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North American Midwest regional organic cuisine that changes daily
Heartland is a 50 seat, chef owned and operated fine dining restaurant that is dedicated to the preservation of the small, family farm and to promoting sustainable agricultural practices. All of Heartland's ingredients are farm direct and either organically or sustainably raised.
The menu features North American Midwestern Regional Cuisine that utilizes ingredients indigenous to, culitivated in or somehow harvested in the Midwestern portion of the United States and Canada. The menu changes nightly and always features a vegetarian tasting menu. In addition, all breads and pastries are baked in-house using the same farm direct ingredients. Special dietary requests including vegan meals are welcomed.
Named the Twin Cities Best New Restaurant in 2002, Best Neighborhood Restaurant in 2003. Received the Wine Spectator Award of Excellence in 2003 and 2004. Featured in the New York Times, Bon Appetit and "All Things Considered".
on Jul 15 04
(last updated Feb 3 11)
Mark this place closed (permanently).
Most Recent Reviews
Someone surprised me with an amazing (vegan) dinner here recently. I definitely can't remember all of the ingredients, but we had an awesome salad with a poached pear; spaghetti squash with mushrooms, corn & (vegan) pesto; the best cherry and strawberry sorbet I've ever had.
We chose Heartland for an anniversary dinner based on the other reviews posted here. We were so impressed! By far the best fine-dining vegan experience we've had in the Twin Cities. The space inside is beautiful and elegant -- perfect for a romantic dinner but you would be equally comfortable going for a casual meal with friends. We called ahead and requested a vegan meal, which our server was informed of in advance and talked to us about right away. They prepared a vegan version of their vegetarian 3-course tasting menu: first course was golden beet carpaccio (yellow beets topped with orach (red/purple spring greens), toasted walnuts, and tossed in rhubarb vinaigrette); main course was morel mushroom over spring vegetable ragout (fiddlehead ferns, fava beans, spring peas) in a white wine-pine tips sauce, garnished with baby kale and pickled onions; dessert course was raspberry sorbet with blueberry compote, garnished with edible pansy. They also served a complimentary vegan amuse-bouche and poppy seed dinner rolls. It was all outstanding, especially the main dish. And the service was equally good!
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$$$ - expensive
- (Mostly) Organic
- Large Group-Friendly