You’d be forgiven if you haven’t heard of The Mitchell Block.
In 2013, long-time Italian bistro Tre Visi and Sensi Wine Lounge, the upscale yet relaxed space on the second floor, closed shop after decades in business. It wasn’t for lack of customers. The Exchange District dining room had legions of devoted customers.
Not long after, the new owner and chef Sean McKay christened his business The Mitchell Block. McKay was formerly the head chef at Bonfire Bistro, a smoking popular pasta and wood-fired pizza spot in River Heights.
McKay has earned a solid reputation as a top-drawer chef.
He brings that same skill at the helm of The New Mitchell Block. His lunch and dinner menu hits some high points.
Take not of the bison carpaccio, and the mixed green salad with crisp-fresh apples and celery with candied walnuts and dried cranberries. Both dishes are stand-outs.
For lunch, tuck into the potato gnocchi with bayonne ham, sautéed mushrooms and green peas in a creamy dill sauce.
The shaved roast wagyu beef burger is a luscious sandwich; juicy and tender and topped with some seriously large onion rings.
The Mitchell Block also carries on the tradition of house-made pasta. Four pastas—fettucine, the aforementioned potato gnocchi, spaghetti and penne—are all adorned and dressed with verve.
While it may be the new kid on the block, The Mitchell Block is here to stay.
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