Located in La Belle Crepe, La Belle Crepe's crepes have a gooey inside and crisp outside. Dieters beware — La Belle Crepe does not offer low-fat cuisine. La Belle Crepe is great for families with kids. Access the internet free of charge via La Belle Crepe's complimentary wifi. Dine out in the open during La Belle Crepe's summer season when patio tables are available for use. Your pooch is also welcome at the restaurant.
You can also grab your food to go.
Street parking is provided for those dining at the restaurant's Nicollet Mall location.
Prices don't get much better than this, either, with typical meals running under the $15 mark.
Chez Daniel executive chef Wilver Sanchez interprets the cuisine of France with an eye for artful presentation, simple and fresh ingredients, and a creative sensibility. Attentive servers welcome diners with appetizing small plates, covering nude tables with plump escargot baked in garlic butter and house-smoked salmon toast. Lobster ravioli is tossed with saut?ed mushrooms before making a dazzling midmeal entrance in a mantle of roasted artichokes and lobster-tarragon sauce, while filet mignon is served with potatoes and a classic b?arnaise sauce. Chez Daniel also features a list of weekly specials. The dining room's exposed-brick, lofty archways, and elaborately adorned tables entice customers with an atmosphere as elegant as a tablecloth woven from Charlemagne?s beard.
Purple Sandpiper dishes up a menu of gourmet, locally sourced fare worthy of the OpenTable 2010 Diners' Choice Award. Thirsty patrons can whet tongues with a Minnesota-brewed Crispin Brut dry hard cider ($4.50) or a pint of Rush River Unforgiven amber ale ($5.50) imported from neighboring Wisconsin. Launch your meal quest with a plate of saffron risotto cakes served with tomato chutney and grilled scallions ($7). The duck confit with cassoulet caters to refined poultry palates with white beans cooked with bacon, vegetables, and duck coated in a layer of herb bread crumbs or sink ravenous canines ($19). Young-hearted adults and veggie-savvy young ones can bite into the roasted cauliflower mac 'n' cheese, artisan pasta in a heated existential debate with peppers, spinach, and a trio of cheeses ($15). End your journey toward gastronomic nirvana with a slab of the apple-cinnamon bread pudding submerged under a Titanic-sized glacier of house-made ice cream drizzled in buoyant, gooey caramel ($5).
Warm up your taste buds with an appetizer order of tuna bites (sliced sesame-ahi tuna on crispy wontons atop a spring mix of greens, $8.99) or some spicy stuffed mushrooms (Italian sausage, gorgonzola, and sun-dried tomatoes, presented in a shallow bath of marinara topped with parmesan, $8.99). Woody's dinner menu grills up the prime rib of beef served with horseradish crème fraiche and sides of garlic mashed potatoes and seasonal vegetables ($18.99/queen cut). Aquatarians will enjoy Woody’s pecan-crusted walleye, pan fried and served with the same savory sides ($17.99), as well as the succulently stuffed salmon filled with a wild-rice, prosciutto, and portobello blend, finished with classic beurre blanc ($15.99). After sinking your teeth into a build-your-own, hearth-baked pizza (starting at $7.99) or sticking your fork into butternut-squash ravioli ($11.99) for dinner, complete your repast with a decadent dessert or after-dinner drink. Try a slice of the Chocolate Decadence Cake ($5.99) paired with a Keoki Coffee (Kahlua, brandy, crème de cacao, fresh coffee, and whipped cream).
When it comes to grilling meat, The Prairie Tap House's executive chef, Phil Dvorak, draws upon the traditions of Baltimore to craft pit meats, which he marinates for three days with a secret housemade spice recipe. Afterward, he slow-cooks each cut over an oak-fired grill, thinly slices it, and serves it on a locally baked Kaiser roll.
With this meticulous method, Dvorak sears 10 meats, including pork served with buttermilk slaw and beef served with crisp white onions and house made creamy horseradish sauce. The rest of The Prairie Tap House's menu sticks to more traditional pub food, albeit with an upscale twist, from Korean beef lettuce wraps to handmade pastas tossed with lobster, bacon, and creamy toasted-fennel sauce. Along with 30 wines, bartenders complement feasts with 35 draft beers and more than 50 brews doled out in bottles, cans, or a server's gloved hands cupped together.