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Wild Rice | 3 Great Plates

September 2005

By Adam Platt

Cream Wild Rice Soup

The restaurant's signature soup is superb—creamy and complex, with hints of smoked chicken and Braeburn apple. It thumbs its nose at the hundreds of desultory versions offered along the forty-fifth parallel.

Photo by James Erickson

Popped Wild Rice, Pine Nut–Crusted Lake Superior Trout

Lake trout is not easily found in the Twin Cities, so it’s a treat to find that this pink fish with its distinctive tang is a staple at Wild Rice. The lemon and caper vinaigrette perfectly complements the soft but assertive flesh.

Photo by James Erickson

Warm Pecan–Wild Rice–Coconut Cake

So much more than the sum of its parts: This caramelly, soft/crunchy dessert is addictively wonderful, but quite difficult to describe. It’s among the best desserts I’ve ever eaten.

Photo by James Erickson

Wild Rice

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Wild Rice | 3 Great Plates

Cream Wild Rice Soup

Popped Wild Rice, Pine Nut–Crusted Lake Superior Trout

Warm Pecan–Wild Rice–Coconut Cake

Wild Rice

» Recent Restaurant Reviews

» RESTAURANT GUIDE