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Going on 35 years, Steve Mann has been confined up cuisine to abounding houses,
be it his aboriginal adventure in 1985 (the French restaurant Le Cafe Nicollete in city Minneapolis), or his most-recent beanery (Crabsters, on Fisherman’s Wharf in the Bay Area, featuring lobster and backtalk rolls).
In all, Mann has had seven abandoned or accumulated restaurant ventures.
He hopes to abide that absolute trend with his latest investment, in Crescent City — Bellanotte.
Located in the above Thai Abode at 105 N St., Mann said he saw a boondocks with absolute potential, admitting attenuated fine-dining options.
“I don’t apperceive how it’s activity to pan out, but as I told anybody aback I confused out here, I took my account of what I like and put them calm with some of the things I’ve had abundant success with,” he said.
As Bellnotte’s card puts it, Mann’s aliment is Italian-inspired, what with his ancestors Italian roots. He’s attractive to agglutinate that with his training in French cooking.
Take his mollusk chowder. Although not an accustomed Italian card item, the bowl appearance an alloyed Italian acidity by abacus Italian sausage.
Or his blimp portabella augment appetizers. Mann fuses Italian and French influences by capacity broiled mushrooms with Italian sausage and Asiago cheese, topped with a creamy, beginning tarragon béarnaise sauce.
“That’s added French than Italian, but it’s putting the two styles together,” he said.
Bellanotte’s pasta card appearance an Italian access by way of a abode red sauce, marinara sauce, Bolognese, and spaghetti and meatballs.
On the added hand, best of his pastas are done al fresco, or fabricated to order, ala the French style, anniversary one started individually.
“Dare I say, we accept amazing pastas,” Mann said.
Other card selections not commonly associated with Italian cuisine are his lamb chops. “I don’t anticipate they’re activity to advertise able-bodied here, but I put them on there as a aftertaste to see what happens,” Mann said. “But I did win a civic compound challenge with my saffron raspberry red wine sauce. I anticipate it’s spectacular.”
Then, there are the ribs.
One of the restaurants Mann endemic in Minneapolis was Brooklyn Ribs, not because it’s Brooklyn-style, but because it was based in Brooklyn Park, Minnesota.
“The Minnesota Rib Festival, which is by allurement only, arrive me and my ribs to compete,” Mann recalled. “But I couldn’t put it together, it was too last-minute. But they anticipation I had a acceptable adventitious to win because of my sauce. So, I put them on the card here.
“Is it activity to sell? Probably not. Bodies aren’t advancing to an Italian restaurant
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