Category: CRAVE in the Media
Executive Chef Heather VanHorn was invited onto WCCO in Minneapolis to demonstrate the CRAVE Sushi Burrito, which is a specialty item available on this month’s CRAVE Cares Chef Specials Menu benefitting our April CRAVE Cares partners! (more…)
This is a fantastic video of CRAVE Sushi Chef, Tuan Tran at our Orlando CRAVE Restaurant. He takes a little time to explain some of the details behind being a Sushi Chef. Check it out!
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This is a look at the CRAVE Orlando Restaurant. It’s a beautiful, happening restaurant that gets a little love from the locals in this video. Check it out!
In case any of you missed it, one of the CRAVE chefs went on Fox 9 to cook up some great items off our menu. Click the ‘read more’ to watch and see which chef it was and which location he works at.
We’re very proud of our chefs and it’s great to see them highlight what we do best here at CRAVE, which is take care of you!
This Holiday Season the CRAVE West End location in St. Louis Park celebrated Thanksgiving by offering free hot meals to those in need. Many of the CRAVE employees came with their own families to help with the event.
The idea is simple; we serve free, hot meals to the less fortunate people down on their luck. This was our 3rd year of hosting this event and it’s been remarkably successful. We served approximately 500 people. The personal reward of giving back to the community is immeasurable.
CRAVE has always been a longtime advocate of charities in the Twin Cities. The CRAVE Cares program has partnered up with a multitude of charities and it has been at the core of our mission from day one. We take pride in our natural propensity to give back to the community.
This video from the KSTP Channel 5 website does a good job capturing the atmosphere and the good will taking place on November 24th. They wrote a nice piece about the event. Take a minute to read it if you can.
Here’s a quote from one of the people we served that day: “Me & my family just want to say God Bless you ALL & a most gracious sincerest gratitude to the CRAVE owners/staff/volunteers & those who participated in today’s Thanksgiving dinner @ West End! We were treated w/the utmost respect & most courteous service as if we were any other paying customers! We thank you so very much for the DELICIOUS Thanksgiving meal, and we will most def be returning as paying customers! May God Bless you all & your restaurant & staff/service receives 5 stars from the T***r family! We love you CRAVE!!! Happy Holidays!!!”
CRAVE DOWNTOWN TO OPEN MAY 19
After Multi-Million Dollar Investment, Fourth CRAVE Restaurant Set to Impress with Elaborate Renovation and Destination Rooftop Patio
MINNEAPOLIS, Minn. (May 13, 2011) – After investing nearly $5 million to renovate and open the space formerly occupied by Palomino, CRAVE will open its most ambitious location to date in downtown Minneapolis on May 19 with an expansive rooftop patio and bar that will be unveiled the first week in June.
Located at 825 Hennepin Ave. in LaSalle Plaza, the new restaurant includes classic CRAVE elements such as the Grand Sushi Bar, Wine Tower and VIP chef tables accented with hand-crafted chandeliers, as well as an urban flair to the design, and a 6,500 square foot destination rooftop patio and grill that will be one of the largest in the downtown area. In addition, CRAVE Minneapolis will feature three private dining rooms that serve parties from 10 to 125 people.
“We are really excited to not only bring the successful CRAVE concept downtown, but to give it an especially hip and chic style that truly fits with the vibrancy of the city,” said Kam Talebi, owner and CEO of CRAVE. “We‘re also eager to unveil our rooftop bar and patio in June, which will offer a fantastic view of Minneapolis.”
Shea Architects formulated the layout and structural architecture of the space combined with Kamarron Design Inc., which integrated several trendy and fresh elements, including artisan-created custom tile made with hand-blown Italian glass and delicate reflective surfaces, and intricate-cut velvet European-made booth backs. Visitors will be welcomed to the bar area by a crocodile-patterned leather floor and the two VIP chef tables will feature custom chandeliers created by a New Orleans artisan.
From Monday, May 23, to Friday, May 27, CRAVE Minneapolis will celebrate its Grand Opening week with happy hour food and drink specials from 3-6 p.m. each night.
Recently named Restaurant of the Year by the Minnesota Restaurant Association, as well as one of the fastest growing companies in the Twin Cities by the Minneapolis/St. Paul Business Journal, CRAVE Minneapolis is the fourth Twin Cities location. CRAVE opened its first restaurant in the Edina Galleria in February 2007, followed by Mall of America and West End locations in 2009. CRAVE opened its first outstate restaurants in Orlando and Omaha in 2010, and will be opening in Coral Gables, Florida, later this summer.
CRAVE has experienced exceptional growth in its corporate dining, catering and special events business. The downtown location, which will be CRAVE’s largest, will have the capacity to host private gatherings, as well as serve as a downtown hub to offer catering and delivery to the many businesses in the area.
“We expect this location to expand our ever increasing catering and corporate dining business, and believe this is an excellent fit for our growing CRAVE concept,” Talebi said.
CRAVE’s menu changes regularly to reflect the latest trends in New American cooking and utilizes the freshest seasonal ingredients. It also features a wide variety of items that range from a full sushi bar and Certified Angus beef to fire-roasted flat bread pizzas and fresh market salads. CRAVE Minneapolis will also serve a weekly Sunday brunch and offer daily happy hour specials. As a further convenience for its customers, CRAVE will offer validated parking in the LaSalle Plaza indoor parking ramp where CRAVE is located for $5 which covers up to 2 1/2 hours in addition to valet service.
For more information about CRAVE, visit www.CRAVEamerica.com.
CRAVE fulfills the vision of a vibrant restaurant where the cuisine, service, atmosphere, energy and value are second to none. CRAVE offers fresh and innovative cuisine along with an impeccable wine selection brought to life in a chic yet casual atmosphere. A grand sushi bar extends the dining experience, appealing to both traditional sushi lovers and adventurous epicureans. CRAVE has four Minnesota locations, recently opened in Orlando and Omaha, and is scheduled to open Coral Gables, Florida, later this year. At each location patrons enjoy a familiar yet unforgettable dining experience. For more information visit www.CRAVEamerica.com.
CRAVE Orlando Executive Chef, Tuan Tran, was asked to show why CRAVE was just voted Best Sushi in Orlando by the Orlando Sentinel. Here, he’ll show you how to make a number of our specialty rolls and some professional tips for making your own sushi at home!
Catering to Cravings
Tuan Tran, executive sushi chef at Crave, specializes in a unique style of cooking that blends a variety of ethnic influences
Crave executive sushi chef Tuan Tran specializes in a unique style of cooking that blends a variety of ethnic influences, including Vietnamese, classical French, Spanish, Italian, English, American and sushi to create diverse, innovative and distinctive dishes. His deep passion for food, technical skills and personal high standards, fused with an incredibly diverse palette, enable him to present deliciously creative and unique cuisine.
Tran began his culinary career at Le Cordon Bleu College of Culinary Arts in Minneapolis, where he trained under two James Beard Foundation Award-winning chefs. Shortly after graduating, Tran joined the culinary team at Victory 44 and helped turn the Minneapolis eatery into a culinary hot spot. Tran also worked at two other trendy Minnesota restaurants — The Kitchen and Fusion Restaurant and Lounge — before joining Crave in 2007. Tran left behind the cold winters to help open Crave’s first Orlando location a year ago.
Crave’s diverse and extensive menu features a variety of items that range from a full sushi bar with a large selection of rolls, nigiri and sashimi, to Certified Angus Beef steaks, fresh seafood, roasted meats, wood-fired pizzas, pasta and salads that are continuously being re-mastered using the freshest seasonal ingredients. Crave recently received a 2010 Golden Spoon Award for Best New Restaurant in Orlando from Florida Trend magazine. Crave fulfills the vision of a vibrant restaurant, where the cuisine, atmosphere and value are second-to-none. The 8,600-square-foot eatery offers two private dining rooms and an adjacent patio that are available for private parties, corporate meetings and other events.
Crave has three locations in Minnesota; one in Orlando; and one in Omaha, Neb. Two additional locations are planned for Coral Gables and Minneapolis later this year.
Pork Belly B.L.T. Roll
2-3 pounds pork belly
1 cup prepared sushi rice
oven-roasted tomato slices
salt and pepper
nori (seaweed wraps for sushi)
Preheat oven to 320 degrees. Pat dry pork belly with paper towels. Rub with olive oil and season with salt and pepper. Roast for 2.5 hours. Spread rice evenly on nori and flip over so rice is on the cutting board. Place romaine lettuce and strips of roasted pork belly inside, and roll. Top the roll with slices of roasted tomato and cut into eight pieces. Top each piece with a dollop of mayonnaise and serve.
Crave is located next to The Mall at Millenia at 4158 Conroy Road in Orlando. Operating hours are Monday-Wednesday from 11 a.m.- 11 p.m., Thursday from 11 a.m.-midnight, Friday and Saturday from 11 a.m.-2 a.m., and Sunday from 10 a.m.-2 a.m. Crave also offers twice daily happy hours. For more information, call 407-345-8788 or visit www.craveamerica.com on the Web.