Baldamar’s location—next to the Von Maur in Roseville Center—might give the wrong first impression. The hip, fine dining restaurant is a fresh concept to the area, one that could easily fit into a more foodie-centric area. Randy Stanley, owner of 6Smith in Wayzata, calls Baldamar a legacy restaurant that just happens to be next a mall (he similarly describes 6Smith as a restaurant that happens to have a lake attached). “I’ve always liked this part of the Twin Cities,” says Stanley. “I love the thriving, local community. And, I’m really excited by Rosedale Center’s commitment to showcasing local brands and businesses.”

Steak is front and center at Baldamar; all the cuts are hand-selected and custom-trimmed USDA Prime—something that Stanley says is virtually unheard of in the Twin Cities. Every steak undergoes a custom 40-day natural aging process that combines both wet and dry aging techniques. The menu also features sustainable seafood which is day boat caught by responsible fisherman and on ice for no more than 12 hours). Its shareable starters and sides, like the Short Rib & Chorizo Nachos and Char Grilled Street Corn, showcase adventurous flavors. Desserts are made from scratch with indulgent options that are good for groups. The 50 Shades of Chocolate has 15 layers of buttermilk Kahlua chocolate cake, chocolate mousse, and chocolate ganache generously sprinkled with chocolate toffee crumbles. The Mocha Mud Pie, a towering wedge of ice cream, is topped with caramel and hot fudge at the table.

The bar is extensive, serving cocktails that are categorized by spirit and Old School and New School recipes. The Brooklyn Bonfire is served with a bit of theatrics and activates the sense of smell; smoke from a hickory chip coats the inside of the glass while also creating the familiar scent of campfire. The wine list is equally as robust and might have a familiar look to the one at 6Smith (for now).

The building is a new build, with a polished industrial interior that features portraits of animals with cheeky expressions like “moderation is overrated.” The restaurant seats up to 264 guests and is available for buyouts. The two private dining spaces can be set up in a private or semiprivate layout and have audio-visual capabilities. The Left Room seats up to 14 guests while The Right Room seats up to 55 guests.

“Baldamar is for the urban suburban,” says Stanley. “It’s sophisticated, with a bit of an edge and sense of humor thrown to give it plenty of personality. We’ve created Baldamar with the idea that we want it to be that fun happy hour hangout, but also swanky enough to be that go-to place for celebrating business deals, birthdays, promotions and anniversaries. You can have a great experience whether you’re spending $20 or $100.”

Heading up the Baldamar team are General Manager Michael Symons and Executive Chef Steve Swinney. Baldamar serves lunch and dinner daily, plus a daily happy hour and a Sunday brunch buffet. It is open to the public starting Wed., Oct. 16.

A Legendary Space Reborn as Chef-Curated Steakhouse

 

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