May 26—Chef Jack Riebel, who has been on a leave of absence from The Lexington as he undergoes cancer treatment, is returning to the kitchen. Riebel and Chef de Cuisine Antonio Murry have collaborated on a new dinner menu, which launches today. New menu appetizers include a new interpretation of steak tartare and a grand shellfish platter with shrimp cocktail, king crab and oysters. As for .
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Not even three months ago, the restaurant industry was rallying around the Lexington chef and co-owner Jack Riebel, who was in the midst of another aggressive round of cancer treatment. Today was a moment of truth, Riebel said at the time. My prognosis is not great, but I am not done yet. I will continue to make as many moments and memories as my health allows.
Now Riebel is back in the Lexington s kitchen with a new menu that debuts Wednesday.
Collaborating with chef de cuisine Antonio Murry, the two developed a menu that leans on the restaurant s woodfire grill. All meats are cut in-house and grilled over Minnesota hardwood; expect to find a 16-ounce center cut rib-eye, 6- and 8-ounce filets, smoked double-bone pork chops and a showstopping 46-ounce tomahawk steak.
It s fish fry season! 26 to try in the Twin Cities metro Dive into the Friday fish fry ritual at these local restaurants. March 4, 2021 6:36am Text size Copy shortlink:
Cod. Haddock. Walleye. Perch. Bluegill. It s Friday fish fry season, and this year s version is going to feel a bit different, due to limitations created by the COVID-19 pandemic. Fewer restaurants are offering all-you-can-eat options, and while many fish fry setups can be enjoyed in restaurant dining rooms, others are operating on a takeout-only basis.
The Anchor Fish & Chips
During Lent, this cult favorite which is highly skilled in the deep-fryer arts leaves the fish-and-chips heavy lifting to its food truck, with beer-battered wild Alaskan cod and hand-cut chips ($13.50) available in the parking lot on Friday nights. Takeout only.