MINARI & The Pikok Lounge
Asian restaurant · Sheridan ·
Korean BBQ, noodles, dim sum, banchan, sochu, makgeolli
Korean BBQ, noodles, dim sum, banchan, sochu, makgeolli
"Born from Minari’s transformed bar, this playful offshoot delivers Korean-influenced bar fare like shrimp toast sandwiches, kimchi cheeseburgers, and fried chicken with optional caviar bumps; cocktails include a banana oat milk mak tai and a lemongrass-pineapple tequila drink served in a ceramic peacock, with beer, sake, and somaek also on offer and a daily happy hour from 4 p.m. to 6 p.m." - Jeffy Mai
"An exploration of East Asian cuisine from South Korean–born, South Dakota–raised chef Jeff Watson, listed among notable new restaurants to watch." - Stacy Brooks
"With a menu inspired by chef Jeff Watson’s Korean roots, Minari serves dim sum, noodles, and charcoal barbecued meats in a chic, date night-worthy space. Be sure to order the dan dan mafaldini with oyster mushrooms and the gochujang-marinated pork jowl, plus the banchan. Don’t overlook the cocktail list, which nods to East Asian flavors with drinks like an Old Fashioned flavored with black sticky rice and umami bitters. Reservations are available through Resy." - Stacy Brooks
"This hotly anticipated newcomer to Minneapolis from South Korean-born, South Dakota-raised chef Jeff Watson explores East Asian cuisine, with particular attention to Korean dishes. The restaurant features a raw menu chock full of seafood like hamachi tartare with squid ink vinaigrette and oysters on the half shell with three distinctive sauces. For something heartier, look to the noodles and barbecue delights like miso-marinated flank steak and gochujang pork jowl. There’s even a late-night dim sum menu." - Serena Maria Daniels
"Chef Jeff Watson’s Korean roots and East Asian communal dining meld at Minari in Minneapolis’s Sheridan neighborhood. These flavors carry over into the drink menu full of cocktails (for both brunch and dinner), mocktails, and a section devoted to highballs. “Highball #2” features umami-forward mushroom soju, mildly sweet and nutty Hwangcha yellow tea, and a bit of carbonic fizz. The Mekarushi cocktail blends fruity, peppery Japanese Cor Cor Okinawan rum with black and the usual green lime with a bit of salty-sweet funk from fermented shio koji. Reservations are available through Resy." - Natalia Mendez
