• Tue. Jan 31st, 2023

Group of restaurateurs to open second Apple Valley location | Apple valley

ByStephanie M. Akbar

Aug 26, 2021

[ad_1]

Farmer and fishmonger to occupy former Ruby Tuesday site

A group of restaurateurs with several successful brands in the southern metro are considering another concept in Apple Valley.

Eyes Wide Hospitality Group hopes to open its second Apple Valley restaurant, Farmer and the Fishmonger, at the end of November in the former Ruby Tuesday building at 14883 Florence Trail. The company opened its first Apple Valley restaurant, The Misfits Collective, earlier this summer next door, at 14889 Florence Trail.

Apple Valley City Council approved the restaurant’s liquor license on August 12.

“We are excited to see how these two great restaurants can come together to reinvent this corner of Apple Valley as a dining and cocktail destination for the Southern Metro,” said Tony Donatell of Eyes Wide. “Our local restaurant group appreciates the overwhelming support of The Misfits Collective and the opportunity to expand so quickly into another Apple Valley location.”

Eyes Wide also operates over 10 different restaurant concepts in Farmington, Eagan, Savage and Chanhassen.

When asked why the old Ruby Tuesday site would be a good location, Donatell said Eyes Wide liked the idea of ​​having two restaurants with two different menus sharing a large parking lot.

“We will be able to organize all kinds of fun events in our parking lot like Oktoberfest, ax throwing, Meatfest, music concerts and more,” he said. “Guests can enjoy happy hour at Misfits before crossing the parking lot to dine at Farmer and the Fishmonger or have an after-dinner cocktail on the Farmer Patio.”

The theme and decor of Farmer and the Fishmonger will contrast completely with Misfits. It will feature earthy tones combined with nautical and farmhouse elements and “a touch of glam for fun,” Donatell said.

“The Misfits Collective is about the people who prepare the food and drink, Farmer and the Fishmonger is about where the food comes from,” he said. “The menu will have two sides: one side of Minnesota where everything from entrees to entrees and desserts is sourced from local farms and waters, and the other side where everything is sourced and inspired by a region or region. ‘a specific country and ingredients from their local farms. and lakes or oceans.

Donatell said chef Danny Bennet wasn’t ready to reveal his Farmer and the Fishmonger menu, but some of the items he’s working on include hand-minced steak tartare, whiskey-braised prime rib and sweet tea. , surf and turf with lobster, a signature burger and a board of local charcuterie.

Farmer and the Fishmonger will have 230 seats inside and 50 on the patio. Donatell said his group hopes to work with the city in the spring to expand the patio and “make it really fun and vibrant.”

[ad_2]
Source link

Leave a Reply

Your email address will not be published.