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$$ | Italian
Il Gatto has become more focused under the hand of consulting chef Tim Mckee. The Italian menu full of small plates, seafood, pizzas, and pastas has a culinary edge, but remains Uptown-fun. Gone, thankfully, are the raunchy cat jokes. Try the preserved swordfish or the fonduta.
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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
88
Minnesota Monthly | Dara Moskowitz Grumdahl
02/10
The steak pizzaiola, cooked over a wood fire, is the best I've ever had in Minnesota and perfectly done. The bucatini carbonara, made with America's best prosciutto, La Quercia, is savory and creamy in just the right way. The Il Gatto burger is excellent: An abundantly seasoned, well charred beef patty that actually is able to match and enhance strong flavors like Stickney Hill goat cheese and arugula. The pastries, by local legend (and Aquavit and La Belle Vie alum) Adrienne Odom, are worth a trip on their own.
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79
Mpls.St.Paul Magazine | Beth Dooley
73
Twin Cities Eats
12/25/09
To me, Il Gatto is an improvement for the eyes over Figlio, with the space more open, the bathrooms no longer in the middle of the service area and the floors a heck of a lot less sticky. But the food was just not that fabulous. I can only hope that it gets better with time.
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70
City Pages | Rachel Hutton
01/11/10
But dining at Il Gatto left me wishing that the talent Kempf and Odom have previously displayed would have made more of an impact. As my initial excitement about the restaurant turned to disappointment, I felt a little led on.
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