Cafe Lurcat
Minneapolis, MN 55403
Phone: (612) 486-5500
- Price:
- $$
- Best of Citysearch:
- Trendy Scene 2006
- Hours:
- Mon-Thu 5pm-10pm, Fri-Sat 5pm-11pm, Sun 5pm-9pm
Editorial Review for Cafe Lurcat – by Donna Tabbert Long
In Short
Views of Loring Park and the Walker from Cafe Lurcat's floor-to-ceiling windows are some of the Cities' finest. The D'Amico touch is New York chic: diners dressed in black and white accents (lampshades, linens and chair covers) throughout. Service is casual and efficient, but sometimes confused. It's all about artisanal ingredients and simple presentation. The melted Brie and smoked ham crepe is paired sweetly with cool, pulpy figs. Oven roasting sears moistness into miso-marinated sea bass while a lamb porterhouse is succulent and juicy.
Editorial content is independent of paid advertisers. Any expenses are paid for by Citysearch.
Insider Tips
Save TimeFor a table at prime times, reserve at least two weeks in advance.
Know Before You GoArrive early and savor an aperitif at Bar Lurcat next door. After dinner, stop back for a seat on a sofa and a nightcap.
Where to SitScore a table outdoors overlooking the park and prime people-watching.
What to DrinkThe large, worldly wine list features 30 wines by the glass, and offers many 2-ounce tastes for experimenting.
User Reviews for Cafe Lurcat
12/02/2007 Posted by luxuryeditionmpls
Nice ambiance, fantastic wine selection, and wonderful food- I would definitely recommend café Lurcat and will absolutely go again for these reasons. However, the service was mediocre- the waitress that served us was rather disheveled and actually brought my fiancé and I another couple’s appetizer!
11/24/2007 Posted by krecreane
Uh-uh..I won't be going back! $28 for 6 prawns, and one of them is mealy,mushy, inedibly? Not that that isn't bound to happen with shrimp...it's just that when I told the waiter (who was EXCELLENT!) and he told the chef -- I was told that mushy, mealy, inedible shrimp happens when shrimp is steamed/sauteed in the manner it was (though somehow the others ecaped the one's fate). Now, I was just telling the chef cuz I thought perhaps he/she'd want to take a look-smell at the product being used. Nary a "sorry", nor a "can we get you something else?" was forthcoming. And actually, it was my 5th of 6 prawns and I wasn't looking for free stuff or bowwing/scraping ... yet to be told that a nasty, slimy-to-the-touch shrimp was part of the design of the dish was disconcerting and condescending.
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