A neighborhood place, cooking from the region
Tamarack opened in 2017 in an old hardware store on Central Avenue. Sixty seats, one wood grill and a menu built around Upper Midwest farms.
How it started
Nora Lindgren grew up on a dairy farm outside Cannon Falls and spent ten years cooking in Chicago. She came home wanting to cook the food she grew up with, with more care and more vegetables.
The building still has its tin ceiling and the original maple floor. We added a wood grill, long booths and a bar made from the old shop counter.
Most nights you’ll find regulars at the bar, families in the booths and someone celebrating in the back room. That’s the restaurant we wanted.
Where the food comes from
We buy whole animals and whole harvests from a small group of farms, and plan the menu around what they have. When something runs out, it comes off the menu.
- Prairie Hollow Farm, NorthfieldVegetables, herbs and the squash on every fall menu
- Kettle River Pork, SandstoneHeritage pigs raised outdoors; we buy two a week
- North Shore Fish Co-op, DuluthLake Superior trout and whitefish, in three times a week
- Cannon River Mill, DundasStone-ground flour and cornmeal for our bread and pasta
- Little Fork Dairy, WisconsinMilk, cream and the cheese curds we fry at the bar
Who’s cooking and pouring
Nora Lindgren
Grew up on a dairy farm near Cannon Falls and cooked in Chicago for ten years before opening here in 2017.
Owen Pratt
Runs the kitchen day to day and the wood grill. Makes the bread and pasta.
Daniel Kessler
Looks after the dining room, private dinners and the wine list.
Come in for dinner
Tuesday to Sunday from 5 pm, and brunch on weekends.