We scoured our archives for the best dishes featured in Lake Minnetonka Magazine over the past year, added some tweaks and updates from these local restaurants—many of which are finalists in this year’s categories as well—and pulled together one delectable dining guide that crosses all categories of cuisine. Bon appétit!
Garden Veggie Tacos
Lago Tacos
When Roger Burks opened Lago Tacos in downtown Excelsior, he had fresh Mexican street tacos in mind—and that’s exactly what he got. With 12 different types of tacos on the menu, there’s something for everyone. The garden tacos are packed with fresh veggies such as portabella mushrooms, onions, squash, zucchini and poblano peppers, served on fresh corn tortillas and topped with avocado cream and pico de gallo. And all tacos are served with your choice of rice, pinto beans or sweet corn cake. For a veggie-friendly side, we recommend the tortilla chips and dip—fresh tortilla chips accompanied by red and green salsas, guacamole and pinto beans. Tacos, $8.95. Tortilla chips and dip, $6.95. 30 Water St., Excelsior; 952.300.8495.
Shellfish Bouillabaisse
At Wayzata’s resident seafood restaurant, you know you’ll find a plethora of seafood classics from oysters on the half shell to homemade crab cakes at Blue Point. But if you love trying dishes from around the globe, don’t skip the shellfish bouillabaisse. This French classic was originally created by fishermen in Marseilles who found themselves with extra rockfish in their catch, and no interest from local markets and restaurants. Blue Point’s delicious spin on this dish features half a Maine chick lobster, clams, mussels and shrimp, all swimming in a hot, rich and savory broth. It’s pretty much a seafood lover’s dream. $29. 739 E. Lake St., Wayzata; 952.475.3636.
Godzilla Roll
Originally from South Korea, Sakana’s chef Johnny Kwon spent time training as a sushi chef in New York City and Minneapolis before Sakana opened in 2009. Now he’s crafting beautiful, creative nori rolls, nigiri and sashimi in the heart of downtown Wayzata. We know raw fish can be a deterrent for less adventurous eaters, but if you give it a try, you might just be pleasantly surprised. The Godzilla roll could be called the king of all sushi at Sakana. For starters, this amazing roll is packed with tuna, salmon and yellowtail. Next, Kwon adds some avocado and tobiko (flying fish eggs), and tops the roll with whole eel. $19.95. 683 E. Lake St., Wayzata, 952.476.7000.
Veal Chop With Caramelized Brussels Sprouts
Although Gianni’s Steak House is known for its melt-in-your-mouth steaks, the rest of the menu is equally delicious. For a classic dish that will make your taste buds sing, we love the veal chop. This 14-ounce bone-in veal chop is grilled to perfection, and then topped with a sautéed mushroom sauce that’s simply divine ($40). Gianni’s also features Strauss veal from Franklin, Wis., which is humanely raised and hormone free. Owner Terri Humel recommends pairing this with an order of the caramelized Brussels sprouts, which are pan sautéed and caramelized ($8). We also love Gianni’s legendary, table-side Caesar spun salad, custom created right at your table from a list of 10 ingredients and the restaurant’s own Caesar dressing made from a family recipe ($7). 635 Lake St. E., Wayzata; 952.404.1100.
King Salmon
The food at the Marsh wins the prize for virtuousness and yumminess in equal measure. There are many daily specials to dive into, such as the enticing seared scallops with butternut squash purée and brown butter (check the website for daily listings). The regular menu is full of favorites, including the wild-caught salmon. Salmon is the freshest fish come springtime, and you can tell by the clean, lightly briny flavor of the flesh, the very essence of ocean. The Marsh broils the plump filet till just cooked (or according to specification) and serves it with seasonal sides. Major bonus: You can get a half (4 ounces, $16) or whole (8 ounces, $24) portion, depending on your appetite. 15000 Minnetonka Blvd., Minnetonka; 952.930.8560.
