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<title>Wayzata Eatery RSS Feed</title><link>http://www.wayzataeatery.com/index.html</link><description>Wayzata Eatery News&#x21;</description><dc:language>en</dc:language><dc:creator>manager@wayzataeatery.com</dc:creator><dc:rights>Copyright &#xa9; 2007 Wayzata Eatery </dc:rights><dc:date>2009-04-15T07:46:45-05:00</dc:date><admin:generatorAgent rdf:resource="http://www.realmacsoftware.com/" />
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<lastBuildDate>Thu, 30 Jul 2009 08:05:22 -0500</lastBuildDate><item><title>April in Paris - RIGHT HERE&#x21;</title><dc:creator>manager@wayzataeatery.com</dc:creator><dc:subject>Wayzata Eatery and Wine Bar News</dc:subject><dc:date>2009-04-15T07:46:45-05:00</dc:date><link>http://www.wayzataeatery.com/files/2ce310b68c7d62f21b1c9fcb75d57c1f-5.html#unique-entry-id-5</link><guid isPermaLink="true">http://www.wayzataeatery.com/files/2ce310b68c7d62f21b1c9fcb75d57c1f-5.html#unique-entry-id-5</guid><content:encoded><![CDATA[WAYZATA EATERY SALUTES SPRING with NEW MENU and the FLAVORS of APRIL IN PARIS!  and a New "Apr&eacute; Midi" Menu now offered "In-Between" from 3 PM to 5 PM between LUNCH & DINNER

PLUS - SPECIAL 1- DAY EVENT Chef Paul will Salute MAY DAY FRIDAY MAY 1, 2009 between 3 PM to 5 PM with all menu selections 50 % OFF and an assortment of MAY Wine Specials!]]></content:encoded></item><item><title>French chef upgrades Wayzata Eatery&#x27;s menu</title><dc:creator>manager@wayzataeatery.com</dc:creator><dc:subject>Wayzata Eatery and Wine Bar News</dc:subject><dc:date>2009-04-13T07:52:03-05:00</dc:date><link>http://www.wayzataeatery.com/files/809f067b12b14ab2891f9d46fd301f76-6.html#unique-entry-id-6</link><guid isPermaLink="true">http://www.wayzataeatery.com/files/809f067b12b14ab2891f9d46fd301f76-6.html#unique-entry-id-6</guid><content:encoded><![CDATA[In a sense, he never left us even though he whirled through employment at Hyatt Regency in Hawaii, Watertower Hyatt in Chicago, La Tortue restaurant on First Avenue in Minneapolis, Pfister Hotel in Milwaukee, Radisson Plaza in downtown Minneapolis and Registry Hotel in Bloomington.

Then he had his own, much admired Chez Paul in downtown Minneapolis, followed by a family effort at the Marina and Nancy's Landing at Lake Waconia.

For the last year he has been one of a dozen chefs - his title is professor - with the Taher firm, which feeds thousands of people every day in schools, churches and businesses.

...He demonstrated new ideas with several items currently being added to the lunch and dinner menus, as well as the Apr&egrave;s Midi menu for between-meal service starting May 1 (more about that later).

...Following - and plainly hearty enough for anyone's light lunch - were two lollypop lamb chops, served resting on an upside down cupful of Israeli couscous enriched with cumin and other spices.

...As an entree we shared a bowl of bouillabaisse, which Chef Paul reorganized so it could be an individual bowl rather than a huge pot to serve many hungry people.

...All of these items are on the Eatery's dinner menu ranging from $8 for the cheese bites to $28 for the bouillabaisse.

...Now the innovation to celebrate May 1 is a new Apr&egrave;s Midi menu in service from 3 to 5 p.m. daily, offering a smattering of these same items plus others like truffle and leek macaroni and cheese ($10) and butternut squash raviolis ($14).]]></content:encoded></item><item><title>City Pages: Best Service&#x21;</title><dc:creator>manager@wayzataeatery.com</dc:creator><dc:subject>Wayzata Eatery and Wine Bar News</dc:subject><dc:date>2008-04-30T13:17:58-05:00</dc:date><link>http://www.wayzataeatery.com/files/c6b2e65154a2c0ed86d1f3e4af2bca0f-4.html#unique-entry-id-4</link><guid isPermaLink="true">http://www.wayzataeatery.com/files/c6b2e65154a2c0ed86d1f3e4af2bca0f-4.html#unique-entry-id-4</guid><content:encoded><![CDATA[As a matter of course, you expect waiters and waitresses to at least feign enthusiasm for their place of work and the food that comes out of it.  And as a matter of course, the reality tends to clock in somewhere between "phoned in" and "professionally committed."  But at the Wayzata Eatery, everyone from the servers to the chef seems to be pretty damned enthusiastic....  You may be pleasantly surprised to see a charmingly be-toqued Chef Matt Quist walking the floor, saying "Hi" to the folks and seeing how the food's going over.  Incidentally, "quite well" seems to be the stock response; the food is creative and elegantly executed.  And any place slinging something as creatively tasty as a mango chutney/egg salad naan sandwich ($7) is worth a visit.

Wayzata Eatery 1179-A E Wayzata Blvd.  Wayzata, MN 952.288.2866 http://www.wayzataeatery.com]]></content:encoded></item><item><title>StarTribune.com - Restaurant review: Call Wayzata a winner</title><dc:creator>manager@wayzataeatery.com</dc:creator><dc:subject>Wayzata Eatery and Wine Bar News</dc:subject><dc:date>2008-01-17T10:54:54-06:00</dc:date><link>http://www.wayzataeatery.com/files/fb6ee35d79a909c14c860ad39d881b6f-3.html#unique-entry-id-3</link><guid isPermaLink="true">http://www.wayzataeatery.com/files/fb6ee35d79a909c14c860ad39d881b6f-3.html#unique-entry-id-3</guid><content:encoded><![CDATA[That's because from the inside, the Wayzata Eatery & Wine Bar does not appear to be a part of its bland suburban shopping-mall setting.

...Italy's saltimbocca tradition drops the veal in favor of chicken, and it's delicious: The tasty pan-seared bird is rolled around freshly chopped parsley and rosemary, wrapped in nicely salty dry-cured ham and paired with a hearty romesco sauce.

...Quist's best dish is perfect wintertime fare: thick slices of Minnesota-raised pork, marinated in tons of herbs and garlic for a few days before it hits the grill, sharing the plate with a hearty bacon-walnut-Honeycrisp apple hash.

...Then there are times when restraint is needed: Tiny haricot verts and kernels of sweet corn insert color and crunch into a lovingly prepared risotto, and bits of smoky bacon and a mellow mushroom consomme only accentuate its perfection; too bad a clumsy dose of truffle-infused oil overpowered the whole shebang.

...The casual, cozy setting (40 seats, tops) quietly radiates a reassuring old-money-on-the-lake sort of vibe, with lots of dark wood, snug booths, marble-topped tables, gorgeous hand-knotted rugs, an eye-catching array of historic Lake Minnetonka posters and a swell 10-seat bar, each stool offering a front-row kitchen seat.

...After cooking school he landed a primo job as corporate chef for magnate Curt Carlson and then with food service giant Taher Inc. When owner Bruce Taher decided to dabble in restaurants, he enlisted Quist to run the show.

...No matter how hard the kitchen is being slammed, Quist always seems to manage to find a few minutes for some quick dining-room face time, even if it's just a gracious "Thanks for dining with us." I like that.  It's the kind of personal touch that reiterates why the Wayzata Eatery is a real place, enthusiastically rooted in its community, and not some skin-deep corporate cutout doing time in a former Perkins.]]></content:encoded></item><item><title>Minnesota Monthly: Best New Restaurants</title><dc:creator>manager@wayzataeatery.com</dc:creator><dc:subject>Wayzata Eatery and Wine Bar News</dc:subject><dc:date>2007-10-19T10:40:42-05:00</dc:date><link>http://www.wayzataeatery.com/files/5b13ccf8847d2b32dd3585d096e59d67-2.html#unique-entry-id-2</link><guid isPermaLink="true">http://www.wayzataeatery.com/files/5b13ccf8847d2b32dd3585d096e59d67-2.html#unique-entry-id-2</guid><content:encoded><![CDATA[Diners in the western suburbs don&rsquo;t need to venture to downtown Minneapolis for remarkable eating since the Wayzata Eatery opened in the Colonial Square shopping center last summer.  The interior is far classier than the strip-mall surroundings might indicate: A raised platform of dark wood booths and a wall-length wine cabinet surround a cluster of granite-topped tables.  And the vintage posters advertising leisure cruises on Lake Minnetonka seem particularly appropriate to Wayzata&rsquo;s clientele, who likely dock their sailboats at the Tonka Bay Marina.

The restaurant functions as a test kitchen for Taher, a food-service management company based in Minnetonka, so while the menu offers something for traditionalists, like the beef tenderloin with reduced balsamic glaze, it also has plenty for more adventurous eaters, such as the cr&ecirc;pe-wrapped crab cake served with broccolini, pea shoots, and carrot-ginger pur&eacute;e.

Some of the most successful items are those that fuse classic fare with creativity, such as the curried egg-salad sandwich and the manchego cheese bites with quince-paste dipping sauce&mdash;a gourmet take on fried cheese curds.

Best Meal: Start with an order of the manchego cheese bites, then balance out the grease with the healthier&mdash;but equally tasty&mdash;Thai wilted steak salad.  Save room for a slice of the homemade red velvet cake....  MINNESOTA MONTHLY http://www.minnesotamonthly.com/media/Minnesota-Monthly/November-2007/Best-New-Restaurants/index.php?cp=3&si=2#artanc]]></content:encoded></item><item><title>Wayzata Eatery: Rising above stale suburban dining with an elegant space and creative fare</title><dc:creator>manager@wayzataeatery.com</dc:creator><dc:subject>Wayzata Eatery and Wine Bar News</dc:subject><dc:date>2007-10-01T10:57:04-05:00</dc:date><link>http://www.wayzataeatery.com/files/92efb25744d88a0015e2c1ceea73e243-1.html#unique-entry-id-1</link><guid isPermaLink="true">http://www.wayzataeatery.com/files/92efb25744d88a0015e2c1ceea73e243-1.html#unique-entry-id-1</guid><content:encoded><![CDATA[At this elegantly appointed little spot, which formerly housed Louie&rsquo;s Habit, diners can experience chef Matt Quist&rsquo;s food from the comforts of a cozy booth, or get closer to the open kitchen&rsquo;s action from a seat at the wine bar.

Some locals have started calling the place &ldquo;the 112 Eatery of Wayzata,&rdquo; for its high-concept take on familiar fare, an approach similar to that of the wildly successful Minneapolis gastropub....  Or your classic egg-salad sandwich, which becomes recolonized comfort food when tucked into grilled Indian naan bread and served with mango chutney&mdash;it&rsquo;s worth the drive from anywhere in the Twin Cities.

It&rsquo;s Quist&rsquo;s job is to be creative, as the restaurant is essentially a test kitchen for Taher Inc., a food-service management company based in Minnetonka.  According to Quist, Wayzata Eatery is the company&rsquo;s &ldquo;sandbox&rdquo; for playing with new food ideas&mdash;and it&rsquo;s supported by deep corporate pockets and staff with experience at such upscale joints as Heartland and Cue.

...And each dish&rsquo;s success is evident in the wait staff&rsquo;s excitement, an eagerness that seems to exceed &ldquo;training&rdquo; and go all the way to &ldquo;genuine enthusiasm.&rdquo;  Quist himself made the rounds during both our visits, strolling the dining room wearing his chef&rsquo;s toque, welcoming guests, asking for feedback about the food, and thanking repeat visitors.  With its warm staff and enterprising fare, Wayzata Eatery will make you re-think suburban stereotypes&mdash;about restaurants, at least.]]></content:encoded></item></channel>
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