Coalition Restaurant — Restaurant in Minneapolis

Like a 1952 Vincent Black Lightning rolling down Box Hill with Red Molly on the back, this restaurant has again accelerated the game at 50th and France. A classic reignited – with a nitroglycerin infused hornet’s energy that should be welcoming for all the cake eaters in the neighborhood - updated farm to table fall menu, new chef (maybe?), employees that are engaged, and a welcoming atmosphere that caters to shoppers exploring the neighborhood, Country Club ascot wearing locals, families, and everything in between.

We had a Friday night reservation. Six-thirty. Prime time for this neighborhood, every table in the restaurant was full. We were 10/15 minutes late but promptly seated by a welcoming host (maybe the owner?) that seemed happy to be there and had a field generals command of everything that was going on throughout the restaurant. Our table was set for four, the staff was quick to accommodate our late “plus one” and had no issues turning a four-top into a five-top.

Water poured by the wait assist as soon as we sat down. The server, like an angel swooping down from heaven, expeditiously followed to take drink orders and judiciously run through a myriad of obscenely granular wine questions from the lone wino in our group. Our server had an unexpected knowledge of the international portfolio of wines that Coalition offers and was able to go both deep, and wide, on the list. The Sardine Factory with Fred Dame breaking down $3,300 bottles of Cote de Nuits it is not, but it doesn’t need to be – it has a modestly priced list that is drinkable now and pairs well with their menu.

Our starters (Korean tacos, Charcuterie board, Burrata and Jam), delicately presented on their plates and finished with care by the chef before being sent out by a pair of food runners. The meats were plump and juicy, vegetables - seasonably fresh, and the cheeses registered well on each bite with respectable flavor. Would order all three again.

Our entrees were exceptional and priced at a point that even folks that don’t live in this exclusive zip code could afford. Waygu burger, the salmon, beef tenderloin - all done to the temperatures that were requested. This may seem like a small victory, but the world needs small victories, and this is a straightforward way to determine if your server is listening and if the kitchen can execute. Coalition did both. The burger tasted like the cow had been gleefully rubbed for days before it was turned into Waygu. A slab of melted cheese from Wisconsin, a thick cut home grown tomato, and crisp lettuce rounded out this generous burger. The salmon flavor was fresh Alaska, almost as if the fish was line caught on a five-weight Winston fly rod in the Nushagak River that morning and flown to MSP for evening dinner service. The filet wasn’t dry aged from Snake River Farms, but it was good. Stunning grill marks and a juicy warm red center with a mildly salty crust that held the flavor in for every bite.

We skipped the sweets and settled on an after dinner Malort to cleanse the palate (I didn’t fight my dad that evening, he was out of town). The Apple Tart, and Basque Cheesecake, we saw being delivered to adjacent tables looked handsome, handmade, and created with love by the onsite pastry chef Coalition has added for the winter season. Both desserts were devoured by their recipients.

This place isn’t Alinea, but it’s not trying to be. The attentive and professional front of house staff, new menu, talented back of house kitchen, pastry chef, and welcoming atmosphere has given Coalition the wings to rise from the ashes like the Phoenix and cement itself as the go-to dining destination around...

We had a somewhat big group 10 ppl. So probably our table was unusual. Somehow we all felt from the get go it wasn't Minnesota nice. IMO it wasn't bad just not as friendly as other places. We had an international group and they commented that something was off with the service. Our server forgot a couple drinks and somehow was rushing the service. But not bad service just not very inviting or friendly. Busboys apparently were not even allowed to take a "one more drink" order since we got a "you have to tell your server".

The food was nothing to write home about. Even the one person who had a burger said it was very average. I had lamb chops and best thing on the plate was risotto and it was just OK.

Place has nice decor and easy off street parking. Clean restrooms. Apparently a fun bar for a quick drink and bite and that's it. Prices are high based on plate amount. People who had the walleye were left hungry. Note group was of mostly men. Maybe portions are ok for a slim woman. We also had korean tacos and for our table it came with 3 tacos and table next to us had 4. Not sure if they paid/asked for an extra taco. We were not told about rhe choice and didn't ask but hoped our server would realize 10 ppl would have liked to taste as many different appetizers.

The concept is good, so I hope they keep improving. In the meantime I won't be back until I hear it has improved, there are many average options out...

In sum, it was theirs to lose...Great ambiance, minus the awkward music choices. Don't get your hopes up. Nice-ish wait staff who's uninformed recommendations were based on nothing about our desired experience but rather whatever tried and true statements have resulted in his highest tickets; he had zero connection to the food. The popular Manhattan was awful, almost entirely sweet vermouth with a half-disintegrated cherry sloppily thrown in the bottom of the glass, rendering the bamboo skewer useless and tacky. The beautiful and aestheticly pleasing menu is comprised of meat on meat on meat. No Beyond or tofu substitutions offered. All specials also meat-centric. The wobbling table was enough to drive a sane person insane. While the steak that topped the salad was sliced into chunks much too thick for a salad, it was delicious, tender and perfectly cooked. Did they hire a steakhouse chef by mistake? The remainder of the dinner was a disaster. The cauliflower, which they are "known for," sat after being fried until soggy, with great flavors that fell flat with zero heat. And the crispy Brussels were limp, tough, and under a weighed blanket of dairy. Bleh! To seal the envelope of tragedy, the host drug a large, heavy trashcan through the dining area to the kitchen at the peak of dinner rush. So disappointing for such a...