Edit ModuleShow Tags

DeRushaEats: At Sea Change With A Rising Star Chef



I'm not surprised that Chef Jamie Malone from Sea Change was named a semifinalist in the James Beard Awards category for "Rising Star Chef."

She and her team were superstars when we ate at the raw bar two weeks ago.

For a couple of months, my oldest son Seth (7) had been asking to go with my wife and me when we go out to eat. We typically go out either Friday or Saturday night, and our kids get a babysitter. Seth wanted to be with us.

He loves fish and shrimp and seafood, so he asked to go to a seafood place. We made our reservation for the raw bar at Sea Change at 5 p.m. on a Saturday.

To my surprise, there were a fair number of families eating there, well-dressed young boys and girls eating dinner before a trip to the Guthrie, perhaps.

Raw bar chef Holly Carson was amazing, taking us on a tour of the menu, explaining things to Seth. She proved, once again, that sitting at a bar in a restaurant is the most fun way to eat!

He tried everything—the incredible langostines with hot olive oil, chiles, and rosemary, the extremely popular shrimp cocktail elevated so brilliantly with a little preserved lemon and habenero cocktail sauce. He loved the tuna poke with a bright burst of fresh nori (seaweed)—which reminded him of a sushi roll taken apart.
 

  


Chef Malone brought out a breathtaking dish that made Seth beam with joy: a bowl filled with ginger cotton candy, a cup of lobster bisque that was out-of-this-world, and then a cheddar grits dish topped with popcorn dust, and popcorn kernels. Absolutely delicious.
 


And guess what: the non-fish dishes at Sea Change also blew me away. The duck was perfect— served with a rich, dark roux and andouille rillettes. It seems sacrilegious to order a meat dish at Sea Change, but I hereby give you dispensation. Do it.

For dessert: no surprise that the seven-year-old loved the chocolate cremeux, with brownie, and more chocolate, and a little more chocolate. I've written about Niki Francioli's desserts before; I really think they're in the top tier in the city. They are fantastic.

The joy of sitting at the raw bar is the chance to interact with Chef Carson and Chef Malone. It was an unforgettable experience for us, and for our son. And it goes to show that some of the best chefs in the Twin Cities are also some of the nicest people.
 

family picture


Sea Change Restaurant & Bar
806 S. 2nd St., Mpls.
612-225-6499
seachangempls.com

Edit ModuleShow Tags

Related Articles

Drink of the Week: Ngon Bistro’s Oriflamme

A cocktail ideal for any occasion

Sour Cream Pancakes with Caramelized Apples Recipe

Weekends call for a sit-down breakfast you can linger over—but the cooking can still be easy.

A Literary Feast

MnMo editor Rachel Hutton and MRP’s John Birge talk foodie destinations for writers.
Edit ModuleShow Tags

Comments may be edited for length, clarity, or appropriateness.

Add your comment:
Edit ModuleShow Tags


About This Blog

TC Taste answers your restaurant and dining questions, dishes on latest discoveries, reflects on breaking news, and generally brings the plate to the page with a skilled crew of experts: Minnesota Monthly Senior Editor Rachel Hutton, Home Cook Stephanie Meyer, Savvy Mom Kristin Boldon, Food Writer Joy Summers, and Drinks & Real Food Senior Editor Mary Subialka. Learn more about the TC Taste bloggers.

Have a food-related question? Email rhutton@mnmo.com

Sign up for our monthly dining e-blast:

MNMO Dish Sign-up

The Latest in MNMO

REVIEWS QUICK BITES
Best New Restaurants Mosaic
Icehouse Cool Primebar
Haute Hot Dogs Technique
Culinary Cloning Fika
Birdhouse Takes Flight Corner Table
Best Bars Left Handed Cook
Creative Cocktailing A Lotta Burrata


* Access all reviews here. 

restaurants Blogs - BlogCatalog Blog Directory

Recent Posts

Archives

Feed

Atom Feed Subscribe to the Twin Cities Taste Feed »

Edit ModuleShow Tags
Edit ModuleShow Tags
Edit ModuleShow Tags