Alex Roberts and his peeps finally signed a lease for the 777 Grand Avenue space for the new Brasa outpost. Alex says the space, which is next to Punch Pizza, “will have about ninety seats inside and some additional patio seating (when and if approved) wrapped around the front and side of the building. We will begin demo immediately and hope to be open for business in May sometime.”

Read more.

Two weeks ago, I wrote about all the positive changes at Porter + Frye, and this week the restaurant has undergone a sea change. Steven Brown is no longer running the kitchen there, let go in an ongoing purge and exodus of salaried cooks and hotel employees (restaurant and hotel GMs have turned over already at least once). Rumors swirl as to whether Doug Flicker (he is only there part time, happily he tells me) and Erik Anderson will be running the restaurant moving forward or if the concept will change entirely . . . who knows?

Read more.

All the Porter + Frye news you ever wanted to read tomorrow . . . but for today, I want to tell you that in a previous post, Steven Brown had led me to a fun food photo site, and I mistakenly credited it as being a site developed by Steven and his P + F staff. I was only sorta right, sorry fellas! Josh Habiger and Erik Andersen had created the site on their own, and they should get full credit for the amazing food that is residing on it. They were using it as a test site for cataloging their work and attracting potential interest in them as chefs.

Read more.

Steven Brown, one of the most talented chefs in the five-state region is no longer at Porter & Frye.

Read more.

I was in Columbus, Ohio, last weekend for the AAA Travel Expo and got a chance to eat some of the best ice cream ever from Jeni’s. Amazing, especially the smoked chocolate ice cream with homemade marshmallows. You can order some online here.

Read more.

I finally got dragged to Sushi Samba, and it is an outrage if ever there was one. This popular Brazilian sushi bar is a knockoff of my pal Nobu Matsuhisa’s famous eateries right down to the tiradito and shishito peppers, but every plate at SS is overwrought, lacks freshness, and tastes almost pre-plated. Ceviches are over-marinated, sauces are too garlicky or lack any finesse at all, and the presentations are clunky. Tempura is greasy and cloying. The chef sent several little freebies to our table, which was very kind and much appreciated, but for the first time in my life, I tasted flavorless foie gras! Even the spoiled stuff has flavor. Oy vey. Skip this place if anyone ever mentions it as a dining option. Chicago has dozens of great sushi joints; I encourage you to frequent them.

Read more.

Substantiated Rumor of the Month Update: Alex Roberts e-mailed me and told me that regarding his new restaurant in St Paul, "We have not signed a lease but are slowly moving forward on the 777 Grand Avenue space, design, construction planning, etc. All parties are optimistic. I will let you know when we have something concrete like a signed lease.” Thanks for the clarification, Alex. 

Read more.

At the insistence of my editor who loves the joint, I visited TooJays Gourmet Deli in the Palm Beach area last week, and I was really impressed. Great sandwiches for under $10, just the right size, great bread, real cheesecake and rye bread, killer soup, very good chopped liver, etc. And it was packed every night I drove by. Price point is low, and the evening menu features fantastic comfort-food meals such as stuffed cabbage and pot roast. I think this begs an important question: Why can’t we have one of those in our town? Answer: Because no one has opened one yet.

Read more.