FOR IMMEDIATE RELEASE

New SKY BAR Menu raises the roof

at UPTOWN CAFETERIA

Minneapolis, Friday, June 14, 2013 With the debut of his menu for SKY BAR, Chef Steve Hesse proves theres no ceiling on the pleasures of rooftop dining and imbibing at UPTOWN CAFETERIA.

New dining options like a high-end picnic

I wanted to offer a menu thats extremely informal, but alive with freshness and flavor like a high-end picnic. Unlike most picnics, however, ours comes with a full bar serving an entire roster of new cocktails, says Hesse. How ideal is that?

Hesse divides the new menu into two categories:

Small Plates

The goal was to offer choices that arent only delicious, but different instantly appealing, but novel; eclectic but accessible. A great example the Jerk Lobster Tacos, which are super-fresh, explosively flavorful and hardly run-of-the-mill. Likewise, instead of a typical caprese salad, we do Heirloom Tomatoes with Buratta and Basil. Even our House-Made Tortilla Chips are awesome each order comes with a rotating assortment of freshly made salsas.

We also have awesome lighter fare like pan roasted Shishito Peppers with sea salt and lemon, and Green Tea Soba Noodles with chilled shrimp in a chili-soy vinaigrette.

They can all be mixed and matched, just like picnic fare. Theyre perfect for snacking, but they also make for a heck of a meal.

Pressed Sandwiches all served with house-made chips

This section of the menu opens with our Mini-Grilled Cheeses, all served with your choice of cheese cheddar, gruyere, brie or taleggio and a cup of tomato fondue for dunking, says Hesse. You can also fancy them up by adding bacon and heirloom tomato.

We also offer Tim McKees incredible Tuna Melt, made with house-cured Ahi tuna. We do a great Cuban Pressed Sandwich, made with ham, Swiss, slow-roasted pork and pickles. Theres a great Pulled Pork, too, with aged cheddar, black vinegar and grain mustard. I also love the Jalapeno BLT, with Jalapeno bacon, Japanese mayo, fresh tomato and crispy iceberg lettuce.

And if those choices arent comforting enough: Go for the Sloppy Joes, topped with American cheese and pickles, or get an Elvis, with peanut butter, bacon and banana.

Raising the standards of rooftop fare.

Hesse surmounted a problem faced by rooftop dining operations everywhere how to serve great food quickly and consistently when youre located on another level from the main kitchen. What we did was create a dedicated menu that we piloted first at UPTOWN CAFETERIA beginning this past winter, then rolled out in stages. We began with perhaps a dozen items. Now we have around 18, and in the next few days well add three or four more.

Adds Hesse: Too many restaurants treat rooftop dining as though being outside is reward enough, but SKY BARs food and drink are every bit a match for the view.

The New Cocktails will take you even higher.

SKY BAR has also debuted a dramatically broadened cocktail menu with an array of new options categorized by their principal spirit.

Our Martinis section returns, with both traditional and the smaller Good Girl options, says bar manager Jorge Robertson, but theyre now complemented by over twenty Vodka, Tequila, Whiskey, Rum and Gin selections.

The flavors are incredibly eclectic, but all our offerings all united by a focus on freshness both in terms of ingredients, which are pristinely fresh, and variety. Even the most jaded barfly will find fresh choices on the SKY BAR cocktail menu.

About Parasole

Headquartered in Minneapolis, Minnesota, Parasole Restaurant Holdings operates Uptown Cafeteria and Sky Bar and Chino Latino in Uptown; Mannys Steakhouse, The Living Room and Prohibition in the W Minneapolis The Foshay; Salut Bar Américain in St. Paul and Edina; Pittsburgh Blue Steakhouse in Maple Grove and the Galleria in Edina; Muffuletta Café in St. Paul; the Good Earth restaurants in Edina and Roseville; Burger Jones in Burnsville and on the north shore of Lake Calhoun in Minneapolis; and Mozza Mia Pizza Pie & Mozzarella Bar in Downtown Edina.

By joining the Parasole Dining Club, guests have the opportunity to earn points for the dollars they spend and redeem them for food and drink at any participating Parasole restaurant. Details at Parasole.com.

Company Contact:

Kip Clayton

Vice President of Marketing and Business Development

Parasole Restaurant Holdings

Office 612.822.0016

Fax 612.822.0705

Cell 651.341.8009

kclayton@parasole.com