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Tucked in the midst of the arty, eclectic
Minneapolis
warehouse district is a jewel of a restaurant that redefines “mom and pop
eatery.” It has become a favorite haunt of area chefs, foodies and
entertainers. Created by
executive chef/owner Isaac Becker and his wife, Nancy St. Pierre, 112
Eatery is fine dining without the formality.
It’s great food, well prepared without extravagant prices and
pretentious surroundings. No
wonder that since opening in January 2005 it has quickly become the Twin
Cities’ “fine dining destination
for industry insiders.”
The restaurant’s success is a tribute to Becker, who before opening 112
Eatery, cut his culinary chops at some of the Twin Cities’ most
well-respected restaurants, including Café/Bar Lurcat, Campiello, D’Amico
Cucina and the former Lowry’s.
Becker is a top “graduate” of the informal, local “chefs’ academy”
known as D’Amico and Partners; the restaurant management company that has
helped nurture and develop so many of the
Midwest
’s best culinary talents. Becker
credits D’Amico’s acclaimed Executive Chef Jay Sparks for being a
significant influence on his current skill and success as a chef.
Becker joined D’Amico Cucina in 1994 working
quickly to the position of sous chef. From
there he transferred to Campiello, where he served as head chef, running the
restaurant’s kitchen for almost five years.
In 2002, Becker opened Café/Bar Lurcat as its executive chef,
running the kitchen for two years, before venturing out on his own and
opening 112 Eatery in 2005.
Chef Becker also credits the early training he received at former
Minneapolis Uptown establishment, Lowry’s with giving him the foundation
he would use to flourish in later jobs.
Becker joined Lowry’s in 1989 straight out of high school,
beginning as a line cook and working his way to head chef in 1992, a
position he held for almost two years before joining D’Amico Cucina.
Becker’s interest in fine food began while he was just a child.
In the ‘70s his mother worked at two of the Twin Cities’ top
restaurants – the Northstar Hotel’s Rosewood Room and the IDS Tower
Orion Room. Her work introduced
Becker to both fine food and the restaurant scene at an early age. He
credits his father, an abstract painter, with inspiring his food style and
presentation skills. In
addition, frequent childhood trips to
New York City, dining at culinary standouts, such as TriBeCa’s landmark, Odeon
restaurant, left a lasting impression on the budding chef. |
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isaac becker
executive chef /owner |
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