We tried a new restaurant in Edina called Lou Nanne’s and a day later, we’re still raving about our experience. For local readers, the location of Lou Nanne’s is in the old location of Macaroni Grill along France Ave. The backside of the restaurant overlooks the very charming Centennial Lakes Park which is beyond charming. I suggest taking the virtual tour at the very least.

The dinner menu prices range from $23-$60 so we were pleasantly surprised to find some average priced lunch options and were not disappointed in either the price or the lunch options! We fully admit that we likely would not eat at Lou Nanne’s for dinner unless we had something really special to celebrate. Check out their dinner menu  and lunch menu. We also learned from Heavy Table that the executive chef, Josh Hill, is from Manny’s. Here’s a cool article on the team that makes up Lou Nanne’s.

Let us start by saying that the vibe is very classy yet comfortable. It’s quite sleek yet simple. It’s a great atmosphere. There are a few large hockey-related pictures from Lou’s career with the Minnesota Northstars scattered around the restaurant, yet it certainly doesn’t feel like a sports bar. Here are a few pictures so you can get a vibe.

When seated at our table, water was immediately served in tall, skinny glasses and bread is brought to the table with whipped butter. The bread tastes like it was just baked, and although you can’t see the salt, it’s as if salt is just under the crusty flake. It’s really good! We opted not to get an appetizer because we had shopping to do afterward and didn’t want to be too full. Our waitress, Stacy, was so nice and personable and gave us some good menu recommendations.

Dusty has really been on a reuben kick so that is what he ordered, a reuben sandwich with fries and I ordered the crispy chicken sandwich. Both were huge servings! Dusty has a pretty healthy appetite and he brought half his sandwich home, so that’s saying something!! I also ate half my sandwich- the crispy chicken sandwich was topped with cole slaw and the bun was so soft, again, it’s like they made it right before they served it to me.

We mentioned Chef Josh Hill earlier, when we arrived at our table he was seated a few tables away with a large group helping them plan an event and as we were leaving he was helping plate up food. Kind of fun to watch.

Everyone was so attentive and friendly. We never wanted for water refills and when we finished eating someone immediately came out to box up our leftovers. It was such a good meal, we know we’d like to go back for lunch and try some other options.