Mill Valley Kitchen serves organic Northern California inspired food in a bright and airy environment. Owned and run by Mike and Abby Rakun of Benedict's in Wayzata and Rochester as well as Mercy in downtown Minneapolis, its menu pays homage to Mill Valley region in Northern California known for its expertly prepared dishes and its role in initiating the Slow Food movement. Offering sustainable meats, produce and premium seafoods; Mill Valley Kitchen caters to active clients that recognize that living a healthier lifestyle does not mean forgoing flavor or flair when dining out at Mill Valley Kitchen!
Mill Valley Kitchen (MVK), situated just on the outskirts of Minneapolis, is easily accessible from most parts of the metro area. Set back so far that it almost disappears into its surroundings, its simple elegance interior design reflects this peaceful yet refined environment MVK creates.
Northern-California inspired cuisine is more refined than its name may imply, with all nutritional information for every item on display on their menu. As well as traditional breakfast burritos and tacos, overnight oats, egg sandwiches, granola and muffins; you can select salad options such as Grilled Plumm with Spinach & Goat Cheese (GRSS) and Beet-Mushroom Salad; Flatbreads with Hummus Plates/Sandwiches as well as three kinds of burgers to complete your dining experience.
Dinner offerings at La Plage Restaurant include signature entrees such as miso-glazed seabass with gingered quinoa or the roasted sweet potato and feta flatbread, along with cocktails, wines, and beers from their extensive menu.
MVK will open seven days a week serving breakfast, lunch, dinner and bar snacks at its snack-bar style location at Theodore Wirth Park's Trailhead - a year-round hub for outdoor activities such as biking and hiking to cross-country skiing - replacing Cajun Twist which recently relocated to an independent space in south Minneapolis. On Feb 5th the Minneapolis Park Board approved its opening through its Loppet Foundation oversight.
