I first went to Alma back in 2019 when the world was still normal-ish, and people enjoyed trying new restaurants on a weekday. I had the best time, but I hadn’t been back because of all that’s been happening in the metro area.
I saw online that they were offering a six-course tasting menu. I thought it would be great to visit the boutique hotel and restaurant in Northeast Minneapolis to see how the chef’s tasting menu measures up against other delicious restaurants in the area. While I was originally going with a friend, she had extenuating circumstances and couldn’t go on short notice, so I went alone, and I had a fabulous time.
Why Alma Matters
Nestled on the south side of University Avenue, up the street from St. Anthony Main, is the historic part of Minneapolis, Minnesota. Alma has been around since 1999. It’s known for its delicious plates, friendly staff, and local ingredients that make the menu a standout.
With the James Beard-nominated chef, Alex Roberts, at the helm, the range of flavors, textures and presentations showed why Alma is still one of the city’s best restaurants.
A Review of Alma’s Chef 6-Course Tasting Menu
Course 1: Minnesota Wagyu “Crudo”
- The Protein: It uses high-quality Minnesota-raised Wagyu beef. Wagyu has intense marbling and a buttery texture, which is in the rolls of meat presented on a mall platter (crudo).
- The Preparation: “Crudo” literally means “raw” in Italian. The beef is typically thinly sliced or finely diced, allowing the Wagyu’s natural richness to shine.
- The Flavor Profile: The Crudo is paired with a Black Truffle Dashi. The dashi provides a savory, oceanic depth, while the black truffle adds an earthy, luxurious aroma that complements the beef’s richness.
- Dietary Note: On the menu, items marked with an asterisk (*) contain raw or undercooked ingredients.
The small, refined course is a rich blend of flavors, served with a warm, slightly salty dipping sauce (black truffle dashi), best paired with the meat and then drunk on its own.
I found the Wagyu Crudo to be a delicate, refined first course. Showing the chef’s ability to showcase the ingredients’ natural flavors and provide an inclusive presentation.
Why It’s Notable
Alma is known for its “Fine-Casual Dining” philosophy, and this dish is a perfect example: it takes a premium, world-class ingredient (Wagyu). It prepares it with Japanese-inspired precision (dashi), all while keeping the focus on Minnesota’s local agricultural bounty.
Course 1.5: Sourdough Ciabatta & Salmon patte and Salted Butter
Who doesn’t love bread and smoked salmon? It was delicious, and the combination of salted butter and fish made it the perfect “snack-like” dish.
Course 2: Endive & Poached Bosc Pears
- Endive: Provides a crisp, structural base with a signature peppery bitterness.
- Poached Bosc Pears: Bosc pears are known for their elegant shape, which holds well when poached. The poaching process softens them and infuses them with sweetness, creating a perfect counterpoint to the bitter endive.
- Brie Fondue: This is the “soul” of the dish. Instead of just cold cheese crumbles, a warm, velvety Brie fondue adds a decadent, savory richness that coats the palate. It’s more like a dressing than a typical, rich, heavy brie.
- Toasted Pumpkin Seeds (Pepitas): Adds an earthy, nutty crunch and a pop of autumnal color.
- Maple: A drizzle of maple ties the fruit and the savory cheese together, highlighting the seasonal “New American” profile.
Why It’s a Top “First Course” Pick
This dish is a favorite for those who want something lighter than a soup but more elevated than a standard green salad. It hits all five taste profiles: bitter (endive), sweet (pear/maple), salty (fondue/seeds), sour (often from a light vinegar in the poaching liquid), and umami (the Brie).
As someone with more of a savory tooth, this salad was the perfect balance between savory and sweet.
Course 3: Spaghetti alla Chitarra
- The Sauce: A luxurious Uni Crème (sea urchin) that acts as a buttery, briny emulsion.
- The Brightness: Preserved Yuzu provides a fermented, citrusy acidity that cuts through the richness of the uni.
- The Finish: Fresh Sweet Basil adds a light, herbal top note that balances the dish’s deep umami.
A divided reaction among restaurant goers.
Some people really like Yuzu, but for my palate, it tasted very bitter. Yuzu is a fragrant taste that can make or break a dish. For me, this was my least favorite, but it looked delicious.
The kindness of Alma’s restaurant Staff
For the first time in my restaurant-going journey, I couldn’t finish a meal, more because of the dish’s smell than anything else. The kind staff made me a substitute pasta dish that is genuinely one of the best pasta dishes ever.
Course. 3.5: Buckwheat Rigatoni
- Buckwheat Pasta: The use of buckwheat flour gives the rigatoni a darker color and a nutty, slightly toasted flavor profile compared to standard semolina pasta.
- Wild Mushrooms: These provide a meaty, savory “forest” umami that pairs perfectly with the buckwheat’s earthiness.
- Burgundy Black Truffle: This elevates the dish with a deep, luxurious aroma and an extra layer of complexity.
- Rosemary Butter: A fragrant, herbaceous butter sauce that emulsifies with the pasta water to create a glossy, aromatic coating for the ridged noodles.
Why It’s Notable
Alma frequently rotates their pasta shapes and sauces based on the specific week of the season. The Buckwheat & Truffle version is the star of the current tasting menu because it balances the “rich and poor” philosophy—taking humble, earthy ingredients like buckwheat and mushrooms and elevating them with black truffles.
A+++++ review.
Course 4: Seared Sea Scallops
- Seared Sea Scallops: These are the centerpiece. A perfect sear provides a caramelized, golden crust while keeping the interior buttery and tender. (MY FAVORITE)
- Vadouvan Curry: This is a French interpretation of Indian curry. It is typically milder and more “allium-forward” than traditional curry powder, featuring fermented shallots, garlic, and toasted spices such as cumin, mustard seeds, and fenugreek. It adds a sophisticated, savory warmth without overwhelming the scallops. I loved the flavor’s simplicity, while also appreciating the natural depths that curry adds to the dish.
- Spiced Red Lentils: These provide a hearty, earthy base. They are likely cooked down into a soft, dal-like consistency, acting as a textured “bed” for the scallops that carries the vadouvan flavors.
- Roasted Carrots: Carrots add a natural, concentrated sweetness that mirrors the scallop’s sweetness, while roasting adds a hint of smokiness.
Culinary Context: Why It Works
This dish is a masterclass in aromatic balance. The “sea” (scallops) meets the “earth” (lentils and carrots), tied together by a spice blend (Vadouvan) rooted in both French and Indian cultures—perfectly aligning with Alma’s “New American” identity.
Course 5: Roasted Duck Breast & Confit
- Roasted Duck Breast: Usually served medium-rare, the breast is rendered slowly to achieve a glassy, crisp skin while keeping the meat tender and succulent.
- Confit: This refers to the duck leg, which has been cured and slow-cooked in its own fat. This preparation results in “fall-apart” meat that is shredded or served as a crispy-skinned portion, offering a deeper, saltier flavor than the breast.
- Wilted Spinach: A simple, iron-rich green that provides a clean, slightly bitter break from the richness of the poultry.
- Horseradish: The “wildcard” of the dish. Horseradish provides a sharp, nasal heat that cuts through the duck’s heavy fat and confit, refreshing the palate between bites.
- Cipollini Onion Jus: Cipollini are small, flat Italian onions known for their high sugar content. When reduced into a jus (a light natural gravy), they provide a concentrated, caramelized sweetness that ties the savory duck to the earthy spinach.
Why This Dish Works for Early Spring
In Minnesota’s “shoulder season” (March), diners often look for something substantial but not quite as heavy as a mid-winter beef roast. The use of Horseradish and Spinach hints at the awakening of spring gardens, while the Duck made in two ways provides the comfort needed for those lingering chilly Minneapolis nights.
Course 5.5: Pear Sorbet
In just a scoop, the pear sorbet with a nut crumble is one of the best sorbets I have had in Minnesota. The simple flavor was rich and well-balanced with the crumble. It was the perfect mini-dessert before the grand finale.
Course 6: Buttermilk Panna Cotta
- Buttermilk Panna Cotta: Unlike a traditional cream-based panna cotta, buttermilk adds a subtle, pleasant tang and a lighter texture. It is silky and smooth, acting as a cool, creamy canvas for the bolder toppings.
- Candied Kumquats: These tiny citrus fruits are eaten whole (including the peel). The candying process softens their intense tartness, resulting in a burst of sweet-tart syrup and a chewy texture.
- Ginger Cookie Crumble: This adds the essential “crunch” factor. The warm, sharp heat of the ginger adds a sophisticated edge, preventing the dessert from being overly sweet.
- Mango Curd: A vibrant, tropical addition that adds a velvety texture and a concentrated punch of fruit flavor. It complements the tang of the buttermilk and the acidity of the kumquats.
Why It’s the Perfect Finale
This course is a study in acid and texture. By combining the creamy panna cotta with the “bite” of the ginger crumble and the “zing” of the kumquats, the kitchen ensures the meal ends on a high, energetic note. It is a light, elegant conclusion that reflects the transitioning seasons.
Alma Minneapolis: Essential Visitor FAQs
What is the difference between the restaurant and the Cafe?
The Restaurant: Offers a refined, multi-course dining experience. You can choose between a 3-Course Seasonal Menu or a curated 6-Course Chef’s Tasting Menu. It is only open for dinner, Wednesday–Sunday.
The Cafe: A more casual, all-day spot serving bakery items, espresso, and elevated comfort food (like their famous egg sandwiches). It operates as counter-service and is open seven days a week.
Get the roast potatoes – I dream about them.
Do I need a reservation?
For the Restaurant: Yes, reservations are highly recommended and can be made via Tock.
For the Cafe: No reservations are taken; it is walk-in only, with a mix of counter service and tableside digital ordering.
What is the parking situation at Alma?
Alma does not offer valet. There is free street parking on University Avenue at all times and on 6th Avenue after 6:00 PM. Metered parking on 6th Avenue is active from 8:00 AM to 6:00 PM.
Local Tip: If you’re staying at Hotel Alma, guests have access to a small private lot behind the building at no extra charge.
Can Alma accommodate dietary restrictions?
Yes. For dining room experiences, they can accommodate most dietary restrictions (vegetarian, gluten-free, dairy-free, etc.) if notified at the time of reservation.
Note: Certain special event menus may have limited flexibility, so always check the specific event notes on Tock.
Is there a dress code?
Alma is “Fine-Casual.” There is no formal dress code—you’ll see people in everything from cocktail attire for anniversaries to casual wear after a bike ride. “Wear what makes you feel good” is the general rule here.
Does Alma allow outside wine (Corkage Fee)?
Yes, you may bring your own bottle. There is a $25 corkage fee per 750 mL bottle.
How many rooms are in the Hotel?
There are only 7 unique guest rooms located upstairs. Each is designed with a boutique, “Scandi-Midwest” aesthetic. One room (Room 7) is located on the main floor and is fully ADA accessible.
What other restaurants would I recommend in the Minneapolis-St.Paul Area?
Try other delicious restaurants like Diane’s Place, GusGus, and Bûcheron. They have similar environments and great staff!