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Quaintrelle officially ignites its burners tonight at 5 p.m. at 3936 North Mississippi Ave. Ruling the Quaintrelle kitchen is chef Bill Wallender, who has cooked at Ava Gene's, Little Bird Bistro, and clarklewis, and with the menu below, Wallender reveals upscale seasonal dining—dishes like lightly-battered-and fried squash blossoms drizzled with chili-infused honey and sheep's cheese dumplings in blistered cherry tomatoes.
Most of the starters at Quaintrelle run $10 to 15, with entrees in the $19 to 26 range. Those seeking vegetable-forward plates will find their fix at the restaurant, and Quaintrelle even adores the farms it works with so much it hangs photos of them on the walls. While the dishes tout surprising vegetable combinations, like broccoli and wasabi atop beef carpaccio and cucumbers served with pistachios and squid, only a handful eliminate meat and seafood entirely.
Emily Everett and Sandi and Daniel Wilkens own Quaintrelle, and Everett tells Eater that fan favorites have already developed. The go-to dishes at the moment are the fried young squash and blossoms; cauliflower with spicy mustard greens, anchovies, beets, and croutons; and, naturally, those sheep cheese dumplings.
Quaintrelle opens tonight at 5 p.m. to serve dinner Tuesday through Sunday. Reservations are available through the website. But before you head in, take a look at the opening day menu:
