The Saint Dinette is just one of the new kids on the 5th Street block in Lowertown. After several years of success on St. Paul’s 6th and Maria, the boys of The Strip Club Meat & Fish found the perfect spot for a trendy restaurant that’s tucked into the recently opened ultra-luxe Rayette Lofts. From the second story, you have a birdseye view of neighbors Big River Pizza, Saint Paul’s Farmer’s Market and CHS field peeking out from behind the urban greenery.

As a 30 something of the cities, a night of eating Applebee’s burgers doesn’t satisfy my appetite. The Millennials are growing up and so are our palates, now we’re craving something more.The menu focuses on doing dishes right, in the kitchen the chefs put an emphasis on flavor combinations of new school meets old school. I imagine this is a nod to the dinettes of yesterday.

Hidden behind these doors, an open invitation to dinner awaits. The interior is an industrial minimalist’s daydream. The inside radiates sleek modernism at its finest. This is a place to meet up with friends before walking over to a summer concert in Mears Park. In the evening, this would be a perfect spot for dinner and a cocktail before an Ordway Show or a place to impress your colleagues.

As I gazed out of the window to the right I’m overlooking an empty farmer’s market. When looking to the left, You can watch the chef starting your order .There’s something to be said about restaurants that have open kitchens! I love seeing the magic happen, watching the flames soar with sounds of chopping and sizzling not too far behind.

I started with a refreshing libation from the sophisticated & modest cocktail menu.

I’m not sure whether the bartenders took a mixology class, but watching them mix, shake and pour was mesmerizing. The majority of Tonics and Sours are all made in house, The Strawberry Collins took me back to a cool summer day on the Rivera mixed with, Vodka, Aperol,Fresh strawberry and house made sour finished with a slice of lemon. Light, uplifting and it’s pink… so really, can it be bad? Although, some consider the traditional Gin and Tonic to be a grandma’s drink, here at the Dinette they’re upgrading it to the Penthouse suite of the Rayette Lofts . A mythical concoction dubbed “Maniram” embraces Bombay Sapphire, Licor 43, blueberry honey, black tea tonic, and house made sour.

A popular item on the menu is the Corn on the Cob, which as usual is nothing close to ordinary. Grilled corn is topped with lobster roe, mayo, lime, and cilantro, then sprinkled with cotija cheese. Every other table was ordering it and I’ll add it onto the list for next time. Taking a spin on common Americana fare,the Midwest staple Meatloaf, is transformed by eliminating the beef a for Pork; celery, squash, mustard potato and ramps, have joined forces and the Pork Loaf was born.. Grab a ride on an Italian gondola and try the Ricotta Dumplings; Summer Squash, Rosemary Calabrian (mildly fruity and aromatic chili from Calabria, Italy. Rosemary. Venture down to the south, without heat and order a Half Chicken. Arriving tableside and I could hear the crispness of the chicken from a table away, served with dirty rice and gravy. If you’re craving a taste of the Mexican bodega that you visited last summer, try the Enchiladas which are a far cry from a red sauce covered corn tortilla stuffed with beef and grated cheddar( Don’t get me wrong nothing beats a plate of enchi’s from Our Lady of Guadalupe during Easter). Here you dive into blue marlin, that’s immersed in creamy, slow cooked in house made mole and cilantro.

I’ve heard plenty of foodies ranting and raving about the Saint Dinette Cheeseburger. I went in with minimal expectations and was not prepared for the euphoria that would arouse my senses.The plate is humble in the sense that it’s “just a” double patty burger accompanied by a modest side of homemade pickles. These were sliced thin, a pale pickled green and had just the right about of brine. This was my first time trying fresh pickles and now I can’t go back to jarred Vlassic! The days of bright green spears are over and I’m converted. I also ordered the side of crinkle cut fries, which are without doubt not taken out of an Ore Ida bag. I’ve had plenty of fries in my 31 years; however, these were dreamily crisp, not greasy with the perfect shade of fried enchantment. Word to the wise, the order is made for sharing… trust me:)

Now for the piece de résistance, the Cheeseburger, my oh my, where do I begin! This burger is the epitome of decadence. A fusion of secret seasonings, Dry aged chuck roll, Sirloin and Brisket that’s been ground in house and emulsified butter. Don’t forget, you’re getting two of these!!! As my amazing waitress Kate brought my plate out from the kitchen, a cheese eruption occurred and each patty was immersed with a layer of American cheese. Of course, Saint Dinette isn’t unwrapping Kraft singles in the back. A one of a kind distinctive American cheese has been born in Saint Paul, consisting of Sharp Cheddar, Gruyere & Champagne. Snuggled in between toasted buns delivered from St. Agnes Bakery. One patty would’ve been enough, but two took me on a celestial flight. Each bite brought me closer to the light, if this was food heaven. Sign me up now!!

I didn’t have a dessert, but there was a silver bucket of glistening crystallized sugar coated Churros winking at me. Trust me, I’ll be back for those, hmm maybe you’ll join me?

Happy Eating! Angela