Heidi's
819 W. 50th St. (Aldrich Ave.)
Send to Phone
Minneapolis, MN 55419
612-354-3512 | Make Restaurant Reservations
Cuisine
Open
Dinner Tues.-Sun.Features
- Heart-healthy dishes
- Romantic setting
- Reservations suggested
- Casual
* Click here for rating key
Chef Stewart Woodman launched a local culinary revolution when he swept into town in 2002. His creative fervor is backed by a singular passion for prime ingredients. In 2007, abandoning up-market venues, he launched a casual, 38-seat neighborhood hangout in partnership with his wife, Heidi. The storefront’s pair of romantically-fashioned rooms serves as a relaxing backdrop for Woodman’s modern riffs on comfort food, such as a standout breast of local pheasant roosted on a cauliflower-arugula salad. This, we think, is the correct follow-up to a starter that highlights Woodman’s enthusiasm for beets, a theme with three variations on a single plate (partnered with fennel and shallots; paired with Brussels sprouts; and in a juniper-scented sorbet). Heidi earns her keep as wine consultant; beyond managing the offbeat, user-friendly list, she also serves as pastry maven for the café’s destination diners, who vie with the ’hood’s regulars for one of the coveted seats. |
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RESTAURANT AWARDS
Just published! Our annual restaurant issue features the Best Cheap Eats and our Top 40 U.S. selections, including including Corton in New York and more!













Chef Stewart Woodman launched a local culinary revolution when he swept into town in 2002. His creative fervor is backed by a singular passion for prime ingredients. In 2007, abandoning up-market venues, he launched a casual, 38-seat neighborhood hangout in partnership with his wife, Heidi. The storefront’s pair of romantically-fashioned rooms serves as a relaxing backdrop for Woodman’s modern riffs on comfort food, such as a standout breast of local pheasant roosted on a cauliflower-arugula salad. This, we think, is the correct follow-up to a starter that highlights Woodman’s enthusiasm for beets, a theme with three variations on a single plate (partnered with fennel and shallots; paired with Brussels sprouts; and in a juniper-scented sorbet). Heidi earns her keep as wine consultant; beyond managing the offbeat, user-friendly list, she also serves as pastry maven for the café’s destination diners, who vie with the ’hood’s regulars for one of the coveted seats. 

