Chef Tim McKee Presents Sustainable Seafood
2009 James Beard Award-winning chef Tim McKee designed the core menu for Sea Change which focuses on sustainable seafood, highlighting fisheries that use environmentally responsible methods of gathering and farming seafood. The menu also includes a number of items under the heading "Not Fish" as well as late night offerings of small plates and raw bar selections.
"I'm very committed to the idea of sustainable seafood," McKee said, "which means buying from fisheries that are dedicated to making sure fish populations are well-managed. We'll be looking at things like catch numbers and gathering methods in choosing our ingredients."
Minneapolis based architectural firm Shea, Inc. also contributed to the restaurant's "green" philosophy. They were able to locate timber from windstorm-felled redwoods, and had the reclaimed raw materials fashioned into furniture. Completing the circuit, Dallas-based Culinaire, Chef McKee's partner in this venture, uses filtered water, available in both flat and sparkling versions, served in washable, reusable carafes rather than contribute to the carbon footprint made by plastic or glass disposable bottles. Visit the Sea Change website for more information.
Lunch and dinner reservations recommended. Make reservations online via Open Table or by calling 612.225.6499.
- Food & Wine magazine names Jamie Malone as one of its Best New Chefs
- StarTribune: "Great Chefs: Dinner as Drama," a profile of Sea Change's chef de cuisine Jamie Malone
- The New York Times: review of Sea Change
- KARE 11: Video of Sea Change's raw bar
Follow the link to Sea Change's website for lunch, dinner, desserts, happy hour, raw bar and wine menus.
Dinner: from 5 p.m. daily
Monday-Thursday: 5 to 10 p.m.
Friday-Saturday: 5 to 11 p.m.
Sunday: 4:30 to 9 p.m.
Lunch: 11:30 a.m. to 3 p.m. Tuesday - Sunday)
(matinee lunch service begins at 11 a.m.)
Billie Dawn's Plot
tres generaciones reposado tequila / amontillado sherry / drambuie / orange bitters / thyme
Fezziwig's Mulled Wine
cabernet sauvignon / apple cider / jagertee / honey / orange / spices
Upcoming Events and Specials
New Years Eve
Five courses, using only the freshest fish and shellfish from sustainable fisheries and environmentally responsible farms. Last year sold out quickly! $65, $100 with wine pairings, plus tax and gratuity.
First 14 days of '14
Happy hour from 3 - 11 p.m. Our usual amazing prices, just more hours to enjoy them!
Feast of Seven Fishes: January 17, 2014
Seven flavorful fishes: Monkfish, Anchovy, Bacala, Uni, Eel, Bronzino and Char, served family style at communal tables. $80 plus tax and gratuity.
Happy Hour: Sunday-Thursday, 3 - 6 p.m. and every day 8 - 11 p.m.Late Night Date Night Menu: Friday-Saturday after 7:30 p.m.
(available in the bar only)
Includes a four-course dinner and a bottle of wine for just $99 per couple, plus tax and gratuity.
Monday Night Special: half-price wine (by the bottle up to $75)
Check in on Facebook and get a free dessert with the purchase of an entree.