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Welcome to Forepaugh's Restaurant
When Bruce Taher opened Forepaugh's and the newly reinvented downstairs at Forepaugh's he drew upon Chef Donald Gonzalez's culinary artistry to bring you creative food made from the freshest, locally-sourced ingredients whenever possible. Local and regional farmers and artisans who employ traditional and sustainable farming practices provide us with food that is simply more nutritious while maintaining a smaller carbon-footprint. Chef Gonzalez is passionate about partnering with these farms to create a climate of change in the mindset of our local community. We are proud to have relationships with and use local products from Natura Farms (Marine on St. Croix, MN), Hope Creamery (Hope, MN), Pine Acres Farm (Belle Plaine, MN), Harold's Microgreens (Waseca, MN), Kadejan Farms (Glenwood, MN The Olive Grove (Mendota Heights, MN), Compart Family Farms (Nicollet, MN), Eichten Farms (Center City, MN), Stickney Hill Dairy (Kimball, MN), Bergin Fruit and Nut Company (St. Paul, MN) and Stockyards (South Saint Paul, MN).
Executive Chef Donald Gonzalez started his intensive professional training as an apprentice chef at the famed Broadmore Hotel in Colorado Springs, CO. He then honed his skills by working with some of the best chefs in the country such as Chef Thomas Keller at French Laundry in Napa Valley and Chef Jean Georges Vongerichten at Chambers Hotel in Minneapolis. Through working at these incredible restaurants, he was able to forge his own culinary concepts. Chef Donald pairs the farm-to-table experience with his concept at Forepaugh's to feature a culinary celebration of all the distinct cultures that have melted down to become American Cuisine. He calls it New American Cuisine with an emphasis on ethnic cooking. Our downstairs menu is designed to be more accessible; we want you to feel free to pop in for a beer and a house-cured pastrami Reuben or some Asian-style street food at a great price. The Forepaugh's menu (featured on the top two floors) while still approachable, is a more refined culinary experience.
Stepping into Forepaugh's brings to mind a time when local or organic ingredients were not something you had to pay extra for. To complete the transformation back in time from the busy modern world that we live in, Chef Donald adapted the menu to be completely from scratch in order to connect you with the feeling of enjoying a locally sourced, home-cooked meal. All of our food is made in-house at Forepaugh's. This includes our breads, pastas, pastries, pickling, ice creams and sorbets. We also have a full-time butcher to create all of our charcuterie and our sauces (some of them taking up to 5 days to prepare). We specialize in intertwining traditional techniques with modern cooking methods.
Whether you are stopping by for a quick bite before or after the game, to celebrate your wedding, rehearsal dinner, or even a private business function, we welcome you to enjoy all that is Forepaugh's!
Bob Johnson, Donald Gonzalez, Joan Frantz and
Copyright © 2013 Forepaugh's Restaurant