Saint Dinette team to open Minneapolis deli serving Montreal-style bagels

Have you heard of Montreal-style bagels?

They’re generally smaller, thinner and sweeter than New York-style bagels, and they’re cooked in a wood-fire oven. And you’ll soon be able to try one at the new Minneapolis deli being planned by Tim Niver and Adam Eaton, the owner and chef of Saint Dinette.

Niver — who also owns Mucci’s in St. Paul — and Eaton are taking over the former Spill the Wine space at 901 W. Lake St., and turning it into an all-day deli, serving bagels, house-cured and smoked meats and fish, and those bagels, which will be baked in a 10,000-pound woodfire oven that will be installed soon in the space.

The team hopes for a spring opening.

Niver said that if the oven is operating at full capacity, they’ll be able to make 20,000 bagels a week.

In addition to bagels, there will be other deli favorites.

“Adam … wants to do sandwiches, and lots of them,” Niver said. “Chicago beef, Philly cheesesteak. We clearly want to have the best Reuben in the city.”

And there will be dumplings.

“Meat-filled, vegetable-filled dumplings,” Niver said. “Those have me the most excited because everyone likes to eat dumplings. They’re casual and fun.”

They’ve applied for a full liquor license and will be doing quality but somewhat casual cocktails that fit the type of food they’re serving.

There will be between 60 and 70 seats inside, with an indoor-outdoor bar and some sidewalk seating that will add an additional 20 seats in the warmer months.

The deli will be counter service, but Niver said they plan to employ a “room host,” who will help order additional items once you’re seated and generally help customers navigate the ordering process.

“I don’t want people to feel like we can’t provide the level of service they’re used to from us just because it’s counter service,” Niver said. “I don’t want this to feel like we’re not really trying.”

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