Sidebar at Surdyk’s announced it’s reopening on April 23 with Randall Prudden as executive chef and a new menu heavily focused on seasonal fare. This is the first time Sidebar will be open since the second shut down in November and is now taking reservations for indoor and patio dining.

Chef Randall Prudden has worked at some of the country’s most acclaimed restaurants including Grant Achatz’s Alinea and Next in Chicago, Minneapolis’ Spoon and Stable, Michelin Starred Dialogue in Los Angeles, along with Michelin 3-Star Maaemo in Oslo. And today, living in Northeast Minneapolis, he joins Sidebar at Surdyk’s where he will lead the culinary team.

“My wife and I have lived in Northeast for over five years,” says Randall Prudden, executive chef of Sidebar. “I’m thrilled to be able to cook for my neighbors at Sidebar. Whether you are a picky eater, a burger and fries person, a foodie or chef, the new menu has something for everyone. Seasonal ingredients are at the forefront of Sidebar’s cuisine, and I hope to shine a light on what is growing in Minnesota and the surrounding states.”

Chef Randall plans to incorporate Surdyk’s libations and cheeses in many of the new menu items. Guests can look forward to an approachable menu featuring seasonally-driven dishes. A few notables include Smoked Beef Tartare with pickled ramps, Alpine cheese and fines herbs – Butter Poached Mussels featuring English peas, pearled barley and watercress – Roasted Halibut with maitake mushroom ragout and vermouth – Yogurt mousse, rhubarb, Campari, fennel jam, shortbread cookie. The wine list, cocktails and beer on tap will be updated to complement Chef Randall’s menu.

“We’re thrilled to welcome Randall to the Surdyk family,” says Taylor Surdyk. “His talent and leadership brings synergy to all three of our concepts. And his thoughtful approach to the new menu truly elevates Sidebar. Each dish is visually stunning and so comforting – exactly what our customers are asking for.”

In the coming months, look for pop-up concepts out of the walk-up window. Additionally, the menu will continue to rotate as the seasons change, with an emphasis on Midwest produce. Sidebar will be open Wednesday through Thursday from 4-11pm, and Friday through Sunday from 11am – 11pm. To note, Sidebar will only offer dinner service for the first week or two. Brunch and lunch is planned to roll out early May.

Chef Profiles, Industry News