The Dinner Party Guide: Grand Cafe Edit
unfussy, even a little messy, and undeniably French
the mood
— trust, dote, delight, glow —
The Inspiration
Grand Cafe was more than a restaurant—it was an oasis for emotional connection and delight, where guests could escape the quotidian and savor time with loved ones. Both Grand Cafe and Paris Dining Club are about a life well lived. Unfussy, even a little messy, and undeniably French. Set the table with mismatched plates, invite the people you love, celebrate life well lived, and let the true magic unfold in the intimacy of your own magical oasis — home.
The Mood is…
Playful. Vulnerable. Cheeky. Quirky in the most charming way.
It’s romance. Pink bubbles in a pink coupe. Gentle touches, thoughtful gestures, a nurturing atmosphere. Warmth and grace. Creating tender, cinematic moments. Just the right amount of mess. A magical bubble. Sinking into an oasis and forgetting the time. Having one last drink. The mood is a wink.
The Playlist
At Grand Cafe, we always played the music just a touch louder than you’d expect—not enough to be distracting, but just enough to push people ever so slightly out of their comfort zones.
Speaking just a bit louder than normal pulls you out of your shell. It creates these moments of vulnerability where the real magic happens—the table becomes vibrant, a little unfiltered, and beautifully raw.
This is the playlist we played every night at Grand
Guests of Honor— Eleanor & Porkchop.
Jamie’s Italian greyhounds would follow her around the restaurant (in the mornings before we opened)! If you have pets that like people, and guests that like having little friends, include your pets in the evening. Put them in a cute outfit. It gives everyone something to talk about — or a small distraction for those that need an ice breaker.
An old trick well done is far better than a new trick with no effect.
— Harry Houdini
what we’re cooking
This Grand Cafe Box is so special to us. At Grand, we reimagined classical French cuisine with modern updates, and we did that again — this time for you at home. This menu is our “must-haves” (our love letter to Grand!), and we want to share this with you one more time.
We debated whether to put liver on the menu — in two courses! — but how could we choose between the foie gras royale and the chicken liver Paris-Brest? Spinach salad with brown butter and carrots in carrot butter perfectly complement the stuffed roast chicken — a technique that takes a lot of care and time to pull off. The cheese: Langres. Ever heard the saying “what grows together goes together”? In this case, it’s true. And that means you get to pour champagne over baked cheese! The baba, nestled in a pillow of chantilly, whispers a soft sigh on the night with a delightful buzz of rum.
We hope this box feels like a warm embrace from us, leaving you feeling loved, pampered, and transported back to Grand Cafe. Pink bubbles required :)
xoxo, Jamie & Britt
When I demanded of my friend what viands he preferred,
He quoth: "A large cold bottle and a small hot bird!"
— Eugene Field
what you’re cooking
In case you missed the box, simple recipes to recreate the experience yourself
Le Menu
I
Chawanmushi
II
Roast Chicken
Spinach Salad
Carrots in Carrot Butter
III
Prunes in Armanac with Vanilla Ice Creame
A Japanese dish that leaves a lasting impression long after the last bite.
The savory custard is so gently set it’s practically quivering when pulled from the steamer. As you spoon into it, the broth slowly seeps from the custard. It has a soft and silky texture — delicate but complex.
At Grand Cafe, the stuffed chicken was a labor of love — and time. Ideally, the stuffed birds began their journey of prep three days before we served them, so the stuffing and skin would adhere to the breast and the skin was dry enough to crisp.
These versions are a simpler version of what we did at Grand :)
Because this salad is so simple, it can easily be just another mediocre spinach salad — but when the balance of the apple cider vinegar, brown butter, and Dijon is just right, it becomes truly magical.
Carrots in carrot butter will be the star of the table. The carrot butter has just the right amount of acidity to make your mouth water to transform a simple side dish into the main event.
We served these prunes over vanilla bean ice cream at Grand in dainty crystal bowls. The ingredients really matter — but it’s especially important for simple dishes. French demi-sec prunes are key here. You can use regular dried prunes, but they won’t have quite the same magic.
The crab stuffed omelette at Grand Cafe was one of our classic dishes, both at dinner and brunch. We consider a perfect omelette to still have a custard-like middle without any browning. The key is patience and practice.
l’art de la table
Bring beauty, warmth, & conversation to your dining space.
The Table and the Atmosphere— If it’s charming, it fits.
Setting the table at Grand Cafe was never about perfection. Mismatched floral granny plates scavenged from Etsy, eBay, and antique stores. Everything went out on vintage silver serving trays—I found them all at an antique shop in south Minneapolis—Loft Antiques.
Everything was pink: pink coupes, pink pitchers, pink glasses, pink chairs.
Super, super low lights and votives everywhere.
At Grand, I made a deliberate choice: no tablecloths. Stripping away the formality of fine dining while holding onto the details that truly matter.
Charm isn’t just decor—it’s atmosphere. It’s what makes people feel something. The way your table feels shifts the mood of the whole evening. And here’s the thing: it doesn’t have to be proper or polished. Have everything you need on the table, let it be a little messy. Set it up so you don’t have to leave it. Optimize for how people feel, not how it looks.
Atmosphere is also about the details beyond the table. At Grand, we carried trays high in front of our chests, with elbows out—whether they were full or empty. You certainly don’t have to carry trays like that at home, but little details make an impact, sending subtle messages about care and intention.
Throwing a dinner party isn’t about perfection. You can create an ultra-refined experience while still being a little messy. The goal is romance. People said Grand Cafe leaned too far into softness, that it was “too much romance,” but I never agreed. Guests loved it—loved the sweetness, the deliberate vulnerability of it all.
Little touches matter. One of my favorites? The menus. The night before we opened, I realized I hadn’t thought about them at all. I grabbed some powdered watercolor paint, dipped the edges of each menu, and pressed them flat inside cookbooks to dry. It felt like magic. If you’re hosting, try it—Paper Source is a good spot to grab supplies. Or print your own— we made some for you!
Ultimately, a table is about juxtaposition. Masculine and feminine. Soft and strong. Romance and mess. A balance that lets people feel at ease—just as they are.
For the Host — its all about the little tricks up your sleeve that create an unforgettable experience
At Grand Cafe, we always had French hand-rolled cigarettes behind the bar, ready to deliver on a tiny linen-lined tray for anyone who wanted one after dinner. Under the radar, but memorable. We even kept kids’ toys in the office—always ready for anything.
To set the Scene: Start by pre-setting a tray of bubbles (Bouge-Cerdon in pink coupes), a spritz, or sherry and a small spread of good ham in the main area where guests will gather. This keeps them from feeling awkward sitting alone or wandering into the kitchen. Greet them warmly, drink in hand—establish intimacy, set the tone.
Conversation Tips: Remember small details about your guests and weave them into conversations. Avoid boring topics. Use vulnerability and warmth to create a sense of closeness that will carry through the meal. Need a little help? Use our conversation deck.
Flow of the Evening: Start with hors d’oeuvres, then move to the table—but don’t rush. Let conversations unfold naturally, and take your time getting the first course out. A coursed dinner creates rhythm and anticipation. Prep trays ahead with everything ready to pop into the oven as needed. Set a timer on your phone on vibrate to keep you on track without breaking the mood. Toward the end of the meal, bring in extra candles from around the house and place them on the table. This subtle signal tells guests they don’t have to leave—it invites them to linger.
Desserts & After: Serve chantilly in a shared bowl to encourage passing and sharing. Add three bottles of amari for guests to sip, pass, and share.
The Finish: Don’t stress about staying up late—since we did the cooking, you’ll have fewer dishes. Keep your home cozy and intimate: lights low in every room, the bathroom lit only by a candle, and the kitchen glowing softly. Slow and low is the key to a magical evening.
As the Guest — Be ready to have a good time!
Accept being taken care of. Allowing someone to care for you is its own kind of gift. Bring something thoughtful for your host. It doesn’t have to cost money—a handwritten poem, a favorite quote, or something homemade can mean so much. If you do bring a gift, keep it simple: candles, flowers, or something sweet. Bonus points for tenderness—express your friendship through the gesture.
Suggested Attire — Wear a fun hat!
Don’t be afraid to be romantic in what you wear, don’t be afraid to be weird. Whimsy! Charm! Fun!
We love bunny hats and leaf hats. Hats, hats, hats.
what to drink
The Cocktail — Sherry Flip
Grand Cafe didn’t have a full liquor license so we served a few different sherries, vermouth, and of course wine & beer. Jamie made a sherry flip for a private dinner at Grand with jidori eggs, and it’s stuck with us ever since.
The Wine
Grand’s signature bubbles were La Cueille Bugey-Cerdon. Slightly sweet, delightfully fizzy, and, of course, pink.
Or, look to our friends at France44 and North Loop Wines— they find gorgeous pairings for us each month. Explore both lists to find the wine that suits your table best :)