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P.S. Steak Opening



The bar’s seating is by reservation. Reservations are accepted for the back dining room, but not the front bar/dining.

Had the Charlie Awards been named by a different generation, they might have been the Belle Awards, after Tim McKee’s epitome of fine-dining, La Belle Vie, which moved from Stillwater to the historic 510 Groveland Ave. in Minneapolis for a long successful run. (The Charlies were named after Charlie’s Café Exceptionale, which dominated the fine-dining scene from 1933 to 1982.)

The dining room has the dark, rich look of a modern steakhouse in a historic setting.

Jester Concept’s culinary director, Mike DeCamp, spent 10 years at the former French restaurant, before branching out on his own. He’s now returned home as executive chef of P.S. Steak, along with one of our favorite chefs, Wyatt Evans, as chef de cuisine. The two  have launched an ambitious menu of steaks, of course, as well as oysters, lacquered squab, whole stuffed pheasant and baked Alaska, to name a few.

Shea Architects who did the original design of La Belle Vie did the refresh as well, this time using dark paneling, overstuffed booths and lots of mirrors. Was the design overly expensive? “Smoke and mirrors,” David Shea, said, laughing, after we ran into him and his partner, Tanya Spaulding, having dinner in the front dining room, while we were enjoying the formal dining room in the back. Spaulding referred to their design as honoring the great bones of the space. 

It was a night of coincidences, after finishing a great Denver steak, aligot potatoes and the P.S. Chopped Salad, we returned home to see Mike DeCamp competing on “Beat Bobby Flay.” 

The mushroom tart.

The bone in tenderloin served on
signature cutting boards. 

 

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