Martina
Argentinian restaurant · Linden Hills ·
Modern Argentinian & Italian food with craft cocktails & airy chic vibes
Modern Argentinian & Italian food with craft cocktails & airy chic vibes
"Marco Zappia rocked the Twin Cities cocktail scene when he debuted the bar program at Martina, chef Danny del Prado’s Argentine Italian stunner, in 2018. The vermouths — laced with chamomile and coriander; hibiscus and raspberry; pineapple and birch bark — are the calling card here and the cocktail list is built around them. A stone’s throw from Lake Harriet, this is an ideal place to spend an evening with a lemongrass-infused G&T and a slice of caramel flan. (Note that Martina serves a handful of nonalcoholic cocktails, too.) Book a table on Resy." - Natalia Mendez
"An elevated neighborhood restaurant by chef Danny del Prado serving dishes such as cacio e pepe ravioli and seared scallops." - Stacy Brooks
"A morning at Martina is the breath of fresh air you’ll want after the longest week ever at work. While waiting for your order of the crispy potato churros, take a deep breath in the restaurant’s relaxing, simple space with its pop of palm trees—the minimalist feel is a nice break from the kaleidoscope that was your Google Calendar the past couple of days. Then, you can move on to steak and eggs with chimichurri, a breakfasty green carbonara, or the almond flour pancakes drizzled with maple syrup. Their cocktails are good and refreshing, particularly the tangy Citras drink made with gin, honey, chamomile, and absinthe." - stacy brooks
"Chef Danny del Prado’s flagship restaurant Martina is well-designed (and well-lit), a dream of lighting and composition. Order the potato churros to start, which balance a soft, creamy interior with craggy, crispy fried edges. From the grill, try the pork chop with corn puree, or the parillada for two, made with bavette, sweetbreads, chorizo, and bone marrow." - Eater Staff
"Chef Danny del Prado is one of the Twin Cities’ most celebrated chefs, and his Linden Hills restaurant Martina is an elegant platform for his Argentinian and Italian cuisine. (Sister restaurants include Rosalia, Colita, Josephina, and more.) The well-designed (and well-lit) dining room is a dream of lighting and composition. Order the potato churros to start, which balance a soft, creamy interior with craggy, crispy fried edges. From the grill, try the pork chop with corn puree, or the parillada for two, made with bavette, sweetbreads, chorizo, and bone marrow. —Justine Jones" - Eater Staff