GOLDEN VALLEY, Minn -- Lela, the neighborhood restaurant and bar at the intersection of 494 and 100 in Bloomington, is celebrating its first successful year. Stewart Woodman was recently named executive chef and he is now introducing new menus.
Lela rolled out new breakfast, weekend brunch, lunch, and dinner menus designed to reflect the restaurant’s ongoing conversation with its guests as well as staying true to the concept of Steak, Crudo, and Pasta.
Chef Stewart Woodman demonstrated how to make Honey Vinaigrette, that is on the Tender Watercress and Flowers with Honey Vinaigrette salad on Lela’s lunch and dinner menu. The recipe is below.
Lela has a monthly wine series dinner, with the next dinner taking place on September 21 with Domaine Serene Winery. More information can be found by visiting: http://www.lelarestaurant.com/wine-dinner-series
Lela is located at 5601 W. 78th Street, Minneapolis, on the northwest corner of I-494 and Highway 100, Lela features 206 seats in the dining room, bar, and private dining areas, with additional patio seating outdoors. Lela is open for weekday breakfast 6:00 am-11:00 am weekend brunch 7:00 am,-11:00 am, lunch Monday - Sunday, 11:00 am – 2:30 pm, and dinner Sunday - Thursday, 5:00 pm – 11:00 pm and Friday – Saturday, 5:00 pm – 11:00 pm. Reservations are available on OpenTable. For more information, visit www.lelarestaurant.com or call (952) 656-5980.
Recipe & Method
1 Tbl Sherry Vinegar
2 Tbl Extra virgin Olive Oil
1 Tbl Minced Shallots
1 Tbl truffle Oil
2 Tbl Honey
Mix all ingredients.
Snip 6 cups of watercress from you garden. Add edible flowers, and nasturtium leaves to taste