Heyday

A Food & Wine Best New Chef in 2015, chef Jim Christiansen’s thoughtful food is hyper-seasonal (often foraged) and speaks to his stint at Noma, with dishes such as grilled lamb with winter radish and stewed local oats, and hake with cauliflower, smoked cod roe emulsion and herbs (pictured above). Christiansen skillfully balances flavor, texture, innovation and restraint on every plate, from appetizers to dessert. Speaking of dessert, a pickle ice propping up a multilayered vegetal dessert from last summer still haunts me a year later. Heyday’s Sunday brunch is one of the best in town, serving house made pastries (order the caramel roll), ham and lox with smoked eggs, biscuits and gravy, and a spicy, fresh bloody mary. With big street view windows, rustic wood and exposed brick, funky art and chandeliers, it’s a beautiful space that’s appropriate for any occasion—from an anniversary date to breakfast with the kids.

 Heyday’s black currant wood infused parfait with raspberry and pear granita

Contact

2700 Lyndale Ave S
Minneapolis, MN 55408
612.200.9369
heydayeats.com