Nightingale will be closed tonight until 10:00pm for a special event. We apologize for any inconvenience.
Please join us on August 31st at 7:00 as we celebrate our favorite summer ingredient, Tomatoes!
Shiso Cured Fluke
grilled tomato consommé, sungolds
Falanghina ‘Caulino’, Michele Alois 2014
Nightingale Tomato Salad
cottage cheese, kalamata puree, milkweed capers
Cerasuolo d’Abruzzo (Rosato), Valforte 2014
Pasta alla Chitarra
uni, nori, tomato passatta
Tramonti Costa d’Amalfi Bianco, San Francesco 2014
Tomato Brined Pork Loin
Cajun boudin, fermented pepper-tomato paste
Rosso Conero, Moroder 2012
Grilled Tomato Pound Cake
buckwheat ice cream, tomato honey
Gemma del Sole Bianco Passito, 2008 Ippolito
$75, reservations are required. Please call 612.354.7060 or email email@example.com
Tonight we will be serving Pan Roasted Halibut with Local Tomato Gazpacho and Black Olive Aioli
Elegant Nightingale has an equally elegant burger that’s not too overwrought but hits all the right notes with 50/50 chuck and brisket, aged cheddar, tomato, romaine and aioli. $9 from 4 to 6 p.m. everyday. Add a Hamms for a buck.
Tuesday June 23rd, 5:00-7:00
Rieslings from Oregon and Germany
Robert Weil Estate Dry Trocken 2013 Rheingau Germany
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
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.
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
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
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.