Restaurant is located in Minneapolis Downtown and looks quite ordinary from outside. We had a reservation at 5 P.M., arrived 10 min earlier and had to sit in the rather ugly waiting area. Exactly at 5 P.M. doors were open and very friendly staff took us to our table. Through all dinner the service was impeccable. I ordered the dishes which were highly praised in the reviews I have read in advance: lamb scottadito w/ goats milk yogurt ( $16.5) as an appetizer and tagliatelle w/ foie gras meatballs (half $11) as an entree. As Italian Chef Blog reports, In Italian the word scottadito means burned fingers. This dish is named scottadito because the lamb chops are so delicious that you can't resist eating them sizzling hot, straight from the grill and burning your fingers. Scottadito were floating in some greenish sauce (must be goats milk yogurt). They were indeed delicious, but no awe. Foie gras meatballs were served in tagliatelle (from the Italian tagliare, meaning "to cut"), which is a traditional type of pasta from northeastern regions of Italy. I must confess, I did not think much about foie gras meatballs, couldn’t get excited about them. Pasta was excellent of course, but in general entree was not higher than 7 out of 10. Thus, it appears that following other people’s recommendations was not a winning strategy. Instead I should have followed my wit, as my wife did, who was very lucky with her selection. Sea scallops w/ oyster mushrooms ($15) as an appetizer was terrific. Perhaps the best scallops we ever ate and the best dish of the evening. Perfect dish 10/10. Swordfish w/ mint chimichurri ($24) was another winner. Chimichurri is a souce from Argentine for grilled meat. Here it was used for fish. Fish was floating on some kind of material which tasted as cooked semolina. Particularly neat were small fragments of pepper on the top of fish file. For desert we ordered tres leches cake (three milk cake). It is called three milk cake because it is soaked in three kinds of milk: evaporated milk, condensed milk and heavy cream. It looked great; the taste was worse than the look (too sweet), but still deserved high marks. Another desert choice was milk chocolate hazelnut mousse torte. I like this kind of mousse tortes and enjoyed this one as well. It was rich, it was gentle and display was brilliant. Caramel string gave the torte the necessary artistic accent. In summary, 112 Eatery deserves attention, awards and recognition it has.
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