I know a lot of chefs who work for someone else and as much as I think I may “know” them, I am not sure you really get to know a chef until he or she is working for himself in complete control of the menu.
I was caught a bit off guard when I heard that Michael Agan was opening Xavi Restaurant. It never occurred to me that he wanted to own his own restaurant, as he’s worked for pretty “corporate” kitchens since I first met him when he was an executive sous chef at Chambers Kitchen.
Including not knowing how to pronounce “Xavi” (our server kindly told us “zsa-vee”, like Zsa Zsa Gabor, which was very helpful), I had no idea what to expect. Reading through the menu, I was thinking three different things: 1) not a single chicken item on the entire menu 2) the combinations of ingredients made me very curious 3) I don’t know if I would have matched up this menu with this chef.
We started our meal with Spring Carrot and Bibb Salad, Mushroom Broth, La Belle Duck Breast and Shrimp and Grits. I enjoyed all of the dishes, but special note of my favorite elements of the emulsified carrot dressing on the salad and the pork dumplings in the Mushroom Broth.
For our main course, we had the Red Wine Braised Short Ribs, as well as the Lemongrass Marinated Pork Loin. In general, I’m a huge fan of short ribs, so expected that to be my favorite, but I have to say the pork loin was very delicious. Aside from pork products bacon or ham, I might have pork loin once every year or two, so Xavi may be my go to place for pork from now on.
I like that the restaurant is in a quieter neighborhood, as it resulted in a nice relaxing evening.
However, the best part of dinner was discovering the real Chef Michael Agan on a plate.
5607 Chicago Avenue South, Minneapolis