New At 6Smith - Restaurant Week Forever!


New At 6Smith - Restaurant Week Forever!

Can't get enough of  'Restaurant Week?' 6Smith is now offering a 2-course lunch menu Monday-Thursday. Choose one starter or dessert and one entrée for just $15. And if you'd like - add our Winter Glogg cocktail for $12. Lots of combos to satisfy your lunch cravings!

2 Courses | $15
Monday-Thursday 11-1pm



Inaugural M32 Series World Match Racing Tour Expo Aug 6-7 at 6Smith

As a sponsor and event headquarters for the World Match Racing Tour Expo, 6Smith was the perfect spot to watch two magnificent Marstrom 32 Catamarans (32' long & 58' high) fly through the water on Wayzata Bay August 6-7. It was a fantastic weekend!   

If you missed it, here's a great recap in video, photos and articles. We're already looking forward to next year!

Thanks to Captum Media for this fabulous recap video...
"Had a ton of fun filming this event! Big shoutout to the City of Wayzata, 6Smith, and Wayzata Brew Works for giving us an amazing venue to host the event. Another shoutout to all our sponsors who made the event possible and to all the people that came out and watched!"

M32 World Match Racing Tour Expo Album - Photos By Steve Bernstein

M32 World Match Racing Tour Expo Album - Photos By Steve Bernstein

And more news on this great event...

Kare 11 News Story - 'Pro Sailing Allure on Lake Minnetonka'

Star Tribune Article - 'Lake Minnetonka cities work to anchor tourism with sailing races and lake festivals - leaders plan festival, hope to attract high-profile sailing event in 2018'

Minnesota Monthly Article - 'Set Sail in Wayzata'



6Smith's Mixologist Makes Tiki Cocktails on The Jason Show

Did you miss our August Cocktail Class on Tiki Cocktails? Well you can still get a lesson from 6Smith's fabulous mixologist and drinkslinger Marlon Hanson who recently appeared on 'The Jason Show' to share some refreshing tiki recipes!

Click here to watch Marlon create a few of our tasty Tiki Cocktails on The Jason Show!


Classic Daiquiri

2 oz Flor de Cana Aged Rum
1 oz Simple Syrup
1 oz Lime Juice
Glass: Cocktail

Combine ingredients in a shaker with ice, shake to chill and strain into a chilled glass.

Hemingway Daiquiri Variation
Same as above, but add ¼ oz. fresh grapefruit juice and ¼ oz. maraschino liqueur (Luxardo).

Mai Tai

2 oz Premium Aged Rum
.75 oz Fresh Lime Juice
.5 oz Orange Curacao
.25 oz Rock Candy Simple Syrup (2 parts sugar, 1 part water)
.25 oz Orgeat Syrup*
Mint Sprig Garnish
Glass: Double Old Fashioned

Combine all ingredients in a shaker and add crushed ice. Shake for 10 seconds and pour, unstrained into a glass. Garnish.


1½ oz. Jamaican Rum
1½ oz. Gold Puerto Rican Rum
1 oz. 151-Proof Demerara Rum
⅛ tsp. Herbsaint or Pernod
½ oz. Falernum*
½ oz. Donn’s Mix* (See below)
1 tsp. Grenadine
1 dash Angostura Bitters
6 oz. Crushed Ice
Mint Sprig Garnish
Glass: Chimney

Put everything in blender, saving the ice for last. Blend at high speed for no more than 5 seconds. Pour into a glass and add ice cubes to fill. Garnish.

*Donn’s Mix

1 cup Sugar
1 cup Water
Cinnamon Sticks
Fresh Grapefruit Juice

Create an infused simple syrup by heating cinnamon sticks, sugar and water. Bring to a boil, stirring until sugar is dissolved. Simmer for 2 minutes, then remove from heat and let sit for at least 2 hours before straining into a clean glass bottle. To finish making the mix, add 1 part of the syrup to 2 parts fresh grapefruit juice. Cover and keep refrigerated for up to 2 weeks.


1½ cups Blanched Almonds, preferably with the skin removed - coarsely chopped (slivered almonds are fine if you can’t find whole ones)
½ cup Peeled, Roughly Chopped Ginger
1 Tbsp. Whole Cloves
1 Tbsp. Whole Allspice
4 Star Anise Pods
Zest of 1 Lime
1 quart White Sugar
2 quarts Filtered Water
Overproof Rum
Large Glass Jar with Lid
Sharp Knife
Large Saucepan
Large Measuring Cup
Large spoon
Clean Glass Bottles

1. Place almonds in a large glass jar, cover with 1 quart of water and seal. Let sit, shaking occasionally, for 30 minutes. Strain the almonds, discarding the water and washing out the jar.
2. Roughly chop the almonds, place them back in the jar, cover with the remaining 1 quart of water and seal. Let sit, shaking occasionally for 4 hours or place in the refrigerator overnight.
3. Place the cloves, allspice and star anise in a large saucepan over medium heat, tossing frequently. After one minute, add the contents of the jar to the saucepan.
4. Add ginger and sugar to saucepan, stirring continuously. When mixture nears a boil, reduce heat to low and let simmer for 15 minutes, stirring frequently. Meanwhile, clean the emptied glass jar.
5. Remove from heat and let cool. Once cool, add the lime zest and stir.
6. Pour the contents back into the cleaned glass jar, seal and refrigerate overnight or for at least 8 hours.
7. Strain through a double layer of cheesecloth into a large measuring cup. For every 5 ounces of syrup, add 1 ounce of rum. Stir well to integrate. Distribute into
fresh bottles, cap and refrigerate. Will keep for up to 2 weeks.

*Orgeat Syrup

2 ¼ cups Raw, Sliced Almonds
3 ½ cups Tap Water
3 ½ cups Distilled Water
½ cup Cane Sugar
1 oz Vodka
¼ tsp Orange Blossom Water

1. Place 2¼ cups of raw sliced almonds in a medium-sized mixing bowl. Cover with tap water and let sit for 30 minutes. Strain, discarding the water.
2. In a food processor or blender, lightly pulse the almonds until they are coarsely ground. (You can also do this with a rolling pin—to reduce mess, put the almonds in a plastic bag first.)
3. Return the ground almonds to the bowl, cover with distilled water and soak for 4 to 5 hours, stirring the mixture well every hour or so. Strain liquid into a 1-liter glass jar through a cheesecloth-lined strainer, pressing to extract as much as possible. Discard the almonds.
4. Add ½ cup of cane sugar to the liquid, close the lid tightly and shake the jar vigorously, repeating several times over 15 minutes, or until the sugar is dissolved.
5. Add 1 oz. of vodka and ¼ tsp. orange blossom water and stir thoroughly. Cover and store in the refrigerator for up to 2 weeks.
Makes 2 to 3 cups of syrup.



Excuse our rosey cheeks...!

Thank you to our friend Bradley Traynor of Lavender Magazine and MyTalk107.1 - Mpls/St. Paul for naming us one of his top picks for 2015! With so many great restaurants around the Twin Cities, we are honored to make the list. Read more of Bradley's remarks here.



Bacon & Bourbon Shots

What can we say? Mecca gets us. Bacon with a Bourbon chaser? It’s sexy, sassy and something you definitely need to experience soon!

Thanks, City Pages Minneapolis and Mecca!

Check out Mecca's post here.



Who's In The Kitchen?

2015 Top Chef's list from FoodService News is out... And guess who's on it? Our very own Executive Chef, Angel Luna. We could not be more proud and honored to receive this recognition, and are so thankful to have Angel leading our kitchen. 

Read on Angel's story to becoming he chef he is today here.

Thank you, Angel!