The Edina area has no shortage of elegant fare that pleases the eye as well as the palate. Local restaurants and bakeries take pride in crafting creations worthy of both the most important formal occasions and simple, everyday splurges. From appetizers to desserts, no course is excluded from the mastery and magnificence. So eat elegantly in Edina, and enjoy!
RUFFLE CAKE and ROSETTE CAKE
Sweet Retreat Cupcake Boutique
As fashion-forward stars of the cake world, ruffle cakes and rosette cakes exude elegance in edible form. Four-ingredient buttercream “ruffles” 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 adorned with swirls of symmetrically aligned deep rose-pink frosting rosettes 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 of the cake.
5013 France Ave. S.; 612.353.6230.
MACARONS
Cocoa & Fig
Cocoa & Fig might be relatively new on the Edina boutique baking scene, but these experienced dessert artisans have mastered the intricate process of converting cottony mounds of meringue into perfectly piped, circular forms known as French macarons. These regal gems infused with almond flour shouldn’t be confused with the more commonplace coconut-constructed macaroon. Light as a feather yet oh so sweet, the temperamental French macaron exudes elegance at every turn, right down to its lacy feathered foot. Two cookie shells are sandwiched together with a slather of smooth-as-satin Italian-style buttercream that provides a distinctive taste (chocolate macarons feature ganache instead of buttercream). Pick from salted caramel, pistachio and more, plus seasonal flavors. $1.50 per macaron. Yorkdale Shoppes, 6807 York Ave. S.; 952.540.4300.
LUMP CRAB TOWER
McCormick and Schmick’s Seafood and 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, Edina Westin Galleria Hotel; 952.920.1142.
SHIITAKE MUSHROOM LETTUCE CUP
Peoples Organic
Behold the bold and beautiful shiitake mushroom lettuce cup starter, bursting with different textures, tastes and colors. Shiitake mushrooms, marinated cashews, tofu chunks, fresh ginger and toasted garlic fill three nests of organic Bibb lettuce leaves. The vegetable stacks are separated by two swishes of housemade dressing thickened with earthy flavors and maple notes, while a sprinkling of shredded carrots make a vivid finish. $9. 3545 Galleria; 952.426.1856.
LOST TUNA
Raku Restaurant
This Japanese dish has a stately presentation of contrasting tangy, hot and mellow flavors and colors that is sure to please. Seared, peppered tuna band around mixed greens coated with Japanese citrus dressing. A creamy white ribbon of wasabi mayonnaise drapes across the large rolls like ruffles of a silk scarf. Wheels of army-green jalapeno pepper slices add more heat to this cold dish without getting too spicy. Beads of reddish-orange tobiko roe make a sparkling finish to six lost tuna nigiri angled into a symmetrical pattern on a bamboo board. $16. 3939 W. 50th St.; 952.358.2588.
GREEN ONION CHINESE PANCAKE WRAPS
Rice Paper
Chinese pancake wraps are an iconic vegetable and meat dish at Rice Paper, where a cornucopia of Asian delights are piled into wafer-thin Chinese pancake wraps flecked with green onion confetti. Jasmine rice nuggets, English cucumber chunks and bean sprout threads are seasoned with mint and lemongrass sauce, along with your choice of protein. Like four spokes on a plate, the pancake wrap sections are joined by a mound of finely sliced, snappy cabbage salad with a feathering of cilantro. One of Rice Paper’s signature hand-cut carrot flowers sprinkled with sesame seeds decorates the top. And don’t forget the sauce. A separate plate, neatly partitioned into three sections, showcases a trio of Thai sauce, Vietnamese dipping sauce and peanut sauce. Sometimes the housemade peanut sauce comes adorned with a fiery red Thai hot sauce “smiley.” These flavors are sure to make you grin. $13 lunch, $18 dinner. 3948 W. 50th St.; 952.288.2888.
ROASTED BEET SALAD
Salut Bar Américain
The roasted beet salad at Salut puts a slight French accent on a salad staple. The secret is the airy presentation that begins with a foundation of chevre mousse. Goat cheese is whipped and folded into a thick creamy condiment and spread across the center of a large marquis-shaped plate. A splash of roasted garlic vinaigrette adds more zing, and a dusting of caraway rye breadcrumbs adds a nutty flavor. Sprigs of springy mache grass make a leafy lettuce layer. Beet cubes, including velvety crimson red and summer-sun yellow, add substance, and chunks of fresh local apple—Sweet Tango or Honey Crisp, depending on the season—provide solid crunch. On the top layer, julienne strips of raw Chioggia beets form a lattice pattern of candy cane-pink and white-stripped pastels. $9.95. 5034 France Ave. S.; 952.929.3764.
STRAWBERRIES AND CHAMPAGNE GÂTEAU
Patisserie Margo
Made in a European manner, the strawberries and champagne gâteau contains no buttercream. Four layers of cake are lined with alternating bands of bright red strawberry conserve and creamy fluffs of thicker-than-cream sabayon mousse. The strawberry conserve is homemade with a recipe that brings out intense fruity flavor yet retains natural, bright color. The sabayon mousse has a contrasting velvety texture that complements the conserve’s fruity essence and melds subtle flavors into the cake. How to top everything off? Dollops of sabayon mousse formed like Hershey’s kisses add a lovely final touch. $20. 5133 Gus Young Lane; 952.926.0548.
