Birchwood Cafe

You know what sucks? It sucks when you write a long, beautiful post about what makes Birchwood Cafe a fantastic restaurant and an anchor in the Twin Cities' food community, but then your computer (your NEW computer, at that) freezes and shuts down just as you're finishing the post, deleting everything you spent the last couple days writing. It really sucks, but in a way, makes sense--Birchwood Cafe is an institution that best tells its own story. A stop in for a drink during happy hour, or a leisurely brunch over a savory waffle-- it's impossible for a diner not to notice the quality of food they're eating, the passion of the people that created it for them, and the countless ways this Minneapolis restaurant strives to give and to a be a part of an impactful community.

Ample thanks to Steve Horton at Baker's Field Flour and Bread for nominating Birchwood for this post, and to Megan and her cohorts at Birchwood for hosting Forward Eats MSP and giving us the inside scoop on your awesomeness. Come along for a photo tour, and please, stop in Birchwood Cafe to be a part of this important, unfolding food story yourself!

 The Crostini and Cracker plate on the dinner menu features housemade bread and crackers, using flours milled by the company that nominated Birchwood Cafe,  B  aker's Field Flour & Bread !

The Crostini and Cracker plate on the dinner menu features housemade bread and crackers, using flours milled by the company that nominated Birchwood Cafe, Baker's Field Flour & Bread!

 In warmer months, Birchwood can source a majority of its local produce from just a handful of local farms. In the colder months, they source from over 10 local farms.

In warmer months, Birchwood can source a majority of its local produce from just a handful of local farms. In the colder months, they source from over 10 local farms.

 Birchwood's Chef Dan explained they will can rotate through their entire pantry--grains, dairy, produce, meat--in just a week.  Photo: E. Owens

Birchwood's Chef Dan explained they will can rotate through their entire pantry--grains, dairy, produce, meat--in just a week.

Photo: E. Owens

 The next time you stop in, you might notice Chef Dan, working behind the scenes or in the kitchen to whip up whatever delectable menu item you order that day. Fun fact: his favorite kitchen tool is this fry cutter.

The next time you stop in, you might notice Chef Dan, working behind the scenes or in the kitchen to whip up whatever delectable menu item you order that day. Fun fact: his favorite kitchen tool is this fry cutter.

grains.jpg

Grains in bulk, in back.

Photo: E. Owens

 Birchwood organizes their culinary year into eight seasons: Winter, Thaw, Spring, Summer, Scorch, Autumn, Dusk, Frost. We are currently in Dusk.  Photo: E. Owens

Birchwood organizes their culinary year into eight seasons: Winter, Thaw, Spring, Summer, Scorch, Autumn, Dusk, Frost. We are currently in Dusk.

Photo: E. Owens

 The savory waffle is so popular it generates 11% of Birchwood Cafe's income on a regular basis.  Photo: E. Owens

The savory waffle is so popular it generates 11% of Birchwood Cafe's income on a regular basis.

Photo: E. Owens

A major thanks to Birchwood for hosting Forward Eats last month, and for nominating Eddie Wu of Cook St. Paul for my next post!! To join Forward Eats MSP at our event in January to support Cook St. Paul, click here.