And third is the porthole: One of several nautical touches, the little window gives diners a peek into the back of the house and adds a hint of whimsy to a sophisticated, hip space. Second is the stunning half-moon iron grate that separates the bar from the dining room - an expert combination of style and functionality.
#NIGHTINGALE MINNEAPOLIS MOVIE#
First are the spacious, deep blue booths that make you feel like a VIP in an old-time movie (it’s hard not to feel bad for folks resigned to the plain regular tables). Three other design features deserve special attention. The inviting bar stool seats - off-white leather with brass rivets - and oversized, almost lunar light fixtures are equally stylish and attention grabbing. As you enter the restaurant, there’s a funky host station made up of what appear to be salvaged card catalog boxes (remember those?). Walking through the heavy door into a stark vestibule encourages you to leave the world behind. With a handsome brass handle, it’s sleek and classy. It all starts with the windowless, wooden door. The brainchild of designer Rachel Kate, Nightingale’s decor admirably reflects and helps realize the owners’ vision of social dining. And, since the kitchen is open until 1am, the party can continue late into the evening. Committed to “social dining,” owners Carrie McCabe-Johnston and Jasha Johnston seek to create a comfortable, convivial atmosphere where people can unwind and enjoy gourmet vittles with friends. Nightingale in the Whittier neighborhood of Minneapolis exemplifies this change. Although self-consciously casual, these places pride themselves on quality service and high-end food and drink, which - ideally - justify high tabs (those small plates add up quickly). The new, cosmopolitan eateries populating the Twin Cities feel more like swanky bars or classy clubs than fine-dining establishments - there are no white tablecloths (or tablecloths of any color, for that matter), dress codes, or even courses. It’s too early to tell if it’s a trend or a long-term transformation in dining, but the movement away from staid formality and big entrees to fun informality and small plates is indisputable. Change is afoot, in big and little cities alike.