Hello, We're EaTo: New Concept Debuts in Minneapolis' Mill District on August 6th

EaTo is located at 305 Washington Avenue S in the former Eastside space.

An Italian-inspired, fast-casual restaurant with a big family of amenities will be taking over 305 Washington Avenue South in the Mill District neighborhood of Minneapolis, bordered by the Guthrie Theater, US Bank Stadium and downtown, starting with its newly installed stroll-up window and patio opening Friday, August 6.

And speaking of a big family, the group behind the innovative new EaTo concept is Monroe Enterprises, a consortium of hospitality talent headed up by Dennis Monroe and his son, Matthew Monroe, along with the creative contributions of Chef Jamie Malone of Grand Café and Marco Zappia of 3Leche. EaTo is a new hospitality style and the first in a series of collaborations between Monroe Enterprises and various high-powered friends, from fellow restaurateurs to multifaceted creatives to cutting-edge provocateurs. 

Pizza PuffEaTo is on its way to becoming the neighborhood restaurant, bar, specialty market, rustic Italian espresso source, intimate space for ticketed dinners and inventive takeaway meals for East Town. The concept was designed to be a welcoming beacon for the neighborhood - a cheerful oasis where a single, couple or group can grab a glass of wine and retreat from the world on the expanded patio, score a unique snack like Pizza Puffs (a flavorful pocket of spill-proof pizza) or a cup of enticingly flavored ices and “cream,” or take away a meal. Whether you enjoy it on the patio, at a nearby park or in your apartment is up to you.

Also on tap is a bottle shop featuring a carefully curated list of intriguing Italian wines by sommelier Scarlett Carrasco. Libations continue with an impressive menu crafted by beverage innovator Marco Zappia of espresso drinks, aperitifs, digestifs and familiar drinks with upgrades, such as a mandarin negroni, a nonalcoholic bitter rosso or an espresso granita.

What’s unique about this new-style eatery is that each component is designed to build upon all the other ones: For instance, a superb bottle of wine can be quickly nabbed for a night at home, a hostess gift or to compliment a hand-cut steak from the meat counter or a takeaway meal. The steaks, accompanied by cooking instructions, will elevate not only the meal, but the home cook.

The knowledgeable and cheerful (don’t we all need that right now?) staff can offer tips on how to combine market items, and how to prepare them once they leave the shop. In addition, simple recipes will be available for the previously hard-to source items from Italy. Sounds elementary, but it’s got the Jamie Malone magic to creating elegant, complex food in a fun, easy-to-master style.

Panzanella Salad

The carefully crafted intent behind the concept is to engage the East Town neighborhood in a compelling dining experience, without the commitment of a full sit-down meal. “When we open up the inside, we want people to stop and chat with us and each other, but to also be able to take away ingredients for meals with no more than five ingredients that they can prepare at home,” Malone said.

In other words, the food meets you where you’re at - deliciously. EaTo will offer hospitality, meaningful interactions and a choice of how you want to spend your time dining.

On the menu are simply prepared pizzas with complex profiles (Taleggio with Rosemary Honey), fried meats (Steak Culotte with Mushroom Cream and Smoked Button Mushrooms), Sandwiches (Mortadella & Fried Chicken with Gruyere), salads and Little Things (side dishes). In addition, Chef Matt Hendrickson will be bringing his culinary flair to house-made sausages and ricotta.

EaTo will open in three phases:

The patio and walk-up window will open for dining August 6.

Indoor dining room and market to roll out during phase II in October.

The meat counter and bottle shop is scheduled for a November timeframe.