We scoured our archives for some of the best dishes featured in Edina Magazine throughout the past year. We added some tweaks and updates from these local restaurants—and pulled together one delectable dining guide that crosses many categories of cuisine. Bon appétit!
Lump Crab Tower
McCormick & Schmick’s Seafood & Steaks
The lump crab tower has show-stopper eye appeal from the ground up. Contrasting layers of towered vegetables, fruit and seafood make for a striking centerpiece; a frilly coif of scarlet-streaked microgreens form the crowning finish. The tower is set in green basil oil opposite orange vinaigrette; a thick balsamic glaze borders the dressing puddles. $13.99. 3203 Galleria, The Westin Edina Galleria; 952.920.1142.
The Scottish salmon is grilled in lemon butter with a dash of pepper and served steaming hot with sides of daily vegetables and a choice of potato or rice. Fresh lemon wedges accent the dish. At lunchtime, the same great fillet tops the Greek salad for an all-in-one lunch dish with Kalamata olives, feta cheese, dolmas, tomatoes, cucumbers, red onions and a house-made Greek dressing on a fluffy bed of greens. Scottish salmon $18; Greek salad with salmon $11. 5101 Arcadia Ave.; 952.925.5628.
Celery Root-Apple Soup
Beaujo’s Wine Bar & Bistro
The thickness of puréed celery root is almost creamy, even without dairy. Executive chef Mark Campbell has perfected the art of soup-making during his years of cooking at Beaujo’s. Inspiration begins with an innovative use of herbs, spices and vegetables like celery root. Depending on what is available on a particular day, celery root soup (which is a special and not served daily) can feature different accents, including a touch of curry, specks of spinach, blue cheese crumbles, an apple blend or a scattering of crispy fried bacon. A custom-made approach creates heightened flavors from seasonal offerings. Each soup is made from scratch with house-made stock. $4.50 cup, $5.75 bowl. 4950 France Ave. S.; 952.922.8974.
Ruffle Cake And Rosette Cake
Ruffle cakes and rosette cakes exude elegance in edible form. Four-ingredient buttercream blends the sweet indulgence of real butter, whipping cream, powdered sugar and vanilla extract. Buttercream also blooms into stunning works of cake art known as rosette cakes. A tower of cake rounds are adorned with swirls of symmetrically aligned deep rose-pink frosting rosettes that fade to white. The color gradation, which can also be made in chocolate brown or Tiffany blue, has a dreamy storybook look fit for a queen or princess. Every cake is a custom creation and price varies according to size and detail. 5013 France Ave. S.; 612.353.6230.
Irish Soda Bread
Sure as shamrocks, when St. Patrick’s Day rolls around, Irish soda bread makes an appearance at Wuollet Bakery. The celebrated Celtic bread comes in two flavors, sweet or savory. Sweet, white teacake-like loaves are studded with plump dark raisins and finished with a leprechaun dusting of sugar. The darker savory version features whole-wheat nuttiness and stick-to-your-ribs heartiness that is truer to Old World origins. Either way, the homemade bread melds buttermilk moistness with a baking soda lift for leavening. The soda and buttermilk react and form a dense crumb permeated with air bubbles that fancy a slathering of butter. The bread makes an ideal pairing with corned beef and cabbage. If you love this Irish staple, why end the joy after St. Patrick’s Day? Irish soda bread can be special ordered at any time, one day in advance. $7.25. 3608 W. 50th St.; 612.922.4341.
Toad In The Hole
Toad in the hole proves breakfast can be fun, flavorful and festive. The Edina Grill’s take on the classic English breakfast dish is built on a base of flaky sheets of puff pastry filled with an American-style updated mix of creamy-sharp Parmesan cheese, crispy bacon, roasted tomatoes and fried egg—no Yorkshire pudding batter or onion gravy here. An arugula salad fluffs the top, hides the egg mix and forms a toad in the hole. A side of hash browns adds heft with a crispy-fried potato crunch. “Our philosophy is to make something classic and amp it up, make it more sophisticated and add more flavors.” says manager Liz Bergquist. The toad in the hole breakfast does just that and it’s served all day. $12. 5028 France Ave. S.; 952.927.7933.
With decades of experience as a baker and caterer, owner Margo Bredeson has perfected her quiche recipe; the result is a French-inspired, open-faced pie so rich it almost melts in your mouth. Made from scratch daily, this quiche has an unusually deep layer of velvety filling enriched by sour cream, heavy cream and fresh eggs. A mock puff pastry forms a buttery, flaky crust. A traditional quiche Lorraine with bacon, spinach and Gruyère cheese, and a quiche with roasted red pepper and caramelized onions are signature items that are always available; special quiches like smoked salmon are sometimes featured. Call ahead for availability. $6 per slice, $30 for a whole 10-inch quiche. 5133 Gus Young Lane; 952.926.0548.