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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
City Pages | Bridgette Reinsmoen
02/04/08
It may not be the supper club of bygone days, when multiple generations of families settled in at group tables for the night (though that's sure to happen once in a while), but the Red Stag is at least as inviting.
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87
StarTribune | Rick Nelson
02/28/08
Still, when the place is packed, it's a gas, a rollicking, roll-up-your-sleeves experience. Who knew that going green could be so much fun?
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86
Mpls.St.Paul Magazine | Beth Dooley
04/08
Sure, there's a Friday fish fry and plenty of steak, but if this is supper-club food, then I'm Posh Spice.
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86
We Got Served
10/08
Getting a pork chop seemed a little unadventurous, but I really wanted the cheese grits. In hindsight it was a great decision because they were both really good.
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81
Gayot
From back bar to ceiling beams, the décor celebrates timeless salvaged items; that goes for the food, too.
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80
Secrets of the City | Jeremy Iggers
11/22/07
Meat and potatoes were the staples of the classic supper club, and Red Stag menu is a carnivore's delight: three cuts of steak, plus a red deer Stroganoff, a pork chop, entrees of chicken, duck, and a veal casserole, a butcher plate of potted duck, pig in a blanket and Scotch egg.
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80
Minnesota Monthly | Dara Moskowitz Grumdahl
03/08
First, Red Stag is cozy as a backwoods Wisconsin roadhouse (because it's modeled on one, namely the White Stag in Sugar Camp, Wisconsin). Think big, comfy Ponderosa-style wooden chairs, a long tell-your-troubles bar, and flickering half-campy, half-sexy chandeliers. The food pulls off a shocking twofer: It's both completely haute and utterly down-home.
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68
Twin Cities Eats
01/14/08
Red Stag is more along the lines of somewhere that I would come for brunch or to meet friends or a date for a drink, but not somewhere for me to spend an evening dining. I know I am supposed to embrace all things Northwoods with having moved to Minnesota, but sometimes I just can't.
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BUZZ
City Pages
Best Of: Best Cheesecurds
2009
The Red Stag Supper Club has some blue-ribbon quality curds: Served in a paper cone, these hot babies melt in your mouth and go perfectly with a dab of ketchup.
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City Pages
Best Of: Best Fries
2008
For fries that will never let you down, look to Northeast's welcoming Red Stag Supper Club. The triple cooking of these starchy pleasures ensures a crisp, golden brown crust on each fry.
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Minnesota Monthly | Dara Moskowitz Grumdahl
Best Restaurants
2008
The star appetizer, a pile of simple, delicious fried smelt, remains. The meaty, fresh little bites arrive in a cone big enough to share; skip the tartar sauce in favor of a little squirt of lemon and you'll find the true taste of north country.
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Pioneer Press | Kathie Jenkins
25 Great Place to Eat
07/31/08
The supper club experience with a touch of sophistication. On weekends, it's a swell place for brunch - provided you don't mind the wait.
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Metro
Top Restaurants
2008
... local, organic and sustainable menu items like Fischer Farms pork chops with farm cheese grits, and Thousand Hills top sirloin with fork-mashed root vegetables and truffle sauce.
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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
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