Would we go back:
4257 Nicollet Avenue
• Mussels with Garlic Butter (shared) $8.00
• Shrimp and Grits $22.00
• Cheese Plate $5.50
I had heard good things and ok things about Corner Table. So it was interesting to see for ourselves what it was like. It was very busy when we arrived at 8pm on a Saturday night. We were seated in a cozy corner which was perfect because it made it much quieter.
The mussels were huge, maybe the biggest I have seen, they were very good. My shrimp and grits were good tasting as well, I liked the idea of grits it something you really don't see all that often on menus, at least in Minneapolis. I really liked their cheese plate set up, you could choose your number of cheeses and the price varied accordingly. Sometimes you don't feel like a ton of cheese and just want a bite of cheese for an appetizer, with wine or to finish the meal. This makes that easy to do.
Overall, I think if you live in the neighborhood, it is a great place to go, I am not sure it is worth the drive across town.
• Pasta Special - Sprial Pasta with Lamb Shoulder, Mixed Greens and Fairfax Hill Blue Cheese $16.00
• Chocolate Torte $7.00
We got the corner table at Corner Table. This turned out to be the best table in the house in a small, bustling, noisy restaurant. It was noisy in a good way in that Corner Table is a nice casual neighborhood restaurant.
I was pleasantly surprised by Corner Table. I thought it would be overpriced with average food. It turned out that the food was better than I expected, and the service wasn’t snooty as you sometimes experience in this part of town. The staff was straightforward, honest, and hardworking.
We thought the mussels were good, not great. We didn’t expect Ocenaire quality, but it also didn't quite meet Kafe 421 quality at a comparable price. The mussels were fine, a little fishy tasting, and all but one were high quality. The mussels were simply prepared in garlic butter, a good way to put together a basic starter.
I was really happy with the pasta special – a spiral pasta with roasted lamb shoulder, mixed greens, and Fairfax Hill bleu cheese. Each of the ingredients complemented each other to make a balanced dish. I was also really happy with the chocolate torte with mushroom meringue. I know what you’re thinking: “Who in the h-e-double toothpicks would think to shape a dessert meringue like a mushroom?” Of course the answer is: “Those guys.” But beyond that, I liked the texture that the mushroom meringue brought to the dessert. I also like being surprised with something good that I haven’t had before or even contemplated. All these factors led to a surprising and positive experience at Corner Table.
February 4, 2006