Sneak Peek: Pink Ivy Kitchen in Hopkins

Here’s a question some have wondered: How can a little Main Street like the one in Hopkins support so many restaurants? In that little one mile-ish stretch that runs from Shady Oak Rd. to Walser Jeep, there’s a shiny new Brasa next to a Dairy Queen, then the New Jasmine Garden and Star Wok, Bear Cave Brewing, Thirty Bales, Wild Boar Bar & Grill, Nacho’s Mexican Grill, K’Kinaco Nikkei & Pisco Bar, legendary Hoagie’s Family Restaurant, Pub 819, Mainstreet Bar & Grill, Tibet Corner, LTD Brewing, a Chipotle, The Vine Room Wine Bar, Amy’s Cupcake Shoppe (you can make a meal of cupcakes, yo), and coming soon to the former Cam Rahn Bay spot: Pink Ivy Kitchen. 

Michael and Viorica Shaughnessy think it’s the perfect spot for their first full-service restaurant. The couple, who last ran the Advellum counter in Malcolm Yards Market, have both been long-time veterans in the industry. Shaughnessy has cooked in France, with the Wolfgang Puck group in Las Vegas, and was the opening Exec Chef at Young Joni. But this is the first shot for both of them at owning and running a restaurant of their own. “Everyone here has been so supportive and excited for what we want to bring to Main Street,” Viorica told me. 

Bankrolling this on their own, the duo took over the former Thai restaurant (which was a Japanese restaurant before that) and used what they could, while investing in new ways to refresh the room. It’s a smaller space, seating about 75, including a full bar and a few hightops near the window. 

If you’re feeling a bit of deja vu with the color scheme, I guess we are calling 2024 the year of pink and emerald. “I saw the pics of Dario, and thought, Oh no,” Viorica said, “but I have been planning to do emerald and pink for so long. And it goes with our name, so we are just going for it.” The deep greens and easy dusty rose tones actually create comfort in this space. They kept the booths that were there, recovering them with fresh textiles. Along the partition that separates the dining room from the bar area, they’ve added peace lilies to bring some softness and natural greening to the space. Little touches like gold flatware and pink pebbled water glasses warm up the room.

You’ll notice another big floral statement in the commissioned mural from Kada Goalen. “We knew we wanted local art, and Kada came up with this piece. It perfectly conveys the mix of modern and vintage that we hope works throughout the space.” There’s another floral you’ll find on the wallpaper in the bar area that was designed by Viorica and Michael with the help of an AI tool. Lots of juxtapositions being played out in this small space.

As for the menu, if you were a fan of Advellum, you know that Michael has a way with vegetables. Though, this is not a vegetarian restaurant, there are plenty of dishes for the carnivores. We joked about how you can’t really just call it New American anymore, and really he’s had influences from all over, so what do we say?

How about: Michael Shaughnessy food. Because, I think he has an eye for flavors that we don’t see very often put together, the seemingly odd juxtapositions on paper translate into something wickedly special on the plate. This bowl of chilled beets resting on lime yogurt with pickled blueberries, candied jalapeños and a yuzu vinaigrette was eye-popping. Sweet and earthy and bright and kicky all at once. And I’m only a 70 percent beet human. 

I also have to shout out these roasted carrots with a sweet potato romesco sauce dotted with smoked Castelvetrano olives and capers. I know carrot dishes are having a bit of a moment, but this one will court some limelight for sure. 

Small plates include braised lamb toasts with lemon ricotta and pomegranate pickled shallots, or simple mussels with lobster butter and roasted tomato. You’ll also find a chicken liver mousse topped with apricot jam and pickled bits, playfully presented with Thai basil, sourdough, and pickles so that you might make your perfect bite in the style of a banh mi. 

Larger plates bring these grilled lamb chops with cous cous that ring with orange blossom, sumac, and pistachio. You’ll also find a grilled salmon plate, akin to the popular  Slammin’ Salmon dish at Malcolm Yards, as well chicken-bacon meatballs in a shawarma sauce, and yes there will be a burger. “We are doing our own blend of ground chuck and brisket,” Michael mentioned, “and then adding on some soy-braised onions, pickles, cheese, our special burger sauce on brioche. And you do get fries with that.”

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The bar program is being designed with the help of Michael Lindgren, a veteran in the industry and current president of the local bartender’s guild. There are plenty of fresh cocktails that play with some of the ingredients from the menu, as with The Pink One which uses sumac-infused vodka and lemongrass simple syrup. But there’s one drink that’s extra special to Viorica, “Being Romanian, we drink something called Socata which is basically an elderflower lemonade. We have it on the menu as a non-alcoholic choice, but you can add vodka or gin if you choose.” It’s a beautiful sunny day in a glass. 

As you can tell, the Shaughnessys are bringing their own flavor to Main Street. Nothing in that one-mile stretch feels like this, but they are comfortable with that, just another juxtaposition to make the world richer. “Even though we have different food, we have the same approachability and hospitality that others in town do,” Viorica noted. “We set out on our own to create something that was true to who we are, to Michael’s food, and we’re happy to be in a community that supports each other.”

Pink Ivy starts taking reservations on Feb 23, with plans to open their doors by March 5th. They’ll open with both lunch and dinner service, starting at 11 a.m. Closed on Mondays.