My friend Jared and I bought a Groupon deal for a five-course dinner at FACES Mears Park in St. Paul. I had never been there and the menu looked exceptional. Not knowing what is going to be offered at these types of dinners, I have never been able to do these with Rob. You just never know if he’ll be allergic to something that ends up on the plate. We know that they can sometimes accommodate, but Rob never wants to inconvenience anyone with too many exceptions.
Since Jared and I are wineaux friends, this was a perfect night out for us because each course was going to be accompanied by a Wine Pairing!
The service here was fantastic. And what I really loved is that the chef creating our meal that evening came out to explain each and every course.
I absolutely love scallops. And I love it even more when they’re done in an interesting way. The whole bacon-wrapped scallops trend is way overdone. In fact, any bacon and scallop dish has me rolling my eyes. This lone scallop was sandwiched between two flaky pastry-like puffs and a wonderful sauce.
I voted this the best Mac & Cheese in the Twin Cities. While this particular dish is not on their menu, it’s a version of their Lobster Mac & Cheese. Whole wheat pasta is used to impart more flavor. Chef also told us that it’s made in the same style as risotto, adding a little at a time and mixing until incorporated, thus giving the dish a richer, creamier texture. Done. I’d order this again in a heartbeat. And while I also roll my eyes at Lobster Mac & Cheese, I’d probably overlook that here just to have this style of Mac & Cheese again!
Think Beef Wellington here, but perhaps with a flakier outer crust. If my memory serves me, the meat was a little more well done than either of us were used to, but the sauce was rich and flavorful. By the time I finished, I was stuffed. I knew we had two courses left, but I had no idea one of them was another entrée!
Isn’t this one of the most beautiful dishes you’ve ever seen?! Upon the lifting of the lid, the aromas were powerful and tantalizing. This was one dish of which I could tell that our Moroccan chef was most proud. I believe the seafood that day included salmon, halibut and mussels. The broth was intensely flavored with a Moroccan Chermoula. I was so full, but managed to enjoy a few bites. I could sit there and inhale those aromas all day!
This was probably the least satisfying pairing, but I always love me a rich truffle or a flaky, yet creamy Napoleon. I was so full at this point that I was glad these little desserts were only bite-sized.
I was very impressed by this restaurant and hope to return soon. I’m still a little unsure of why this place is called FACES mears park. Is it because the restaurant actually faces Mears Park? Or is it because there is a face as part of the logo? Or is FACES an acronym for something? It could be a combination of these, too. Whatever it may be, I think people would love to know that little tidbit of information. Usually a restaurant name is pretty understandable. But I’m unsure about this one.
The restaurant is run by Executive Chef David Fhima. Fhima’s was a Minneapolis restaurant that was on my wish list years back. But I never made it before it closed. Luckily, I was able to try his food here! Something else I love? From their website:
We source our products mostly from local farms, utilize organic produce and dairy whenever possible and use only grass-fed meats. Our breads, pastries and desserts are made from 100% unbleached, whole wheat flours, honey and turbinado sugar. We never use ANY preservatives or additives.
Gotta love that.
Have you ever wanted to dine somewhere, but learned that it closed before you got the chance?