Pursuant to Minnesota Statute Section 177.23, subdivision 9. Back To Top. Please leave your car color, make, and model when you order, and call the restaurant when you arrive, 612.922.9913 and we will run your order out to you.A service charge of  20% is added automatically to all checks. Below, many of the ingredients also carry a superscript (“ginThe menu is the latest handiwork of Marco Zappia, the gangly, man-bunned, 27-year-old boy wizard of the Twin Cities cocktail scene.

Take the Puerto Rican Heartbreaker at Colita, for instance. The cocktail menu at Colita reads like a flashback to high-school algebra. Mare, a splendid Martini variation, uses a “gingko vermouth” and ten drops of an “oyster distillate” made by resting oyster shells in grain spirit and then running it through a rotovap. This service charge is used to support its wonderful staff in fair wages. To the right of each cocktail is a series of numbers punctuated by decimal points and percentage signs that correspond to the alcohol level, sugar content and pH level of each drink. First came Martina, and now Colita, which he launched in an old gas station, at the corner of 54th and Penn. Please see the link below to online order.

More than anything he did at Martina, this showy whimsicality nods to Bittercube, a group that has displayed some wild flights of fancy at some of its bars, notably Can Can Wonderland, a mini-golf bar in St. Paul. The service charge is not a gratuity, and will be retained by Colita to pay for fair wages. Martina and Colita Employee Relief Fund organized by Morgan Lent We have been blown away by the response from our community and guests after what h… Morgan Lent needs your support for Martina and Colita Employee Relief Fund Martina updated their cover photo. It’s a subtly progressive purview that sets him apart from other molecular drink-makers, a group that can seem to exist in their own self-satisfied world.

We focus on the flavors & moles of Oaxaca, and eventually will explore the rest of Mexico’s culinary expressions. It’s the oyster stout of the Martini world, with a bracing maritime edge.

It’s garnished with an air pump, foam technique that Feran Adria first invented at his famed El Bulli and then, just before it all gets a little too cerebral and precious, it’s garnished with a rubber duckie. I personally wouldn’t go on the winding Game-of-Life path he traces to get to his various results, but sitting on the receiving side, I had few complaints. The Naked Dani is a Margarita riff on crushed ice whose surface serves as an overflowing salt-foam bath for a tiny rubber ducky. But somehow it works: It’s lively, yet delicate, a floral cross between a Emboldened by his success at Martina, Zappia’s ambitions are in fuller flower at Colita. But I prefer Zappia’s work when it’s more understated, as in the Colita Old Fashioned, in which the surprisingly smooth blend of four mezcals is given a complex spicy underpinning by a fermented amari liqueur (a house-made amaro that is cut with a fermentation made from the botanicals used in the maceration—“flavor on flavor,” as Zappia puts it); or the Pool Boy, a creamy and gentle While getting Colita on its feet, the inexhaustible Zappia and the Martina team has continued to work on the menu there. At the newer Colita, a Oaxacan concept housed in a former gas station, he created a selection of traditional fermentations to use as cocktail bases, including pulque (made from the sap of the agave plant), tepache (pineapples) and balché … Martina, 4312 South Upton Avenue, Minneapolis, MN, 55410, United States Fermenting liquids fill up the cocktail laboratory at Colita. Marco Zappia, only 27 years old, has had an outsized impact on the Twin Cities cocktail scene. Inspired by the work of French pastry chef Pierre Hermé, it contains lychee, dragon fruit, orgeat, guava and raspberry that is open-air fermented for three days and fermented for an additional week with botanicals sourced in Minnesota and Wisconsin.

One drink, Dios, contains four Zappia’s blends have social and economic, as well as flavor, objectives. With our dining room closed, we are offering a limited take out menu. Pursuant to Minnesota Statute Section 177.23, subdivision 9. A party palace from Daniel del Prado, the chef of two of the hottest restaurants in town, Martina and Colita. At Martina, an Italian-Argentinian restaurant, Zappia created four house vermouths and built most of the cocktails around them.

Martina’s Promiscuous cocktail is the perfect example. Zappia, by contrast, is a genial and curious teacher, and his passions—be they culinary or societal or both—are always presented in an infectious, fun-loving way. The gin in the Five Suns, for instance, is a mix of four gins. Zappia has said he is after clean flavor profiles, and, amazingly, given his ornate constructions, he achieves that goal more often than not.More important, he somehow manages to simultaneously demystify his work and connect it to the surrounding culture. The drinks at Colita and Martina use spirits bases compose of several brands.

Now, you may or may not know, but Martina is physically connected to this former Rose Street space, they share bathrooms, garbage, "It's more like being roommates than neighbors," Daniel del Prado told me. Back To Top. At the newer Colita, a Oaxacan concept housed in a former gas station, he created a selection of traditional fermentations to use as cocktail bases, including In fact, nothing’s been quite the same in the Twin Cities cocktail world since Zappia opened Martina in 2017. Sometimes he goes overboard. There, he helped open dozens of programs across the United States for founders Nick Kosevich and Ira Koplowitz—an experience that exposed him in quick measure to many of the modern cocktail concepts out there.At Martina, an Italian-Argentinian restaurant, Zappia created four house vermouths and built most of the cocktails around them. Colita is the second Minneapolis restaurant with a bar program by Marco Zappia to open in the last two years.

Apart from the original vermouths, his most significant move was turning every drink into a layer cake made of different expressions of the same spirit.