Gardens of Salonica
New Greek Cafe and Deli
Tues - Thu : 11am - 9am
Fri - Sat : 11am - 10pm
Sun - Mon : closed
The Gardens closes for all major holidays
19 Fifth St NE
Minneapolis, MN 55413
tel (612) 378 - 0611
It's been a while since I cut 24 or so hearts free hand to make individualized cards for my kids' pals on Valentines' Day. But there I was today, Saturday, cutting with my very good Whiskars, pink hearts to cover the Gioconda Truffles that are being sold at the Wedge and Hampden Coop as well as here at the Gardens for about $5.
Just wait until you see it lit up!
Over 20 years of working in the kitchen at Gardens, only one preparation defies my mastery and that is Tyro. An emulsion of feta with nearly double its volume of oils and peppers that is whirred in a commercial high-capacity food processor for nearly an hour, the "finishedness" of Tyro is understood as much by an audible drop in decibels as by its visual texture which runs the gamut of a thickly running latex to a fluffy mousse.
Why do we offer BIG bottles--otherwise known as Bomber Bottles? Because that's HOW they sell in Greece! On a hot day at the beach with a bag of chips...when you don't want to miss a moment of serene sea viewing, this portion of beer becomes a meal. From the Belgium Brewing Co we offer the ever popular Fat Tire and Ranger, a particularly hoppy beer as well as Crispin, squeezed from the Honey Crisp apple developed here at the the U of M Ag School! All three please with the Gyros!
The Gardens is proud to offer the very best ingredients--organic, local, pastured, and wild-caught--as available. We use 100% organic sugar and milk, Schultz free-range eggs, Hope Butter, Zweber Farms pastured beef and chicken, Hill & Vale Lamb, Southeast Food Network pork. Most of our greens are purchased at local Farmers' Markets or delivered to our door by local independent growers. Our honey is supplied by Ames Farms, a local, independent producer.
Boughatsas: Savory & Sweet Family-Style Pastries Cut to Accomodate Your Guests!
Ready! Sit! Eat! Yep, this will race straight to your sun-longing soul! Tender, free-range pork (can't you just see them rolling in the clover?) from the Southeast Food Network braised in fresh-squeezed lemon juice, white wine and extra virgin olive oil, simmered with Nettle Tips and ramps just pushed up through the soil.
A man called the Gardens the other day and asked with incredulity, "what was that mushroom app that I ate last night? I think that was the BEST thing I've eaten in my LIFE." We're just passing it along--some amazing flavors, hen-of-the-woods or Maitaki mushrooms oven roasted and finished under the fire grill with EVO, white wine, lemon, fresh rosemary and feta.
Fresh figs are coming to the end of their season! We poach them lightly with Wisconsin craisins in