Our First Wine Tasting Event

Explore Riesling

Tuesday June 23rd, 5:00-7:00
Rieslings from Oregon and Germany
Robert Weil Estate Dry Trocken 2013 Rheingau Germany
Paetra Oregon
Selbach-Oster Spatlese

Small Plate Specials

Learn More about Riesling with:
Bill Hooper, Winemaker at Paetra Wines
Taylor Stein, The Wine Company

Call for Reservations 612.354.7060

Taste 50: Women rule Minnesota food scene

Where would the state’s thriving food scene be without women? Nowhere, that’s where. For the 10th anniversary of the Taste 50, we’re taking a look at the visionary chefs, restaurateurs, bartenders, bakers, writers and entrepreneurs who are making Minnesota a food-lover’s haven.

Where do restaurant industry types hang out for after-work food and drink? Nightingale, of course, drawn by the late hours (the kitchen cooks to 1 a.m. daily), the welcoming surroundings, a splashy cocktail roster and, most especially, the eclectic menu of scrupulously prepared shared plates, large and small (including a cheeseburger that can be described only as epic), from chef/co-owner Carrie McCabe-Johnston.

View full article at Star Tribune

MN Monthly Drink of the Month: Aviation

Ever since Nightingale first opened their doors in an elegantly converted bodega in Minneapolis’ Whittier neighborhood, we knew we could count on them for small plates, late night eats, and gorgeously crafted cocktails. Since those early days in the fall of 2012, the restaurant has evolved into a part of the fabric of the neighborhood. It’s a go-to spot for a stylish and wildly affordable happy hour, and the weekend brunch is a doozy.

While the food menu has never been better, my favorite yardstick to hold is how they do a classic cocktail—very well, in this case. The Manhattan is beautifully balanced with a smoky thread of booze. The Sazerac boasts just the right amount of Absinthe bitterness, and the Aviation is a stone cold stunner.

The Aviation was first mixed early in the 20th century by Hugo Ensslin, who was the head bartender at the Hotel Wallick in New York. The recipe was published in Ensslin’s 1916 Recipes for Mixed Drinks and called for gin, lemon juice, maraschino liqueur, and crème di violette. It’s that final ingredient that gives the drink its gorgeous color. At Nightingale, the ingredients are all top shelf, including just a touch of Luxardo for the whisp of cherry tartness that plays upon the bright lemon and herbaceous, crisp Hendrick’s gin. -Joy Summers

City Pages: Nightingale’s Carrie McCabe Johnston: Chef, Family Woman, Sausage Maker


My kitchen chat with Carrie McCabe Johnston, chef and co-owner of Nightingale, begins and ends with a kiss. She owns the place with her partner of 19 years, Jasha Johnston, and they’ve been married “for seven or eight of those, I think.” Though they’ve been joined at the hip for the almost three years that Nightingale has been in business — she runs the kitchen and he’s the front-of-house man — he greets her with a smooch and says goodbye with one too, and they both seem genuinely happy about all of it.

View the full article at CityPages.com

Mothers Day 2015

Forget to make your Mothers Day Brunch reservations? Bring your Mama to Nightingale for dinner this Sunday between 4pm-1am. We will show her such a good time with our new Spring menu, she’ll never know you forgot.

Tuesday Date Night

Tuesday Date Night begins today!
For $20/person, we are offering a three course menu.

Tonights options are:

Sweet Pea Hush Puppies with Pea & Ramp Remoulade OR
Bibb Lettuce Salad with Radishes, Grilled Red Onions & Buttermilk Dressing

Red Wine Pappardelle with Bay Scallops, Ramps & Asparagus OR
Grilled Sausages with accompaniments OR
Masa Gnochi with Avocado, Chiles and Parmigiano

Chocolate Pot de Creme

Add a bottle of featured wine for $20
Gruner Veltliner, Leth 2013 Austria
Mencia, El Castro de Valtuille, 2012 Spain