Fun New DIY Restaurant Concept

Dateline:  Rochester MN (of all places).  I’m currently in that “culinary hotspot” of Rochester, Minnesota, home of the Mayo Clinic with my husband Bob, who’s having some tests. It’s a company town (37,000 folks are employed at the very impressive Mayo complex).  The food at the clinic as well as the breakfast places was, as expected, terrible. 

We are staying at the Best Western, and just went to the hotel restaurant (Twigs Tavern) - http://www.twigstavernandgrille.com/)  to have dinner last night. I expected typical heavy mid-Western boring food.  Man, was I wrong! It is locally owned and operated by a couple whose inspiration was a trip to Spain. We sat outside by a small creek.  

The wine list was lengthy and creative, and I had a lovely glass of 2007 California Pinot Noir called Smoking Loon – complex strawberry and blackberry notes.   

The menu talks about hot rock grilling, and they really mean it. You order your protein (they had local pork which we both ordered), filet mignon, chicken, shrimp, scallops and tuna.  You get a side order (the sweet potato fries were outstanding), and everyone gets a somewhat forgettable but edible side sauté of peppers, onions, mushrooms and garlic.  Here’s what happens.  The waiter brings some pieces of granite and sets them down in the middle of the table.  Then he carefully sets down a skillet on that containing a large round flat (and very pretty) piece of stone that’s been heated to about 600 degrees.   You are given tongs, and you cook your proteins.  The pork was delicious, if a bit lean, and it was fun to be participating in cooking and still be in a restaurant. You get to have the perfect amount of doneness for you. The rest of the menu looked pretty typical but had small plates, and they won a local prize for their butternut ravioli.

 I’m wondering if this is one concept Boulder has not tried, and could feature local beef, lamb, pork, etc., and perhaps some veggies as well (onions, fennel, eggplant come to mind).

Joan Brett, CEO, Culinary School of the Rockies

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