Taste Buds: Heyday For Foodies And The Neighborhood

By Pat Evans June 26, 2014

Categories: Featured - Home Page, Food & Dining, Our Scene

Pat Evans & Jim Christiansen. Photo by Hubert Bonnet

Pat Evans & Jim Christiansen. Photo by Hubert Bonnet

It’s my heyday
my little heyday
it’s your heyday
babadaba heyday

And now, just like the Replacements song it was inspired by, the LynLake neighborhood is experiencing its own Heyday thanks to the new bistro which opened in late April. Located on Lyndale Avenue in the space previously occupied by Sunnyside Up Café and a laundromat, Heyday was created by culinary powerhouse restauranteurs Jim Christiansen and Lorin Zinter.

“Jim’s doing great things, he’s at the peak, and having the time of his life,” Zinter says of his friend and business partner. “We have always worked well together because we respect each other’s opinions and have been really good communicators, of course it’s probably a matter of time before I drive him crazy.”

[Plate licker alert!] Rogue River Blue—let’s just call this the tunnel of love. Thinly sliced onion rings filled with Blue Cheese chunks from Oregon which sit on indescribably delicious shallot jam. Photo by Hubert Bonnet

[Plate licker alert!] Rogue River Blue—let’s just call this the tunnel of love. Thinly sliced onion rings filled with Blue Cheese chunks from Oregon which sit on indescribably delicious shallot jam. Photo by Hubert Bonnet

That’s not likely, because there’s an ease and obvious friendship between the two that seems very strong. The pair has a long history which includes helping La Belle Vie and Sea Change find their place as acclaimed Twin Cities dining destinations.

It’s been a whirlwind for both men, but especially Christiansen who married his longtime partner, Jon Kuskie, just two weeks after opening the restaurant. “It was pretty absurd to be honest,” he says. “The reason we did it was because it was Jon and my eleventh anniversary. Jon happened to be at an event with Mayor Betsy Hodges and asked her if she would marry us, and she said yes, so we thought, ‘Let’s do it.’”

It seems most of the newlywed chef’s recent decisions have been spot-on. Since opening in late April, Heyday is already hitting its stride.

“We thought we were opening a really good restaurant,” explains Zinter. “But the feedback we’ve gotten from our peers in the food community has been really overwhelming and humbling. We’ve had chefs, sous chefs and general managers coming in and raving about the food and the space. It makes us feel really wonderful.”

Roasted Squab—The look and fresh taste of spring. Beetroot pearls of tapioca, new onions, hibiscus with fresh roasted squab. Photo by Hubert Bonnet

Roasted Squab—The look and fresh taste of spring. Beetroot pearls of tapioca, new onions, hibiscus with fresh roasted squab. Photo by Hubert Bonnet

Christiansen admits the hardest question he keeps fielding is about the style of food. “I like the description of a Minneapolis bistro,” he says. “There’s definitely a French influence, but even more so a casualness to the restaurant. And that I hope translates to the food as well. Great quality ingredients with some fun put into it.”

Returning to the open kitchen in the chic rustic dining room, Christiansen quickly whipped up several of his favorite menu items for me to taste.

2700 Lyndale Avenue South
www.heydayeats.com

Monkfish Roasted on the bone with pine nuts steeped in vinegar and partially topped with carmelized yogurt. Served with thinly sliced, roasted cauliflower. Photo by Hubert Bonnet

Monkfish Roasted on the bone with pine nuts steeped in vinegar and partially topped with carmelized yogurt. Served with thinly sliced, roasted cauliflower. Photo by Hubert Bonnet

 

Good to know:

Open 7 days, 5:00 p.m. to 1:00 a.m.
After-hours bar menu 10:00-12:00 a.m.
Full bar.
Private dining room seats up to 12.
Brunch coming soon.

Banana Yuzu Sundae—Olive oil with toasted maple meringue. Photo by Hubert Bonnet

Banana Yuzu Sundae—Olive oil with toasted maple meringue. Photo by Hubert Bonnet

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