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Sea ChangeEditor's Choice |
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$$$ | Seafood
The lure is sustainably sourced seafood prepared and served with the visual, textural, and flavor-packed flair that are the hallmarks of Tim McKee's restaurant concepts. Whether it's raw bar treats bursting with freshness, small plates boasting unorthodox combinations, or a full complement of non-fish entrees, the menu covers the waterfront. Toss in a remodeled interior that feels more open and casual than the former Cue, and some of the best service you'll find locally and you have a spot that's up to either pre-theater chumming or destination dining.
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- Critics’ + Eaters’ Ratings »
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WHAT THE CRITICS SAY
Critics' Scoring
Scores will be assigned based on a 0-100 scale broken down as follows:
100 = Perfect
90 = Excellent
80 = Very Good
70 = Good, not Great
60 = High Average
50 = Average
40 = Low Average
30 = Disappointing
20 = Nearly Without Merit
10 = Poor
00 = Worthless
96
Minnesota Monthly | Dara Moskowitz Grumdahl
09/09
YES, AFTER A SERIES OF VISITS I'm more or less in love with the place. McKee and his chef de cuisine, Erik Andersen, are doing a wholly different sort of cooking than you will find at McKee's other restaurants: Dishes tend to tilt away from McKee's usual stars of Southern France and Spain.
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95
City Pages | Rachel Hutton
10/05/09
Still, however sparsely the dishes were described, there was hardly one I didn't love. Just when I feared the recession would leave local diners with nothing but endless variations on pizzas, burgers, and fries, McKee and Anderson have pulled off the year's most beautiful, ambitious cooking.
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91
Twin Cities Eats
10/11/09
And I have to tell you that I found the experience exhilarating. Exhilarating? I know it sounds a little extreme but multiple times I was giggly thrilled by things at Sea Change.
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84
Metromix | Katie Cannon
07/23/09
Sampling from the starter menu, we tried the restaurant's signature item of grilled octopus with salsa verde, Spanish peppers and pimento. The meaty octopus has a deliciously sweet and crispy exterior that pairs nicely with the smoky paprika. And from the entrée menu, we tried the sea scallops - perfectly seared and tender served with whole and pureed sweet corn, salty chorizo and spicy jalapeno.
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80
Pioneer Press | Kathie Jenkins
07/29/09
Cozy and relaxed, Sea Change gives off a modern bistro vibe with brighter lighting, sea-green accents and a jazzy raw bar. The servers are experienced and eager to please.
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BUZZ
Tasting Table
Traveling Table Hot Spots
09/24/09
Located in the striking, Jean Nouvel-designed Guthrie Theater, its dishes feature fresh catch from around the globe, such as arctic char with artichoke giardiniera ($20) and linguine with sea urchin and rock shrimp
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Minnesota Monthly | Dara Moskowitz Grumdahl
Where to Eat Now
11/09
Your best bet is to simply order every single thing off the raw-bar menu: compressed cucumber with hand-harvested sushi-grade scallops, raw Santa Barbara spot prawns as tender as warm jelly, fat sections of sweet, briny Bristol Bay king crab leg, sashimi-like slices of pale albacore tuna paired with wafer-thin pressed watermelon and mint, and flawless oysters.
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Advertisement
Lunch
$10
Starter: Mixed Greens
Entrée: Pasta with Clams
Dinner:
$30
Starter: Ocean Trout Rillette
Entrée:
Alaskan Cod
-OR-
Chicken
Dessert: Banana Cheesecake
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- No Smoking
- Kid-friendly
- Outdoor dining
- Wine and beer only
- Late night dining
- No alcohol
- Entertainment
- Wheelchair accessible
- No credit cards
- No personal checks
- Notable
- Our dining editors' favorites
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