• Baldamar: An Approachable Steakhouse in Roseville

    POSTED July 20, 2020

Baldamar’s location—next to the Von Maur at Rosedale Center—might give the wrong first impression. The hip, fine dining restaurant is a fresh concept for the area, one that could easily fit into a more foodie-centric area. Randy Stanley, owner of 6Smith in Wayzata, calls Baldamar a legacy restaurant that just happens to be next a mall (he similarly describes 6Smith as a restaurant that happens to have a lake attached). “I’ve always liked this part of the Twin Cities,” says Stanley. “I love the thriving, local community. And, I’m really excited by Rosedale Center’s commitment to showcasing local brands and businesses.”

Steak is front and center at Baldamar; all the cuts are hand-selected and custom-trimmed USDA Prime—something that Stanley says is virtually unheard of in the Twin Cities. Every steak undergoes a custom 40-day natural aging process that combines both wet and dry aging techniques. The menu also features sustainable seafood, which is day-boat-caught by responsible fisherman and on ice for no more than 12 hours. Its shareable starters and sides, like the Short Rib & Chorizo Nachos and Char Grilled Street Corn, showcase adventurous flavors. Desserts are made from scratch with indulgent options that are good for groups. The 50 Shades of Chocolate has 15 layers of buttermilk Kahlua chocolate cake, chocolate mousse and chocolate ganache generously sprinkled with chocolate toffee crumbles. The Mocha Mud Pie, a towering wedge of ice cream, is topped with caramel and hot fudge at the table.

The bar is extensive, serving cocktails that are categorized by spirit and Old School and New School recipes. The Brooklyn Bonfire is served with a bit of theatrics and activates the sense of smell; smoke from a hickory chip coats the inside of the glass while also creating the familiar scent of campfire. The wine list is equally as robust and might have a familiar look to the one at 6Smith (for now).

The restaurant is a new build, with a polished industrial interior featuring portraits of animals with cheeky expressions like “moderation is overrated.” It seats up to 264 guests and is available for buyouts. The two private dining spaces can be set up in a private or semiprivate layout and have audio-visual capabilities. The Left Room seats up to 14 guests while The Right Room seats up to 55 guests.

“Baldamar is for the urban suburban,” says Stanley. “It’s sophisticated, with a bit of an edge and sense of humor thrown in to give it plenty of personality. We’ve created Baldamar with the idea that we want it to be that fun happy hour hangout, but also swanky enough to be that go-to place for celebrating business deals, birthdays, promotions and anniversaries. You can have a great experience whether you’re spending $20 or $100.”

Heading up the Baldamar team are General Manager Michael Symons and executive chef Steve Swinney. Baldamar serves lunch and dinner daily, plus a daily happy hour and a Sunday brunch buffet. It opened in October 2019.

California’s Sonoma County is dedicated to sustainability and rooted in the land that results in organic wine grapes, produce, artisan cheeses and meats and the bountiful Pacific Ocean that offers up freshly caught seafood. Sonoma County stretches from the Pacific Coast in the west to the Mayacamas Mountains in the east and is home to almost 60,000 acres of vineyards and more than 425 wineries.


We've all been there: You’re heading out to lunch with a group of people when someone asks, “What are you hungry for?” Everyone responds at once: “Italian!” “Chinese!” “Sushi!” “I could go for a burger!” Well, now what? Thanks to food halls, you no longer have to choose just one. Here are five food halls across the North- east that will satisfy everyone’s cravings (and possibly serve as your next meeting venue!).


Green salad, chicken, two veggies and a starch—that might have been a reasonable meal to serve group attendees in the last century, but it won’t cut it in 2020. Today, guests expect that a growing range of dietary needs will be accommodated, whether they’re eating keto, vegan, paleo, gluten free or some combination of all four. And, in a time when tech employees enjoy gourmet in-house commissaries on the job, it takes some serious culinary pyrotechnics to impress them.