The Newsroom creates new edition of menu

The Newsroom has been in its Nicollet location for 11 years, and while it's been successful with its former menu, the management team decided it was time for a change. The new lineup in the kitchen revamped the menu, with some old items redeveloped into more sophisticated dishes.

The Newsroom's "The Jerk."

Executive chef Baebenroth has been at the Newsroom for four years. He formerly was the banquet sous chef at the Minikahda Club and joined the Newsroom in part because of his ability to turn over volume and satisfy large parties' expectations.

Baebenroth says his favorite is Mexican food, despite being trained in French cuisine. He finds his inspiration from his mother, who insisted on nightly sit-down dinner with the family. One of the new dishes he created is the seared scallops, in which the minted green pea puree and parsnip mashed potato is paired with the crispy prosciutto and micro beets, priced at under $20.

Sous chef Campbell has worked as the lead chef at McCormick and Schmick's, and as sous chef he helped launch the Cafeteria. He has helped develop the Newsroom's spring menu. He lent his hand in reworking the restaurant's pork tenderloin feature, called "The Jerk." It's made with Jamaican jerk marinated and served with with pineapple salsa, cilantro rice, and pork rinds.

Courtesy of Chef Joe Campbell

"Shroomin Flatbread" with roasted wild mushroom and fried egg.

Other new menu items include a wild mushroom flat bread with garlic, asparagus, Parmesan, and a fried over-easy egg, plus a pan-seared halibut with roasted strawberries, grilled romaine lettuce, and prosciutto.

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