A pioneer for the retail industry since its conception in 1956, Southdale Center redefined American shopping as the nation’s first enclosed, climate-controlled shopping complex. Continuing to reinvent itself to address the full spectrum of consumers’ evolving needs, Southdale has undergone many changes in the past 10 years to shift its focus from “pure retail to mixed-use lifestyle,” says Judy Tullius, the mall manager for Southdale Center.
Despite setbacks brought about by a global pandemic, Southdale Center’s growth gained momentum. Most recently, the center has focused on adding unique grab-and-go and sit-down dining options to the mix including Peoples Organic Coffee and Wine Café and Yumi Sushi.
“We are striving to be more than a place to shop, but a place where the community enjoys themselves, where people gather to spend time together and come out for special experiences,” Tullius says. “The new restaurants we continue to add are a large part of our plan.”
PEOPLES ORGANIC COFFEE AND WINE CAFÉ
Celebrating the simplicity of fresh, nutritious food, Peoples Organic Coffee and Wine Café is a destination for healthy menu options at affordable prices. With a southern French café flare, this day-to-night restaurant is home to a variety of gluten-free, vegetarian and vegan options.
“At the time of starting the brand, organic food and healthy greens was not a regular option so we started this as a way to make it more available to everyone at a cost affordable price,” Peoples Organic owner Juell Roberts says. “We started with nutritious, fulfilling menu items that everyone will like.”
After 11 years at its flagship location in the Galleria, the restaurant recently switched venues to Southdale Center to enhance its customer experience. The new space features an event space, in-restaurant bathrooms (the former location used the public restrooms inside the Galleria) and garage doors that open up to a larger patio.
Excited to join the Southdale family Roberts says, “There is this beautiful history there, I love it and I hope to grow within that.”
Caramel sea salt latte
A rich sweet and salty twist on a classic latte, perfect for a morning pick-me-up.
A healthy twist on a finger-food favorite. Fried cauliflower tossed in a special gluten-free and vegan-friendly barbeque sauce.
Rosemary Potato Flatbread
Perfect as an entrée or for sharing this flatbread features sour cream, onions cheddar cheese and chives. For an elevated twist and a boost of protein, Robert suggests adding an egg to transform it into a breakfast flatbread.
Steamed brown rice, kale, radish, cucumber, roasted tomatoes, scallions, sprouts, house-made guacamole, kalamata olives, house-made hummus, toasted sunflower seeds, harissa (hot chili pepper paste) with lemon-herb vinaigrette. “It’s a healthy, nutritious, full-flavored, delicious salad,” Robert says.
Wild-caught salmon marinated in ginger, orange and sesame oil accompanied with sauteed seasonal veggies and served on a bed of steamed organic brown rice.
Peoples Bison Burger
Local bison, nitrate-free bacon, local cheddar, pickles roasted tomatoes, organic romaine, aioli, 100 percent sprouted organic wheat bun.
Location: Next to Juut Salon on the 69th Street side of the Center by entrance 16.
Aaron Switz, co-owner of Z&H Hospitality LLC, which owns and operates Yumi Sushi, says the restaurant focuses on Japanese cuisine, bringing a unique element to the Edina culinary scene through its specialties in sushi, nigiri (thinly sliced raw fish over vinegared rice) and sashimi (thinly sliced raw meat). Though fresh fish is at its core, the menu also features fried rice, tempura, stir fry, noodle dishes and unique cocktails made with rare Japanese whiskeys.
As Yumi’s third location (in addition to Excelsior and St. Paul), Switz says that he is excited to be a part of the Southdale transformation. “This area of town is central and has a super great growth profile, and we are super pumped to be here.”
Ten pieces of snow crab, shrimp tempura, jalapeños, cilantro, avocado and tempura flakes wrapped in soy paper and garnished with honeymoon sauce and eel sauce.
Ten pieces of spicy tuna, shrimp tempura, snow crab, avocado and cucumber wrapped in soy paper and topped with Yumi’s signature honeymoon sauce.
Crispy Rice Tuna
Spicy tuna on a bed of seasoned crispy rice with soy sauce and topped with red tobiko eggs (“flying fish roe,” similar to caviar with a slightly smoky and salty taste) and jalapeños.
“I don’t think there is anyone else in the Twin Cities that has something like it,” Switz says.
Rock Shrimp Tempura
Crispy rock shrimp (the texture and taste of these warm deep-water shrimp are comparable to lobster) served on a bed of mixed greens, drizzled in rock shrimp tempura sauce and garnished with fresh scallions. “It’s fun, tasty and different,” Switz says.
Seven pieces of salmon with fresh scallions, Japanese mayo, bonito flakes (dried bonito fish) and masago (fish eggs) in a tangy ponzu sauce.
Location: Next to LifeTime Work on the 66th Street side of the Center.