Burch just opened tonight at 5pm. A big staff meeting to prepare at 4:45pm, then the floodgates opened. We grabbed a drink at the bar and ate some appetizers upstairs at Burch Steak, but not before we checked out downstairs, Burch Pizza Bar. Burch Steak has an open expo kitchen with clean lines and exposed brick. Downstairs is more cavernous and cozy, but equally as sophisticated.
I also needed to try this coastal dish, Sea beans, dungeness crab, truffle mayo, $9. This was my favorite dish out of all I tried. The salty sea beans went so well with the sweet crab- I’d definitely order this one again! Burch is definitely a welcome restaurant in the uptown area. James Beard-award winner Isaac Becker thought right to open a modern steakhouse outside of downtown. I’m so excited to return and eat some affordable steak and pizza!
David and I returned to Burch Steak for dinner Friday night at 7pm. A couple of tables were open, waiting for 7:30 or 8pm reservations, but otherwise the restaurant was packed. Surprisingly, many families with young children were eating upstairs. Burch Steak doesn’t have the most kid-friendly menu, but because of the neighborhood and surrounding areas, it’s no surprise lots of families were dining here. By 7:30 or 8pm, most of the families had gone and had been replaced with groups of 20 or 30 something-year-olds. The kitchen was rocking, which you can check out thanks to their open expo kitchen.
First out came the bread- savory focaccia, homemade rye beet bread and a dinner roll with room temperature butter. All three breads were great, a good sign at the beginning of the meal.
Our server brought out the Bone marrow dumplings with consomme and star anise, $6, next. He explained that the cold station was running a little behind so our oysters and crudo were on the way. I was expecting these dumplings to be rich and meaty but instead they were more bread/dough-y in a light spiced broth.
Our oysters on the half shell with mignonette, $3 each, showed up. They were great quality kumamoto and malpeques.
The Marlin crudo with dry peppers, pine nuts and burnt onions, $9 was a highlight. It was a combination of fresh, spicy flavors and a creamy crunch from the pine nuts.
David ordered the Niman Ranch Natural Ribeye 16oz, $40. Marbled, cooked rare and with a meaty deckle, he throughly enjoyed it. We ordered Pommes puree, poutine sauce, horseradish, $6, to share. Isaac Becker’s mashed potatoes were buttery, well seasoned and ultra smooth. I got a rare New York 7oz, $25. Both steaks were exactly what we wanted.
The steaks are served with homemade steak sauce, hollandaise and pickled beech mushrooms. Although the steaks didn’t really need the accompaniments, I enjoyed pairing the hollandaise and mushrooms with my steak. We had to skip dessert since we were so full, but that tier to share is calling my name. Make sure to check out the cake display by the kitchen. Next up we’ll have to try their non-steak mains and the pizza downstairs!
1942 Hennepin Ave Minneapolis
Steak House: 612.843.1515 | Pizza Bar 612.843.1500
Monday – Thursday 5pm to 1am
Friday & Saturday 5pm to 2am
Sunday 5pm to 12am