Creekside Supper Club

About a week and a half ago Dale and I checked out Creekside Supper Club & Lounge. Following is what I wrote about it in my journal. 

Wednesday, December 29, 2021

This afternoon Dale and I decided to try Creekside Supper Club which in the old Pepitos space. As it turns out this was their opening night. 

They started us out with a little baby relish tray. It had celery and also some pickled carrots and beets. The beets were particularly good. We went ahead and ordered the regular relish tray and it was fantastic: pickled asparagus and carrots, wild game sausage, cheese curds, and walleye spread. It was simply fantastic and probably could've passed for a meal by itself. I had a cup of the corn chowder and it was perfect. Dale had a salad. 

For dinner I ordered the sirloin. I got it with a side of hash browns and it came with a huge piece of Texas toast. Dale got the salmon with a side of rice pilaf and he said it was divine. 

Oh, and I didn't mention that I ordered a Wisconsin-style Old Fashioned. It was so well made I had another. 

Now, the decor threw me off because I couldn't be completely sure they weren't going for irony. It was that spot on. 

For dessert I had a Brandy Alexander. It was so good it was like I got an old school malted milk from Bridgeman's only with Brandy. 

By the way, the staff was very friendly. All in all it was a great time and I can't wait to go back. 

Anniversary at Red Stag

Recently Dale and I celebrated our anniversary at The Red Stag Supper Club. 

The service there is always friendly and our server, Claudia, was no exception to the rule. I started with an Old Fashioned cocktail. The Red Stag's default way of preparing it is the Wisconsin way with brandy as opposed to bourbon. Having spent as much time as I have in Wisconsin during the last however many summers I'm partial  to mine with brandy. 

We're both fans of the Red Stag's relish tray so when dining there we usually start with that. It includes vegetables pickled in house which can vary from visit to visit. This time it featured pickled carrots, green beans, olives, and what looked to be a lighter version of beets. The vegetables were crunchy, tangy, and delicious.

For dinner, Dale ordered one of the specials, a risotto with shrimp which looked delicious. I went with the roasted half chicken which came with a swiss chard souffle, ratatouille, and chicken jus. It was perfectly done. 

Dessert was their awesome carrot cake. Dale doesn't usually go for sweet but carrot cake is something he can't resist, especially The Red Stag's.

The decor of the Red Stag is charming and not (as many supper clubs are) overly kitschy. I've heard that many of the materials used for the restaurant were salvaged by hand including the bar top which is made of marble, tabletops made from doors, and upholstery for the booths made of recycled cassette tapes.* The atmosphere always adds to the experience.

I believe the Red Stag Supper Club will be celebrating it's 10 year anniversary of opening this coming November.  We may have to stop in to help them celebrate.

*See page 243 of Dave Hoekstra's awesome The  Supper Club Book: A Celebration of a Midwest Tradition.

Red Stag Supper Club

Saturday, July 18, 2015

Last night Dale and I dined at the Red Stag Supper Club and what a supper it was! We've been once before in February or March of 2013 and both had the beef stroganoff (delicious). I started with and old-fashioned for a cocktail and asked for brandy instead of bourbon (the Wisconsin way) and was told that that's how they make 'em. Dale had some wine. They weren't messing around with the old-fashioned. It was great. We started with their relish tray which included picked yellow beets, pickled turnips, pickled carrots, and hard boiled eggs. It was all divine and perfectly sized for two people to split. For dinner I had the 8oz. New York strip which came with mashed potatoes, green beans, and wild mushrooms on the side (all divine) and Dale got the fish of the day which was salmon (also perfectly prepared - he gave me a taste). Our server, Andrea, checked on us periodically and at one point I told her that I thought the restaurant doesn't mess around - it's just great food. She recommended the the carrot cake for dessert and Dale couldn't have been more pleased as it's his favorite. He loved it and I did too. Next to Mom's, it's the best carrot cake I've ever had. It was a beautiful Minneapolis summer night and we took a walk through Nordeast for that reason in addition to being incredibly full!