Photos: Starling
Starling features flavors from around the world.
Minnesota is almost the farthest you can get from the equator, or at least that’s how it feels in the winter. But walking into one of Edina’s newest restaurants, Starling, can transport you to the warm weather destination of your dreams. Packed with natural elements and brimming with a Balinese vibe, there’s no migration needed.
“The starling is a bird [that] is extremely migratory. You can find them on almost every continent in the word,” says Brent Frederick, co-owner and chief manager of Jesper Concepts, the parent company of Starling. “We thought the name was a good fit.”
A key ingredient in the poke bowl is yum yum sauce. It adds a special pizzazz to this colorful and flavorful dish.
Ambiance and Inspiration
Once inside this global eatery, a myriad of lighting styles offer varied moods and elevated focal points. Textures extend beyond the green velvet seating and palm leaf window decals to the intricate wallpaper pattern and iron-stamped ceiling. Monkey pod wood from Costa Rica lines the interior with rich, warm hues, while countless live plants enchant guests with a rainforest-like feel. “There’s something about live plants that they give off happiness,” says Mike DeCamp, co-owner and director of operations of Jester Concepts. “We believe greenery makes people happy, which is what we want at the end of the day.”
Overflowing like the topiaries above, the menu invites guests to sample and savor globally infused recipes, regardless of time of day. The staff are experts on the menus, providing recommendations and insight whenever requested. That being said, there is no combination that won’t deliver. From the savory Butter Chicken Tacos to a Tender Green Curry Walleye, guests can feel transported to another place with every bite. “Everything pairs with everything,” DeCamp says. “You can’t go wrong.”
Usually butter chicken is eaten with a chapati. This taco version turns it into a hand-held dish.
Open for brunch, lunch and dinner, Starling features a menu of bold and diverse plates. “A lot of the inspiration came from my travels in Bali, Singapore and Southeast Asia,” Frederick says. “I really enjoyed the flavors and spices there.”
Don’t forget dessert, including a churro-inspired ice cream sandwich or a chocolate ganache made with Mexican chocolate that’s as decadent as it sounds. A fan favorite circulating on social media is Starling’s Ube Tres Leches Cake. The delectable dessert is a light and moisture-infused cake, consisting of ube, a purple yam from the Philippines, condensed milk and a whipped topping that has the consistency and flavor of cream cheese frosting. This purple dessert is definitely a palate pleaser.
Starling’s Margarita features harissa-infused tequila, orange liqueur and lime.
The bar boasts flavorful options, such as a Vietnamese Coffee Martini. The cocktail is made with vodka, espresso and sweetened condensed milk. Starling’s Margarita features North African harissa-infused tequila, orange liqueur, lime and simple syrup. With ingredients sourced from around the world, each sip savored is designed to be as authentic as possible.
Every aspect of the space, like this 18-seat bar, is designed to be welcoming, lively and vibrant.
From Dreams to Reality
Frederick and DeCamp have both been in the restaurant industry since their teen years. Starting in a pizzeria, DeCamp was energized by the hustle and bustle of the industry. “I fell in love with it,” DeCamp says. “I’ve never wanted or thought about doing anything different since I was 13.” Frederick got his first taste of the industry while serving and bartending in college. “I can’t see myself doing anything else,” he says. “I was doing what I was meant to do. It’s what we are passionate about.”
Their paths first crossed at Hotel Ivy in 2015, where Frederick was the owner of the restaurant and hired DeCamp as chef. “We get along really well, complement each other well and love bouncing ideas off each other,” Frederick says. “It grew into a partnership naturally.”
Starling likes to take familiar foods and kick them up a notch. Its ice cream sandwich has a generous portion of vanilla bean ice cream that sits in between churro layers and is sprinkled with cinnamon.
Ahead of the Curve
These masterminds are also believers in eco-friendly practices. Experience and exposure to the restaurant industry has opened their eyes to the amount of waste that can be commonly ignored. In an effort to reduce waste, DeCamp and Frederick opted for subtle, green substitutions, such as reusable straws and cloth towels in the restrooms.
DeCamp and Frederick try to keep a pulse on local cultures, traditions and trends. “Like any restaurant, you need to be constantly learning, trying new things and challenging yourself,” DeCamp says. “We have many cultures here in Minnesota, and everything is available to us if we look hard enough and aren’t afraid to try.”
Starling Neighborhood Eatery
4925 Eden Ave.; 952.295.8180
Facebook: Starling MN
Instagram: @starlingmn
