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Ringo Soft Opening Party

Posted on Apr 27, 2010 by in News & Events | 0 comments

Two weeks ago, Ryan and I had the pleasure of being invited to the Ringo soft opening in St. Louis Park. We attended with Geri Wolf of The Style Laboratory. The concept behind Ringo is unlike anything I have ever heard before. Each month, the restaurant will feature a cuisine from a specific destination across the world. To explore the unique flavors of that destination, they will “devote one-third of [their] menu” to the area. Initially, I thought… are you kidding me!?! Sounds amazing, but over ambitious.

Their current destination features Seoul, South Korea. Unfortunately, I am not familiar with food from this region, so I can’t say if it was true to proper tastes and culture. I can say it was delicious. It was interesting to combine the flavors of Thai Coconut Crab Cakes, Hoisin with Pineapple Chutney Meatloaf Sliders, Moroccan Spiced Apricot-Mint Lamb Lollipops, Kimchi, and much more within a few hours. My taste buds were beyond satisfied, and slightly overwhelmed, by the time I left for the night.

Some of my favorites included the variety of Lamb Lollipops and Green Tea Ice Cream. A bigger highlight included a personal tour that owners Jim and Stefanie Ringo took us on through the restaurant. It was amazing to not only hear about the passion behind the concept of the restaurant, but to hear about the decor choices when designing the restaurant. I am excited to make it back to Ringo for next month’s featured region. I feel like there should be a sneak peak on their web site for me to salivate over.

Jim and Stefanie Ringo’s other restaurant, Forum, opened last week as well. I was busy for their soft opening, but I am curious to see the differences between Ringo and Forum. The menu there lacks in over ambition, but I bet the tastes are right on.

Now, if only someone could help them with their web sites… wink wink. I’m disappointed in the underwhelming nature of the sites compared to all the thought and effort that went into the restaurants. My fingers are crossed for some improvement there.

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