as sacrilegious?
One thing Michaels didn't change was his spontaneity. A frothy punch cocktail comes with a photo of Little Richard floating on top,[url=http://duveticadoudoune.halod.com/][b]Femmes Manteaux Duvetica Soldes Femmes Doudoune Duvetica Pas Cher[/b][/url]. Another drink is served having a homemade popsicle. Many of these cocktails cost $9 to $10.
My personal favorite part of the drink menu is the dozen sipping shots at $5 apiece. These 2-ounce pours (on the rocks) are basically twists on classic bourbon and rye drinks. The spicy "Satan Laughs Spreads His Wings" is accompanied by a Christian comic,[url=http://woolrichoutletitalia.albirank.net/][b]Woolrich Giacche Outlet online Italia Woolrich Piumini Vendita italy[/b][/url].
You realize you're doing something right when the chef in the hottest restaurant around geeks out having seen your setup. Throughout a preview night last week, I caught Jack Riebel of Butcher the Boar practically licking his chops over Bickford's brand-new kitchen. And trust me, Riebel's toys at his sausage-and-bourbon palace aren't anything to scoff at.
Bickford's team is playing with all sorts of gadgetry here: A large Southern Pride smoker, an expensive Rational Combi oven, a funky tilt skillet.
It had been a given that Bickford's sandwiches would be on point, such as the stuffed cheesesteak ($10.50) and classic pastrami ($9.50). Most of the menu,[url=http://peutereyjacketsuppliers.webmium.com/][b]Peuterey outlet[/b][/url], however, may be the chef's twist on comfort-food small plates. The gnocchi ($12.50) includes sweetbreads and escargot. The crab cakes ($10.50) are actually three golf-ball sized bites sitting on a bed of mac and cheese. Most items have been in the $7 to $15 range, aside from the "not-so classic" burger, topped with a slab of foie gras ($21.50). This is the chef throwing down the gauntlet when it comes to the Twin Cities' best burger.
In some ways I see Icehouse being a kindred spirit to a place like Butcher the Boar. Both restaurants come with an appreciation for masculine environments, both have a little bourbon and large amount of meat.
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