Throwing his hat into the restaurant ring

Forum
WHERE: 40 7th St. S., Mpls.
Ringo
WHERE: 5331 W. 16th St., St. Louis Park
Opening a new eatery is a bold move for even the most seasoned of restaurateurs, but that hasn’t dissuaded culinary tenderfoot Jim Ringo . Last week, the former Cargill executive cut the ribbon on downtown Minneapolis’ Forum, making it his second venture this month after Ringo, which opened in St. Louis Park.
Ringo and Forum may share management, but their owner views them as two distinct entities, both in appearance and in taste. “The two restaurants are polar opposites,” Ringo said, sitting on Forum’s patio. “Forum is classy, it’s authentic, it’s old, it’s historic. Ringo is trendy, it’s in a new space, it reflects contemporary design.”
Forum indeed is a classy-looking place, complete with elegant chandeliers, mirrored wall panels and a swanky bar in the center of the restaurant. But for all its upscale dazzle, Forum’s main goal is to provide quality, down-home Americana.
“You’ll see that on the menu,” Ringo said. “When people think American food, they often think Midwest, but this is for all of America.”
The main menu attests to Forum’s intended diversity, with entrees ranging from Creole pasta to New England fish-n-chips. Prices can be on the high end for the average college student, but items like The Iowa Skinny, a pork tenderloin sandwich fried and served on focaccia, costs $12, a value for the quality and hefty portion. And to make sure Forum pays homage to all of these United States, they offer an additional monthly rotating menu that focuses on a specific region.
“Our menus are very diverse for a reason: that’s what guests want. They want to eat all over the map,” Ringo said. “Maybe it is a little aspirational, but why get into this business if you aren’t going to try to create a satisfying experience?”
Not everyone agrees with Forum’s sprawling menu philosophy. Even before the restaurant opened, Ringo was taking heat, with many detractors saying this newcomer would undoubtedly spread himself too thin, resulting in mediocre meals and a Cheesecake Factory aura. Despite the disparagement, Ringo remains confident in his business model, citing the support of his kitchen crew and the demands of his patrons as reason enough to weather the criticism.
“I’ve taken my share of shots from food critics who say it can’t be done, but I wish they would actually come in and eat first,” Ringo said. “Whenever you try something new, you’re going to have critics, but time will tell whether we’re right or wrong.”