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Brut Chefs Pop Up at Piccolo

Though Brut won't open until sometime in the fall of 2015, chefs Jamie Malone and Erik Anderson are taking the pop-up dinner approach to keep guests connected to their restaurant concept—and they're having fun doing it.

Malone and Anderson, who met while working at Porter & Frye, took over the kitchen at Piccolo on December 16 to put out dishes such as haddock and braised oxtail with horn of plenty mushrooms in a red wine sauce (pictured above) and a dessert duo of rosemary pudding and buttermilk ice cream. Malone, who most recently was chef de cuisine at Sea Change, says the dinners offer a good way to work on iterations of ideas, but the main reason is to have fun.

"We have grown a really awesome little team of people who are helping us," says Malone. "We were traveling too much to do pop-ups for a while and we ended up really missing our crew."


While they haven't received too much feedback on the dinners because, Malone says, Brut doesn't have a presence on Open Table or Yelp, this second round of pop-ups (another is set for December 23) has brought "a ton of repeat guests."

Malone and Anderson, who left Minneapolis to open acclaimed Nashville restaurant The Catbird Seat in 2011 and returned earlier this year,  are close to securing a space in the North Loop. If all goes according to plan, says Malone, Brut will open in the fall. "But," she adds, "things never go according to plan ..."

Check out the menu below and look for more photos on the FSN Facebook page HERE. Follow Brut on Twitter @brutMN for news on the next round of pop-ups.

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