We wanted to have better control of the patient experience and we did not want to be in a hospital where all of the sickest patients come for care. We have a tendency to say, “If we can’t do it right, we won’t do it” and equally importantly “if we can’t do it safely, we can’t do it at all.” We spent several years researching and developing a plan for success and worked with ESG an architect firm that had experience building surgical centers, a builder who had the right subcontractors to guide our building plan, the Minnesota Department of Health and a national surgical center organization to come up with a building plan for our very own surgical center. It would be a big commitment and a big lift from an expense standpoint. Doesn’t it? We debated for years whether it would be practical or prudent to add our own surgical center. We prefer to think of ourselves as high control. Some would say that we have obsessive-compulsive tendencies. Our most informed patients are often the ones who do the best, because they understand why we do what we need to do to provide a safe and predictable experience. We love teaching and we tend to believe that information is powerful. We have been planning for your arrival and we are looking forward to helping you have the best experience that we can provide. The idea of surgery can often cause anxiety for many of our patients! We exclusively specialize in outpatient plastic and cosmetic surgery. Then we’d make it a real habit.The entire staff at the Wayzata Surgical Center understands that surgery is very familiar to us because we perform surgery every day, but it’s unfamiliar to you. Perhaps, like good pastrami, Louie’s just needs to age, so its polish can take on a patina. Some of our local deli’s best attributes are their most “ethnic”: celery soda and gefilte fish, photographs of bar mitzvahs on the wall, the sweet scent of fresh-baked challah, portions doled out for “noshers” or “fressers” (small or large appetites), young men wearing yarmulkes, and dishes of pickled beets served with the bread. But it’s the unfamiliar things that can be the most pleasurable treats. Here in the Twin Cities, we’ve seen countless ethnic restaurateurs tone things down to bring in the broadest patronage. It’s legendary enough to have hosted Meg Ryan’s famous outburst in When Harry Met Sally and to inspire visitors to lug brisket packed in dry ice back home on the airplane. ![]() Operating since 1888, Katz’s is full of old people who eat there every day really old people who could have retired a dozen years ago working behind the counter and dispensing unsolicited advice and women with oversized, thick-rimmed glasses and splashy jewelry. ![]() Not to kvetch, but if you take the Jewishness out of the Jewish deli-as it feels they have here-no matter how succulent the meats, how light and eggy the matzo balls, Louie’s will never achieve the mythic status of such places as Katz’s Delicatessen on Houston Street in New York City. Plus, there’s a host of other sandwiches and chopped salads, as well as kreplach (ravioli) and a mild-mannered matzo ball soup. You’ll never have this problem at Louie’s the meat’s more tender than The Way We Were. (Perhaps they’re sized for the men shopping in Foursome’s Big & Tall department down the street.)Ĭured-meat sandwiches can be a risky order: a Reuben at the wrong restaurant can put you in the embarrassing position of having clamped down on a mouthful, only to discover that your teeth are unable to saw through the sinew. Louie’s corned beef and pastrami sandwiches are terrific and massive-hard to get your hands around, much less your mouth. But as we learned from the now-shuttered Zaroff’s in Minnetonka, you can find great old-time food in a new deli.
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