“The main reason behind the change is to draw from a larger base. My sales reps at U.S. Foods have compiled demographics on how many American restaurants are in the market in [a 1- to 3-mile] radius and found that there were a ton of American restaurants and not much else,” he said. “With Campiello gone, it opened the door for Italian in Eden Prairie.”
Look for a menu that includes pastas, meatballs, sauces and dressing made in house. Eventually, he’ll add handmade mozzarella to the mix.
Champlin will place an emphasis on locally and regionally sourced ingredients when possible, such as honey from Ames Farm in Delano, Amish chicken and prosciutto from La Quercia in Iowa, Wisconsin cheeses as well as desserts from Cheesecake Funk in Minnetonka. The drink program will include local producers such as beer from Surly, Bent Paddle, Lupulin and Castle Danger, and spirits from Vikre Distillery and Crooked Water Spirits. Champlin plans to source seafood from sustainable fish programs, too.
Danny LaRose (left), sous chef Nate Stefanski and chef/owner Samo Newman of On the Fly lunch spot in downtown Minneapolis. (Nancy Newman/Provided)
Two restaurant veterans have joined forces to bring casual Korean-influenced fare to the downtown Minneapolis lunch crowd. Food on the Fly is now up and running in the former Valentino Cafe on the ground floor of the Forum 900 building.
Chef/owner Samo Newman, along with sous chef Nate Stefanski, have designed a menu of sandwiches and rice bowls incorporating Korean flavors in which several dishes, such as smoked mesquite chicken or bulgogi sausage, also come with a vegan version.
Newman and Stefanski first crossed paths more than a decade ago when working at the former Haute Dish. Newman’s résumé includes cooking in local kitchens such as Bulldog NE, Bar La Grassa, Haute Dish, Seward Co-op, Kim’s and Union Hmong Kitchen; Stefanski at Travail, Kim’s and Vinai.