CITYSCENE
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Cue
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The new Guthrie Theater opened to international applause this year, as architecture critics clapped for Jean Nouvel's bold navy blue castle. Diners, however, saved their standing ovation for the wine list at Cue, the Guthrie's restaurant, which showcases hundreds of great worldwide wines, smartly organized in categories such as "Loire Whites of the World."—Dara Moskowitz
Cue at the Guthrie, 806 S. Second St., Minneapolis, 612-225-6499
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Ferdinand's
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Ferdinand's raises the bar for wine in the Twin Cities, which has been low.
"I'm sick and tired of wine bars that have barely 40 wines," says Alexander Dixon,
chef at bistro Zander Café and owner of the new, attached Ferdinand's Wine Bar,
home of the 1,000 bottle list. How's that? Add them up: a 15-bottle base list,
another 30 global glass pours - plus every bottle at adjacent wine shop Solo Vino
available for a $15 corkage fee. Pile on award-winning American bistro food like
lavender-peppercorn duck served in a minimalist MoMA-meets-hammered-copper room,
and the bar's raised high. Pole-vault, anyone?
—Dara Moskowitz
Ferdinand's, 525 Selby Ave., St. Paul, MN; 651-602-9515.
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Osteria I Nonni
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Osteria I Nonni has a wine list that inspires profound feelings:
"Actually, my father almost had a heart attack," says Marc Marchionda,
recalling his father's reaction to the cases and cases of '95 Barolo
that Marchionda bought for the family's new Roman restaurant, Osteria I Nonni.
With more than 300 wines, including some 50 Barolos (notably '78s, '82s, '85s and '88s),
the all-Italian list is both heart-joltingly rich and shockingly cheap - since it's
attached to the family wine shop, all bottles are priced only $10 over retail.
—Dara Moskowitz
Osteria I Nonni and Buon Giorno Italia, 981 Sibley Memorial Hwy, Lilydale, MN; 651-905-1080
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Subo
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Subo opened a few months ago as Minneapolis’s first haute Filipino restaurant and quickly gained fame for its island comfort food (the meltingly tender pork ribs make a substantial dinner for $8) and its lighthearted tropical drinks. Try the Bounty Bar cocktail, in which a whole young coconut—full of its own juice and spoon-soft coconut flesh—is simply opened with a knife, spiked with vanilla vodka and served with a straw. There is also an array of sakes, including a rare sparkling example, Hou Hou Shu, which goes with just about anything.
—Dara Moskowitz
Subo, 89 10th Street S., Minneapolis, MN; 612-886-2377,
suboexperience.com (reviewed W&S, 6/10)
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