Food & Dining

Roll With It

For now, at least, the best way to partake of the mobile restaurant trend is to head to St. Paul, where trucks roam freely and need only plug a meter to set up shop.

August 2010

Russian Tea House

Russia’s Entry in the Burger Wars

The Russian Tea House proves that the piroshki is an admirable contender in the burger wars.

June 2010

Sweets Bakeshop

A Little Something Sweet

Krista Steinbach and Ly Lo of Sweets Bakeshop create miniature delicacies.

May 2010

Alexander Roberts

United Nations of Creole

Brasa proves that creole is more than New Orleans.

April 2010

Brian Hauke's cider-brined pork chop with spaetzle and blanched, seared Brussels sprouts.

Better Than Good for You

The Red Stag Supperclub in northeast Minneapolis offers one of the best takes on cruciferous vegetables—Brussels sprouts, broccoli—which are all the rage.

March 2010

A rustic plate: Morcilla (on top) complements Samuelson’s sherry-glazed pork bellies and black Beluga lentils.

Red Roses, Black Pudding

What better than an intimate, curvy booth for two, rosy bordello lighting, succulent finger foods, and a little bit of morcilla?

February 2010

Damn Good Food: 157 Recipes from Hell’s Kitchen got a nod in November in the New York Times “Dining & Wine” section, a coup for tiny Borealis Books, an imprint of the Minnesota Historical Society Press.

Fire, Brimstone, and Lemon Ricotta Pancakes

Damn Good Food is half autobiography and half cookbook by Mitch Omer, the owner and chef of Minneapolis's Hell's Kitchen restaurant.

January 2010

Wilde Roast Café

Transcendence in a Loaf Pan

Even for those who love to make meatloaf at home, there is Wilde Roast and its "creative comfort food."

January 2010

Hot drinks to warm up your inner warrior.

Stoke Up

Two hot, boozy drinks that are fierce enough for doing battle with the holiday rush.

December 2009

A chutney of apples, tomatoes, ginger, and golden raisins complements caramelized roasted garlic in Café 128's signature appetizer.

Mellow Out

For eating garlic and trying not to repel your companions, however, you might want garlic the way the 128 Café in St. Paul serves it.

November 2009

La Belle Vie bartender Johnny Michaels

The Conceptual Cocktail

La Belle Vie bartender Johnny Michaels treats the cocktail as an intellectual challenge.

November 2009

Riebel's venison tenderloin is dressed with chanterells, berries, and smoked onions.

On the Hunt for Venison

Used to be you bought a license, threw on blaze orange, and tromped into the woods with a shotgun. Now, you can eat venison at the Dakota.

October 2009

zafferano e salsiccia at Risotto in Minneapolis

Risotto

Risotto is a new Italian bistro on Lake Street in Minneapolis.

September 2009

Russell Klein's Frog Legs Provençale

Eating Kermit

True to its amphibian nature, frog is a mix of oyster-y texture and dark mussel flavor with a gamey, earthen spin.

August 2009

The grassy, pleasant bitterness of saffron infuses a seafood tagine.

The Saffron at Saffron

Saffron is a fusion of North African, Spanish, and Middle Eastern cuisine.

July 2009

Barrio's tequilas line the shelves like library books. General Manager Irvin Williams is an adept interpreter.

No Way, Jose

Barrio may be cool, but it's dangerous. Go, but beware this tequila rage. It's not for the faint of blood.

June 2009

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