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Address and Contact Information
Address: 84 Wabasha St S # 3, St Paul, MN 55107
Phone: (952) 600-5578
Website: https://crasquirestaurant.com/
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Order and Reservations
Reservations: opentable.com
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Menus | Crasqui in Saint Paul, MN
Pasapalos · Tequeños. Venezuelan cheese sticks, cilantro aioli · Arepas. Toasted white corn pockets. · Cachapa. Sweet corn pancake, de mano cheese, panela …
Crasqui | Venezuelan Restaurant in Saint Paul, MN
Crasqui is a lively Venezuelan restaurant. Located in Saint Paul, MN.
Hours & Location | Crasqui in Saint Paul, MN
Visit Crasqui in Saint Paul, MN at 84 Wabasha St. Suite #3. Open Tuesday – Thursday: 4:00 pm – 9:00 pm, Friday: 4:00 pm – 10:00 pm, Saturday: 11:00 am …
Reviews
Maria Villela
Nothing but AMAZING things to say about Crasqui. We loved our meal, drinks, and service start to finish. The food was incredible – so fresh and flavorful. They had an extensive zero-proof menu, our favorite being “OO Jose Mule”. Fantastic wine list, rum-based cocktails and soft drinks.
Everything felt so intentional.
The chef herself, Soleil Ramirez, came to our table to speak on the dishes and her inspiration for them. She is so kind and thoughtful.
We recommend ALL the food. You can’t go wrong with a single thing on their menu. Specific highlights include Palmito y Aguacate, Empanadas, and the Paella (available as a special on Sundays, along with pitchers of Sangria).
… moreEverything felt so intentional.
The chef herself, Soleil Ramirez, came to our table to speak on the dishes and her inspiration for them. She is so kind and thoughtful.
We recommend ALL the food. You can’t go wrong with a single thing on their menu. Specific highlights include Palmito y Aguacate, Empanadas, and the Paella (available as a special on Sundays, along with pitchers of Sangria).
Chloe Spencer
When I tell you that Crasqui is a unique experience unlike any other, I mean it – it is the only Venezuelan fine dining restaurant in Minnesota, and one of three in the country. They are also the only Venezuelan rum bar in the Midwest.
The restaurant’s design, as well as its dishes, are meant to pay homage to some of its islands. There is a gorgeous ocean blue floor in the main space, and the bathroom itself is a work of art. But enough about the atmosphere – let me tell you about the food and service.
Crasqui has long been on my list of restaurants to try, and I was eager to try as MUCH as possible. Per my server’s recommendation, I enjoyed the rompe colchón – heaven in a bite. Don’t be offput by its cold texture – its sweet, juicy, and accented with a spicy kick that’s perfect even in the winter season! I also enjoyed the cachapa, also a recommendation, which is a delightful cheesy sweet corn pancake. Amazing textures and every bite is so comforting! I also enjoyed the chicharron, paired with a refreshing sauce, with crispy edges and a juicy center. Lastly for my main course I had the mochima: mahi-mahi served with crab, and a parmesan herb crust, in an absolutely delectable sauce. Had I not been so full at this point, I would have eaten the rest of this sauce with a spoon. I wish I had left room for dessert, but I regret nothing. Every bite was THAT delectable.
Crasqui is reservation only right now, but they will let you in super quickly! I didn’t have to wait long at all.
… moreThe restaurant’s design, as well as its dishes, are meant to pay homage to some of its islands. There is a gorgeous ocean blue floor in the main space, and the bathroom itself is a work of art. But enough about the atmosphere – let me tell you about the food and service.
Crasqui has long been on my list of restaurants to try, and I was eager to try as MUCH as possible. Per my server’s recommendation, I enjoyed the rompe colchón – heaven in a bite. Don’t be offput by its cold texture – its sweet, juicy, and accented with a spicy kick that’s perfect even in the winter season! I also enjoyed the cachapa, also a recommendation, which is a delightful cheesy sweet corn pancake. Amazing textures and every bite is so comforting! I also enjoyed the chicharron, paired with a refreshing sauce, with crispy edges and a juicy center. Lastly for my main course I had the mochima: mahi-mahi served with crab, and a parmesan herb crust, in an absolutely delectable sauce. Had I not been so full at this point, I would have eaten the rest of this sauce with a spoon. I wish I had left room for dessert, but I regret nothing. Every bite was THAT delectable.
Crasqui is reservation only right now, but they will let you in super quickly! I didn’t have to wait long at all.
Elizabeth Wolner
We came here to celebrate my birthday! The food was amazing and service was pretty good! Highly recommend the ceviche and sea bass. I was a little disappointed that they didn’t really do anything for my birthday. They sprinkled a little glitter on the table which was festive, but nice (expensive) places like this usually do something more to make you feel special (like a free dessert or comped drink). It was in a sort of weird location so not sure if we will be back, but it was overall pretty good!
… moreEvie Oberdorfer
This is our 3rd time here. I am a foodie This is the best epicurean delight in St Paul. All dishes are from the owner’s family in Venezuela. The sentiment of her heart is forward in her food. The squid ink, seafood empanada is out of this world. Note the flame, on beverages and dessert. Also, the candy whale in the pink drink. Don’t miss the desserts & mains. EXCELLENT-BEYOND WORDS!
… moreAsher St. John
We have been to Crasqui twice. Once for mother’s day/my birthday with my parents and again, most recently, for our wedding anniversary. It has become our favorite place to celebrate special moments. Each time, the staff has been amazing. They are incredibly engaging in service and pay attention to details like allergies, special occasions and preferences. I have spoken with the chef on every visit which makes it feel extremely personal. The food is stunning and tastes every bit as good as it looks. Well worth the experience. Very gluten free and allergy friendly. I cannot recommend this place enough.
… moreT Bly
We were not prepared for how amazing this restaurant is. From the minute we walked in, we were treated like VIPs. Our server was positively delightful, the drinks were delicious, and the food!!! It was freakin’ fantastic. The menu had an abundance of naturally gluten-free options (but please offer more gf desserts if you can!), which I so appreciated. For entrees, I had the goat, my husband had the sea bass, and for our sides we had the broccolini and the yucca sticks.
Let me just say, I would go back for the yucca sticks alone. Heck, I would consider moving into the apartment building where this restaurant is located just so I can have ready access to the yucca. They were so. damn. good. But everything we ordered was delicious and beautifully plated. My husband and I were stunned.
Crasqui represents everything that is good about the Twin Cities, and America. Do yourself a favor and have dinner there sooner rather than later. It’s one of the best dining experiences I’ve had in a while. We will be back.
… moreLet me just say, I would go back for the yucca sticks alone. Heck, I would consider moving into the apartment building where this restaurant is located just so I can have ready access to the yucca. They were so. damn. good. But everything we ordered was delicious and beautifully plated. My husband and I were stunned.
Crasqui represents everything that is good about the Twin Cities, and America. Do yourself a favor and have dinner there sooner rather than later. It’s one of the best dining experiences I’ve had in a while. We will be back.
Alane Klein
Had a delightful time enjoying all of the vegan courses from appetizers to dessert. The staff was incredibly knowledgeable about ingredients in every dish.
We heard about this restaurant through the vegan chef challenge but I already look forward to going back and trying more menu items in the future.
The challenge item (and main entree):
Bollitos Pelones Veggie Style
Cornmeal dumpling filled with zucchini, eggplant and onions with plantain and black bean sauces
But we also shared:
Arepas
Yuca sticks
Mango sorbet
My partner had the bollitos pelones and said it was maybe the best dish he has had in Minnesota
I noticed a nice list of mocktails but didn’t try any on this visit.
There is a free parking lot in the back and street parking available. We did not have a reservation but on a Friday at 5:30pm they had room for us at the bar. I would make reservations in the future though just in case.
… moreWe heard about this restaurant through the vegan chef challenge but I already look forward to going back and trying more menu items in the future.
The challenge item (and main entree):
Bollitos Pelones Veggie Style
Cornmeal dumpling filled with zucchini, eggplant and onions with plantain and black bean sauces
But we also shared:
Arepas
Yuca sticks
Mango sorbet
My partner had the bollitos pelones and said it was maybe the best dish he has had in Minnesota
I noticed a nice list of mocktails but didn’t try any on this visit.
There is a free parking lot in the back and street parking available. We did not have a reservation but on a Friday at 5:30pm they had room for us at the bar. I would make reservations in the future though just in case.
Hector P
We went to celebrate our anniversary and were absolutely delighted. From the moment we arrived, the staff made a beautiful gesture by decorating our table with little hearts and welcoming us with two glasses of delicious sparkling wine.
The food was outstanding from start to finish. The appetizer—crispy pork belly with guasacaca sauce—was bursting with flavor. For the main course, the fish was perfectly cooked with fresh, well-balanced flavors, and the “Domingo” grill was amazing: juicy meat, flavorful sausages, and the morcilla was simply perfect.
The cocktails were also a highlight—very tasty, fresh, and beautifully served with attention to detail.
And the dessert… what a treat! It was one of the things we loved the most. The combination of flavors was incredible and the perfect way to end a night of delicious food.
The service was impeccable. The entire staff was kind, attentive, and gave us great recommendations.
We absolutely recommend this place 100%. From today on, it’s officially one of our favorite restaurants. An experience worth repeating!
… moreThe food was outstanding from start to finish. The appetizer—crispy pork belly with guasacaca sauce—was bursting with flavor. For the main course, the fish was perfectly cooked with fresh, well-balanced flavors, and the “Domingo” grill was amazing: juicy meat, flavorful sausages, and the morcilla was simply perfect.
The cocktails were also a highlight—very tasty, fresh, and beautifully served with attention to detail.
And the dessert… what a treat! It was one of the things we loved the most. The combination of flavors was incredible and the perfect way to end a night of delicious food.
The service was impeccable. The entire staff was kind, attentive, and gave us great recommendations.
We absolutely recommend this place 100%. From today on, it’s officially one of our favorite restaurants. An experience worth repeating!
Naomi H
This was my first time to Crasqui, but it definitely won’t be my last! I went specifically to try their Vegan Chef Challenge item and I was beyond impressed! The presentation was beautiful and the taste and textures were amazing! They have several other plant based dishes that I am planning on going back to try… and the owner, who is lovely, said that she thinks that she will be adding this dish to her menu. It will definitely be offered through the end of August, so go and try it and make sure to vote for it during the Vegan Chef Challenge.
… moreChris
12/12/2025 Updated: We visited again today. Previously, we said we wouldn’t come back because the quality and taste of the food did not match the prices. However, we decided to give it another try since the owner said she had changed the menu. Sadly, today was the worst experience of all.
We ordered the seafood empanadas, tequeños, cachapas, chicharrón, Malta, and papelón con limón — all appetizers, as the waitress pointed out. The food was extremely greasy. The tequeños felt like old air-fryer tequeños that were refried in oil. They came out dark brown, and I honestly thought they were burnt. The cheese inside wasn’t even melting; it was yellowish. Very poor quality.
The empanadas were super greasy and had a very small amount of seafood inside. The cachapa was actually good, but it lacked cheese. Even with the decoration, it doesn’t make it fancy — it’s a simple cachapa you can make at home with Harina PAN. The chicharrón was soaked in cold oil: greasy and not crunchy at all.
I had high expectations and was hoping the owner would step it up, but nothing has changed. The service is still too slow, and they’re still trying to be “fancy.” Pick one: either traditional Venezuelan food or a high-end restaurant — and then offer good-quality food.
We paid over $110 just for appetizers . Crazy. No alcohol included. Compare that to places like Demi, Kado No Mise, and Travail — restaurants in Minneapolis that charge around the same and offer much better quality and tastier food.
Never again. Sorry, but the Twin Cities really need a good Venezuelan restaurant.
Well, this place needs some work. It is not bad, just a little too pricey for “Venezuelan” food and the quality they served. I am very picky when it comes to Venezuelan food. I am Colombian, and I am married to a Venezuelan. We cook Latin food all the time. This place is trying to be fancy or high-end, and there is nothing wrong with that, but you can’t serve Walmart quality steak and try to make a place high-end. It is Venezuelan food, and it is not complicated or expensive. Why do people love Mexican traditional food? It is simple and cheap, but they mess it up when they try too hard. The same concept applies to Venezuelan food. This place needs to change the menu, prices, and, if not, better quality meat. You can’t be running out of food in the middle of the day. The food needs to be consistent, too. I ordered soup and steak with papelon, and we paid over $100 for them. Again, it’s okay to have those prices, but the quality of the meat that we got was horrible. I can buy an Australian Wagyu steak for almost the same price and cook it home.
Add more Venezuelan food.
Better quality meat.
Stop crying on the internet and social media for clients.
Get your clients by cooking good, delicious, quality food. Don’t ask for help on Instagram; that makes me not want to go back to your restaurant.
Just being honest. I might try it again. We will see.
… moreWe ordered the seafood empanadas, tequeños, cachapas, chicharrón, Malta, and papelón con limón — all appetizers, as the waitress pointed out. The food was extremely greasy. The tequeños felt like old air-fryer tequeños that were refried in oil. They came out dark brown, and I honestly thought they were burnt. The cheese inside wasn’t even melting; it was yellowish. Very poor quality.
The empanadas were super greasy and had a very small amount of seafood inside. The cachapa was actually good, but it lacked cheese. Even with the decoration, it doesn’t make it fancy — it’s a simple cachapa you can make at home with Harina PAN. The chicharrón was soaked in cold oil: greasy and not crunchy at all.
I had high expectations and was hoping the owner would step it up, but nothing has changed. The service is still too slow, and they’re still trying to be “fancy.” Pick one: either traditional Venezuelan food or a high-end restaurant — and then offer good-quality food.
We paid over $110 just for appetizers . Crazy. No alcohol included. Compare that to places like Demi, Kado No Mise, and Travail — restaurants in Minneapolis that charge around the same and offer much better quality and tastier food.
Never again. Sorry, but the Twin Cities really need a good Venezuelan restaurant.
Well, this place needs some work. It is not bad, just a little too pricey for “Venezuelan” food and the quality they served. I am very picky when it comes to Venezuelan food. I am Colombian, and I am married to a Venezuelan. We cook Latin food all the time. This place is trying to be fancy or high-end, and there is nothing wrong with that, but you can’t serve Walmart quality steak and try to make a place high-end. It is Venezuelan food, and it is not complicated or expensive. Why do people love Mexican traditional food? It is simple and cheap, but they mess it up when they try too hard. The same concept applies to Venezuelan food. This place needs to change the menu, prices, and, if not, better quality meat. You can’t be running out of food in the middle of the day. The food needs to be consistent, too. I ordered soup and steak with papelon, and we paid over $100 for them. Again, it’s okay to have those prices, but the quality of the meat that we got was horrible. I can buy an Australian Wagyu steak for almost the same price and cook it home.
Add more Venezuelan food.
Better quality meat.
Stop crying on the internet and social media for clients.
Get your clients by cooking good, delicious, quality food. Don’t ask for help on Instagram; that makes me not want to go back to your restaurant.
Just being honest. I might try it again. We will see.