Fortunately for the town two former city chefs have started a business venture with a different twist as it's aimed at locavores/ recruiting new aficionados. How can people know the difference of what fresh food tastes like unless it's offered?
We have plenty of opportunities to eat chain pre-fab tasteless food. But, it does come at a price to buy local and support smaller businesses. That being said menus change with the seasons, appetizers are under $10 and entrees are priced mid range in the 20's.
The Mint's housed in the once 'Kate's on State' locale catty cornered to Cartright, UWL's student union, in a terrific neighborhood of both students and faculty at 1810 State. The once front parking spaces have been converted to patio dining. Doors open at 5:00 for dinner.
Posted next to the upcycled bar (wooden top from the former The Mint's ceiling) for all to see are their local suppliers.
We have plenty of opportunities to eat chain pre-fab tasteless food. But, it does come at a price to buy local and support smaller businesses. That being said menus change with the seasons, appetizers are under $10 and entrees are priced mid range in the 20's.
The Mint's housed in the once 'Kate's on State' locale catty cornered to Cartright, UWL's student union, in a terrific neighborhood of both students and faculty at 1810 State. The once front parking spaces have been converted to patio dining. Doors open at 5:00 for dinner.
Posted next to the upcycled bar (wooden top from the former The Mint's ceiling) for all to see are their local suppliers.
Rosemary infused water added a special touch to city water ( I'm a well girl now). Although there were a lot of yummy sounding possibilities due to the later hour we decided not to order an entree but rather from the aperitif list which was just as interesting: for example: a Lynch Farms "Braised Chicken Tinga" on Lacinato Kale & an herbed polenta cake, pickled beauty Heart radish and Roth Gran Queso Reserve to name one in particular. This piqued my interest but coincidentally we both decided to go with the Ridgeland Harvest Butternut Squash and Bourbon Maple Syrup Ravioli with a sage cream sauce and cranberry compote with a side of a crusty roll with sage butter...
Although adventuresome in the kitchen when out, I like to order things that I wouldn't make/take the time to make from scratch, ie: pasta. So the ravioli and its seasonal stuffing sounded like a hearty, good thing to try on a cold evening.
If you're looking for quantity, this might not be your kind of place but fresh it is. The wait staff is amiable and your palate can be expanded. I hope The Mint makes it. We all know the restaurant business is very fickle.
One of my favorite places to frequent when I go back home to Arkansas is a place called Root Cafe in Little Rock. Here's a recent newspaper link:ROOT CAFE The place is always busy. The Root Cafe actually has a scrapbook to peruse about their suppliers photos and all for those waiting to be seated / interested. It makes it all the more personal. Hint, hint The Mint.
Anyhow, The Mint can benefit and learn from others's experience and success. Remember to stay true and to keep it "fresh."
Although adventuresome in the kitchen when out, I like to order things that I wouldn't make/take the time to make from scratch, ie: pasta. So the ravioli and its seasonal stuffing sounded like a hearty, good thing to try on a cold evening.
If you're looking for quantity, this might not be your kind of place but fresh it is. The wait staff is amiable and your palate can be expanded. I hope The Mint makes it. We all know the restaurant business is very fickle.
One of my favorite places to frequent when I go back home to Arkansas is a place called Root Cafe in Little Rock. Here's a recent newspaper link:ROOT CAFE The place is always busy. The Root Cafe actually has a scrapbook to peruse about their suppliers photos and all for those waiting to be seated / interested. It makes it all the more personal. Hint, hint The Mint.
Anyhow, The Mint can benefit and learn from others's experience and success. Remember to stay true and to keep it "fresh."
It's nice to see a place in La Crosse that offers fresh and local food for a change - hope they make a go of it. I'm curious about Kate's on State closing. Does she just have her pizza place downtown now or is that gone as well?
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